What cookware do you use on your induction cooktop
deb s
4 years ago
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Which induction cooktop do you have and what do you love about it
Comments (24)The GE Monogram requires 12" space underneath and most of the others don't. The Thermador, Miele, and Bosch have cook timers that turn off. The GE Monogram and Electrolux do not turn off. They all have different size elements so you can see which configuration works for you. Some of the models (Thermador,, Bosch) has direct touch for the heat level you want. Others you have to tap tap tap to get to the number (Monogram actually is touch and hold, and Miele I forget.) Electrolux I THINK is tap tap tap but not sure. (I did all this last month and am looking at my notes) I am confused about Power Boost but I wrote these notes when going through the user manuals. Maybe someone can clear this up??? Thermador: other in zone has to be off Miele: Booster Power share Bosch: other in zone has to be off Monogram: Power Share if other is off Electrolux: Power Share-- other DOESN'T have to be off. Is that correct? Another thing is how long the burner will stay on if you remove a pan from the element (like for shaking the pan around). Again, This is what I wrote from the manual but you should double check. I'm not guaranteeing any info : ) Thermador: 90 seconds Miele: Pan Remove 3 minutes Bosch: Doesn't Specify Monogram: 30 seconds Electrolux: 3 minutes...See MoreGE Profile Induction Cooktop and Cookware (again)
Comments (1)Hi Boxie. I replied to your post in the Kitchens forum. I love my GE 30" induction. I mean really really love....See MoreInduction cooktops; do you love yours....
Comments (13)I've had mine for over 2 years now and am delighted with it....I love how it can hold a cream soup warm without simmering, I have melted chocolate without a double boilder, and I love how I can boil water so quickly. Only problem I have is not getting distracted when I start the rice...it boils so quickly I usually end up with a boil over before I catch it....but the good news is it turns down immediately just like gas so it's not a huge issue. Love the cleanability and how I can use the surface for other things even when I'm cooking...like keeping the dipping bowl near the fry pan when making french toast. About the only thing it won't do is things you need an actual flame for like charring peppers....but I can manage without that....See MoreWhat cookware do you recommend for my new induction range?
Comments (43)I think the takeaway here is to not put all your eggs in one basket. Each material has it's pluses and minuses. I like a variety of materials and the following is a quick rundown of what I use and a brief observation of them. SS for induction is great because it's reasonably responsive with an aluminum or copper core. Getting as much of that core material as possible will make the induction really shine when a recipe calls for rapid temp changes. One of my favorite things is that they can go in the dishwasher and you can use some heavy duty cleaners in case of an oops. I've had one warp on me, but the others are nice and flat. You'll also be looking at clad base vs fully clad. What and how you're cooking will enter into the decision making. Skillets and sauciers really use the heat that radiates up the sides. A stock pot doesn't, and the big ones are usually clad-base, only, anyway. Cast iron is great for maintaining a temperature. Braising, frying in oil, and such. Wonderful for stovetop to oven cooking and searing. It doesn't heat evenly and is not responsive at all. Whether enameled or seasoned metal, it's a good tool. Carbon steel needs seasoning and reapplying it is a given. Metal tools will scrape it off. Great for high heat cooking. You'll find very reasonably priced woks at an Asian market. Lots of cooks will use this material in place of non-stick. They do warp, and that can be a pain on glass when they start spinning. Cast iron and carbon steel are at their best when they're used regularly to maintain their seasoning. Acid in food will wear on seasoning, so simmering something like tomato based dishes isn't advised. They are hand wash only. Non-stick is awesome for scrambled eggs, fish, and other delicate preparations. It's best for low to med-low cooking. The coating will wear over time and the dishwasher speeds that up. I would get an inexpensive one....See MoreRower 76
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