kas - use of silpat on induction cooktop?
jadeite
11 years ago
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jadeite
11 years agoRelated Discussions
Induction cooktops -- can you use more than one large pot?
Comments (28)Maybe its just electrolux but I would never purchase an induction cooktop again. Who ever heard of a maximum pan size? Add that to not being able to cook on high on the two largest burners (8.5" oh boy) at the same time and you are very limited. I learned the hard way when using my large (10") dutch oven for stew and then boiled noodles. POP went the cooktop. The first thing the repairman said is "were you using a big pan?" I cook a lot. I have a 13" saute, the usual collection of LeCruset, Clam steamer and stock pots. Not to mention how are you expected to take your roast pan and deglaze it? Just cooking for a family of four is a real challenge on this. I was going to just eat the $1700 and get a gas cooktop but the minimum cutout for this unit in the granite is just a hair larger than the maximum allowed for a gas range. I'm stuck with this. I was able to crank out more food with my $275 four burner electric coil. Too many shills posting rave reviews without telling people what the limitations are. The 30" cooktop with 8" elements is only great when its dinner for 2. Just get gas and you don't have to deal with this nonsense....See MoreGE, KA or Electrolux induction cooktop?
Comments (1)We didn't want all the bells and whistles either. We had those on the "Ultra Fancy" radiant smooth cooktop that was replaced with the Electrolux Induction Cooktop. We just never used the timers, the bridging, etc etc but being a "Techquie" I bought it. Unfortunately it lasted less than two years! Our Elux is an older model with the frame, and a divider between the cooktop and the touch pad~~~~which was a "Must have" as the old cooktop problem was grease~~~etc getting on the touch pad and creating all kinds of beeping and errors. Well, I've not seem these type of complaints on ANY Induction cooktop so that was probably "over caution" on my part. The Elux has been trouble free for more than 5 years now, (but a discontinued model), ~~~so~~~~ you will want to goggle the newer model Elux induction cooktop + reviews. I would say, here in Garden Web, the two most popular induction cooktops are the Bosch and the Miele. Both have "Real Timers" and a lot of folks like the timers. The KA's, at least the older models had relays that would click on/off at low power settings and some folks didn't like this. Personally I don't care for that design (On/off at low settings), where as the Electrolux and probably most of the other induction cooktops only send the needed power for low settings, rather than turning on/off. I verified this by watching the bubble pattern in a pan at low settings, the bubbles are continuous rather than coming and going as they would with a cooktop that turned on/off at low power settings. Good luck on your upcoming decisions! Gary...See MoreElectric cooktop material options?
Comments (47)Thanks so much to all who responded to my last post. I do realize that induction would be the best choice for endurance as well as performance. If I run across one at an amazing price, that's what I'll get but I'm not holding my breath. To be honest, I care less about the responsiveness and performance aspect than I do about being able to keep it clean and attractive. I've cooked on electric at a vacation home and didn't have an issue with it. It's a shame there isn't a melt resistant material (soft like a silicone bake mat) that could be placed between the cooktop and pot to help preserve the cooktop. As far as the economics and it paying off over time, I'm almost 60 so doubting I'd live long enough to see that. Amy, thanks for pointing that out, I honestly hadn't considered that. I'll check to see what the charge will be for the cutout tomorrow. I am also looking at freestanding models just for the matter of cost but the ones I like without the control panel on the back are pricey as well. I'd prefer separate but not if it's going to run an additional $600 on top of paying more for separate units. cpartist, I have to say I've got sticker shock the whole way around...lol. If it were simply a matter of a couple hundred dollars, I'd go the induction route but mostly I'm seeing twice the cost, which I simply can't justify. We've been waiting a very long time to do this and what I get will be what I'll have to marry ('til death do us part) unfortunately. Kathy, if you don't mind my asking, what did you end up with? Dan1888, thanks. Yeah, that benefit of the induction appeals to me more than the other benefits. I like shiny (unscratched, unblemished) things....hehe. mhwhetsell, Oh, I WANT an induction, I'm just very conscious of the financial situation and other things need to take priority. Would you mind my asking what brand/model you have now and if you're happy with it in other aspects? Jannicone, have fun with your new induction! Sophie, thanks for the detailed explanation. :) jwvideo, thanks for being a voice of reason....See MoreVenting needs for induction with gas burner: Kas?
Comments (13)Ah, but depending on how the cabinets below are arranged, and how much strength you want supporting the stone (if present), some space may be needed driven by other factors than the cooktop manufacturer. I recommend graphically laying out the cooktops on the intended cabinets with cabinet walls noted vs. the part of the units that are below the counter, and minimum allowable stone widths accounted for. Based on that result, then follow the next paragraph in sizing the hood. Front to back requirements will also depend on where the cooktops are located relative to the wall and whatever counter depth you decide to use. The hood capture aperture should overlap the cooking surfaces (contour locus of all pan base boundaries using likely pan sizes). When mounted on an exterior wall, the overlap amount is applicable to the sides and front. I would call for around 5 inches from the pan bases, or the standard 3 inches from the cooktop edges. This depends on hood aperture height above the cooktop, because the cooking plume expands as it rises, and overlap of at least ten degrees of half-angle from the pan bases is necessary for capture of the main part of the expanding plume (6.4 inches at 36 inches height). I suspect you will want a hood in the 56-inch width category. (I have a 36-inch induction cooktop and a Cooktek induction wok with the units' edges separated by 5 inches under a hood with a 61-inch aperture width -- the overall width is 66 inches -- and it captures satisfactorily.) Once the aperture is determined, then you should aim for 90 CFM per square foot of aperture actual flow at max blower power, and this will require somewhat more for the listed (zero static pressure) blower capability. With open windows and minimal duct direct exhaust, most pressure loss will be from the baffles, and maybe you can get away with a factor of 1.3X rather than my usual WAG of 1.5X for the multiplying factor. Hood height may or may not matter, depending on the design. Height above the cooktop should clear the bending cook's head. Very thin hoods will tend to have uneven flow across the aperture unless deliberately gagged by their filter design. We can make observations about any hood you are interested in, but for least controversy, aim for hoods that vaguely approximate commercial hoods, often designated "Pro" hoods. kas...See Moreweedmeister
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