Scientists? Concerns about induction and gas cooktops
tetrazzini
16 years ago
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mls99
16 years agolast modified: 9 years agocanuck99
16 years agolast modified: 9 years agoRelated Discussions
Need help with Oven, Induction+Gas cooktop, and Fridge decisions
Comments (13)You got an excellent bargain on the oven. Do call Gaggenau and see if they'll honor the warranty. Congrats! Mine was FedEx'd from England. I think it was $70 U.S. duty, plus $5 for FedEx to handle the paperwork. Since you'll be carrying yours as luggage, you should be paying (if it hasn't changed) according to the following equation, with the price in U.S. dollars of your cooktop being X: duty=.03(X-800) That should be a lot less than import duty. That is, assuming that there isn't special duty on hand carried electronics or some such. If there's VAT in Germany, ask the store if you can have it waived since you're taking it out of the country. I don't know if you've seen the caveats. For your self-imported cooktop, you should get a letter from your insurance company saying that they know it's European rather than UL approved and that that doesn't affect your policy (mine said so long as it was installed by a licensed electrician). Also, you should make sure your building codes don't specify UL. If they do, you'll need a waiver. The Euro certification is just as good as UL, but you want to make sure that you have all the bases covered so they can't use a technicality to weasel out of the help you'd be given if there's a fire or something (like from a lightning strike). I'm also in California but local codes and inspectors vary. Do check with the airlines about the measurements they allow as well. It should be fine. My cooktop would fit, with its original box, into my old large pullman suitcase. I'm not sure about the newer ones, but it's the three dimensions added together they go by, with a maximum diagonal, so I think that part will be fine. Actually, if you have an old large pullman case, you might consider taking it, with some old towels or rags, and bring home the cooktop in the case, with the cloth for padding, instead of having to get an outer box and peanuts. Worse comes to worst, you can always send it FedEx. :)...See MoreCooktops: Induction + gas, side by side
Comments (14)I would think that most people who are prepared to drop $1,200-$2,400 for a residential induction wok are doing so not because it is the less expensive alternative to gas, so when they decide to go that route they're probably at the point that they know that they want to do it. I've canned on induction. Maybe a new pressure canner would make more sense. You have? What brand of pressure canner do you use? Here's the one I use. All the threads that I've read (I don't claim to have read every thread) follow the basic script, like this one where the conclusion was that no pressure canners of any significance works on induction tops. My pressure canner weighs 39 lbs empty and a whole LOT more when full and the manufacturer warned against using on ceramic cooktops due to likelihood of cracking the ceramic surface, so I imagine that the same concern would apply to the surface treatment of an induction top, would it not? Do you have that worry when you use your pressure canner on your induction cooktop? Hollysprings, I can more than just once a year. I did plan on doing this in an outside kitchen but as I thought about it the hassle of moving all the canning gear outside, the movement of the food from the prep zone to the outside, the need to be in proximity while the canning is taking place, all soured me on using an outside kitchen as a permanent location for canning - I want the option of working in the kitchen while still reserving the option to do this task outside if my mood or other circumstances warrant....See MoreLegitimate concern or silly question about induction cooktops?
Comments (14)My issue with sinks isn't the depth--it's where the water comes out. So I buy big faucets and have my sink as far forward as possible now. I've never had a problem with a cooktop, but just like using a sink, everyone does different things there and has different ways of injuring themselves. I'm more concerned with what gives me a back ache than if I can manipulate that crepe on the back burner just so. I guess I don't really tend things on the stove. As long as I can see and reach, I don't care. I'm not there long enough to strain myself and the food items that do require maneuvering (pancakes?) don't give me trouble on the back burner....See MoreDebating between induction and gas. And which induction cooktop.
Comments (117)Happy Friday! Let's BURN some time :) If I were the person who created this post, I'd be like... why on earth are these guys still arguing after 2 years? LOL. The logic is very simple: Not everyone has a gigantic backup generator. When the law prohibits gas, gas availability becomes a value-added feature of a house. 60% of US electricity is generated from coal (20%) and natural gas (40%) Woah wait... did I say natural gas is the top energy source of electricity?? Yes, that's the case for the US. So burning gas at 40% efficiency at the power plant to get electricity and then getting 90% efficiency at the induction doesn't seem to save anything. The math shows it's even less efficient than burning gas directly for heating (cooking). For me, I was stuck with electric for 20 years before switching back to gas, and I never regret about it. Everyone's cooking method is different. Carbon/stainless steel pans need to be preheated HOT and seasoned every time so they become nonstick. It's not the kind of seasoning that's done in the oven. BTW, some people just refuse to use nonstick pans coated with "forever chemicals" that flakes into the food and release toxic chemicals at high temperature. No one should install an under-sized ventilation system that doesn't match the stove, regardless of what stove to use. If the ventilation system can suck up the smoke, it can suck up the CO2 as well. For people with compromised respiration system, sure they should pay extra attention. But for the rest, we are just cooking food, not meth. Okay, I've said enough, and I should retire from this. I have better things to do. People who read this have my warnings. For people who disagree, enjoy your electric stove. Before I go, I highly recommend this for people who do stir fry or need to heat up a big pot of liquid. It can do both on the big burner. https://www.youtube.com/watch?v=-DRGUiVWsqs...See Moreconate
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