WHY does no one make a white induction range?
oasisowner
9 years ago
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9 years agoRelated Discussions
Induction and cast iron wok -- another why induction thread
Comments (10)Thanks for the info, Amcook. I was "taught" by Asian (as in from Japan and Honk Kong) home cooks who use big chopsticks with their woks. I didn't mean to imply that there aren't other valid ways. Only that that was the only way I know, and I'm not fast or accurate enough to do it properly. The metal has a taste remark was to Weisman, who said one needed chopsticks to eat the food. I found myself thinking that they do make a difference in the taste, which, at least for me, comes down to metal or plastic, both of which I can taste when I use such forks, and the polished surface of good chopsticks, which I guess also has a taste, now that I think of it, but it's "right" with Asian food. Not saying I've never used a fork on leftover takeout. Just agreeing about the flavor. And yes, stainless steel has a taste, but it doesn't come off on stuff. It's the fork itself that has the taste. I think anyone who is a very good wok cook would be happier in moving to induction with a bowl shaped specialty burner, which works well with your hand hammered wok. I looked at the stainless specialty induction woks, like Demeyere, and the Gaggenau unit/wok, and they looked all wrong to me. The Le Creuset just said it wanted to live it my house with all my other Le Creuset. There are very few flat outside, round inside cast iron woks. This one seems to work pretty well on the induction. The only issue would be the power, because the diameter of the bottom isn't big enough to trigger the outer ring. It should work okay on my front 2.2KW ring (about 15k BTU), though, which should give it a faster recovery time. The important part is that it certainly gets hot enough for stir fry, even on the 1.8. The outer ring boosts to 4.4KW, which is more than 30,000 BTU, but there isn't a round bottomed wok which has a big enough contact radius to take advantage of the 20,000 BTU large element, or the 30,000 BTU boost, but for normal portions, it shouldn't be necessary. This is something for people to consider when they're looking at total power on a flat surfaced induction unit. To me, the shape of the interior of a wok is the whole point. Other people are happy making a stir fry in one of those wok/frying pan hybrids, or just a skillet, which would be big enough to take advantage of the maximum power. And it made very nice, American style fritters....See MoreDoes anyone make a white induction slide in range?
Comments (10)No problem at all ... the keys to not having anything sticking up behind on a free-standing range (other than making sure the knobs are on the front) are (1) using the island trim and (2) having a non-flammable backsplash, so you are allowed to use the island trim. So the one problem I would see is that if you aren't installing your backsplash right away, you may need to temporarily install a riser trim of some sort in the interim. The Viking is actually very nice, it just doesn't get a lot of love because of (a) the general Viking hate and (2) the fact that it really is pretty expensive for what you get. It varies a bit depending on what part of the country you are in, but here in Northern California the price for a white one is a little over $7000. If you buy before 9/31, there is a $500 rebate on all Viking ranges going on, but that still only brings you down to $6500 or so. I think the Electrolux slide-in is the next most expensive induction range available in NA, and it is only about $3000 - i.e., less than half the price. That being said, it is also the only truly "pro-style" induction range available, the only one available in colors, and arguably has better oven features. If the look or color is important to you, it may be worth it. I mean, people spend more on La Canche just for the color too. In the end, for these very reasons we have settled in on buying one ourselves. My wife fell in love with the induction range in Chocolate, and we are going to go for it despite the negativity. So if you do decide to go for it, I support the decision!...See MoreDoes Bosch induction range pulse on/off at low power settings?
Comments (10)olc57: interesting that you should mention testing with cast iron and using several different induction burners. My experience is that cast iron provides a lot more thermal smoothing at higher temps than it does at low induction power settings. Appliance geek that I am, I actually tried to test out the thermal averaging idea a while back. I used a 10" Lodge cast iron fry pan as well as a regular induction capable sauce pan (Circulon annodized aluminum with an induction base). I ran these tests when I got a chance to participate in a demo of some induction cooktops and ranges at a local dealer's store. The demo included a Whirlpool cooktop and Maytag stove, both believed to have observable pulsing of bubbling-still cycles at low heat. With a cup of water in the CI pan when placed on the induction burners that had observable pulsing -- meaning that low settings cycled temps between bubbling near boil and still --- the heat cycling/bubbling was a little slower but still distinct when compared with the more responsive Circulon sauce pan. Basically, similar cycling but the CI seemed to lag the audible pulsing a bit. With the GE induction range in that demo, however, I did not see bubbling/still cycles at low heat settings with either the Circulon or Lodge pans. (It exhibited the same behavior as what you see in Gary's video of his Electrolux Icon cooktop.) I also repeated this comparison later, after I received a Max Burton portable induction cooker. Got similar results except the bubble-cycling was more extreme with both pans. (That is doubtless because the MB's pulse-width-modulation was even cruder than that on the Whirlpool-made stove and cooktop.) Maybe somebody here can repeat this kind of test with a Bosch range? OTOH, maybe lisa's answer is already good enough for Anon?...See MoreDoes anyone make a 24" Induction range?
Comments (72)HU-802078485: "I'm kind of bewildered there's not more demand or buzz for a 24 inch induction range." I'm not. They look cheesy and most US kitchens are large enough to accommodate a 30" range. The availability of 84* 21-24" electric cooktops indicates that people prefer a different solution: an electric cooktop in a cabinet with a separate oven. ----- *at appliancesconnection.com...See Moreoasisowner
9 years agolast modified: 9 years agosjhockeyfan325
9 years agoThe thing about induction cooktops is they just aren't that "visible". (I agree that a black dishwasher in an all-white kitchen, or a black rangetop, would be visually difficult, but the black rectangle that constitutes an induction cooktop will hardly be noticed). I've attached a [bad] picture of mine - black cooktop in a white countertop (admittedly, a modern aesthetic)
oasisowner
9 years agooasisowner
9 years agoUser
9 years ago
debrak_2008
9 years agooasisowner
9 years ago
Debbi Branka
9 years ago
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