Would you choose a induction stove top or a radiant electric stove top
RYMEETranslations Qiu
3 years ago
Featured Answer
Sort by:Oldest
Comments (34)
HU-170217387
3 years agorureadyinla
3 years agoRelated Discussions
Pressure canners and induction stove tops?
Comments (12)NO! Not all stainless 18/10 is induction ready.That is a huge error. In fact most USA cookware is not appropriate for an induction cooktop. If a magnet sticks to the bottom of the cookware it will work on a induction stove. I do not know of an induction compatible pressure canner available in the USA. I am not saying it does not. The pressure canners I am familiar with are aluminum.I do have a pressure cooker that can be used on induction it is German made. I am certain there are induction pressure canners in Europe. I have recently ordered a induction cooktop and will be in the market for a pressure canner. Someone mentioned copper doesn't work well on a induction cooktop. Copper does not work at all on a induction cooktop.I will let you know if I come up with a induction pressure canner. Ebay has induction cookware at restaurant supply stores be sure the listing specifically mentions "induction compatible" or "induction ready". Restaurant supply stores have it because many restaurants have induction hobs. Some of the HSN ultrex brand cookware is induction ready, but again be sure to ask. Some of the All Clad cookware is induction. Again, not all check at their website. Induction cooktops are making big news these days particularly since Sears just came out with one. The high end manufacturers have them but they are still quite expensive. I predict induction cooktops will almost replace conventional electric cooktops within 5 years. Prices are already beginning to fall. The premier Diva de Provence from Canada has come down in price. See their website for info on induction divadeprovenceinduction.com Also there is excellent information elsewhere at this site. I am new to this and can't direst you but it is there if you search.Cheers, Antiqueace...See MoreFlat top electric stove
Comments (29)I'm on my 2nd glass top. The first was kind of gray with speckles and I LOVED not having to clean coil burners, nor have things boil over and run down into the top of the stove. Where I ran into problems was canning..I have an aluminum steam canner and for some reason it caused the top of the stove to discolor. Also, boil-over of sugary food (jam) that I couldn't remove from the burner until it was finished cooking, which burned on in the process, also was impossible to remove. It wasn't dirty, it just burned up the gray speckles which made it look darker than the rest of the stove, thus looked dirty. I considered induction, but wasn't sure I had the wiring capabilities in my home, plus I have collected 40 years worth of my favorite pans, some of them not compatible with induction. So I got another glass top. This one is shiny black and I am determined to keep it looking new. It is a pain! Not really a pain to clean, but the fact that I have to clean it EVERY time I cook something. It never looks good just wiping it down, so I use the ceramabrite cleaner, which takes a fair amt of time to get wiped down to the nice shiny glass look with no streaks. I also bought a countertop burner to use for canning. If I live long enough, I'll get an induction next time and just pay for new wiring and new pans. I grew up cooking with gas and I'd choose it over any other, but it's not available in my area. This post was edited by olychick on Wed, Nov 20, 13 at 1:39...See MoreHow do you like your black glass top electric stove?
Comments (25)i have to say again, I just don't get it! what is so hard about cleaning a black smooth top? Really, wipe with a hot soapy dishcloth, dry with a dry towel. See? no streaks. cooked on 'whatever', scrape with razor blade. gone in 60 seconds. I swear! need a wiping boost? use a white scrubbing cleaner. I don't know why anyone would say it leaves a residue unless they don't do a good job wiping off the white cleaner. i have not had to clean a gas range or a coil burner in years. but, i do remember how it was. with a coil burner, i remember covering those drip pans with aluminum foil. how ugly! this was to prevent having to look at them dirty when there was no way possible to clean them no matter how much scrubbing you did. I remember my grandmothers gas stove. Ohhhhh, you could scrub for days on that to clean it. a spill not only went into the drip area underneath the grate, it went down way under into every nook and cranny it could find to drip into. there was no end to that. so, do i find wiping, scraping with a razor, cleaning up white cleaners, or polishing and buffing a chore or anything difficult? Heck no. I would rather clean a smooth top anyday. I know that gas is preferred by chefs, but gas was not an option for me. I did consider it, but that idea was squashed by DH because we don't have any gas lines even running to my house. i may have preferred cooking on gas by now after 8 months if i could have had it, i'll never know. But the one thing that i can say for sure is that a smooth top is always easier to clean, no matter what. I really got the best of both worlds. I wanted a gas range in the beginning because i wanted a certain 'look'(I am a decorator at heart, and what looks good means alot to me). I ended up getting a viking professional range but with a smooth electric cooktop. i love it! It cooks wonderful, better than my old kenmore smooth top. its alot more versatile and cooks at higher heat on some of the burners. And, i have a beautiful stainless steel appliance to look at too....See MoreElectric Stoves - Smooth Top or Coil?
Comments (26)Slide in ranges are designed to give you a seem less look. If you have a back splash for instances the lines will not be broken. in addition the controls are up front, where IMO it is much safer to operate the unit. depending on how wide it is there will tend to be some gap between the free standing and the counter top. Some slide in's (maybe all) allow the glass cook top to overhang the counter top again for a seem less look.. Let me start by saying the coil system will more than likely to prove more reliable in the long term. That said get a warranty with your new induction unit and if you can a small portable cook top (hot plate) may be advised. While I absolutely love the technology, it is prone to failure mostly from overheated circuitry. Given that appliances are already produced as cheaply as possible this does not help. My working theory is that stand alone cook tops tend to last a bit longer than ranges because they don't have to deal with the additional heat of the oven, however there are plenty of cook tops that fail. The hot plate will help you still be able to prepare meals in the event your unit fails. The warranty company will generally repair/replace your unit, however it could be a long time before it is resolved. I have had a warranty claim on a Whirlpool unit that has been open since the 10th of February for one of my rental units. I ended up having to buy the tenants a new range last Saturday. Now that is out of the way, Induction is awesome technology and IMO makes cooking a little fun. The learning curve is minimal, just don't turn it up to maximum power when you first start out. You are almost guaranteed to burn things. The cooking surface of both coiled and induction units are pretty tough. You will have to have a pretty nasty drop on the surface or intentionally try to damage it, yet some people still manage to break them. As mentioned earlier you can buy silicon mats and place them between the pan and cooking surface. This will prevent scratches. You can also use towels, paper towels and newspaper (do not apply maximum power with any paper products). Please do not try this with coils, you will just burn down your home. Power consumption on induction is not much different than that of a conventional electric. The way to be certain is to obviously read the installation manual that comes with the model you choose. That said most will operate fine with a capacity to spare on a 40 AMP circuit. Please if you have a 30 AMP breaker don't just have the breaker changed to a 40. The wiring capacity must also match. It is safer to run it on a 30 AMP circuit and allow the breaker to do it's job if the required amperage is exceeded. 4 way vs 3 way plug. If your home is equipped with a 3 way you can use a 3 way on any modern appliance. The 4 ways are new code that eliminates the possibility of current traveling to the machine as it provides a different path to ground. The old style is safe , however there is the potential for a nasty shock or worse if current were to find it's way to the ground wire. This of course requires a connection inside the machine to be loose and yada yada yada. Not at lesson is electrical conductivity. 3 pong plug will work fine....See More3katz4me
3 years agononna36
3 years agoTHE FRENCH BARN - Lacanche Canada
3 years agoakrogirl32
3 years agojwvideo
3 years agolast modified: 3 years agoToronto Veterinarian
3 years agoboba1
3 years agodan1888
3 years agolast modified: 3 years agokevinande
3 years agoJennifer Svensson
3 years agoRYMEETranslations Qiu
3 years agoanj_p
3 years agoRYMEETranslations Qiu
3 years agoKathy Baker
3 years agothinkdesignlive
3 years agothinkdesignlive
3 years agoRYMEETranslations Qiu
3 years agokevinande
3 years agononna36
3 years agothinkdesignlive
3 years agoanj_p
3 years agoToronto Veterinarian
3 years agorecordaras
3 years agomariannema
6 months agofoodonastump
6 months agomariannema
6 months agomariannema
6 months agodadoes
6 months agokaseki
6 months agoLindsey Pieper
4 months agolast modified: 4 months agodadoes
4 months ago
Related Stories
KITCHEN DESIGNHouzzers Say: Top Dream Kitchen Must-Haves
Tricked-out cabinets, clean countertops and convenience top the list
Full StoryINSIDE HOUZZData Watch: Top Layouts and Styles in Kitchen Renovations
Find out which kitchen style bumped traditional out of the top 3, with new data from Houzz
Full StoryHOME TECHTop Kitchen Innovations From the Latest Fairs in Milan
Microkitchens, concealed burners and new oven technologies are some of the surprises for 2018
Full StoryMOST POPULARContractor Tips: Top 10 Home Remodeling Don'ts
Help your home renovation go smoothly and stay on budget with this wise advice from a pro
Full StoryWHITE KITCHENSWhite Cabinets Remain at the Top of Kitchen Wish Lists
Find out the most popular countertop, flooring, cabinet, backsplash and paint picks among homeowners who are renovating
Full StoryKITCHEN DESIGN8 Top Tile Types for Your Kitchen Backsplash
Backsplash designs don't have to be set in stone; glass, mirror and mosaic tiles can create kitchen beauty in a range of styles
Full StoryTILETop Tile Trends From the Coverings 2013 Show — the Wood Look
Get the beauty of wood while waving off potential splinters, rotting and long searches, thanks to eye-fooling ceramic and porcelain tiles
Full StoryKITCHEN DESIGNTrending Now: The Top 10 New Kitchens on Houzz
Get ideas for your own remodel from the most popular kitchen photos uploaded to Houzz so far this year
Full StoryFIREPLACESPhoto Flip: 40 Wood-Burning Stoves to Set Your Heart Aflame
A collection of stylish stoves warm up contemporary, traditional and eclectic spaces from around the globe
Full StoryINSIDE HOUZZTop Kitchen and Cabinet Styles in Kitchen Remodels
Transitional is the No. 1 kitchen style and Shaker leads for cabinets, the 2019 U.S. Houzz Kitchen Trends Study finds
Full Story
MizLizzie