I have seen a number of cooking demonstrations done using a Taiwanese
induction cooker. I had wondered how a hotplate with an ordinary cord
could heat so fast, and I only found out it was an induction cooker
last week.

It costs about 200 USD here in the US. They make much more expensive
professional ones, but this one was very good. I am tempted to buy
one.

The saute pan the chefs were using looked like stainless, but had to
be magnetic to work with it. It wasn't as heavy as a big saute pan
with an aluminum or copper sandwich in it to spread heat, but it had
solid professional rivetted handles.

A second pan had a severely warped bottom, so it could only touch at
one point. It seemed to work fine.

I have several cast iron pans that are certainly magnetic. I would try
those before spending for another pan.


On Mon, 27 Oct 2003 03:51:50 +0800, "tai fu" > wrote:

>> You can buy a single electric burner that would use ordinary fry pans, et
>> cetera. I have one that has two heat levels, and uses 750 watts of
>electricity
>> on the high setting. As I recall, it cost about US$5 several years ago.
>There
>> may be others available with two or more burners.
>>
>> Fred
>>
>Like I said, they dont use coil electrics in Taiwan for some reason... Only
>portable cooker they have is induction, they do have a halogen unit made by
>philips but its rather expensive (about 3000 dollars NT, or 100 US) a 1300
>watt unit cost half as much on special. I have used induction cookers at a
>dorm one time (they had those "make your own stirfrys" in the chow halls and
>they use induction cookers with frying pans) and it does fry up raw chickens
>faster than an electric skillet and the electric skillet fries faster than a
>buffet range... Like I was asking, I want to know what to look for in an
>induction cooker, like features and stuff like that... and also if those
>stainless steel skillets will be nonstick like teflon...
>


Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."