Viking Induction Cooktops

Jean B. wrote on 21 Jul 2005 in rec.food.cooking

Quoted message said:

Does anyone know anything about the new Viking Induction (or
Induction/Electric) cooktops? How well they function and the
approximate price? I loathe my Ceram-topped half induction
range, but I see now it is virtually impossible to escape
Ceram tops if you don't have gas, and maybe the new Vikings at
least would be quicker. I see from reading here that
induction seems to be so much better in Europe. It is
frustrating that it is virtually unavailable here, and what
there is is pretty poor (except for the pricy, single-burner
CookTeks [IIR the name correctly]). I am doing a search and
will ask on the appliance group too but wondered if anyone
here had any info.

BTW, I asked the salesperson at Expo why we don't see the good
European induction cooktops here, since many of them must be
made by manufacturers who sell other products here, and he
said it was because they have to be UL-rated, and the
manufacturers have not deemed it worth their money to go
through that process.

Full cook top induction stoves are pricy Probably cheaper to get a
good gas stove and gas piping up in....I have a 1 burner induction hot
plate...very fast good even heat. Don't forget you'd need ferrite
containing pots and pans to cook on it. (Pans need to be able to have a
magnet stick to them). My guess on pricing in N America would be over
10,000.00 for a good complete stove possibly well over 1000 for a
cooktop only. I've seen adds mentioning 14,000 for one manufacturers
stove

How they work...It's all done with weak magnetic fields alternating
very fast to produce heat in the pan's structure. Pan gets hot... stove
only gets warm from heat refected back from the pan. The more iron or
steel in your pan the better they work... Aluminum or copper pans won't
even get warm.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Monsur Fromage du Pollet said:

Full cook top induction stoves are pricy Probably cheaper to get a
good gas stove and gas piping up in....I have a 1 burner induction hot
plate...very fast good even heat. Don't forget you'd need ferrite
containing pots and pans to cook on it. (Pans need to be able to have a
magnet stick to them). My guess on pricing in N America would be over
10,000.00 for a good complete stove possibly well over 1000 for a
cooktop only. I've seen adds mentioning 14,000 for one manufacturers
stove

How they work...It's all done with weak magnetic fields alternating
very fast to produce heat in the pan's structure. Pan gets hot... stove
only gets warm from heat refected back from the pan. The more iron or
steel in your pan the better they work... Aluminum or copper pans won't
even get warm.

I was doing some interesting reading last night. It sounds
like several manufacturers are about to come out with
induction cooktops in the United States, but Viking may have
them beat as far as power goes (although it is not quite as
powerful as some of the European--and probably--Asian units).
One intriguing thing though: apparently Matsushita (known
as Panasonic in the United States) has introduced an "all
metal compatible" induction range in Japan. You can use
copper and aluminum on it, in addition to the usual
ferrite-containing ware.

Don't forget, I already have an induction/electric cooktop.
It's main problems are that it is a glass-top (but I guess I
have to reconcile myself to that unless I look into
refurbished old stoves, some of which actually are quite nice)
and it is feeble.

--
Jean B.

On Fri 22 Jul 2005 05:21:16a, Jean B. wrote in rec.food.cooking:

Quoted message said:

Monsur Fromage du Pollet said:

Full cook top induction stoves are pricy Probably cheaper to get a
good gas stove and gas piping up in....I have a 1 burner induction hot
plate...very fast good even heat. Don't forget you'd need ferrite
containing pots and pans to cook on it. (Pans need to be able to have a
magnet stick to them). My guess on pricing in N America would be over
10,000.00 for a good complete stove possibly well over 1000 for a
cooktop only. I've seen adds mentioning 14,000 for one manufacturers
stove

How they work...It's all done with weak magnetic fields alternating
very fast to produce heat in the pan's structure. Pan gets hot... stove
only gets warm from heat refected back from the pan. The more iron or
steel in your pan the better they work... Aluminum or copper pans won't
even get warm.

I was doing some interesting reading last night. It sounds
like several manufacturers are about to come out with
induction cooktops in the United States, but Viking may have
them beat as far as power goes (although it is not quite as
powerful as some of the European--and probably--Asian units).
One intriguing thing though: apparently Matsushita (known
as Panasonic in the United States) has introduced an "all
metal compatible" induction range in Japan. You can use
copper and aluminum on it, in addition to the usual
ferrite-containing ware.

Don't forget, I already have an induction/electric cooktop.
It's main problems are that it is a glass-top (but I guess I
have to reconcile myself to that unless I look into
refurbished old stoves, some of which actually are quite nice)
and it is feeble.

How old is your current glass top range? I don't have an induction top,
but have found that the new glass top ranges are much quicker and hotter.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0529-2, 07/21/2005
Tested on: 7/22/2005 5:28:36 AM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

Jean B. wrote on 22 Jul 2005 in rec.food.cooking

Quoted message said:

Don't forget, I already have an induction/electric cooktop.
It's main problems are that it is a glass-top (but I guess I
have to reconcile myself to that unless I look into
refurbished old stoves, some of which actually are quite nice)
and it is feeble.

In 2002 I bought a coil type burner stove from sears. A kenmore
whirlpool look a like. Perhaps that style is still available.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Wayne Boatwright said:

How old is your current glass top range? I don't have an induction top,
but have found that the new glass top ranges are much quicker and hotter.

About five years old--well, that's when I got it, but it was
probably an old model and old technology at that time.

--
Jean B.

Monsur Fromage du Pollet said:

In 2002 I bought a coil type burner stove from sears. A kenmore
whirlpool look a like. Perhaps that style is still available.

Sears does have a few--very few, and those looked chintzy. I
was at Expo yesterday with a friend and noticed they had ZERO,
which I why I guess I am going to have to live with them.

--
Jean B.