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Thread: Induction Cooktop

  1. #1
    trvlnmny Guest

    Default Induction Cooktop

    We presently have a glasstop ceramic cooktop. We have now had a second
    burner burn out and are thinking of replacing it with an Induction
    Cooktop. We are using All Clad Stainless cookware.
    I would like to hear all the pros and cons about making this change.
    Thanks for any and all help.

  2. #2
    hahabogus Guest

    Default Re: Induction Cooktop

    trvlnmny <[email protected]> wrote in news:f2e4d419-7250-4897-97a5-
    [email protected]:

    > We presently have a glasstop ceramic cooktop. We have now had a second
    > burner burn out and are thinking of replacing it with an Induction
    > Cooktop. We are using All Clad Stainless cookware.
    > I would like to hear all the pros and cons about making this change.
    > Thanks for any and all help.
    >


    I only have an induction hotplate and I am quite impressed with it.

    Induction has it hands down over ceramic....Other than the price the only
    con is it requires pans that are magnitizable...I.E. that is that a
    magnite will stick to them. There has been some unlucky people who get
    units that quit early so pick a reputable dealer with a good warrantee.

    Induction is as fast and controlable as gas and gives better even heat
    disperstion over the entire bottom of the pan...no hot or cold spots.
    Maybe even more controlable at the low heat end than gas is.

    Again the only cons are the price and that you need special pans. Pans
    that magnites can stick to, so no aluminum or stainless steel, only iron
    and steel based pans. You can get these fairly cheaply and they can be the
    non-stick type.

    The actual induction burner does not produce any heat but may be warm due
    to the reflected back heat from the pan, so clean up should be easier.
    Another plus is they are very energy efficient. Plus they are less of a
    fire hazard, because a burner won't heat surrounding things if turned on
    and forgotten.

    You can get discs of steel to put on the burner or pan so you can use your
    other non ferrious pans, but this is a stupid way to go...using the burner
    to heat a disc that in turn heats your pan.



    --

    The beet goes on -Alan




  3. #3
    Victor Sack Guest

    Default Re: Induction Cooktop

    trvlnmny <[email protected]> wrote:

    > We presently have a glasstop ceramic cooktop. We have now had a second
    > burner burn out and are thinking of replacing it with an Induction
    > Cooktop. We are using All Clad Stainless cookware.
    > I would like to hear all the pros and cons about making this change.
    > Thanks for any and all help.


    See
    <http://groups.google.com/group/rec.food.cooking/msg/fa594f3c58a0ad4c>.

    Victor

  4. #4
    Dee Randall Guest

    Default Re: Induction Cooktop


    "trvlnmny" <[email protected]> wrote in message
    news:[email protected]...
    > We presently have a glasstop ceramic cooktop. We have now had a second
    > burner burn out and are thinking of replacing it with an Induction
    > Cooktop. We are using All Clad Stainless cookware.
    > I would like to hear all the pros and cons about making this change.
    > Thanks for any and all help.




    If I were installing it into my countertop (I'm sure this the only way to
    buy an induction cooktop with more than one burner? or am I mistaken?) I
    would read many reviews of the different brands available to you if you live
    in the U.S.

    I recall reading at one time a year or so ago, one particular countertop
    brand (four burners) here in the U.S., (and there weren't many brands
    available), that had some not-so-good reviews. That's pretty frightening
    for something that costs so much.

    I do have a couple of induction hobs that I like. I started to use one a
    while ago outside, but got rained out, and finished up inside. Beef barley
    soup/stew. I prefer cooking meat outdoors - like our fore'bears.'


    Dee Dee




  5. #5
    pltrgyst Guest

    Default Re: Induction Cooktop

    On Mon, 01 Dec 2008 20:04:12 GMT, hahabogus <[email protected]> wrote:

    >trvlnmny <[email protected]> wrote in news:f2e4d419-7250-4897-97a5-
    >[email protected]:
    >
    >> We presently have a glasstop ceramic cooktop. We have now had a second
    >> burner burn out and are thinking of replacing it with an Induction
    >> Cooktop. We are using All Clad Stainless cookware.

    >
    >Again the only cons are the price and that you need special pans. Pans
    >that magnites can stick to, so no aluminum or stainless steel, only iron
    >and steel based pans.


    Not true. Some manufacturers, including All Clad, have recently reformulated all
    their stainless steel pots and pans to be induction-compatible. Check your
    stainless steel pot/pan base with a magnet to be sure.

    And some aluminum pot and pan manufacturers, including Circulon, have recently
    added new aluminum lines including thick steel-encapsulated bases which are
    induction-compatible. I recently bought an "Infinite Circulon" 7-qt. stock pot
    (with the locking strainer lid: http://tinyurl.com/5kt2uh) which works
    beautifully with my induction hob.

    I've never cared for Circulon, but this pot has very wide, comfortable handles,
    and is very stable to handle when full of liquid. Now we'll see what the
    interior bottom looks like after its first batch of my high-powered chili... 8

    -- Larry

  6. #6
    Matthew L. Martin Guest

    Default Re: Induction Cooktop

    pltrgyst wrote:
    > On Mon, 01 Dec 2008 20:04:12 GMT, hahabogus <[email protected]> wrote:
    >
    >> trvlnmny <trvlnmny@[email protected]> wrote in news:f2e4d419-7250-4897-97a5-
    >> [email protected]:
    >>
    >>> We presently have a glasstop ceramic cooktop. We have now had a second
    >>> burner burn out and are thinking of replacing it with an Induction
    >>> Cooktop. We are using All Clad Stainless cookware.

    >> Again the only cons are the price and that you need special pans. Pans
    >> that magnites can stick to, so no aluminum or stainless steel, only iron
    >> and steel based pans.

    >
    > Not true. Some manufacturers, including All Clad, have recently reformulated all
    > their stainless steel pots and pans to be induction-compatible. Check your
    > stainless steel pot/pan base with a magnet to be sure.
    >
    > And some aluminum pot and pan manufacturers, including Circulon, have recently
    > added new aluminum lines including thick steel-encapsulated bases which are
    > induction-compatible. I recently bought an "Infinite Circulon" 7-qt. stock pot
    > (with the locking strainer lid: http://tinyurl.com/5kt2uh) which works
    > beautifully with my induction hob.


    I would have to be convinced that induction was a near miracle before I
    would replace my Magnalite pans. Some of mine are over 50 years old and
    still perform as designed.

    Matthew

    --
    "All you need to start an asylum is an empty room and the right kind of
    people". Alexander Bullock ("My Man Godfrey" 1936):

  7. #7
    Ophelia Guest

    Default Re: Induction Cooktop

    Dee Randall wrote:
    >
    > If I were installing it into my countertop (I'm sure this the only
    > way to buy an induction cooktop with more than one burner? or am I
    > mistaken?) I would read many reviews of the different brands
    > available to you if you live in the U.S.
    >
    > I recall reading at one time a year or so ago, one particular
    > countertop brand (four burners) here in the U.S., (and there weren't
    > many brands available), that had some not-so-good reviews. That's
    > pretty frightening for something that costs so much.
    >
    > I do have a couple of induction hobs that I like. I started to use
    > one a while ago outside, but got rained out, and finished up inside. Beef
    > barley soup/stew. I prefer cooking meat outdoors - like our
    > fore'bears.'


    Dee Dee! How lovely to see you posting)



  8. #8
    Dee Randall Guest

    Default Re: Induction Cooktop


    "Ophelia" <[email protected]> wrote in message
    news:[email protected]..
    > Dee Randall wrote:
    >>
    >> If I were installing it into my countertop (I'm sure this the only
    >> way to buy an induction cooktop with more than one burner? or am I
    >> mistaken?) I would read many reviews of the different brands
    >> available to you if you live in the U.S.
    >>
    >> I recall reading at one time a year or so ago, one particular
    >> countertop brand (four burners) here in the U.S., (and there weren't
    >> many brands available), that had some not-so-good reviews. That's
    >> pretty frightening for something that costs so much.
    >>
    >> I do have a couple of induction hobs that I like. I started to use
    >> one a while ago outside, but got rained out, and finished up inside. Beef
    >> barley soup/stew. I prefer cooking meat outdoors - like our
    >> fore'bears.'

    >
    > Dee Dee! How lovely to see you posting)



    I guess you see me on the cross-posting; I don't post to rfc; just bread,
    wine, coffee & equipment.
    I don't see you often enough even when I do occasionally read the rfc at
    google.
    Ta Ta, dear.
    Dee dee



  9. #9
    blake murphy Guest

    Default Re: Induction Cooktop

    On Tue, 2 Dec 2008 16:55:21 -0500, Dee Randall wrote:

    > "Ophelia" <[email protected]> wrote in message
    > news:[email protected]..
    >> Dee Randall wrote:
    >>>

    >>
    >> Dee Dee! How lovely to see you posting)

    >
    >
    > I guess you see me on the cross-posting; I don't post to rfc; just bread,
    > wine, coffee & equipment.
    > I don't see you often enough even when I do occasionally read the rfc at
    > google.
    > Ta Ta, dear.
    > Dee dee


    come back, dee! we can change!

    yourpal,
    blake

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