Induction Cooktop-Question: Use of two 11' pans
Scoutie
11 years ago
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Scoutie
11 years agolast modified: 9 years agoRelated Discussions
Question about induction cooking-- big pans and non-stick pans
Comments (19)I have had induction almost 2 years now. LOVE IT! I found my large, non-stick skillet at Bed, Bath, & Beyond. It is a Farberware. It works great and is holding up great after 2 years of use. My small non-stick skillet I got at TJMaxx - a Tivoli - also holding up well. Both were well under $50 each. Also, I believe you will find that some induction cooktops largest burner is larger on some units than others, and the placement of the largest burner is different depending on the manufacturer. The size and placement of the largest burner was the deciding factor in my purchasing decision. At the time I shopped (there are lots more choices on the market now) I found the 30" GE Profile to have the best for me - one of the largest burners, and placed to the front of the unit (I'm short and don't like to reach over other pans if using my large fry pan). So, that's what I went with and it's been great! I have not found the 30" to be crowded at all - but, again, I think it's because of the way the burners are layed out. Hope these insights help as you shop around. Good Luck!...See MoreQuestions on Bosch and Wolf induction - min. pan sizes
Comments (5)This issue is of interest to me and I recently asked a salesman for the supplier of much of my kitchen equipment to find out what the smallest pan was that would work on the 8-inch hobs of the new 36-inch Wolf cooktop. I believe he called the distributor, Clarke, and they did a test in their demonstration showroom using a 3.5-inch pan (the smallest they had). Reportedly it worked. A better test would be to use an undersized pan that has a known time with a known amount of water to come to a boil on an existing cooktop to see if the Wolf's boil time is similar. It wouldn't do to give up a 2 minute time on a Kenmore Elite's smallest hob for a significantly longer time on a Wolf. I would have to do such an experiment myself. Clarke is an hour from me so my motivation is not yet strong enough to get the data. The issue with undersized pans is: What amount of inductive pan material is the minimum for the cooktop to allow cooking on that hob. One approach that the manufacturer can use to determine pan suitability is to ping the coil circuit with a pulse and determine from the damping rate of the resulting ringing whether enough power would be coupled to safely operate the hob. (The hob coil and a circuit capacitor comprise a tuned circuit; think bouncing your car when the shocks are gone versus when they are new.) Each manufacturer may choose a different value of response based on his design. So, when there is a minimum pan size specified, the value has to be based on some particular "standard" pan working, or the manufacturer's estimate of where to set a limit, efficiency-wise. "PotSense" type configurations can potentially minimize efficiency loss with small pans. kas...See MoreWhich induction cooktop handles multiple large pans best?
Comments (4)To amplify on what Kas just said: how big are your "big pots of boiling water for pasta and sauce?" Are we talking tall, skinny stockpots (say 9 or 10 inch diameter) or fatter, 13" or 14" kettles that also can be used for water-bath canning? How many 15" skillets will you need to use at the same time with how many of the large stockpots? Will the sauces made in your big stockpots be needing perfectly even heat across the base of the pan (e.g.,as with a very thick ragu/gravy) or will the consistencies be liquid enough that you would be okay cooking them on, say, an 8" coil burner? Rule of thumb is that induction cooktops are assumed to heat fairly evenly out to about 1" larger in pot-base-diameter than the burner size. (And note that it is the diameter of the pot's base that matters for induction heating, not the usually larger nominal width across the top. If you just want to separate one big stockpot from one big skillet, then you need to avoid having the big burner centered in the cooktop. AFAIK, Wolf's CI365 and Electrolux/Frigidaire models are the only currently available 36" induction cooktops which put a large burner at one end leaving you enough space to put another big pot at the other end, albeit over a 7" or 8" diameter burner which might top out at 2500 watts or might boost up to about 3000 watts. That includes the Elux cited by Kas. A row of single or double-burner drop in Cookteks could be interesting but likely a budget buster and also potentially problematic for evenly heating the bases of those 15" skillets. If cast iron, those skillets will likely have a 13" or 14" base. If steel based, then likely to have a 12" to 13" base. The Cooktek drop-in (and countertop) units have 8.5" induction coils. In terms of the Wolf being able to "handle" a 15" skillet, are you asking about evenness of heating across the base? IIRC, the Wolf CI365 has a 10" burner which potentially would be better than the Cookteks but still would not heat evenly all the way to the edges. The outer ring won't be cold but maybe 150°F less hot than the rest of the pan. Depends on the pan construction. Could be more. That basically means you have to stir your stir-frying and sautes. YMMV on whether that would be a big deal. If you live near a Wolf dealer, I'd suggest you take your 15" skillet to the Wolf showroom for a demo to see how well or not-so-well the heat spreads. The Electrolux Icon has, I believe, an 11" diameter large burner, so theoretically better unless Electrolux has "rounded" up the size of the burner for the spec sheets.. Maybe somebody here will have had experience with very big skillets and the Elux "big" burner? Maybe you could find a demo? Alternatively, I suppose you could get a 30" Bosch 500 (with an 11" big burner) or one the new GE models with the 11" burner on one end, and combine it with a single 3500 watt Cooktek drop-in burner next to it for somewhat higher speed boiling for a large stockpot....See MoreRemodeling kitchen, looking for info on induction ranges
Comments (11)"As a side note, what happens if you use a smaller pan on a larger induction element and vice versa a larger pan on a smaller element?" @ Eric, this is a subject covered in many prior threads here but those can be hard to turn up in search. So, here is a quick summary. (If you think this is a long summary, you could check out this thread from some years ago: https://www.houzz.com/discussions/2290055/induction-pan-sizes-how-critical#n=38 and this one: https://www.houzz.com/discussions/2294183/induction-cooktop-question-use-of-two-11-pans#n=50 ) Pan with base smaller than burner's nominal size: Yes they will work if the pan's base and magnetic mass are not "too small." So, you might ask, what is "too small?" It depends. (Probably not what you wanted hear, eh?) Some brands' owner's guide/manuals for induction ranges will tell you how much smaller you can go. In the absence of any info from the maker, It used to be a rule of thumb here that a pan could probably work if the diameter of the pan's base was at least 70% of the nominal diameter of the hob, but not all brands hew closely to that standard. For example, several years ago, some posters here reported that their 3½" diameter Bialetti espresso makers worked on (IIRC) induction hobs of 5 and 6 inch nominal diameters on some induction ranges. (IIRC, those were Bosch, Electrolux, Miele and maybe GE ranges.). Those little Bialetti pots had a lot of magnetic mass. However, other posters reported but them not working on other brands' small induction burners, though. Likewise, there have been reports of some brands seeming to be much more limited on relative coverage. By way of example, I'm recalling a thread here (which I cannot find at the moment) that one brand's 11" induction burner (Samsung, IIRC) had trouble recognizing pans whose bases weren't signfiicantly more than 9-inches in diameter even those those pans worked fine on that stove's or cooktop's other burners. But here's an additional variable. When using pans with base diameters smaller than the burner's nominal size, you may not be able to get the burner's full rated power. You might be able to use a butter warmer pan to melt butter (a relatively low temperature task) and boil water but will likely be disappointed if you were hoping to melt lead in it, instead. :>) Pans with bases larger than a burner's nominal size: Yes, but again, we're talking about an "it depends" answer. Here's the thing: the induction hob will only directly heat the portion of a pan's base that is within the induction field which (on most brands) is the hob's nominal diameter. So, you've got a pot with a 12" diameter base on, say, a 9" induction burner. If you are boiling liquids, it is no big deal. The liquids limit and even out the heat and don't require perfectly even heat all across the base in order to come to a proper boil. Which, incidentally, is also why you can use the silicon pads described above even when running what somebody above called a "hard boil." The boiling liquid and the pot are not going to get much above 212°F) even when run on max power. It is a different story when doing something where the pan gets much hotter and you want/need very even heat as with sauteing those onions and peppers, for example, or searing steaks. The induction field is doughnut shaped (the technical phrasing is "toroidal.") That means you have to depend on the pan's own conductivity to spread the heat to areas not being directly heated such as the very center and around the outer edge at the rim (the part that is beyond the field.) Also observable with many gas burners, as well, btw. Pans differ in how well they conduct heat. So, again, we've got an "it depends" answer. But oversize pans will work. ( o be aware that some makers' manuals proscribe any use of oversize pans, possibly because they've got exposed electronics that might be affected by reflected heat or maybe too many lawyers writing their manuals, or maybe they cheaped out on the ceramic top and are concerned about risks of excess weight or maybe the manual was written by somebody who did not understand induction....See Morechac_mool
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