vibration noise in induction cookware
davidro1
14 years ago
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dannie
14 years agodavidro1
14 years agoRelated Discussions
Induction Cookware
Comments (53)Chantal cookware does not have rivets and is induction compatible. I got a free pan with my induction cooktop and it is very responsive. Heats faster than my Circulon Infinite and makes no noise. It is enamel on steel. If I didn't already have a cookset this would be high on my list. We like the easy easy cleanup of the Circulon but it can be noisy and is not as responsive as the chantal. We also have the Chantal tea kettle and on the induction cooktop it rocks! You can just about boil enough water for coffee as you hold your breath. Then the train whistle... Here is a link that might be useful: Yes this is the link!...See Moremy 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
Comments (14)I, too, have just ordered a GE Profile induction slide in range and am so excited and can't wait to use it. I do have to purchase some new cookware and would like some suggestions on something mid price range that is proven to work well on induction. The only induction ready pans I have is a Lodge cast iron 12 inch skillet which I use fairly frequently for its nonstick quality, and have just ordered a Lodge color enameled square grill pan. I also just purchased an induction ready Schulte Ufer 5 qt. dutch oven from TJ Maxx at a tremendously great price which should work well for soups and pasta. My current cookware, which I like and am so used to, is mostly Farberware classic and I would really miss the 10 1/2 inch high-sided skillet from that as it is my "go to" pan for just about everything, so that is a must to be replaced. Also needing replacement is the rest of the Farberware set (1,2 and 3 qt. saucepans), and a smaller 8" fry pan. I really like Farberware not only because it has lasted me 30 years and still perfect, but I really like the shape and size (not too long) of the handles. I do not like any nonstick pans at all for health reasons, which is why I changed to the cast iron pan, so would go for more cast iron plus more stainless steel. Is there a good brand that works well on induction that is stainless with comfortable, not too long handles? Would consider mix and matching brands/pieces, do not need a whole matching set, unless it is more cost effective....See Moredavidro1
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