Induction quest's: why so many S/S pots seen?Straddling two elements?
arlinek
8 years ago
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sjhockeyfan325
8 years agokaseki
8 years agoRelated Discussions
Induction Cooktop: Burner & Pot Size Matching?
Comments (74)For searching out info in the future, it might help to know that "induction tabletop units" are often referred to as "portable induction cookers" which sometimes is abbreviated as "PIC." Now, on your questions about pans, are you looking for a way to heat several pans together on a single induction burner? If so, the caterer's serving pan idea won't work any better than it would if you used it over a small gas burner. Induction heating is not passed by magnetic contact between pans over a PIC --- well, only on such an infinitesimally small scale as to be of no perceptible use in cooking :>). Basically, the strength of induction fields falls off so rapidly that it has no heating effect on pans more than a fraction of an inch above the burner surface. For the same reason, stacking pans won't work either. Further complicating things for you, your PIC may claim to be a 9-10" unit, but the actual induction field on them is only 3.5" to 6" (depending on brand.) Beyond that small field, you have to rely on your pan's mass and conductive abilities to spread and transmit the heat widely. A stainless steel caterer's serving pan is just too thin to function that way. IOW, it won't work like an induction adapter disk (which basically converts the induction heating into a radiant electric surface.) In theory, something thicker might work as an adapter, such as one of Chef King's rectangular, 14" x 23" carbon steel stovetop griddles (about $70 last time I checked). My experience with this kind of thing has been that these can heat other pans but so slowly that they work better on PICs as warming trays rather than for bringing other pots to heat. Frankly, it might be easier to heat up each pan separately on the PIC, then put on the caterer's pan with hot water, and use the PIC to heat the water that will keep the pans warm. If there is a second electrical circuit, you also might consider buying a second PIC. IIRC, there are some Duxtop units which have pretty good reviews and now are priced in the same neighborhood as the Chef King griddle that I mentioned above....See MoreInduction - More poser settings or larger elements?
Comments (23)Let me try to put you mind at rest on cookware. On flaking of enamel from enameled cast-iron, you'll need to check on specific brands. I recall (but cannot find) a chowhound discussion of this last winter. The gist of it (IIRC) was that the less expensive brands were more likely to experience enamel flaking and the most typical offenders were Martha Stewart, Mario Batali and Rachel Ray brands. You will find some reports on Tramontina and Lodge pots, but most folks seem happy with them. The Tramontina 6 qt. dutch oven model was running about $50 at Wall Mart. The most recent Cook's Illustrated magazine (May-June 2013) says it performs nearly as well as brands costing five times as much (e.g., Le Creuset and Staub). There is also Lodge's own line of enameled cast iron dutch ovens which cost more than the Tramontina line but are still less than half the cost of Le Crueset and Staub. A friend of mine bought one of the "Kirkland" enameled dutch ovens from our local Costco for (I think) about $80 last winter. I do not know if that pan is made by Tramontina or Lodge, but it seems to be work very well and has not flaked on the interior. (She's using it on an old coil burner stove, btw.) So, plenty of alternatives to LC. On non-stick: the stuff is inert when it flakes. Internet research will turn up a lot of paranoid (and mostly fact-free) raving about non-stick just as there is with induction, itself. Did you know, for example, that induction cooks food in half the time of other stoves because it works like a microwave but does not contain the "low frequency radiation" which makes induction dangerous to your health, and that it may send current into your body if you use a metal spoon? That must be true because somebody posted this on the 'net! :>) To be sure, there are some real problems with NS coatings, even though poisonous/toxic flaking is not one of them. The actual problems with non-stick coatings are: (a) the chemicals used during the manufacturing process can be hazardous to the factory workers (e.g., toxic and/or carcinogenic). Those chemicals do not get passed on to the consumers who buy the finished products, but the potential risks for the workers may make your conscience uneasy about buying NS products. (b) getting a NS pan too hot (as in over 650F) will cause the coating to decompose and the resulting fumes reportedly can cause "flu-like" symptoms in people, Those fumes can be toxic to birds (but then, so can the fumes from a self-cleaning oven.. Considering that 650F is hotter than the melting point of lead, and that temps over 500F will generally degrade the slipperiness of teflon (i.e., diminish or ruin the non-stick-ability), and that that most of us would sear meat at around 450F (and wouldn't use non-stick pans for that purpose, anyway), and that most cooking oils have smoke points in the range of 350F to 400F, you can safely use NS by simply recognizing the limits and respecting them, if you like NS pans. The problem with NS on induction comes from failing to recognize how quickly induction brings a pan to heat. This will be especially problematic for those in the habit of cranking a burner to maximum, walking away for several minutes, then adding oil or whatever, and then reducing the heat. Do that with induction and you can have your empty NS pan at the melting point of lead before you know it. Heck, do that with a cast iron pan and the too-rapid rise in heat may crack the pan; there was a thread here discussing this point last summer. Get a cast iron pan to 600F and your are burning off the seasoning, as well. So, just set the NS pan to the temp you want to use, it will be at temp pdq, and you will be fine using it. As for stainless steel and ease of cleaning, that depends somewhat on the pan construction and on technique. Something thin and light is apt heat unevenly and burn food just as it would on any other stove. A more substantial pan will heat more evenly and be less likely to burn. The trick is usually said to be to get the pan hot, then add oil, and wait for ripples to appear (or wisps of vapor from the oil) before starting to cook. When you are done, you can put that SS pan in the dishwasher. For what is not cleaned it completely, a quick scrub with a sponge and some Barkeeper's Friend will easily and quickly polish it back up. Costco also has a number of decent induction capable cookware sets for less than $200. The selection seems to vary from season to seaon. Last year, I bought a 7 pot set of Circulon "Premier Professional" for $179. (2 sauce pans, a 6 quart stock pot, 3 fry pans (8" to 12") and a 3.5 qt. saute pan, plus lids.) They have anodized aluminum bodies with magnetic bases and non-stick interiors. The pans have worked very well for me on both induction and gas burners. I think there is a comparable "Kirkland" set on sale at Costco, now.) This post was edited by JWVideo on Sun, Jun 2, 13 at 14:50...See MoreWhy so few induction ranges?
Comments (34)Cooksnews, You're absolutely right. People should follow the advice of their physicians and pacemaker manufacturers. I think the contentiousness comes because the induction manuals also have the warnings to check with physicians, but a lot of people take that to mean they can't use induction, whereas many pacemakers are just fine with the technology and they're given the go ahead if they actually inquire. It's important not to be scared off before checking. It's also important for people like your cousin to follow the informed advice of their health advisers. There was at least one kind of pacemaker that was found to have problems with induction, while many did not when studied....See MoreObsessive Quests for Decorative Elements
Comments (43)yes I can relate I don't think something is wrong with me..I just like to get things right once, and "they" always change what "they" carry. now I finally really need to reupholster dining chairs, and I'd just gladly repeat what they are now because I like it and I get used to things I like, but of course the fabric is discontinued (bought it in Calico Corners) currently considering something from British shop on Etsy..50 $ per meter..which is quite good in comparison to other options I like.. (and for the shipping they want 40 bucks too and what if the photo doesn't exactly captures the background correctly?all four of them? lol) in order to save money, I'm thinking of redoing just two most used captain chairs..I'm okay with worn stuff, very used, lived-in stuff but it becomes more than that, it becomes torn to shreds. Wasn't a great upholstery job either I must say-which contributed to the problem. I also have a favorite pillow..I abused it so much the fabric on it really needs to be changed/repaired. .it being cotton..discontinued of course since I bought it years ago. I'm stuck because it's a very interesting shape..and a very nice combo of colors..and frankly I've no desire to really change it, I just want to snap my fingers and make it whole again. In short it's not me, it's them. lol I'm not mentioning the broken and glued (twice) vintage pendant, which is one of the pair..I already lost hope to find the same, and I put in search on all sites known to me, to get notifications and stuff. So it hangs there missing a piece. Reflects my state of mind probably.. and yes, it can be fun, this quest, but right now feels exhausting..and not something that leaves me excited, currently. It's a chore, something that needs to be done rather than something I want, and that I have to do well-and my chances are small, and limited....See Morearlinek
8 years agoarlinek
8 years agoplllog
8 years agoa2gemini
8 years agoDanielle Waters
8 years agosilken1
8 years agokaseki
8 years agolast modified: 8 years agosilken1
8 years agoscrappy25
8 years agoscrappy25
8 years ago
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