Induction users..where do u put something to cool??
sandbox5
13 years ago
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texaskitchentoo
13 years agoRelated Discussions
Induction v. Gas: What would you do?
Comments (38)CBinCT: "I can tell you that an oversize pan does damage the element because I had my Le Creuset going and was boiling water on the other element when the element popped. The first thing the repair person asked was "were you using and oversize pot?". The requirement to stay within 1/2 inch of the element size is in the manual." On our first induction cooktop, one element popped when we were frying with a pan that was exactly the diameter of the element. When the repair person came, the first thing he said was that the element had gone out because I did not have water in the frying pan; he had misinterpreted the set-up instructions that directed the installer to test whether the unit was working by heating a pot of water on it to mean that an induction unit needs water in the pot to work at all. You should not put much too much store in what a repair person has to say. As for manuals: the instruction manual for our LG induction cooktop emphasizes that pots used on it must be perfectly flat and has an illustration of how to use a ruler laid on the bottom of an inverted pot to test for flatness. Of course, induction cooktops work very well with ordinary pots that have non-flat bottoms, as most of our pots do, and they have worked well on induction -- including this LG -- for the dozen years that we have been cooking with induction. The LG manual is plain flat-out wrong; the text was probably lifted from some other manual for a thermal glass-top cooktop, where intimate surface-to-surface contact is important for heat conduction. "The largest element on the 30" is 8" so that limits me to a nine inch pan. I had just bought an All Clad set with 10" pans. I use them and sometimes get error codes where I have to flip the breaker to reset the cooktop." I am not sure what you mean by "flip the breaker." No properly functioning cooktop of any brand, hard-wired to adequate capacity house circuits, should ever cause a circuit breaker to trip. If your cooktop is tripping the breaker, either your house's wiring is at fault or the cooktop is defective. Breaker tripping is not normal behavior for a UL-certified wired-in appliance. "Error codes are a common occurance when I have several pans going." Again, if you have several pans going, the circuitry may limit the current that it allows to go to individual burners, so you would not get all the power at one or more burners that you would get if only one or two burners were running, but no cooktop that I am aware of throws an error code in such circumstances; this is a further hint that you may have a defective unit. If yours is still under warranty, you may want to initiate a claim before the warranty expires. (FYI, the largest burner on the LG induction cooktop is 10.5" in diameter, should you decide to replace the Electrolux with another cooktop.) "When I deglaze I slide the pan around which is something else I was told you should not do on a cermaic top. Ceramic is easy to clean but you should not slide pans around on a ceramic top." Schott Ceran is very hard, and does not scratch easily, but hard rough surfaces such as cast iron are capable pf scratching it. The easy solution, if you want to slide the pan, is to put a layer of parchment paper or a silicone baking pan liner between the pot and the cooktop; neither parchment paper nor silicone is hard enough to scratch Ceran....See MoreWhat brands of induction hotplate do you have?
Comments (24)Dcarch, I expect that an induction cooktop should have a long useful life. I'm less confident about a $64 induction burner. The fan may not be very heavy duty and it can wear out, parts can overheat (due to the power they are handling - that's why they need the fan even though the top of the burner doesn't get without a pot on it. The induction burner produces power and that's work involving significant current. Jasdip, I don't find the Max Burton to be that load most of the time. On high the fan is noisy when its going hard but it doesn't all the time. The whine isn't very loud but may annoy some. Sometimes it kind of vibrates but that is usually brief. I haven't heard it beep loudly and I don't recall anything in the instructions about a beep. Fridge, freezer, HVAC and water heater are big energy users because they run all the time (except water heater if you have the on demand type). Also depending on your household, washer, dryer and dishwasher. I'm pretty sure that oven and stove top would come behind those - mainly because they usually aren't run for hours a day (or if you are slow cooking something they are puttering along at lower power)....See MoreWhat cookware do you recommend for my new induction range?
Comments (43)I think the takeaway here is to not put all your eggs in one basket. Each material has it's pluses and minuses. I like a variety of materials and the following is a quick rundown of what I use and a brief observation of them. SS for induction is great because it's reasonably responsive with an aluminum or copper core. Getting as much of that core material as possible will make the induction really shine when a recipe calls for rapid temp changes. One of my favorite things is that they can go in the dishwasher and you can use some heavy duty cleaners in case of an oops. I've had one warp on me, but the others are nice and flat. You'll also be looking at clad base vs fully clad. What and how you're cooking will enter into the decision making. Skillets and sauciers really use the heat that radiates up the sides. A stock pot doesn't, and the big ones are usually clad-base, only, anyway. Cast iron is great for maintaining a temperature. Braising, frying in oil, and such. Wonderful for stovetop to oven cooking and searing. It doesn't heat evenly and is not responsive at all. Whether enameled or seasoned metal, it's a good tool. Carbon steel needs seasoning and reapplying it is a given. Metal tools will scrape it off. Great for high heat cooking. You'll find very reasonably priced woks at an Asian market. Lots of cooks will use this material in place of non-stick. They do warp, and that can be a pain on glass when they start spinning. Cast iron and carbon steel are at their best when they're used regularly to maintain their seasoning. Acid in food will wear on seasoning, so simmering something like tomato based dishes isn't advised. They are hand wash only. Non-stick is awesome for scrambled eggs, fish, and other delicate preparations. It's best for low to med-low cooking. The coating will wear over time and the dishwasher speeds that up. I would get an inexpensive one....See MoreGas or induction. Someone just tell me what to do.
Comments (68)mydreamhomeideas, pardon me if I sound stupid or slow, are you saying a fan-type or fan noise comes on at higher heat settings when using for a period of time? I should have mentioned this above, but I only demo'd low and medium settings to see how hot the cooktop's got from the saucepan bottoms, and the specialty heat settings for boiling at the 2 settings on the Bosch (Speedboost and Shortboost) and didn't hear a fan noise. I didn't demo the highest regular setting for any period of time. If anyone is curious who doesn't yet have an induction: I did note during the demo at the specialty settings for quick boiling, when removing the pan immediately while at a full boil the surface was hot (from the pan bottom's heat) and I'd have been uncomfortable putting my hand on it right away, but after 3 seconds I could place my hand, palm down on the cooktop with no discomfort - it was gently warm and cooling. I cannot think of a reason why I would ever do this, but one never knows when I might become old, ditzy, and a cooktop heat-check daredevil ; - ) Seems like you may have confirmed that some cookware causes the more discernible buzzing. Glad to hear you are loving it so much!...See Moreplllog
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