(sharing)A great kitchen appliance
 

Recently I bought an induction cook top, It really has changed my
cooking style,no fire, and the temperature of the air around will not
increase any more, safer for the chef. More important, it can work
with the power more than 1500W, cooking faster than gas , and ,which
I like most ,clean.
It will bring you a lot convenience,recommendable! I bought it
here,this is a place sell professional induction cooker www.go2better.com

really good ! I have bought one, thank you, cdbetter!

(sharing)A great kitchen appliance
 

On Wed, 10 Sep 2008 12:30:37 +0100, moscow >
wrote:

>
>cdbetter;1175816 Wrote:
>> Recently I bought an induction cook top, It really has changed my
>> cooking style,no fire, and the temperature of the air around will not
>> increase any more, safer for the chef. More important, it can work
>> with the power more than 1500W, cooking faster than gas , and ,which
>> I like most ,clean.
>> It will bring you a lot convenience,recommendable! I bought it
>> here,this is a place sell professional induction cooker 'Alisier Corp,
>> Induction Cooktops Portable | Cooking Cooktop Kitchen Appliance BBQ'
>> (http://www.go2better.com)
>
>really good ! I have bought one, thank you, cdbetter!

Pretty much worthless in the US, though -- no induction product that produces
full power from 110 v.a.c., if it works at all.

-- Larry

Hi, larry
That online store is selling induction cook top which can work under 110V,the power will reach 1500W, I think it is enough .

(sharing)A great kitchen appliance
 

On Thu, 11 Sep 2008 07:12:57 +0100, moscow >
wrote:

>> Pretty much worthless in the US, though -- no induction product that
>> produces
>> full power from 110 v.a.c., if it works at all.
>
>Hi, larry
>That online store is selling induction cook top which can work under
>110V,the power will reach 1500W, I think it is enough .

Not when I visited it yesterday, or again this very minute -- they offered six
induction hobs, none of which had any stated power at 110 - 120 vac, specifying
only running at ~300 watts "under 110v."

Power and heat devices do not have switching power supplies, which can maintain
output over a broad range of input voltages. This latter statement leads one to
suspect that they won't be running at much -- if any -- more than 300 watts or
so at exactly 110v.

In the best case, since they're claimed to have maximum outputs of 1800 - 2000
watts at 220-240 vac, one would expect half that, or 900-1000 watts, at 110-120.

Sorry, but if they don't publish an accurate specification for 110-120 vac, only
a fool would waste the money on one.

-- Larry

Larry, you can go and see now. we have new products, which have the output of 1500w at 110V-120V. these new product is custom-made by using new tech. Thank you for your advice, now I think this will satisfy you
Alisier Corp, kitchen appliance store provides Induction cooktop and halogen cooker , you will not be disappointed this time!

Do you like it now?

where is larry?

Larry, come on

Larry seems to think he has all the answers but I beg to differ.

Allow me to digress. #1. I am 2nd generation Chinese American and my mother was an excellent cook from the Canton region. She was so good, friends and family wanted her to open a restaurant but she never did that. I learned to cook from her, though. So, I believe I know something about "high-heat toss-fry" aka 'stir fry.' Why do I make the distinction? Because good wok cooking requires a very high heat output. "Stir fry" sounds way too tepid or tame.

I have been on a quest for a better way to do this at home using non-commercial equipment. We used conventional electric coil burners for a long time with a flat bottomed wok for best heat concentration/focus. We remodeled about 4 years ago and opted for a top of the line, dual-fuel gas cooktop w/electric convection oven. The high-power burners (2) are rated at 14,400 btu output. We were very disappointed since we expected higher heat and results. Wrong! It was worse. Why? Because the flame licks up the sides and much of the heat is lost up into the powerful fan hood needed to take care of the misting, vaporized oil when doing HHTF. (BTW, that's what you smell when you drive up to a typical Chinese restaurant running a bank of woks at the same time and being exhausted by the commercial blower/filters).

I found an 1800 watt Magnaflux Portable Induction Boilerplate at Tuesday Morning, a national chain of closeouts and surplus merchandise. They, often, have really good kitchen buys. They have a full guarantee of everything they sell with complete return rights. So, I was not worried about trying it out. Here's the link to a web page on the unit: INDUCTION TECHNOLOGY

I can tell you, unequivocally, it works great. It requires steel or a steel alloy that is magnetic, of course. My best temperature attained on our gas burner using our heavy cast iron wok is 381 deg. F (used an indirect IR thermometer) and that was having to preheat for 14 minutes with it empty. On the induction unit, it reached 486 deg. in just 4 minutes!

In actual use, it has performed better than any other home heat source. I, no longer, am restricted to doing small loads at a time. I can come close to the real way it should be done.

BTW, the Cantonese term for HHTF wok cooking is "Chow," a verb. It is the sound that the food ingredients should make when adding to a hot wok!

Heat control is fantastic! It heats so very fast - so fast that you should never leave it unattended. From a cold start, eggs begin to sizzle in just 20 seconds! It boils water faster than an electric hot pot, tea kettle on gas burner or in a microwave. This beats them all!

So, don't tell me that 1800 watts is anemic, Larry!

BTW, I worked in 3 different Chinese restaurants while working my way through adolescence and through college back in the 60's and I did everything except head chef or manage the places!

Jim

Oh, my aunt also bought an induction cook top and it works like you mentioned. She said using it she can cook faster than gas.