Pots Quit Working on New Induction Stove
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11 years ago
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kaseki
8 years agojwvideo
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Use Viking stove or purchase new induction cooktop w wall ovens?
Comments (2)dan1888, You are the second one to recommend this. Do you currently use induction and had you switched from gas? Any particular manufacturers that you like for the induction cooktop and the combi oven and hood? There are so many out there.... Also which wall oven to pair the combi oven with? Thanks so much...See MoreInduction - pan size vs. surface size (& new Viking 36" Induction)
Comments (7)I do not have this unit and am not recalling seeing much about this 36" Viking model here in the last couple of years since this thread was active. You might have better luck attracting responses from current owners and users here if you started a thread of your own and put the model number in your thread title. As for using your large LC pans, I'm not sure I know what you are asking. Have you used induction before? If not, maybe you are not quite understanding how to ask the questions. Let me take a stab at what you might be asking. * Are you asking if the full size Viking induction cooktops like this one have the same problem recognizing LC pans that that the old Viking single-burner portable induction cooktop units (PICs) once had back in the previous decade? The answer to that is that the full size cooktops and the Viking induction ranges have never had that problem. The problem was limited to those old and long discontinued PIC models. * Or, are you asking if there will be a problem operating a burner with a pan larger than a particular induction hob space. Say, your LC pans have 12" diameter bases overtop the 9" square hob spaces of the Viking cooktop? The answer is that your LC pans will all work, but may intrude sufficiently into the adjoining hob spaces that the LC pans don't leave enough space for pans on the other three burners. For example, maybe you want to use a couple of 12" LC frypans --- one on the front right hob and another on the left front hob --- and then want to plant a large LC dutch oven on the middle hob in the back. So, how big are the pans you want to use at the same time on the other three burners? For that matter, how often do you figure you will be using all six burners at the same time and need to be running two or three 12" diameter (or larger) LC pans? Frankly, the best thing to do to find out how the cooktop will or will not work is to take your array of pans to a dealer and see if and how they all fit. If you can't find a showroom example, try using the dimensions shown on the installation instructions to draw a full scale layout with a sharpie or magic marker on a piece of newspaper. * Or, are you asking if a nine-inch square induction hob will evenly heat the entire base of a large LC pot or pan with, say, a 12" diameter (or larger) base. The answer is that you will have the same behavior with LC pans that you will have with any cast iron pan on any burner (gas, electric, or induction). IOW, no problem with braises, soups and stews, where you have liquid to even out the heat, but you will need lengthy pre-heating to get an even spread of heat across any cast-iron base when you want perfectly uniform heating as for searing or browning out to the edges of the base. This is a property of all cast iron, not just LC. If the VIking cooktop had some burners with larger diameter induction fields (large enough to encompass the entire base of your big LC pans) the cast iron would still heat unevenly. Preheating to evenness might take a bit less time with the larger burner, but it still will take quite a while. That's just the nature of cast iron cookware. FWIW, Cook's Illustrated has been recommending that you put cast iron pans in a hot oven for a half hour or longer to preheat CI skillets for stovetop searing like cooking steaks. Then you run the stovetop at lesser heat which is sufficient to maintian the searing temps for the cooking session. Again, the preheating and unevenness will be no big deal for tasks like braising, boiling water, deep fat frying, stocks, soups and stews with a lot of liquid. Probably not a problem, either, for making a very long simmered tomatoey ragu or long-cooking of beans. But where you will need workarounds will be for stir fries or browning where you need every square inch of base surface to be perfectly evenly heated for the meat or bacon or veggies or whatever that you want to brown. Again, you would need the same workarounds with any stove where the burners are not sized for large pans, whether gas or regular electric burners as well as induction....See MoreWould you choose a induction stove top or a radiant electric stove top
Comments (34)Probably not. If the Ceran doesn't get hotter than it does when induction cooking, I don't see any hazard to the unit. Surge protectors help, but even an array of them should not be expected to provide perfect protection. Some appliances/electronics use parts rated higher than peak wall voltage, but not as high as might get past a surge protector with a fast rising pulse. There are myriad ways lightening induced surges can get into wiring, so the best one can do is minimize the risk. After that, for complex power electronics not practical to connect to an uninterruptible power supply (UPS), (e.g., an induction cooktop), an extended warranty is a good idea in my opinion....See MoreHood, microwave, induction stove questions in a new kitchen
Comments (8)Helen, exactly that! We went today to Ikea and I was thinking to myself, here I am fussing over cabs pricing but they listed their built in appliances/ fridge for same price as kitchen cabinets... oops.. unfortunately it is like that with my hubby,everything fine and next thing you know we are getting new gadget I never heard about... until today I have not heard about induction stove... Ergonomic reason for higher oven placement might be exactly what will sell it to me... would you be able to clarify insert for the hood? June, funny, I work in healthcare and frequently hear "Diagnosing themselves with Google"... I get it, gotta respect people need to educate themselves though... I agree will get a KD but do not want to be a client from hell that changes opinions every 5 minutes. At this point I am all about educating what makes me happy and what is it I will want to be my priorities... Considering style that we cook do I really need to look into 3k hood option? My concern that ceiling is vaulted and cleaning it up at that height might be a challenge if I go with low key option for ventilation? Would induction stove use help? Muriel, glad you remember my first post! Yep, you guys gave me some great suggestions on starting my journey and some cool imaging to think about. For sure will be utilizing some! I went to several places and realized that I really do not like painted furniture and white kitchen just does not make me warm and fuzzy. I still like light furniture and light colors and love tiles. Looking at others kitchen and finished projects makes me realize that I really want clean counters with very uncluttered look so all my gadgets better find other places than countertop....See MoreHU-788641
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