Induction Cooktops

Dennis G. said:

What is the word on induction cooktops?

Is anybody using one ?

Anyone got a comment about them?

Dennis

I'd love to hear about these too! :-)

K.

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Dennis G. said:

What is the word on induction cooktops?

Is anybody using one ?

Anyone got a comment about them?

I have seen them used several times for cooking demonstrations at the Union Square Cafe. I was
mystified by how this hot plate with on ordinary line cord (i.e. less than 15 Amps) could heat those
big saute pans so fast.

Last time I asked. It was the bottom of line consumer plate, under $200, from a Taiwanese company
that has a web site.

If I had any use for it, I would buy the same thing.

They require cookware with a ferromagnetic layer in the bottom. Cast iron is fine, as are some
stainless. You can check with a refrigerator magnet, both your own pans and in a store. If it
doesn't stick the pan won't work.

The pan doesn't have to lie flat. One of those at USQ was warped so it rolled on a very
convex bottom.

Rodney Myrvaagnes J36 Gjo/a

"That idiot Leibniz, who wants to teach me about the infinitesimally small! Has he therefore
forgotten that I am the wife of Frederick I? How can he imagine that I am unacquainted with my
own husband?"

"Dennis G." a écrit :

Quoted message said:

What is the word on induction cooktops?

Is anybody using one ?

Anyone got a comment about them?

I have been using one for over 5 years now. My ultimate comment: I'll never go back to anything
else, induction is *wonderful*. Reacts as fast as gas, cooktop never becomes burning hot (it does
become hot because the pan which sits on it is hot, but you can't really burn yourself on it),
simmering is a piece of cake (I never use a water bath anymore, even for sabayon). If you let
something boil over, the cooktop stops by itself and beeps. If you leave a plate on without an induction-
compatible pot on it, it stops after 1 minute. And cleaning is a breeze - it's glass like all the
usual Ceran cooktop, but nothing ever burns on it since it doesn't become that hot, so you just wipe
- and if something has dried on it you scrape it off with the razorblade thingie. And it saves
energy: 30% versus a normal electric cooktop. The only con is that you have to get all compatible
pots - but it's not really a problem. Cast iron works, and steel too. When I go shopping for pots
and pans, I carry a small fridge magnet with me - if it sticks to the bottom the pan will work.
Another con, for the US where usual electric current is 110V (versus 240V in Europe), is that it
draws a *lot* of power, and it may not be possible to install everywhere. That's probably the reason
why almost no-one has induction cooktops in the US, while here it's becoming increasingly popular.
In Switzerland, all kitchens come equipped with one 380V outlet, so it's not a problem - but then in
France where there are only 240V outlets it's no problem either.

Nathalie in Switzerland

"Dennis G." <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

What is the word on induction cooktops?

Is anybody using one ?

Anyone got a comment about them?

Dennis

I've been using one at work for the past few months - I love it. The only problem (for me) is that
it takes too long to cook sugar on it. The water evaporates before the sugar reaches temperature.
But that's not really a problem unless you're making a lot of candy and/or pastries.

Other than that, it's fabulous. I put a piece of paper under my pot once, to convince myself that
the inducction burner really didn't get hot and lo and behold, the paper didn't burn or colour, even
after carmelizing 1 kg of sugar!

-Jay

Rodney Myrvaagnes said:

Dennis G. said:

What is the word on induction cooktops?

Is anybody using one ?

Anyone got a comment about them?

I have seen them used several times for cooking demonstrations at the Union Square Cafe. I was
mystified by how this hot plate with on ordinary line cord (i.e. less than 15 Amps) could heat
those big saute pans so fast.

Last time I asked. It was the bottom of line consumer plate, under $200, from a Taiwanese company
that has a web site.

If I had any use for it, I would buy the same thing.

They require cookware with a ferromagnetic layer in the bottom. Cast iron is fine, as are some
stainless. You can check with a refrigerator magnet, both your own pans and in a store. If it
doesn't stick the pan won't work.

The pan doesn't have to lie flat. One of those at USQ was warped so it rolled on a very
convex bottom.

Rodney Myrvaagnes J36 Gjo/a

"That idiot Leibniz, who wants to teach me about the infinitesimally small! Has he therefore
forgotten that I am the wife of Frederick I? How can he imagine that I am unacquainted with my own
husband?"

I understand the cooking surface is actually cool and only the pot heats up ?

Dennis

Nathalie Chiva said:

"Dennis G." a écrit :

Quoted message said:

What is the word on induction cooktops?

Is anybody using one ?

Anyone got a comment about them?

I have been using one for over 5 years now. My ultimate comment: I'll never go back to anything
else, induction is *wonderful*. Reacts as fast as gas, cooktop never becomes burning hot (it does
become hot because the pan which sits on it is hot, but you can't really burn yourself on it),
simmering is a piece of cake (I never use a water bath anymore, even for sabayon). If you let
something boil over, the cooktop stops by itself and beeps. If you leave a plate on without an induction-
compatible pot on it, it stops after 1 minute. And cleaning is a breeze - it's glass like all the
usual Ceran cooktop, but nothing ever burns on it since it doesn't become that hot, so you just
wipe - and if something has dried on it you scrape it off with the razorblade thingie. And it saves
energy: 30% versus a normal electric cooktop. The only con is that you have to get all compatible
pots - but it's not really a problem. Cast iron works, and steel too. When I go shopping for pots
and pans, I carry a small fridge magnet with me - if it sticks to the bottom the pan will work.
Another con, for the US where usual electric current is 110V (versus 240V in Europe), is that it
draws a *lot* of power, and it may not be possible to install everywhere. That's probably the
reason why almost no-one has induction cooktops in the US, while here it's becoming increasingly
popular. In Switzerland, all kitchens come equipped with one 380V outlet, so it's not a problem -
but then in France where there are only 240V outlets it's no problem either.

Nathalie in Switzerland

Electric range ovens require a 240v line so installation should be a minor problem in most kitchens
in North America.

What price range can you pay for the cooktops in Switzerland?

Dennis

These guys can answer all your questions, I have done business with
them, not for the cooking stuff though.
Darrell
inductionsystems.cominductionsystems.comOpen ↗

Dennis G. said:

Quoted message said:

They require cookware with a ferromagnetic layer in the bottom. Cast iron is fine, as are some
stainless. You can check with a refrigerator magnet, both your own pans and in a store. If it
doesn't stick the pan won't work.

The pan doesn't have to lie flat. One of those at USQ was warped so it rolled on a very
convex bottom.

Rodney Myrvaagnes J36 Gjo/a

"That idiot Leibniz, who wants to teach me about the infinitesimally small! Has he therefore
forgotten that I am the wife of Frederick I? How can he imagine that I am unacquainted with my own
husband?"

I understand the cooking surface is actually cool and only the pot heats up ?

That is correct. The range of the oscillating magnetic field is such that the warped pan is still
heated, even though most of it isn't touching.

Rodney Myrvaagnes NYC J36 Gjo/a

The sound of a Great Blue Heron's wingbeats going by your head

In "]news:[email hidden],
Dennis G. <[email hidden]> typed:

Quoted message said:

Nathalie Chiva said:

Another con, for the US where usual electric current is 110V (versus 240V in Europe), is that it
draws a *lot* of power, and it may not be possible to install everywhere. That's probably the
reason why almost no-one has induction cooktops in the US, while here it's becoming increasingly
popular. In Switzerland, all kitchens come equipped with one 380V outlet, so it's not a problem -
but then in France where there are only 240V outlets it's no problem either.

Nathalie in Switzerland

Electric range ovens require a 240v line so installation should be a minor problem in most
kitchens in North America.

Dennis

60 cycles (Hz) US vs 50 cycles (Hz) Eur could be a problem for the electronic parts. The electric
heating elements shouldn't be a problem, though.

BOB

Darrell Daniels said:

These guys can answer all your questions, I have done business with them, not for the cooking stuff
though. Darrell inductionsystems.cominductionsystems.comOpen ↗

Thanks

Katra-inka said:

Dennis G. said:

What is the word on induction cooktops?

Is anybody using one ?

Anyone got a comment about them?

I'd love to hear about these too! :-)

Prolly turn that trashy tin trailer of yours into a cook pot. :-)

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

"Dennis G." a écrit :

Quoted message said:

What price range can you pay for the cooktops in Switzerland?

For a 4-plate cooktop, around 1000$ nowadays. But it's going down.

Nathalie in Switzerland