Are induction cooktops safe?
cleary522
8 years ago
Featured Answer
Comments (7)
kaseki
8 years agojwvideo
8 years agolast modified: 8 years agoRelated Discussions
All 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 MoreWhat's safe to store inside shallow drawer under induction cooktop?
Comments (15)We have an induction cooktop with a 36" shallow drawer directly underneath (the ikea 5" tall drawer). I store all our cooking utensils - wooden, plastic and metal spoons, peelers, spatulas, etc. with no problems. Induction tops themselves don't get hot, and the only metal that would be heated with induction would 1)have to be ferromagnetic, which is really unusual for utensils and 2) be put on top of the cooktop where the magnetic field is, not underneath. Heat from the pots on top does not travel all the way through to the drawer at all. It's also an incredibly handy location for all my cooking utensils. The only things that don't quite fit because they're too "tall" are the whisks, which I just keep in the second drawer with the pots....See MoreAppliance Help! $10k budget
Comments (11)I am glad you like the recommendation HR. Below are my answers to the questions you asked: Most microwaves are made by two companies, Sharp and Panasonic. I think LG may make their own but everyone else buys from Sharp and Panasonic to rebadge them. I would not worry to much about the steel matching from a manufacturer unit. I have a miele speed cook and a miele oven and the grain is slightly different and the color is a little off between the units. You have to look super hard to notice this. I would not worry about this at all. I have owned Miele dishwashers for over 18years. They are great to own and have been problem free. I upgraded to the Knock20 about 6months ago and it is slightly better than the 15yr unit it replaced. Many on the Forum have Bosch and love them too. I have no personal experience with Bosch and based on feedback, if Miele was not available, I would buy a Bosch too. For the F&P fridge, many of them are almost counter depth without an additional upcharge. There have been good reviews of the product on the forum going back years. I think they are a solid choice. I tend to like uncluttered interiors. They recently came out with a French door built it at the great price point that you may also want to review. I think it is about $1000 more than the model I posted. Apart from the Miele, an appliance store may be able to negotiate better pricing that is available for the package too. My recommendation above came to $9900 without tax and shipping. Adding the $1150 for the Bluestar Rangetop would put you at $11,200. Do you have young kids, if yes and you do a Rangetop consider a guard for the knobs to keep them away from small hands. Perfect idea to look at the different items in person. For the dishwasher, take your dishes and see which models works for you. For the cooktop, take pots that you use frequently together to see how much space they take up on the unit. In your initial post, you were leaning heavily to the gas cooktop, have you considered Induction? While you are at the showroom, take a look at the induction cooktops. Again, by taking you pots and getting an idea of how they feel on the cooktop you can understand how they may function in your space. Take a cooler of groceries to the appliance store that contains the stuff that you normally store in your fridge to get an idea of how they would fit into the space. Good luck!...See MoreDebating between induction and gas. And which induction cooktop.
Comments (119)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 Morecleary522
8 years agokaseki
8 years agojwvideo
8 years agolast modified: 8 years ago
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