How do you cook lots of pancakes on an induction cooktop?
kaourika
10 years ago
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jadeite
10 years agododge59
10 years agoRelated Discussions
Induction cooktops.... Do you have one?
Comments (24)I have had the Viking 36" professional 6 burner induction cooktop for almost 7 years. I have not experienced one problem. For the person wondering about canning...no problem for me and I have the large canner. For the person who said roasters are not induction compatible...false. I have a couple. One if steel with a teflon coating. The others are the old fashioned speckled enamel roasters, the navy blue ones that have the same finish as canners. If you can't find induction compatible roasters, simply get one of those induction plates and put it between the cooktop and the roaster....See MoreMiele induction cooktop wok cooking
Comments (11)There are a lot of factors to consider in choosing a hood one has to live with, and there are myriad threads here agonizing over aspects of this topic. Let me try to raise again, historically writing, a point needing consideration when comparing VaH to Broan. In this comment, I give VaH the benefit of the doubt that their specified hood plus blower achieves 600 CFM in free air, and that the comparable Broan blower has to be 900 CFM (rated in free air, 600 CFM when installed in the hood with the combination in free air). At this point there appears to be equivalence, but we haven't considered duct pressure loss (likely modest) and make-up air pressure loss (potentially nearly anything depending on design, but where combustion appliances are present, must not exceed fractional inches of water (hundredths of Pascals). With added pressure loss, one has to look at the respective fan curves to see what the actual air flow will be. As it happens, for the only data I have seen from VaH, their squirrel cage fans have a drop in flow rate with pressure loss that is greater than typical Broan (or most other) blower fans. This means that with additional loss, the Broan hood/blower will flow more air than the VaH. This may or may not be different enough to matter. But you still need around 90 CFM per square foot of hood aperture to be sure that the effluent that gets into the aperture leaves via the duct and not by spilling out into the kitchen....See MoreDo induction ranges remind you of tacky ceramic cook tops?
Comments (11)I agree with Hvtech, except in #1 I'd also say if you're planning to move soon. All the advice to make it an easy remodel to put in a gas range is good, but the induction range won't make your house unsaleable if you have to move unexpectedly. I do agree about the looks, however. Do you prefer a range to separate units? Is it an issue of price? If the induction range is as far as your budget will allow, get the range and be happy cooking on it. When it's time to sell, if it's a total buyer's market and there are ten houses like yours in your neighborhood begging for offers, make a few signs with few words, bright colors and pictures, to point out a few features in the house, like "Jacuzzi tub soothes your aches" with a cartoon of someone enjoying a bath. Put one in the kitchen on the range, "Induction range, cool in Summer, easy to clean" and a cartoon of a fresh as a daisy lady in a cocktail dress cooking. Make it fun, and almost like a treasure hunt. Also, teach your agent how to do the "You haven't seen induction?" demo with the frying pan and quarter inch of water boiling in seconds. You can sell anything if you try, and if you have the right price. People will pay overall a few grand more for a magazine ready kitchen (which will look dated in five years, so if you're not planning to move soon, is wasted unless you're doing it for yourself). People will pay a few grand less for a kitchen that's obviously tired. A lot of the ding from a tired kitchen can be countered with meticulous, thorough, every crevice cleaning. A lot of the bonus for a spiffy stylish kitchen goes away if the other rooms and, especially, bathrooms don't live up to it. More than anything else, a house sells for location and price, and intangibles like "I just love the tree!" Kitchens matter, but they don't matter nearly as much as the people who are trying to sell you things make out. If you're in a SubZero/Wolf neighborhood, people will come look at your house because it says those things on the MLS description, but they won't buy for them, or not buy for the lack thereof. It just might make a bit of a difference on the price....See MoreHow do I prevent the pot from sliding around the induction cooktop?
Comments (36)JAN MOYER wrote: "For great contact on induction, the pan must contain a ferrous metal. ....or it will slide" I think the reaction force between the hob coil's field and the reaction field induced in the pan steel or cast iron is too slight to add meaningful downward force. But this raises an amusing if not entirely relevant point. Aluminum is diamagnetic, so an aluminum pan would react to an induction field by pushing away from it, but the induction cooktops can sense when the field is reacting with such a material and not operate the hob, just as the hob won't operate with no pan present. Hence there is no likelihood of having an aluminum pan drifting off the cooktop as it and the induction coil overheat....See MoreSuzi AKA DesertDance So CA Zone 9b
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