Induction cooktop questions/concerns
Ann
last year
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Induction Cooktop Idea/Concern
Comments (5)Silicone mats that embed fiberglass fibers might be poor candidates for cutting, but regular sheet silicone is normally cut to fit whatever it is being used for, and has been in aerospace for decades. Neatness in cutting may be elusive due to the flexibility; typically dies are used when clean circular cuts are needed. I still have a task to cut the pads we use to fit the hob circles on our induction cooktop. I also intend to use the remnants as pan supports. Three smaller pads should work fine to support pans with reasonably flat bases. However, a tenth of an inch is pretty thick. Typically thinner sheets are sold for this purpose. If I had time for it right now I'd measure ours, but my guess is that they are closer to 0.062 than 0.10. The field should reach through a tenth of an inch, though, easily enough. kas...See Moreinduction cooktop questions?
Comments (24)Kas - thank you for the conversion and site link. I know the claims that induction converts a larger percentage of power directly to the pot, but couldn't find a quantitative way to calculate efficiency. It still means I need at least 3kW to get equivalent of the 22K BTU/hr or so that I want. And ideally I would like more heat if possible. I dream of the 100K BTU professional wok burners. We almost lost our minds once and considered buying one until DH pointed out that we would probably suck all the power out of our town every time we turned it on. I have more questions about heating efficiency. If you cook in a pot which is ferromagnetic up the sides as well as bottom, doesn't the entire pot heat evenly and not just the bottom? My biggest dilemma is how to get the same results in a wok (or equivalent) on induction as on gas. But if I use a flat-bottomed wok which is ferromagnetic all around, don't I get the entire power output converting into resistive heat all around the wok, and not only at the base? I think some steel woks, or the Demeyere woks are ferromagnetic everywhere. It would mean a considerable adjustment in cooking style since I'm used to having the highest heat at the base, with cooler sides. BTW I never lift and flip my wok, it's just too heavy for me. So I flip the food inside and rely on hand speed rather than strength to get what I want. I'm still left with the problem that even flat-bottom woks are only 6-7" in diameter, so I have very limited power available even with the highest-power induction units now available. I probably need to find a way to test this hands on, with a thermometer that will give me real numbers. Or at least if I can feel the heat radiating out of the pot, I can gauge whether it will work for me....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 MoreLegitimate concern or silly question about induction cooktops?
Comments (14)My issue with sinks isn't the depth--it's where the water comes out. So I buy big faucets and have my sink as far forward as possible now. I've never had a problem with a cooktop, but just like using a sink, everyone does different things there and has different ways of injuring themselves. I'm more concerned with what gives me a back ache than if I can manipulate that crepe on the back burner just so. I guess I don't really tend things on the stove. As long as I can see and reach, I don't care. I'm not there long enough to strain myself and the food items that do require maneuvering (pancakes?) don't give me trouble on the back burner....See MoreAnn
last year
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