Pros and cons for induction cooktop
Gail
4 years ago
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Comments (19)
HoJo1
4 years agoKim G
4 years agoRelated Discussions
Pros and cons of my GE induction range
Comments (16)My computer has a mind of its own and hasn't been working lately. All comments are interesting. Thanks Laat for the info about getting rid of the blue! Stirfry, I guess you could say that the issues are with the pots and pans and not the range, but the range is made to work with only certain ones. I have a set of excellent waterless stainless cookware that I love and will last forever. All of it works except the large skillet which is an item I used a lot. So I needed a large skillet and a small nonstick one just for the occaisional eggs etc. I just didn't want to spend $100 when I already have quality cookware I love. I might need to though. Diane...I have used my four sizes of Corningware on the range top for 40 years...didn't know the new stuff couldn't be used that way. I hate making spaghetti sauce in a pan and then having to dump it into another container. No matter how hard I try, it splashes and its hard to get out. So, I make a lot of things in the corning casseroles. Its so convenient to cook and store and reheat in the same item. I did spring for a large cast iron pan and it doesn't buzz and cooks great, but too large to store food in in the frig. For me it is a matter of does the excellent clean up and the fast cooking outweigh the other stuff. And, by the way, it is fast, but ok....it boils a large pan of water in 8 minutes instead of 10. I'm just saying. :-)...See MoreInduction cook tops Pros and Cons
Comments (19)Lindawink put it perfectly. Induction is the fastest, most efficient, and consistent cooktop available, hands down. It's also the cleanest and safest. Fry something that splatters oil all over the cooktop and simply move the skillet out of the way, wipe the hob with a paper towel and keep on cooking. No fire, no caked on mess, nothing. I have the hybrid model (two radiant, three induction) and the kitchen thermometer tells the story. When we cook using the radiant burners (we do this as little as possible) the kitchen gets hotter. Cook with induction and there is no change in temp. Another thing about our units consistency. Not only can you simmer for hours (probably days) without a glitch, but from hob to hob the settings are exacly the same. This is because the induction cooktops use digital logic to control the amount of power to the hobs. It is 100 percent consistent ALWAYS....See Moreinduction cooktop for resale: pro or con?
Comments (22)Weissman, that's hysterical. I know someone who pretty much said that! Agreed that you can't anticipate what buyers want. Even buyers can't. They say they only want a perfect kitchen, but then they buy the house that's too small, has bad flow, a tatty kitchen that was impossible when it was new. Why? Because there's a great tree. Now, you can buy a full grown great tree for a few grand, planted. That's a lot cheaper than the remodelling that the house requires, but people fall in love with the oddest things. People are also turned off by the oddest things. If they want your house, the stove isn't going to deter them, no matter what, but if the thought of radiant electric turns them off right away, and if there are a lot of similar houses to yours for sale in your area, it could take longer for you to find your buyer--you don't want to have people turn off to your new kitchen. That's why the sign. Also, put water in the pretty pot with a cinnamon stick and a drop or two of vanilla. Let the agent bring it to a boil lickety split, and make nice aromas, while demonstrating how responsive it is as she lowers it to simmer again. :) In the MLS, list "induction" for heaven's sake! Or "cook's favorite appliances". A little salesmanship on the agent's part is worth thousands of dollars and a quick sale. And you can tell your S-i-L I said so!...See MoreInduction range pros and cons?
Comments (23)My gas range will light with a match and therefore will work during power outages. We also have camping equipment in the garage and can cook on a portable propane burner, if necessary. I have a single induction burner, which I like to use with my pressure cooker, but I would never want to switch to all induction after trying it. I think the best solution is to have both, if possible. Personally, I do not like the way induction ranges look, and I do have a lot of cookware that will not work with induction. Also, I often use the gas flame for heating tortillas or grilling peppers. I also have a wok that I like using that would not work at all on induction and I tend to move pans around on the stove top a lot. Anyway, I would never give up gas, which is why I think having both is the best solution. My mother had an electric range, which I thought was the worst, and I could never tell which burner was on and often I could not tell when a burner was on at low temperature....See Morewekick
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