Page 1 2
Go | New | Find | Notify | Tools | Reply | |
quarter MOA visionary |
Only have electric ~ looking over oven/cooktop aka stoves. Previous was 10 year old Samsung electric glass top. Other than none of the aluminum pots/pans will work (I know it needs a magnetic-sticking-pan) is it worth the upgrade? | ||
|
| Eye on the Silver Lining |
From what I understand, once people get it- they never look back. I have a glass top and I’m not a great cook so I don’t much care…it works for me, but I have been curious about this. __________________________ "Trust, but verify." | |||
|
| Life's too short to live by the rules |
We have had induction for probably about 7 years now and love it. Much better than electric. You get the instant heat adjustments of gas with the benefit of not potentially burning down your house. It’s just a bit of an extra outlay of cash when converting because like you mentioned, you do have to convert all cookware to something magnetic. But you have plenty of options for good cookware that will work including cast iron. I wouldn’t want to go back to electric. Chris | |||
|
Member |
I've had electric stoves all my life until I moved just over a year ago. My new house has an induction stove and I've come to really like it. Heats faster and cooks faster than electric. The only down side was I had to buy some new pots & pans, but I was pretty much planning to do that anyway. | |||
|
| Member |
My only caution with induction stoves is the size of the magnets used on the burners. This info may be out of date or, apply just to price-pointed models, the magnets used for each burner are all the same size, however when looking to boil a large stock pot (6qt plus), the standard sized magnet will struggle to get the contents to a boil. That said, high-end chefs who demand precision temp control or, are aesthetically driven, prefer induction stoves over traditional open burner design. | |||
|
| No More Mr. Nice Guy |
Yes! We have induction now and I love it. Fast to heat up, and instant changes, like gas. Very clean with the flat glass surface rather than how much of a pain it is to clean a gas or coil electric stove. The downside is it is glass. Durable but still glass. We have a couple of small edge chipouts from heavy pots being dropped. Also, the glass can be scratched, so be sure to clean with a rag and just soap or glass cleaner. | |||
|
| Get my pies outta the oven!  |
Not just aluminum, ceramic, glass and other non-ferrous materials that you may have are no good. I'll never forget my Day One of culinary school in NY (CIA) when we were shown around including the Danny Kaye Theater where they had a really nice cooking demo kitchen and the tour guy is talking, never misses a beat, takes off his suit jacket and lays it over top of the induction burner there. Places a pot of water on top, turns it on and brings it to a boil with the jacket still underneath, then moves the pot and says "Good, I needed a little press there!"  | |||
|
| Member |
Just yesterday I was watching a Youtube video about a guy cooking bacon in a heavy pot. He was using an induction stove. He had what I eventually realized was a paper towel, sitting on the burner with the pot on top of it. I kept expected the paper towel to burst into flames, but no. When he removed the pot, the paper towel wasn't even darkened. He didn't say what the purpose of the paper towel was. I'm guessing it was either to catch any bacon grease splatter from the pot, or to prevent scratching the surface of the stove. | |||
|
| Eye on the Silver Lining |
Prevent scratching. __________________________ "Trust, but verify." | |||
|
| Green grass and high tides  |
My folks had one. Paid big money for it. Two burners quit. Huge repair $ to fix. They scraped and went back to electric. Fwiw. "Practice like you want to play in the game" | |||
|
I run trains! |
We put a range/oven combo in our most recent home as the homebuilder did not plumb the range for gas. Why I'm not sure, but seems to be a KS thing. While it's not quite as quick/responsive as gas, it's about 95% as good. Which compared to pure electric is still a lot better. This is our specific range/oven. I'm the one to use it mostly and have been very pleased with it. The added bonus of the double oven setup has been great for a big family while making meals. We use the smaller/upper oven a ton for the quick stuff like garlic bread or frozen chicken nuggets, etc. They make the cooktop version of this as well. Success always occurs in private, and failure in full view. Complacency sucks… | |||
|
Member |
We love ours. Fast, even heat that doesn't wreck pots and pans. I'm sorry if I hurt you feelings when I called you stupid - I thought you already knew - Unknown ................................... When you have no future, you live in the past. " Sycamore Row" by John Grisham | |||
|
| No More Mr. Nice Guy |
Note that some stainless steel does not work on induction. You need to be sure the pot/pan is labeled as suitable for induction. | |||
|
| Member |
If you want to see something freaking neat , Google search " Invisible cooktop ". | |||
|
| Member |
You've had stoves in the past that wrecked your pots and pans?  | |||
|
| Get my pies outta the oven! |
You’ve never warped a pan with too high a heat? Usually happens to the cheaper ones that are thin metal. | |||
|
| Member |
I put one in a few years ago, really like it. Does have a bit of a learning curve, but once figured out its wonderful in regards to new pots and pans..... if a magnet will stick to them, they will work. cast iron works like a dream ------------------------------------------------------------------------------------------- Live today as if it may be your last and learn today as if you will live forever | |||
|
| Member |
We built our house a little over 6 years ago and went with an induction cook top. Both the wife and I love it. We didn’t even consider going with gas. Another benefit is the kitchen area is much more temperature friendly while cooking. No drops of sweat falling into your pots and pans. | |||
|
| quarter MOA visionary |
^^^ This is the exact one we ended up buying. It was a bit cheaper at Costco and it is due to be delivered in a few days. Liked the double oven as well, don't care about the wi-fi stuff but everyone is trying to get into the act now days.  | |||
|
| Savor the limelight |
$3,700 plus tax and I’d have to get new pots and pans. I see the non-double oven versions are $2,000 or more less. I’d consider one of those. I’ve got gas and charcoal grills if we need more oven space for the two or three times a year we’d need that. Crockpots and Ninja cover side dishes the rest of the time. | |||
|
| Powered by Social Strata | Page 1 2 |
 | Please Wait. Your request is being processed... |
|
© SIGforum 2024