Posted: 6/1/2012 2:40:13 PM EDT
and a cheap cell phone camera. Wow, I am cooking with the earth's core.
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Just educated myself, and I definitely do not have an induction range. Shit, those things are north of $1200!
When we moved in back in October there was a gross old stove that only half worked. It was one of the first things to go. Formerly we had a gas range, and I miss it! This thing looks great immediately after you clean it, but God forbid if you cook bacon or if something gets on the bottom of a pan. Damn near have to take a razor to the thing. But, I am not complaining. It gets the job done. What happened was the better half asks what I am making for dinner. I snapped the pic and realized that the soft red glow looked like an inferno on the cell photo. |
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Quoted:
How does radiant compare to 'normal' electric in terms of heat transfer? I get the impression that compared to gas, everything else sucks Touched on this in my last post, but it does seem like it takes longer to do everything. Might be my imagination, but that seems to be the case. ETA: My stove, and where I got it. Home Depot |
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Quoted:
Gas or nothing. Electric and induction suck ass. What worries me is if we get another bad winter and lose power here. This winter was mild and pretty weak. When we had a gas cooktop it was no issue, continue on with life in regards to meal prep. This thing is inop should the utilities take a dive. Granted, I could always go outside and cook on the grill, but if its snowing enough to knock out the power I am not sure I want to be outside trying to boil water or scramble some eggs. |
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Quoted: How does radiant compare to 'normal' electric in terms of heat transfer? I get the impression that compared to gas, everything else sucks More even heat but suffers in moderation, it will burn food easier as power is varied by duty cycle so thin stainless pans don't work well, they heat up fast and cool down even faster. So the pan temperature varies greatly. Normal Calrod elements heat by conduction and have greater thermal mass in the elements so duty cycle temperature variations don't impact utensil temperature with cyclic variation. Radiant power is based on temperature difference raised to the 4th power. Yes, everything is inferior to good gas. Well, good variable frequency induction is nice, very linear. But don't work too well with aluminum and not at all with glass. You are limited to cast iron (best) or thick stainless (laminated like Alclad or Waterless). |
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In 2010 we bought a Samsung induction range with a true convection oven (most of the convection ovens sold in us use just a fan, real ones actually have a additional element heating the air in the blower)
Expensive but cooks awesome, does anything you can imagine. Would I buy another? Hell no... Cooktops on these will take ZERO abuse, any boil over, spatter etc... Is a pain in the ass to clean. God forbid you boil over anything with salt or sugar in it (can actually damage the glass surface). This is not limited to the samsungs, pretty much any induction range top is going to be somewhat delicate. And... Requires special cleansers ie: expensive cleanser. I would trade it in a heartbeat for a good commercial type gas range/oven. |