Induction cooktop
donias_gad
2 years ago
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donias_gad
2 years agoRelated Discussions
Cooktop size and induction cooktop control
Comments (17)I like induction a lot and I like the Fagor. That said there are some negatives. I still can't get the grease shine off of the glass top to my satisfaction and cleaning at the metal rim is a nusiance. Also, I sometimes foolishly walk away and the water is boiling away furiously when I get back. Have to stay at an induction cooktop unless it's something on a very low setting. I don't know if the diamond configuration is best for a 30" unit. A rectangular or asymmetric burner configuration might be better. But it's not something that will keep me awake at night. You have the same kind of issue with the various 36" configurations but there is more flexibility since it will probably be rare that all will be used concurrently. Although the induction site mentions a 10 piece cookware set that comes with the unit I would verify it. I got a 7 piece pressure cookware set instead - they ran out of the 10 pice cookware set and I don't think that Fagor makes it anymore. (Never had one before and finally made some chili in it. Turned out to be less complicated to use than I thought and the beef cubes were "soft" in 25 minutes.) If I had the room for a 36" unit I would re-evaluate since there are more units available now. (Notice that the vast majority of inducion cooktop owners at GardenWeb is happy with their chosen unit.) It wouldn't surprise me if I would still pick the Fagor since it has a balance of proven track history, minimal amp requirements and air space beneath, and cost. I wonder if kimwok, bikefan, dvbkansas and some others purchased a Fagor and also had comments. My longest responses on Fagor (and other stuff) is at the link. You can also search for dbaguy and Fagor for more. Here is a link that might be useful: New induction cooktops ......See MoreAll Induction or Hybrid Induction cooktop?
Comments (14)Hillbkr_comcast_net: How often are you pressure canning and what size pressure canners are you using? Are you doing production canning with huge pots with 20 to 40 quart capacities? If you are doing larger volume canning sessions, there are no induction capable substitutes. (Frankly, at that size, you pretty much have to use aluminum because ferromagnetic versions would be too heavy to lift when full.) OTOH, if you have been using one of the smaller models (say, a 10½ quart All American or 15-quart Presto), there are some good induction-capable options such as the 10 qt. models in several of Fagor's product lines lines. Fagors are set up to make it easy to vent off air as the pot comes to heat. Last time I checked, Costco.com had the 10 quart Fagor Rapida model with a canning kit and instructions for under $100. Kuhn Rikon has a 12 quart model which is very easy to use and also works for pressure canning but is very $$$. Plus, for pressure-cooking beans (and pretty much anything else), an induction-capable, stainless steel, spring-valve model can seem like a huge improvement. Not only easier to use (IMO), but also having no worries about any acidic ingredients causing "off" and metallic flavors in your beans. Frankly, if I were doing enough largish spates of production canning that would make it worthwhile to have a 20 quart or larger All American type pressure-canner, I would skip a hybrid range/cooktop. Instead, I would get a full-induction range and look into a couple of other options for running the big pressure canners during those times I needed them. One option would be using a commercial 2500 watt portable burner like the ones from Cadco. Something to consider, thugh: can you easily install a 20 amp/240v outlet in the kitchen or an alternative workspace, such as garage. The other alternative would be one of the propane-fueled portable campstoves with the stands and 30k-btu burners. These will easliy hold pots up to 14" in diameter and will get the pressure-canners to heat quickly. The brands I know of are Coleman and Camp Chef. A two burner model should be under $100. I saw a 3-burner model at Costco last week for about $149. They use the same 20 gal. propane bottles that are used for gas grills. Pull them out for canning season, fold them away when you don't need them....See Moreinduction cooktop vs. gas cooktop
Comments (20)I just spent a month in an English rental house, with an induction cooktop - definitely NOT high end appliances, just considered standard, basic. However, I found it immensely frustrating to use, compared to gas, because of the controls (which - along with cost - was the reason I didn't want one in my US kitchen). Gas: simple knob: I can watch the flame as I adjust the knob, and know precisely how it's doing. All the induction cooktops I saw, including this rental one, use touch-sensitive controls. For me, they just aren't 'sensitive' enough. They automatically powerered on to '5' (or '9' on some models) and you then have to 'touch' them up or down to wherever you want. So, I have to watch the stupid light display, instead of my cooking. And if I overshoot, I have to fiddle around all over again. I had wondered whether I'd get better at it with practice, but after a month, cooking daily, it was still a pain for me (and my DH) to use. I love the idea of induction, and if I had to go back to electric, I would have one - provided it had knobs (I think the Viking one does). With a gas supply - there's no contest. Gas every time. (Incidentally, natural gas in parts of Europe is fairly cheap. It's because natural gas is found in the North Sea and piped to both the UK and Scandanavia. Not dependent on Eastern Europe at all.)...See MoreDecision Time: induction range vs. induction cooktop with oven below
Comments (30)dsgulbas, are you arguing that Wolf is a commercial quality range??? I hope you understand that the Wolf commercial range company is NOT the one you are advocating. The Wolf brand name was purchased by a refrigeration company that has never produced a commercial range. The original Wolf stove company operates out of California and produces commercial stoves but has no relationship whatsoever to SubZero. Here is their website: http://www.wolfequipment.com/Wolf/Products/subcat.aspx?brand=Wolf&cid=1&scid=38 SubZero/Wolf gas stoves are not commercial quality and don't even have open burners, they are very good stoves but first and foremost are prime examples of kitchen jewelery. SubZero/Wolf ranges may be heavy but they are not long lasting. Try to get a Wolf gas range porcelain oven interior fixed after the warranty expires and you'll soon find out they are essentially disposable items. Been there done that. I will never defend Samsung as I've had bad experiences with them too but I don't see Wolf being any more (or even as) reliable than GE, Electrolux, Bosch and a few others that are sold in less exclusive stores....See Moredonias_gad
2 years agowdccruise
2 years ago
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