Causing scratches, breakages on Induction Cooktop
azmom
11 years ago
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Sms
11 years agolast modified: 9 years agojwvideo
11 years agolast modified: 9 years agoRelated Discussions
All Induction or Hybrid Induction cooktop?
Comments (14)Hillbkr_comcast_net: How often are you pressure canning and what size pressure canners are you using? Are you doing production canning with huge pots with 20 to 40 quart capacities? If you are doing larger volume canning sessions, there are no induction capable substitutes. (Frankly, at that size, you pretty much have to use aluminum because ferromagnetic versions would be too heavy to lift when full.) OTOH, if you have been using one of the smaller models (say, a 10½ quart All American or 15-quart Presto), there are some good induction-capable options such as the 10 qt. models in several of Fagor's product lines lines. Fagors are set up to make it easy to vent off air as the pot comes to heat. Last time I checked, Costco.com had the 10 quart Fagor Rapida model with a canning kit and instructions for under $100. Kuhn Rikon has a 12 quart model which is very easy to use and also works for pressure canning but is very $$$. Plus, for pressure-cooking beans (and pretty much anything else), an induction-capable, stainless steel, spring-valve model can seem like a huge improvement. Not only easier to use (IMO), but also having no worries about any acidic ingredients causing "off" and metallic flavors in your beans. Frankly, if I were doing enough largish spates of production canning that would make it worthwhile to have a 20 quart or larger All American type pressure-canner, I would skip a hybrid range/cooktop. Instead, I would get a full-induction range and look into a couple of other options for running the big pressure canners during those times I needed them. One option would be using a commercial 2500 watt portable burner like the ones from Cadco. Something to consider, thugh: can you easily install a 20 amp/240v outlet in the kitchen or an alternative workspace, such as garage. The other alternative would be one of the propane-fueled portable campstoves with the stands and 30k-btu burners. These will easliy hold pots up to 14" in diameter and will get the pressure-canners to heat quickly. The brands I know of are Coleman and Camp Chef. A two burner model should be under $100. I saw a 3-burner model at Costco last week for about $149. They use the same 20 gal. propane bottles that are used for gas grills. Pull them out for canning season, fold them away when you don't need them....See MoreScratches on Induction
Comments (6)I've had mine for 6.5 years and have no glass scratches although the stainless frame has developed some "patina". Glass is hard to scratch whether the underlying heating element is a magnet or not, steel is softer. I don't do anything special for protection or cleaning. "Multi-surface" cleaner for daily cleaning and cooktop cleaner when it develops a film every 1-2 months. I definitely don't use Silpats or paper towels. Glass is glass and there is absolutely no reason why this type of cooktop should scratch more readily vs. any other glass top or porcelain. However, even if it did scratch as easily as the stainless steel frame, I'd still choose induction...See MoreCast iron pan with ring on the bottom/induction?
Comments (12)Scratching, chipping, etc of smootop surfaces? Lots of prior discussions of this here including this one which, for anyone interested, has links to many other earlier postings on the subject. http://ths.gardenweb.com/discussions/2346300/causing-scratches-breakages-on-induction-cooktop >>>"the air between the pan and the glass can get very hot . . . accidents and burns when it escapes . . . cracking of the glass"<<< I don't mean the following as an attack on plllog. I, too, have seen some of the alarmist warnings that plllog describes where folks tell you what you are "supposed" to do or not do and what are the risks with induction. First, on the casting rings maybe causing problems with the pan-recognition sensors, that does not seem to be the case with skillets. Those rings are just not thick enough to elevate the pans enough to cause any problems. Where I've seen reports of problems has been with some cooktops and those reversible griddle-grill pans. (You know what I'm talking about -- the pans with smooth pancake griddle on one face and a ridged/rippled grill surface on the other?) Some brands of those reversible pans apparently had or have a very high lip on the "grill" side and the lip was high enough that when the griddle side was up (and the grill side was down) the lift was high enough to have confused the pan sensors on some induction cooktop a number of years ago. Last time I recall seeing a report of this problem was maybe four years ago. (Actually, IIRC, it might have been plllog who found that report.) Anyway, that grill-pan's lips were much taller than the casting rings on the skillets the OP was concerned about. Beyond that, I put the other kinds of warnings in the same category as other earnestly fearful but uninformed posts about induction. Fr'instance, I've seen any number of posters insisting that some European commission has determined that induction actually uses non-ionizing radiation to heat the foods and it is heating the food that heats the pans, destroys nutrients and adversely affects health. Other earnestly fearful posters have insisted that you must only use wooden spoons and such with induction because using steel utensils will somehow electrocute you. As for cracking, you obviously might crack a smoothtop by dropping a 7 quart, cast iron dutch oven full of water/soup/whatever several feet down onto any smoothtop ... well, you get the idea. The other stories about cracking surfaces actually originate in situations that have nothing to do with cast iron skillets, one about vacuum suction and the other about thermal shock. The "vaccum" suction theory might be be extrapolated from reports about folks pulling a large, hot, steamy domed pot lid off a pan, immediately plonking the lid rim-side down on the smooth surface. If the lid is large enough and the rim is perfectly straight, if there is enough steam trapped and the lid cools quickly enough, then a vacuum can develop. Large-enough lids apparently have produced sufficiently strong suction to have cracked a smoothop. There is just not enough room under any cast iron skillet for this to occur and it is unikely you could have enough liquid under it, either, without the burner shutting down and throwing an error code. The idea of cracking caused by "thermal shock" really has nothing to do with cast iron pans, either. Most of the reports that I have seen about thermal shock cracks have been with ultra-cheap portable induction cookers (PICs) that cut costs by using thin, tempered glass tops rather Schott "Ceran," the heavy duty glass-ceramic used on better PICs not to mention all smoothtop/induction ranges and cooktops. Ceran is designed to withstand thermal differentials of at least 750° F. Anybody heating pans that hot on induction has tampered with the control circuits & programming and is engaged in industrial metal smelting, not cooking. Other than that, Schott's products are mass produced and, like all mass produced products, there will be some tops with manufacturing defects that will break under use. That's a manufacturing problem, not a cast iron problem. As for superheated air burning cast iron users, again, there just is not enough air space under a cast iron pan and casting rings are never perfect enough for that to be a real problem, anyway....See Morepreventing scratches on induction cooktop
Comments (15)Very weird - I guess encouraging that this isn't a common problem. I looked at the manual and the only thing it said was not to slide pans. I have never done that intentionally but sometimes they've slid unintentionally because the cooktop and the pans are so smooth. However when that happened I didn't end up with scratches. It did say to clean it with the cleaner that came with the range (nothing came with it) to protect it which I didn't read or do until you guys mentioned it. The current scratches aren't going to come out but they aren't that bad. I just don't want to have more. Also bought some parchment paper tonight. I was thinking maybe I need to dust it off before I use it in case there's some inconspicuous abrasive particles on it. We'll see how it goes with all my precautions. If I didn't like the induction so much I would probably be very annoyed by all this....See MoreJXBrown (Sunset 24, N San Diego County)
11 years agolast modified: 9 years agojadeite
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11 years agolast modified: 9 years agoazmom
11 years agolast modified: 9 years agochac_mool
11 years agolast modified: 9 years agozackin
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11 years agolast modified: 9 years agoJXBrown (Sunset 24, N San Diego County)
11 years agolast modified: 9 years agoa2gemini
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11 years agolast modified: 9 years agoazmom
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11 years agolast modified: 9 years agoa2gemini
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11 years agolast modified: 9 years agoazmom
11 years agolast modified: 9 years agojadeite
11 years agolast modified: 9 years agoazmom
11 years agolast modified: 9 years agojadeite
11 years agolast modified: 9 years agoJXBrown (Sunset 24, N San Diego County)
11 years agolast modified: 9 years agoa2gemini
11 years agolast modified: 9 years agojadeite
11 years agolast modified: 9 years agoSms
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