Posted: 8/7/2015 5:13:42 PM EDT
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Anyone have one Pros Cons? |
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Anyone have one Pros Cons? Lot's of youtube vids discussing this, but two major items: Con - you'll have to buy new pots/pans which can be $$$. Pro - cleanup is a breeze, and there are no hot surfaces to worry about once you remove the pan. A lot of purists (chefs) still won't cook on anything but gas though. |
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Quoted: Lot's of youtube vids discussing this, but two major items: Con - you'll have to buy new pots/pans which can be $$$. Pro - cleanup is a breeze, and there are no hot surfaces to worry about once you remove the pan. A lot of purists (chefs) still won't cook on anything but gas though. Quoted: Quoted: Anyone have one Pros Cons? Lot's of youtube vids discussing this, but two major items: Con - you'll have to buy new pots/pans which can be $$$. Pro - cleanup is a breeze, and there are no hot surfaces to worry about once you remove the pan. A lot of purists (chefs) still won't cook on anything but gas though. I will check out Youtube No gas out at my house  and this POS he have now heats up the room. |
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You can buy a single burner "hot plate" induction cooker for <$100 if you want to try out the concept before dropping big coin on an entire stove. A lot of existing cookware will work, if a magnet will stick to it, it will likely work with an induction cooker.
ETA: As an example: http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1438983735&sr=1-1&keywords=induction+cooker |
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Quoted: Lot's of youtube vids discussing this, but two major items: Con - you'll have to buy new pots/pans which can be $$$. Pro - cleanup is a breeze, and there are no hot surfaces to worry about once you remove the pan. A lot of purists (chefs) still won't cook on anything but gas though. Quoted: Quoted: Anyone have one Pros Cons? Lot's of youtube vids discussing this, but two major items: Con - you'll have to buy new pots/pans which can be $$$. Pro - cleanup is a breeze, and there are no hot surfaces to worry about once you remove the pan. A lot of purists (chefs) still won't cook on anything but gas though. Okay to clean, until a pot boils over and burns. Sucks to cook on and I will never own another. |
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Okay to clean, until a pot boils over and burns. Sucks to cook on and I will never own another. Quoted:
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Anyone have one Pros Cons? Lot's of youtube vids discussing this, but two major items: Con - you'll have to buy new pots/pans which can be $$$. Pro - cleanup is a breeze, and there are no hot surfaces to worry about once you remove the pan. A lot of purists (chefs) still won't cook on anything but gas though. Okay to clean, until a pot boils over and burns. Sucks to cook on and I will never own another. Halogen glass top ranges are not the same as induction cooktops. Induction cooktops don't have to be covered by glass, though many are. I agree with your observation though, boil over something tomato based on a glass cooktop and it will get etched, it looks like shit after a couple of years no matter what you do. |
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Okay to clean, until a pot boils over and burns. Sucks to cook on and I will never own another. Quoted:
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Anyone have one Pros Cons? Lot's of youtube vids discussing this, but two major items: Con - you'll have to buy new pots/pans which can be $$$. Pro - cleanup is a breeze, and there are no hot surfaces to worry about once you remove the pan. A lot of purists (chefs) still won't cook on anything but gas though. Okay to clean, until a pot boils over and burns. Sucks to cook on and I will never own another. you sure you know what induction is? |
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you sure you know what induction is? Quoted:
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Anyone have one Pros Cons? Lot's of youtube vids discussing this, but two major items: Con - you'll have to buy new pots/pans which can be $$$. Pro - cleanup is a breeze, and there are no hot surfaces to worry about once you remove the pan. A lot of purists (chefs) still won't cook on anything but gas though. Okay to clean, until a pot boils over and burns. Sucks to cook on and I will never own another. you sure you know what induction is? Michael Faraday |
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Everything I ever cooked on, with the exception of gas, takes too long to heat up or cool down. This precludes critical temperature control necessary for a multitude of cooking requirements. Sauces break or scorch if you can't immediately control the heat. I'll pass on the induction setup and spend the dough on a professional range with convection ovens.  |
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Everything I ever cooked on, with the exception of gas, takes too long to heat up or cool down. This precludes critical temperature control necessary for a multitude of cooking requirements. Sauces break or scorch if you can't immediately control the heat. I'll pass on the induction setup and spend the dough on a professional range with convection ovens.
induction has far more responsive temp control than gas, and heats up much much faster than gas |
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Everything I ever cooked on, with the exception of gas, takes too long to heat up or cool down. This precludes critical temperature control necessary for a multitude of cooking requirements. guess how I know that you don't know what an induction stove is? |
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guess how I know that you don't know what an induction stove is? Quoted:
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Everything I ever cooked on, with the exception of gas, takes too long to heat up or cool down. This precludes critical temperature control necessary for a multitude of cooking requirements. guess how I know that you don't know what an induction stove is? In his defense he didn't say that he's ever actually used an induction cooktop ;) Posted Via AR15.Com Mobile |
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Quoted: induction has far more responsive temp control than gas, and heats up much much faster than gas Quoted: Quoted: Everything I ever cooked on, with the exception of gas, takes too long to heat up or cool down. This precludes critical temperature control necessary for a multitude of cooking requirements. Sauces break or scorch if you can't immediately control the heat. I'll pass on the induction setup and spend the dough on a professional range with convection ovens. induction has far more responsive temp control than gas, and heats up much much faster than gas I've only used a single burner stand alone counter top induction unit, so my experience with them is limited...but I wasn't impressed. |
| We replaced our regular glass cook-top with a kitchen aid induction model a few months ago. Describing it as easier to clean is a massive understatement. No more burnt on mess and spending 20 minutes with cook-top cleaner or bar keepers friend. Just wipe it down and done. It also allows for greater control of the temperature and heats up ridiculously fast when boiling water for example. I would have liked to have done gas but it just isn't practical in our house, induction has proven for us anyway to be a great alternative. |
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Quoted: In keeping with some of the responses so far, I'd just like to say that I don't like induction cooktops because it's a pain in the ass to get the charcoal lit.  On a serious note, I was very close to purchasing one earlier this week, but fixed two burners on my gas stove in about three minutes. I have used one before, and did a ton of research before bailing. In short, more of the energy from the induction stove gets converted to heat, compared to electric (it is reported, and I pass on as such). If and when the stove shows me its tits and undergarments we are replacing it with an induction unit. |
| Sister inlaw had one put in her new house. I cooked on it for a week and some what liked it. Heats up real quick. So you have to stand there and watch it constantly. Takes a while to work out the settings. I purchased a Duxtop portable for work. I cook 2 meals on it a day. Pots and pans are a little pricey. Have used my old iron skillet on it and works quite well. Have a hard time locating any non stick coated pans for it would be great. Better than cooking on an electric hot plate or Coleman stove. Only reservation I have about putting one in the house is surge protection. Have had lightning damage before and wonder how these things hold up. Have had the old glass top stove before and they where a pain in the ass. But the induction cooktop is way better. Still like the old electric stove or gas range. One burner goes out you still have 3 more until you fix it. The induction cook top could be the repairman's friend? Wife uses the portable Duxtop for a slow cooker and loves it. Comes in handy for holidays for an extra burner. Will stick to the portables easier to chuck it and buy a new one without breaking the bank. |
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We replaced our regular glass cook-top with a kitchen aid induction model a few months ago. Describing it as easier to clean is a massive understatement. No more burnt on mess and spending 20 minutes with cook-top cleaner or bar keepers friend. Just wipe it down and done. It also allows for greater control of the temperature and heats up ridiculously fast when boiling water for example. I would have liked to have done gas but it just isn't practical in our house, induction has proven for us anyway to be a great alternative. Based on my experience of the last five years, I totally agree. We have a Wolf stovetop. It has a supercharge feature, where you can temporarily direct the energy from a second burner to the one you are using to heat extremely fast. A large pot of water can be boiling in just a couple of minutes. Cleanup is nothing more than a quick wipe of a paper towel with a little Windex. It's worlds beyond standard electric. |
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http://www.harveynorman.com.au/cooktops-induction-vs-ceramic
My reference and some others were to ceramic electric units, not induction. So, not pertinent to OP. |