Malcom "Mal" Reynolds wrote:
> In article
> >,
> "Jean B." > wrote:
>
>> Hi All,
>>
>> Today is the day I meet with the kitchen designer, having pretty
>> much tackled two bathrooms, and an unfinished floor of the new
>> house. The new house currently has a gas stove (both burners and
>> oven). My initial thought was that I'd switch to a dual-fuel
>> stove--or a gas cooktop and an electric wall oven. I increasingly
>> find myself pondering whether I just want a new* powereful
>> induction cooktop.
>>
>> *I currently have a cooktop with two induction burners. This
>> Jenn-Air cooktop, which was all I could find back in 1999, is
>> pretty feeble, but I really like cooking on the induction burners,
>> especially in the summer. In the intervening time, more-powerful
>> induction cooktops have become available in the United States, and
>> I'd like to see thoughts on them. Over the years, I bookmarked
>> quite a lot of relevant into, but recently most of my bookmarks
>> disappeared....
>>
>> Thanks for any relevant insights you can give on this topic. I
>> think I'll start here in the interim:
>>
>> http://theinductionsite.com/hob-make...obs.shtml#SITE
>
> I have one and I can attest to it's
> value for cooking. Having said that, you
> should see if a real world test is
> available. I continually find that when
> trying to adjust the temp, if your
> finger has any moisture on it at all, it
> is difficult to get the sensor to
> work...and my finger almost always seems
> to be moist when I'm using it.

So this is a touch type of sensor then? Maybe something to look
out for? My current cooktop has knobs.

--
Jean B.