Induction cookware review: long post
craig00
13 years ago
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warmfridge
13 years agolast modified: 9 years agoRelated Discussions
my long fagor induction review (ifa 90 bf)
Comments (12)numbersjunkie- I wasn't to sure whether to got with this username or "vacillator." I'm still not sure I made the right choice :) Cast iron- yes, I've got a few pieces of cast iron, both bare and enameled. The hobs all hum to a certain extent. I assume it's more the power going through the coils than anything else- sort of like power lines hum. The hum might be a bit more muted with the cast iron, or it's just cognitive bias. Interestingly, I noticed that on max with the cast iron, the hob pulses for a few seconds before going to a steady drone. With my Emerilware (sandwiched stainless bottom pots), it goes immediately into a steady drone. I assume this is the same for levels 6 through 12 but I'm not at home to verify right now. plumorchard- as I mentioned, sometimes I feel that a half setting might be nice, but I attribute that to lack of skill more than anything else. As for the simmer and pulsing, since the pulsing is about a couple of times a second, I don't think the temperature has that much time to vary. I assume the simmer is not as bad as on some gas hobs that turn the gas on and off over (I assume again) the course of many seconds (tens of seconds? a minute?), allowing more time for the pot to cool. Even then, for my long slow simmers when I'm making a big pot of stew, gumbo, or whatever, the thermal mass of the whole pot is so great that even pulsing the power on and off over the course of thirty seconds probably wouldn't cause the temperature to fluctuate that much. Also, I don't think I've ever used the lowest power setting since my big pots have so much surface area they'd radiate more heat than the lowest setting puts out. But again, I need to add the caveat that my cooking isn't that adventurous, so I haven't really explored the lower limits of the range (pardon the pun) like others might....See MoreBosch 300 induction top & my new cookware (long)
Comments (14)sf3707: To add to what MizLizzie said, you might have a look at the link below to Bosch's specs page for the 300. It says the front left heating element (the 9" one) is rated to 2.2 kW (2200 watts) and can be boosted to 3.3 kW. The right rear (11" burner) is rated for 2.4 kW and boosts to 3.6 kW. The two 6" burners are rated for 1.4 kW and boost to 1.8 kW. You might also want to download and read the User's Manual for the 300 series induction cooktops. Go to this page: https://portal.bsh-partner.com/portalbD1kZSZjPTAwOQ==/PORTALFRAME.HTM and download the second item (the one with the biggest file size). As for using a 12-inch frying pan on the 11" burner, there should be no problem. As MizLizzie says, there shouldn't be any problem with using a pan large than the burner diameter. When MizLizzie pointed out that her Cuisnart pan was more than 12" across the base take that as a significant point. For induction burners, the important measurement is the diameter across base of the pan, not the ultimate diameter at across the top. Most 12" frying pans are measured across the top, but it is the size of the magnetic base that the burner's "pot sense" function will "see." The bases of many stainless steel 12" skillets will actually be about 9 inches or less. My cast iron 12" skillet is bit larger -- roughly 10" by my measurement and use on induction. Anything over 7.5" should be fine on an 11" induction burner. No problem with using the 9" burner, either. The one caveat is that, depending on how the pan is made and the amount of preheating you give it, and the kind of cooking you do, you might (or might not find) with a digital thermometer gun and a pan whose base is more than 12" across that the very outer edges (the parts beyond 12") might register a little cooler than the parts within the 12" area. This is very much a YMMV thing. For me, it has never been noticeable for what I cook, and does not seem to be one for MizLizzie, either, but other folks have, from time to time, seen this as an issue for their cooking. Here is a link that might be useful: Bosch 300 specs page This post was edited by JWVideo on Thu, Aug 15, 13 at 11:05...See MoreInduction cookware questions & Sears Range review
Comments (13)So far, the range is doing pretty good. It's a darned sight better than my old ceramic range no doubt. I love the responsiveness. I have some suspicions that it's not quite as powerful as some of the other induction sets but it could just be my setup. I don't like having to press three different buttons to turn on a burner (on/high or low then the opposite arrow to adjust). I'm also not too keen on some of the button placements. I do have to say that I am loving the touch pad. Last night I had a stir fry and a sauce going at the same time and it was so easy to just tap the arrow to adjust the setting mid-stir. I love love love the warming drawer, though the idea of the gliding racks is nice, too. The racks I have are standard design, though they do have a kind of handle built in that is nice. We are DIY and installed the range into an existing cabinet/counter setup. It was a huge pain for Hubby as the slide-in has some overhangs, etc that made it a tight fit. Make sure you plan appropriately. I also have some threads over on the Kitchens forum - which include pics, details, etc. Just go over and do a search on pbrisjar and induction. Here is a link that might be useful: Here's another thread here...See Moreinduction ready cookware - xpost
Comments (33)When I searched for affordable tri ply all clad (not the All Clad brand which was too expensive) induction cookware a couple years ago I read about the Tramontina from Walmart too. Unfortunately I also found that Canadian Walmarts do not carry it and I couldn't order it in from an American Walmart. I could have gone to the U.S. and shopped there but it wasn't practical. So if lisa_a happens to be from Canada it would be why she can't find it in Walmart. In doing research on it, it seemed the Walmart line is made in China whereas other Tramontina sets are made elsewhere (can't remember where). Some people don't trust materials etc. on stuff coming from China. I ended up shopping Amazon.ca and getting a set of Quisinart French cookware for a very decent price. It is made in France (I don't think all of Quisinart is). It is triply and all clad as well so not just the bottom heats up. I have been happy with my cookware and feel I got something similar to the Tramontina I wanted. It has a lifetime warranty. There are other very similar sets of Quisinart available so you need to really watch to get the triply all clad ones....See Morecraig00
13 years agolast modified: 9 years agochac_mool
13 years agolast modified: 9 years agoweedmeister
13 years agolast modified: 9 years agoboschboy
13 years agolast modified: 9 years agokaseki
13 years agolast modified: 9 years ago
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