Maximum temperature on an induction cooktop
PeterH2
11 years ago
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jadeite
11 years agoFori
11 years agoRelated Discussions
Cooktop size and induction cooktop control
Comments (17)I like induction a lot and I like the Fagor. That said there are some negatives. I still can't get the grease shine off of the glass top to my satisfaction and cleaning at the metal rim is a nusiance. Also, I sometimes foolishly walk away and the water is boiling away furiously when I get back. Have to stay at an induction cooktop unless it's something on a very low setting. I don't know if the diamond configuration is best for a 30" unit. A rectangular or asymmetric burner configuration might be better. But it's not something that will keep me awake at night. You have the same kind of issue with the various 36" configurations but there is more flexibility since it will probably be rare that all will be used concurrently. Although the induction site mentions a 10 piece cookware set that comes with the unit I would verify it. I got a 7 piece pressure cookware set instead - they ran out of the 10 pice cookware set and I don't think that Fagor makes it anymore. (Never had one before and finally made some chili in it. Turned out to be less complicated to use than I thought and the beef cubes were "soft" in 25 minutes.) If I had the room for a 36" unit I would re-evaluate since there are more units available now. (Notice that the vast majority of inducion cooktop owners at GardenWeb is happy with their chosen unit.) It wouldn't surprise me if I would still pick the Fagor since it has a balance of proven track history, minimal amp requirements and air space beneath, and cost. I wonder if kimwok, bikefan, dvbkansas and some others purchased a Fagor and also had comments. My longest responses on Fagor (and other stuff) is at the link. You can also search for dbaguy and Fagor for more. Here is a link that might be useful: New induction cooktops ......See MoreAll 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 MoreRacing Red Induction- 1yr later
Comments (19)What plllog and hvtech said, plus have you seen this thread on how hot cast iron can get for searing with regular induction burners? http://ths.gardenweb.com/discussions/2349168/maximum-temperature-on-an-induction-cooktop. For wokking --- whatever variation you might have in mind --- I suggest you try a google/ask/whatever search using this string: "gardenweb + induction + wok." That should get you a dozen or so previous discussions of the topic. Also try repeating it by substituting "chowhound" and "egullet" for gardenweb. That may tell you as much or more than you wanted to know....See MoreWolf Induction Cooktop vs. Wolf Gas Cooktop??
Comments (26)I saw the newest Wolf induction cooktop and I was impressed with its versatility. Specifically, I am speaking of model CI365T/S. I really like the burner layout with the four burners that can be bridged on one side and a larger oval burner on the other side. It offers what seems to be the most flexible layout. There are other induction cooktops with "flexible" zones but they are in a layout that is less versatile, most commonly with a large round hob in the center and the flexible zones on either side. My building does not have gas so when I upgrade, I will be looking at induction. As of now, I think the Wolf is my favorite but I am a year or two out and something new may change my thinking....See MoreUser
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PeterH2Original Author