Induction Bridge Burner Pan
7 years ago
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Comments (14)
- 7 years ago
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All induction or Induction Hybrid (with standard electric burners
Comments (11)Unless you have very special cooking needs and you can't get a pan that will work for those needs that will work on an induciton cooktop, I'd suggest all induction. I have all induction and bought a portable hotplate for using my canner on (only available in Aluminum). I can a lot, but it still was not worth giving up the induction hobs for that. As to cleaning, it is nothing like a regular ceramic cooktop. That is another good reason to go all induction, or you will have half a cooktop that is a pain to clean, and half that is the easiest thing imaginable. My cooktop is easier to clean than my old formica countertop (was textured). My husband even loves the induction cooktop - he says we will never go back to regular ceramic electric cooking - works for me, I love the induction too. If you have read something that says full induction cooktops are difficult to clean - I want to know what those folks are smoking! I am a slob of a cook and it is still very easy to clean. The only problem we have with ours is that if we don't lock the controls it will beep when the cats walk across it at night. You have to press and hold slightly - two different spots in rapid succession to actually turn the unit on, and then it won't do anything if there is not a pan on it anyway, so as long as we never leave a pan on the hob (and we never do) even if for some reason the cats were able to step just right to activate something, it would not come on. The cats aren't suppose to be up on the counter - so when I hear it beep (master bedroom is off kitchen ) I holler at them to "Get off the counter!". I also have the Elux Icon - got the newer model without the stainless band between hobs and controls. Cathy...See MoreOk to put one pan over 2 burners on glasstop if no bridge?
Comments (7)Just to be clear. I'm a salesman...not of appliances, but of high tech electronics. And I take NO offense at the earlier comment. Let's be reasonable here. First, the maximum 1/2" overlap thing. That is simply ridiculous. And the statement by the manufacture that heating the ceramic/glass one direction (heat source to pan) but not the other way (pan toward heat source) is detrimental to the cooking surface is just a bunch of malarkey. Second, OK so it breaks. Now I'd like to know how in the world the manufacture could ever determine for sure that the cause of the break was because a hot pan straddled two burners - one that was on fully and one that had not been turned on for awhile so it was very "cold"...or perhaps one was on just a little and the other had been on 10 minutes ago and is still hotter than the one currently on. You get my drift...there are dozens of combinations between heaters and cooktop/counter surfaces that are no different than a hot pan straddling two burner areas. I will guarantee you that the manufacture would be sued up the wazoo if this "straddling" were a problem. And I can also guarantee that the testing facilities at each manufacture have tried the straddling setup a thousand times and then dropped a industry standard steel ball on the surface to see what happens...and then changed the glass material if it cracks....See MoreRound bottom wok on open burner vs sealed burner vs flat induction
Comments (28)Thank John for additional data point on BlueStar. 3min 40sec seems to be consistent with Trevor's test on Capital 3min 36sec with 25k BTU burner. For my AEG induction wok hob @ 3.2kW, it takes just 2min 52sec to evaporate 80ml of water. It is best however to see in pictures how this behaves. This is a 14" wok that fits the curvature rather well. It sits with bottom half or third touching the recess area. This is somewhere around where the water edge is. It is also around the area where induction coil locates. You can see the darker seasoned area. That's where the main heating zone and my main cooking zone is. At a few seconds in after the induction unit starts on P, we can see bubbles forming. That makes sense as it is the area where induction coil is. At 11sec, steam starts to form. Bubbles now form a solid ring around the edge. At 16sec, steam starts to fill up my cooking area. At 41sec, this is smoking hot wok. Water is boiling vigorously though out. It is a bit difficult to see with this amount of steam, but you know what it is. This show the amount of steam from a different angle. At around 2min mark, the huge heat from induction is dying down. This is mainly because the water level drops below the area of the induction coil. So it is entering the much cooler spot. The heat that keeps evaporating the water now is from conduction, which is not the best thing for thin carbon steel. You can see that it takes quite a long time to evaporate this very small amount of remaining water. The slight red glow clearly shows where the induction coil is. At last, we get there by 2min 52sec. Cheers to induction wok hob. You're the best....See MoreInduction Cooktops - Burner Size vs Pan Size
Comments (25)With conventional flat circular coil hobs, the heated zone is over the coil windings, and should be symmetrical about the coil center (it more or less has to be). The coil center should be aligned with the surface markings, but might not be and this can be checked by watching boiling water patterns. Correction requires cooktop disassembly and coil adjustment. Heating will be indirect above the very center of the coil due to fewer field lines there. The toroidal field above the coil will cause a ring shaped heating of the pan base extending from a bit away from the center to the edge of the coil, which may extend to the pan base edge, but might be smaller than the pan. If larger, then edge heating might reveal some added heating there as the farther radial field lines have to intersect the inductive material at the edge of the pan. Detection of the heating pattern somewhat depends on the pan base construction. Thin 400 series stainless steel without copper or aluminum layers will most easily reveal the field pattern; heavy layers will spread the heat and make the field structure difficult to deduce....See More- 7 years agolast modified: 7 years ago
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