Bora Pure X induction cooktop with Integrated exhaust
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2 years ago
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You've talked me into the induction...
Comments (23)As a parrot-owner, I am very leary of any non-stick pans containing PTFE, which can be lethal to birds when overheated. I think I've tried every "green" non-stick pan on the market in the past 2 years. First of all, "green" can mean anything...PFOA-free, PTFE-free, the packaging is made from recycled paper, whatever gimmick the manufacturer wants to use to get your attention. Buyer beware! I bought a set of the original "Green Pans" with the "Thermolon" non-stick coating. They lasted a few weeks before the coating bubbled up and became completely non-non-stick. Waste of money. The best PTFE-free pans I've found are the ceramic-coated Cuisinart pans which come in either stainless steel or hard-anodized. I've had both lines for about a year and they've held up well. Unfortunately, neither line works with induction, so I'm back to the drawing board. I've yet to find an induction-compatible, PTFE-free, non-stick line of cookware. (The ScanPan CTX mentioned above does contain PTFE.) If anyone has found any, I'd be very interested to hear about it. Here is a link that might be useful: Scanpan's Green-Tek coating...See MoreInduction Cooktop-Question: Use of two 11' pans
Comments (50)A few induction tips: (Love my Induction-- user for 8+ years) Cleaning takes only a few minutes! I cut up old, soft towels to clean the top. Dampen a clean one with hot water and use a drop of Dawn or Joy; rub the cooktop with the soapy-side then flip the rag to just-the-wet side and wipe off the soap. Buff with a clean, dry towel-rag. (I have the stainless steel top and bottom edge--cleaning them this way is no problem.) ONLY USE A CLEAN RAG (sponge, paper towel) EACH TIME for washing or drying the top! I am concerned about thermal-shock to the glass. Get a nice, thick, silicone trivet/potholder and put it on a corner of your cooktop. A great place to move hot pots and pans to or to place pans, safely, from the oven. Learn NOT TO shake pans! (PS - I have used paper towels under pots. They can get scorched. And the one kind seemed to leave a trace of its waffle-pattern that I had to buff out with the cook-top crème. I now just try to use a bigger pot for things prone to bubbling over -- oil, oatmeal, etc.)...See MoreAnyone out there who hates their induction unit?
Comments (101)AEG, eh? Are you in Canada or was this, perhaps, a gray-market import? Do you have the manual or user guide? I'm asking because I've been using induction for decades and never seen the behaviors you describe. To be sure, I have heard of some instances like those you've seen. These (sometimes) turned out to be the result of user error (induced by unclear or confusing manuals or by failing to read the manual),. Sometimes they were from cookware that was supposed to be suitable but wasonly marginally magnetic. (Might account for taking 25 minutes to get water to boil.) Some were reportedly caused by transformers going bad in aging power grids resulting in widely fluctuating mains voltages. Some might have been from bad wiring in the kitchen. Mostly, wacky "hob" behavior gets blamed on failing electronics in the unit itself. Just because the unit is new and/or high end or reputable does not mean the electronics can't fail prematurely. Another thing occurs to me. Been a while since I've seen an AEG induction cooktop in person but I'm sort of recalling that they used to refer to their entire cooktop units as "a hob." That maybe accounts for the confusion over vocabulary? (I think they do more of that in the UK; is that where you are?) Anyway, I'm also recalling that AEG induction cooktops offered automated cooking-assist modes with names like 'senseboil" and "sense fry" plus some other automated functions whose names I can't recall. Does your unit have those? Devices with minds of their own can go insane without failing altogether. Sometimes you can bring them back to sanity. Doubtless you've already tried turning off the breaker for the "hob" circuit for an hour to see if the unit then resets itself. Does the manual say anything about a service menu or a way to reset the unit to default or factory configurations without the automated stuff?...See MoreNew 42" Miele Induction cooktop -- bad idea?
Comments (103)Surface mounting makes replacement easier because it doesn't need a highly customized hole. Nominal 30" units run from 28"-32". With flush, you'd need an exact fit. With surface, you only need there to be enough support for the edges. A slightly smaller or larger unit might fit, or the counter can be adapted for it to fit (e.g., a little more plywood underneath, or a slightly enlarged hole). I have a stainless frame (which looked better near the stainless gas with black grate than all black would have). I have no need to hang pots over the edge, but there's nothing about the frame that would prevent it. I'm guessing you're talking about the kind that's just a vertical border, and that might be a problem, however... If your pots are that oversized, you may not like the cooking. There will be a distinct hot spot in the middle where the inductors are. An inch in diameter (half an inch all around) over is expected. An inch in radius (an inch all around) over is perfectly doable. By the time you get two inches past the ring, you're losing a lot of ease of cooking. That said, you can use a silicone mat, both on the stove and on the counter, to equalize the height. Marble is rock. It can take a hot pot. What you don't want do, especially where it's weakest, is thermal shock, which could promote cracking, so a trivet is a good thing to have. If it warms along with your pot, gradually, it'll be fine. As to scratches, etching, spots, etc., that's another story entirely, but all of the above can be helped by the silicone mat....See Morekaseki
2 years agoUser
2 years agoUser
2 years agoLouise Blay
2 years agokaseki
2 years ago
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