30" Bosch Flex induction paired with 12" Gas wok hob?
rikerk
9 years ago
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kaseki
9 years agoplllog
9 years agolast modified: 9 years agoRelated Discussions
Heat source for a wok & best oven for baking/baking stone use?
Comments (14)Judy, it's not so much the higher wattage on the medium burners that you need as on the big one. You should be able to use a flat bottomed wok on that and get plenty of power. I understand shy, but they really are there to help you. The Miele showroom in Beverly Hills is an especially friendly space, and considering its location I have to think that that's corporate policy! Hm... above statement was made without thinking through your way of cooking. The wattage on the mediums is important if you have a really big pan that you're transferring from the wok into, so want to wok on one of the smaller burners. If you're not ready to cook something yourself in the showroom, ask for a personal demonstration. Even boiling water should give you a good idea about the heat and responsiveness. Could you work up the courage to make an appointment and go watch the salesman or chef use the unit? Or get a pushy friend to come along and speak for you? It's important for you to be happy with your choices, and one of the best ways to do that is to actually see the appliances in action. Re gas, yes, you can use the wok burner with a grill plate, but there are single sided ones that you can easily use on induction. Also, some of the double sided ones with shallower edges work okay as well, at least on some cooktops. I have always roasted eggplants and peppers on the gas flame to get them charred on the outside and not overcooked on the inside (a distinction which may just show up my lacks as a cook in not being able to do this in an oven). I have a little barbecue grate that's made for the purpose. It's a trick that's not for the faint of cleaning, however. Nolamom, the magnet test is a great way to assess whether the pots you have will work with induction, but if you're buying new it's probably worth your while to get pots that are known to work particularly well. Since I already have a lot of Le Creuset (works great with '60's coils, gas and induction all and I love the enamel), I don't know the specifics. Do a search here and you'll find recommendations. Some steel cookware has different amounts of steel in the sides of the pan and the bottom, so it cooks a little differently than one that's all the same. Some have more steel than others. Etc. Cast iron is pretty much cast iron, though weight and thickness will effect the way a particular pan works in comparison to another. Enamel shouldn't matter (it's an insulator but I haven't heard that it impedes magnetism). I have a little Turkish coffee pot which is stainless but doesn't attract a magnet at all. I can't remember if I tested it on Mr. Induction (all this stuff is packed for demo), but I'm pretty sure it won't work. :) Anyway, what I'm trying to say is if you're buying something new, make sure it will work well rather than just work....See MoreSmall footprint configuration - Induction + Gas Wok
Comments (6)For the wok burner, you are going to want to overlap the hood a few inches. This is actually why I've pretty much given up on a 31" induction + 15" wok, since that is pushing me to a much more expensive hood. Between wider hood, wok, and the gas hookup, I would be paying over well over $2k for adding a single gas burner....See Morebluestar vs 1952 chambers and wok burner
Comments (23)Rococogurl, Thank you for that info. Really appreciated. Evaperconti, love the way the Aga looks. Could definitely do it, but with my inbuilt yankee thriftiness gene I'd probably be eyeballing it all the time expecting some other greater feat than searing. But I do really love the look. Solarpowered, I like the drop in induction because it would be lower profile, but my significant other just doesn't like the concept of induction. Would have to get him to convert. Still trying. I can get the Thermador for around $1,300 for a floor model (there's that gene again) so that may be preferred, but I am definitely listening to all the great thoughts here. And I'm just going to have to defend my poor little old early 1950s Hotpoint refrigerator. Just like Cpovey says I had always heard they were inefficient. Then I read an alternate view that said because they don't have defrost, water, ice, etc. they are actually more efficient. Again, this goes for the pre-defrost machines. The 1960s ones are supposedly higher energy consumption machines. My experienced appliance repairman confirmed this. But this was not good enough for me. Oh no. I did a test of sorts. The house I am renovating was vacant in June and July. In June I used the energy star refrigerator that I had. In July I plugged in the "new" Hotpoint instead. Because the house was vacant and I was not using power tools at the time, heat or AC I had a pretty good control environment. I was also not opening one fridge more than the other. The only factor was the higher heat in July which is what the Hotpoint was up against. The result - my electricity bill dropped by several dollars a month using the Hotpoint. So there you go, lower electricity consumption and I have a butter warmer. Now if you really want an efficient fridge you might find this interesting. http://www.sunfrost.com/refrigerator_features.html Then again, you all probably know about it all ready. Thanks again everyone. This is all very helpful and insightful. If there are any other ideas I would really appreciate it. Getting close to a decision. Surprised no one came out in favor of the Bluestar....See More30" Bosch Induction paired with 12" gas Hob
Comments (5)Have you looked at manufacturers like Miele and Gaggenau that make modular systems that can be combined? I think if you are combining two manufacturers, (Bosch does not make a single hob) you would have to mount them separately with at least a sliver of countertop or other support in between....See Morerikerk
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