What is the word on induction cooktops?

Is anybody using one ?

Anyone got a comment about them?

Dennis

"Dennis G." wrote:

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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all owned by cats" -- Asimov

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Katra-inka writes:

"Dennis G." wrote:

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."

On Thu, 04 Dec 2003 04:18:46 GMT, Dennis G. wrote:

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?"

Rodney Myrvaagnes wrote:

On Thu, 04 Dec 2003 04:18:46 GMT, Dennis G. wrote:

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

These guys can answer all your questions, I have done business with
them, not for the cooking stuff though.
Darrell
http://www.inductionsystems.com/

"Dennis G." a écrit :

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

On Fri, 05 Dec 2003 01:20:06 GMT, Dennis G. wrote:


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

Nathalie Chiva wrote:

"Dennis G." a écrit :

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

In ,
Dennis G. typed:
Nathalie Chiva wrote:

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 wrote:

These guys can answer all your questions, I have done business with
them, not for the cooking stuff though.
Darrell
http://www.inductionsystems.com/


Thanks

"Dennis G." wrote in message
...
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

"Dennis G." a écrit :

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