I certainly do, and I also think that the MB is a different kind of product. BUT ---- there are variables that can affect different people differently. One of them will be your own sensitivity to the noises. I can tell you that the MB units --- I have a MB Model # 6200 -- are far noisier than any built-in induction cooktop or range that I have used over the last three decades. As discussed above, there are two noise components and they can play out differently for different folks. One noise component is the electronics' cooling fans which are usually pretty quiet on most induction ranges and cooktops. Not so with the portable units. I'd say that the cooling fan in my MB 6200 is a lot like the middle setting on my range hood or like being right next to the multiple-fans in the tower of my video-editing workstation. Now, some models of cooktops and range cooling fans will be louder than other models, but even the loudest I've heard has been about like the cooling fans in a laptop computer on the other side of the desk. There are you-tube videos where something has gone seriously wrong with an induction cooker and the noise level is as high as with the MB and sometimes worse. Those are products in need of warranty service or replacement. Noise component two is a combination buzzing, whistling and ringing (what I call "BWR" noise). This is noise that I rarely hear when I've used my pans on an induction range or built-in cooktop but which I find distinct and annoying when some of those same pans are used on my MB unit. With disk-based pans -- a Sitram Profissiere (disk-base) 3 qt. sauce pan and a Kuhn-Rikon pressure cooker -- the BWR noise persists for as long as the MB is heating. After about three or four minutes, the BWR does falls to about the threshold of the sounds of the cooling fan and the sound of the water boiling. If I pay attention, though, I notice the BWR for as long as either disk based pan pan is in use on the MB. With All-Clad pans and Circulon Premier Pro (anodized aluminum with magnetic steel disks inset into the bases), the BWR noise persists for about a minute and then falls below the noise threshold of the cooling fan and water boiling. With cast-iron, I don't notice BWR noise at all with the MB. A couple of years ago, I had the chance to run these same pans on a GE PHB925 range (which has been supplanted in GE's line-up by the PHB920). No perceptible noise for me except with the disk base pans and that noise quickly faded as the pans came to heat. It would have been completely masked by a hood-fan if one had been running. With the other pans -- zip, nada, etc. Again, however, it is your ears that matter, not mine. Note the diversity of comments above. Best to seek out a demo of a countertop or range in to test it for yourself, if that is at all possible. This post was edited by JWVideo on Thu, Jun 19, 14 at 21:55

Hi! I stumbled across this forum and hope that someone can help me out. I have had the pink Club dutch oven for many many years that my grandma had given me. This has always been my favorite piece in my kitchen to cook with and wanted a whole set of fry and sauce pans so I found a used set on ebay. From the pictures they have been used and "loved" as much as mine has been. I do want to give them a good cleaning when they arrive before using them for my family, but am wondering if I should season them as well. Thank you, Candice

Once you've pressed the tortilla, you can always take a rolling pin and make it thinner. I gave up the muss and fuss years ago and bought a tortilla press/cooker, so it presses the tortilla and cooks it at the same time. This is one of those tasks hubby actually likes to get involved in, and believe me, ANY kitchen gadget is worth it if you can get your husband interested in cooking (LOL). The recipe for the tortillas below smell wonderful when they are cooking and have more nutritional value and fiber than regular recipes.... The link below is a really fun recipe for the kids. I like the bag method so much I use it for all my tortillas. I keep bags of the mix ready-to-make. -Grainlady Wheat and Sesame Tortillas (source: "Natural Meals In Minutes" by Rita Bingham) 2 c. whole wheat flour 3 T. dry milk powder 1/3 c. sesame seeds extra flour for board 2 T. butter or applesauce 1/2 t. salt 2 T. yogurt 1/2 c. lukewarm water Combine dry ingredients. Use hand or electric beaters to cut in butter or applesauce until mixture resembles fine crumbs. Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10 minutes. Divide and shape dough into 8 balls. Cover, removing one ball at a time and roll paper-thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas. Here is a link that might be useful: Tortillas in a Bag

Thanks all. Eandhl, I did check out the Lodge and it looks terrific for a cast iron skillet. And the Anolon gets top reveiws from Cooks Illustrated for a nonstick aluminum. But I'm attracted to the Bridge Kitchenware because it isn't as heavy as the Lodge (I've been lugging the cast iron griddle that Viking sold as an accessory to my old viking rangetop for years...I'm getting too old, weak and tired to keep wrestling it.) And I like that it doesn't have the nonstick coating which every other alumninum one (including A-C and Anolon) have. I'm not sure I buy the stuff about the chemicals in the coatings being hazardous, but I KNOW my son will scratch it. Also I inherited an old cast aluminum dutch oven from my childhood and I know that it as a smooth and nonstick as a baby's bottom after 60 years of use, so I'm thinking the cast aluminum griddle might work out well too. Just wish I could find someone who actually had one to confirm....