Full surface induction, is it worth it?
panzer1
11 years ago
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eleena
11 years agoRelated Discussions
Recent introduction of new Thermadore full surface induction
Comments (2)Swweeeeet. I was told the Gaggenau version probably wasn't going to make it to the states. This is pretty awesome news! Here is a link that might be useful: Thermador Induction Article From Engadget...See MoreGas + induction modules - anyone have? worth doing?
Comments (38)Thanks for the kind words. Lalitha! The induction is three elements. It's 2/3 of the 36" unit you can see in the stores (or was last year...). From the planning guide "Three cooking zones: One induction cooking zone ø 15 cm (1400 W, with booster 1800 W) [small ring]. One induction cooking zone ø 21 cm (2200 W, with booster 3300 W) [medium ring]. One induction cooking zoneø 18 cm (1800 W, with booster 2500 W) [center ring of large element] addition increases cooking zone to ø 28 cm (3600 W, with super booster function 4400 W) [outer ring plus center ring = large element]" The Wolf gas is "One medium 12,000 Btu/hr sealed burner with 800 Btu/hr delivered at simmer. One small 9,200 Btu/hr sealed burner with 300 Btu/hr delivered at simmer." The small, front one is about 9" square, and the medium, rear one is about 10"x13" I find this configuration very adaptable. Sometimes I'm trying to make a one pot quickie, which is often on the large induction element. Or I'll do a pot and a pan, with one on the large element, and one on the front medium element. These are things like pasta with vegetables, or a saute and a sauce. A few weeks ago I was making burritos to freeze. I had already made the meat in the oven and shredded it. I had the rice simmering in a large shallow pot (Le Creuset "braiser"), on the large induction element, and my Le Creuset small, square grill plate on the small gas burner for toasting the tortillas. It actually does work on the induction, and would have meant less fiddling with the heat, but it just seems wrong. Standing between the two really drove home how hot the gas is. It was on low-medium and my left side was hot, and my right side, stirring the rice, wasn't! For Passover Seder, I had the matzah balls on the back burner, the chicken soup on the large induction burner, smaller things off and on on the smaller induction burners, and the teakettle on the small gas. I did the large pot of tzimmis (roots and fruits) early and was holding it in the warming drawer. I would have done the same thing even if I twice the number of burners. Heating up the chicken broth is nothing. I wanted anything I needed to pay attention to over by that point. Meats in the ovens, and casseroles in the Advantium on oven setting. I just bought some chicken to make meatballs out of, and some red peppers for the sauce. I'll char the peppers on the gas (I even have a little mesh style barbecue grill that sits on the grate), and cook the chicken balls in a braiser on the large induction element. I'll probably make the mother sauce on the medium induction element, though if I do a saute as well, I'll do that there, and the sauce on the small gas. Most people rarely use more than three burners at once. As I said, even when I could need five or six, I'd rather use the warming drawer and three or four. And I have an electric kettle which I could use if I needed to free a hob. There are a few things which I make, which theoretically have half a dozen different pots all hot at once and combined only at plating, but even those can be done in shifts given a warming drawer or hot plate. I wanted the 24" induction because I wanted the big, powerful element and didn't want to devote the money or space to two Gaggenau dominoes to accomplish the same thing. For less than a quarter of what the two pieces would have cost me, I got the same function in 6" less counter, and a couple inches less vertical depth. The drawer underneath and the hood are both 48" wide. As you can see, I gained a couple of precious counter inches in the corner, and several on the right, which is my secondary prep area (by the clean-up sink). And I got the cool magnet knob. :)...See MoreCan you use an induction oven cooktop as a work surface?
Comments (21)Salt is hugely abrasive, as well as hard enough to scratch glass. I would take a bit of care not to set pans on top of grains of salt and them move them around. If you had a stainless surround on gas or other type of electric, it would scratch that as well. I would think it's fine to set a hot pan on your induction cooktop, but NOT over the controls. Damage is likely if you put something really hot on the control pad. I usually toss a hotpad on the cooktop before putting something hot on the burner area. I'm probably just being overly careful, but it just seemed like a good idea and I started doing it early on. Sliding a hot glass pan on a glass cooktop might cause scratches. The metal ones, perhaps not. I'm not a fussy person, but honestly, I do like my induction cooktop well enough to fuss a little bit if I need to, and sometimes I fuss a little even if it's not necessary, just to be sure. :-) Cj...See MoreIs induction really totally worth it over smooth electric?
Comments (65)Today we are planning on going to HD and purchasing a Frigidaire Gallery, Induction Electric Range with Air Fry and True Convection. Since I just got a notification of a "like" to a comment I made on this thread from 6 YEARS! ago, I'll take it as a sign that this purchase is meant to be. There are still very few, if any inductions on display anywhere around my area. Just spoke to the owner of an appliance store who said induction just isn't catching on in the US. Interesting as I read a lot about building green and/or off the grid and induction is toted as the way to go. Uses much less energy than any other cooking method. Does not pollute the air like gas does. This along with the quicker cooking times and cooktop not heating up makes it a winner. Excited about finally getting induction!...See Morexedos
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