Thread Number: 71416  /  Tag: Ranges, Stoves, Ovens
Induction ranges - Future, fad or fool?
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Post# 944970   6/24/2017 at 03:53 by qualin (Canada)        

A while ago, I considered the idea of replacing our range, only because it doesn't have a self cleaning oven and using Easy-Off isn't good for birds. (Or for me)

Then I started salivating over the idea of replacing it with an induction range.

Supposedly, they have all of the advantages of gas with none of the drawbacks. (As long as you don't actually cook over the open flames.)

At first I was hesitant to even consider one because my wife has some classic 80's era glass cookware she loves cooking with, but then I found out that one can purchase special "plates" with a handle which you put between the pot and the element. So now I can't see any reason not to get one.

Does anyone here have experience with using an induction range? What were your thoughts? Which brands would you recommend?

Another motivator is that our current range is one of those contractor special Roper ranges, so the kitchen gets really hot when using the oven, probably because they skimped on the insulation. The range works fine now as it is, so I'm not in any rush yet to consider anything.

So, opinions? Thoughts? Flames? :-)

Post# 944978 , Reply# 1   6/24/2017 at 06:22 by askolover (South of Nash Vegas, TN)        

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I don't have an induction RANGE but I do have a portable Duxtop 1800W induction cooktop.  Normally I am partial to gas and have been since my mother converted to gas cooking in 1992.  Everything I have is gas fueled...water heater, dryer, pool heater, backup heat, central heat, outdoor grill, and kitchen range.  But....ever since I bought my portable induction cooktop...the only time I use the gas stovetop is for holiday cooking when I need more than one burner going at the same time.  Induction does NOT heat the whole kitchen up when I cook, there's no wasted heat.  I bit the bullet and bought myself a stainless cookware set that is induction friendly as well as have cast iron to use on it.  I'm so pleased with it that when we do build our new house, I'm going to have another gas range on one side of the kitchen and have an induction cooktop permanently installed on the other side of the kitchen so I can have the best of both worlds.  Induction cooking truly is instantaneous and it will boil water much faster than gas.  After living through an ice storm where our electricity was knocked out, I will always have gas as a primary source for heat, cooking, and hot water.   This is the model I have


Have you seen the Samsung induction cooktops that use LED indicators to visually show the user the "power" level as a "flame" level?  I don't like Samsung but I think this is so neat!

Post# 944981 , Reply# 2   6/24/2017 at 06:58 by DADoES (TX, U.S. of A.)        

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Someone on this board who is an avid "cooker" got an induction range a month ago.  I'm expecting a full report soon ...

Post# 944984 , Reply# 3   6/24/2017 at 07:11 by appnut (TX)        

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I'm the one Glenn is referring to.  My new KitchenAid KFID500 double oven range was installed May 23rd.  In fact, I was cooking last evening when Glenn called me formy birthday.  I live in an all-electric house and a radiant flat surface was never a consideration to replace my 1984 Hotpoint.  I knew of friends who had one of the Kenmore Induction ranges from the 1980s like Jetcone has.  I love my range.  It's extremely responsive.  And I grew up with gas and had gas ranges until I moved into my current house.  I ended up replacing all my Revere Ware cookware.  I have Visions & Corning Ware that will now just be used in the ovens.  Using one of those "special" plates defeats the responsiveness of induction.  Takers a bit for the plate to reduce its heat being radiated -- thus no better than a radiant flat surface cooktop.  Yesterday when I was cooking, it was 100 outside with a heat index of 111.  I boiled a large pot of noodles and never felt any heat radiating from the cooking--unlike my coil top.  And clean up is a breeze.  I'm an unintentional messy cook and nothing has stuck on at all after cooking a full meal on 2 or more burners.  My surface unit controls are upfront between the two front burners and I love not having to reach oven pots & pans.  I believe induction has been gaining popularity in Europe for quite some time.    

Post# 944985 , Reply# 4   6/24/2017 at 07:24 by gansky1 (Omaha, The Home of the TV Dinner!)        

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Happy Birthday, Bob :-)


Congrats on  your new range, I'll call you soon for a full update.  A full report!


I've used several induction ranges and know several that have them.  I can't think of any "bad" reports I've heard but it is a different method of cooking and takes some getting used to.  I would guess this is true with any range, really.  


I have one of the single induction units and have used it numerous times, a friend has one and uses it for canning because his canner will not fit on his smooth-top radiant range.  I'd bet he'd go full induction if buying another range now.  


I'm with you on the Samsung products in general but they do have some really neat ideas, the flame thrower lights on their range is probably helpful in getting used to the induction method.

Post# 944991 , Reply# 5   6/24/2017 at 08:11 by joeypete (Concord, NH)        

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I have an induction double cooktop and I really like it. Only bad thing compared to a full fledged induction range is that the burners are limited in size. When using a larger pan it creates hot spots...something the range would not do because they have various size burners. My oven is not that old and works fine so it was a good compromise. I keep it right on top of the stove (it's a glass cooktop). I'm very happy with it since I don't have gas lines in my building.

Post# 944992 , Reply# 6   6/24/2017 at 08:19 by Gyrafoam (Roanoke, VA)        

The only induction cooktop I have used with regularity is John Lefever's. It is very easy to get used to and is very responsive. Problem is, I have a pacemaker now, and I am told to stay away from induction cookers. Other than that, If I had to buy a new electric stove today, I would switch to induction just from my experience at John's. I believe his cooktop is a Kenmore from the 1980's.

Post# 945005 , Reply# 7   6/24/2017 at 09:38 by joeekaitis (Rialto, California, USA)        
Another vote for induction if and only if . . .

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. . . you're replacing an existing 220V stove.  Also, some all-electric induction stoves need 2 circuits.

Post# 945007 , Reply# 8   6/24/2017 at 10:01 by Tomturbomatic (Beltsville, MD)        

I absolutely love induction cooking. I never needed it for control and I still use my electric range when I fry hash browns which is about the only frying operation I perform. French frying, I perform on induction because the units also have thermostatic settings as well as power settings. The power and efficiency are beyond belief.


If you go with induction, put a small magnet in your wallet or coin purse to test  the base of any pan you consider buying. It needs to be magnetic to work on induction.


The Wattages on my units vary downward from 3500 to 1800. If you need power, you can start a pan over the high wattage units and them move it to a lower wattage unit to maintain the boiling or simmering temperature. If you are used to electric cooking, you will have to get used to not switching the heat as soon as you do with resistance units. Pressure cookers, for example, have to come up to full pressure before you lower the heat. 


Some induction cooktops have two induction units and two radiant units. This is not a bad compromise. You can get things up to cooking temperatures quickly on the induction  units and then transfer them to the radiant units to finish. The radiant units would also work with the glass cookware.

Post# 945045 , Reply# 9   6/24/2017 at 14:44 by Rolls_rapide (Scotland, UK)        
Pacemaker implant & Induction Hobs

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Correct. Pacemakers and induction hobs are incompatible.

Similarly, those induction coils fitted to shop and department store doorways for detecting theft of valuable goods, are also incompatible with pacemakers.

Post# 945051 , Reply# 10   6/24/2017 at 15:08 by LordKenmore (The Laundry Room)        

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No experience. But I have honestly had mixed feelings based on what I know. I'd like to try induction, and have even thought at times it would be nice to have an induction hotplate to play with. I saw one, in fact, at Goodwill this week and was tempted...but my budget is seriously limited. Plus one wonders if it's at Goodwill what's wrong with it. (One can get good electrical things. But I've noticed that newer stuff that shows up often is either broken, or doesn't work well due to design.)


At the same time, though, plain electric burners work just fine. The control of induction is attractive, but nothing I do these days really requires it.


I also don't like the fact that cookware choices are (for practical purposes) limited. While most of what i have is induction ready, I do have a few pieces that aren't. I don't like having to add another item to the Must Have list when cookware shopping.



Post# 945052 , Reply# 11   6/24/2017 at 15:15 by Tomturbomatic (Beltsville, MD)        

I believe that a reason why people who are accustomed to cooking with gas can have trouble with induction is not only are they not prepared for the speed, but they also are not familiar with the ratios of energy used in electric cooking. Medium High is half power, Medium or Medium low is 1/3-1/4 power, low is 1/7 and simmer is 1/10. You get these based on the doing some math with the power levels levels like if you have 20 settings, 10-12 is medium high, medium is the 7 to 4 range, low is  3 or 2 and simmer is 2 or 1 depending on the quantity of food. There is a lot more power than you need except for bringing water to a boil.

Post# 945053 , Reply# 12   6/24/2017 at 15:18 by earthling177 (Boston, MA)        

OK, I will give you the "bad" news first: the "interface" metal disks were designed to use with the portable cooktops, which tend to be at most 1,800W. An induction range will probably be much more powerful than that.

My experience is that the interface disk works rather well, but reacts at least as slowly as a regular electric burner, both on the portable cooktop (it came with it) and the regular induction range. Then again, I do not use high power (and certainly not Power Boost) on the range. My husband tends to forget (he turns the range on HI) and the range overheats the disk, beeps and shuts down in no time flat. After a few times of this, I bought him an electric hotplate for the 2-3 remaining things we have that are not induction compatible and not worth replacing: a stainless steel "espresso" coffee maker, a 1 qt visions pot and a Pyrex vacuum coffee maker. Yes, you read that right -- there are stainless steel things that are non-magnetic, *check* everything before buying.

With the "bad" experiences out of the way, well, I grew up with gas. I got used to electric burners just fine, but I always noticed the time lag to adjust temperatures.

When induction ranges became less expensive, we kept an eye on the market. Around 2013 the prices got good enough to think about it, and the market for pots which are induction compatible became really attractive. In particular, there are now a lot of pots which are not necessarily stainless steel, but they are non-stick (or "ceramic" coated) and have a very responsive stainless disk on the bottom, which makes them ideal pots for us (we only need 2-3 pots which let the food stick, and we have them). And this style is not nearly as expensive as the high-end all-clad, and our pots and pans were worn out anyway, so we took the plunge.

You will need to adapt. In particular, everything is much faster -- changing temperatures is faster than gas, for example, and trust me on this, you do *not* want to leave the kitchen if a burner is on Power Boost. Lower the power if you leave the kitchen. Just to give you an idea, long gone are the days when I'd put a frying pan on the burner (gas or electric) to "preheat". If your burners defaults to turning on to Power Boost or High, the frying pan will be at 350F in no time flat, your best bet is in fact to turn on the burner on Power Boost, wait 20 seconds (check with one of those Infra-Red laser thermometers), turn off the burner for another 20 seconds or so to let the heat spread/equalize on the bottom of the pan, then turn the burner back on to say 7-8, depending on your burner and start frying. Regulate the heat from there. Note that this is *significantly* faster than "preheating for 5 minutes on low or med-low" because with the old-style burners, you can't easily get rid of excess temperature, and now you have only the pan hysteresis to deal with.

The other "bummer dude" I found out is that while a lot of the portable induction burners have a thermostat to keep the temp constant (some better than others, depending on how well calibrated they are), most of the induction ranges and cooktops don't have such a feature, they only have a LO-1-2...9-HI/PowerBoost control. Very expensive cooktops have had a thermostat in the past, not sure if they are for sale currently in US.

Another thing to keep in mind, some cooktops have at least 20 steps between LO and HI, some only 9 or 10. Some people don't mind fewer steps and don't complain, some people complain that 7 is too cool and 8 too strong.

As a personal anecdote, I got my induction range in 2013. My parents were building a new home and I warned them to get both gas and electric lines to where the range was gonna be installed in case they wanted induction at some point. They figured they had only used gas their entire lives and so they had only a gas line put in. They visited me at the end of the year in 2013, saw our range and mistook it for a regular smooth top, did not pay much attention to it. In 2014 they came to visit, but we had a large family gathering then, and one of my brothers went "oh, WOW!, is this induction?" and I told him yes. So of course, my brothers and sisters-in-law wanted to try it and cooked a bit, so my parents tried it too. My parents have been a bit sour since then, every time they come to visit they play with the range and go "we should have installed an electric line there too, so we could switch!", which I find funny, because *usually* they don't pay any attention to my suggestions.

So, in case it's not clear, I'm all for "get an electric hotplate or even better, if you often have power failures, get a gas camping stove for the pots/pans that aren't induction compatible, get a new set of induction pots and an induction range/cooktop".

I know I get annoyed with how slow other folk's gas stoves are now. No, it has nothing to do with how powerful they are: you can have a 20,000 BTU/h burner, but it will come equipped with heavy cast-iron grates that take time to cool down and make you have to remove/move the pot just the same as old electric stoves. I truly love it now that if I turn off my burner, it's *off*, a second or two later the pot is not boiling anymore and nothing will burn/stick to the bottom because the grates/coil/smoothtop is still too hot.

It's also *much* easier to clean.

Good luck!

Post# 945058 , Reply# 13   6/24/2017 at 15:40 by norgeway (mocksville n c )        
My two cents

Induction might be fine, but something tells me being around that much electrical force will prove bad for you, just as cell phones are becoming suspect, I personally don't want one, I like gas but don't like the extra heat in the summer, I try to keep the house as cold as I can get it in summer as I DESPISE hot weather,What I like about gas most is the oven, I think a gas oven is far ahead of a electric oven,But ...I have no problem with my 58 Kenmore electric.

Post# 945087 , Reply# 14   6/24/2017 at 17:23 by qualin (Canada)        

Hey, thanks for the input everyone. I'm going to keep researching what models to buy, but your input is very encouraging to hear! I've heard lots of positive things about the Bosch and Samsung models. If there's anything I've learned from reading the reviews is to get the longest warranty available.

Post# 945293 , Reply# 15   6/25/2017 at 22:38 by petek (Ontari ari ari O )        

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Check out Sears.. possibly some deals coming soon with the so called bankruptcy.. I was in Sears the other day and they have one for around $1900.. but it's been on sale before for much less.  And I saw a Samsung at Best Buy awhile back that had 2 induction & 2 regular burners. My next stove will be an induction model and for me the 2 induction / 2 regular burners type would be preferable. We don't use the stove top all that much and I like the option of  being able to use any type of cookware.  Also , look into the apparent noise issue with them.. I've read some can be somewhat annoying with a constant "buzz" of fans or something.   

Post# 945324 , Reply# 16   6/25/2017 at 23:25 by Dustin92 (Jackson, MI)        

I've had some opportunities to use/play with an induction hot plate at work, and while it's nice, it isn't perfect. Of course you have to use induction compatible cookware, which has been an issue. I broke the handle on our only induction capable 10" frypan and set out to find a replacement- not easy if you're not willing to spend a mint! I checked all the thrift shops and goodwills in our area and actually bought a very nice pan, that was most certainly steel or stainless by it's weight, it didn't work. I ended up buying one of the "as seen on TV" "copper" pans (which by the way is as amazing as they say) but ended up dropping nearly $20, which was more than I'd planned for a pan that may only get used a couple times a day. There's also the fact that you can't remove the pan while it's cooking to add something or "flip" the food, lest the thing give you 4 warning beeps and shut down completely, you can't set low/medium/high, only temperatures (say 375 degrees etc.) Which takes some getting used to. It seems a bit anemic in high heat cooking or boiling water, but I guess that can be expected considering it's a 120v unit. Then there's the slightly unnerving buzz/crackle from the base of the pan, which can actually be quite loud at times. It has proven to be extremely easy to clean though, even after boiling things over it only needs a quick wipe with a dishcloth. It does have the same issue I've had with smoothtop electric though, where pans skate and slide around like they are on a block of ice. I nearly slid an omelet off the burner and onto the floor. I probably wouldn't switch to induction 100%, but if I caught a good deal on one of the induction single burners at goodwill I might bite.

Post# 945349 , Reply# 17   6/26/2017 at 06:09 by askolover (South of Nash Vegas, TN)        

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the only really annoying thing I've noticed with induction and the owner's manual warned me about it, is certain clad cookware will emit a very high pitched squeal when used.  My pressure cooker does it as well as a couple of my Tramontina stainless pans.  My ears are very sensitive (I can hear bats sonar at times) and sometimes it just hurts my ears. 

Post# 945356 , Reply# 18   6/26/2017 at 07:39 by Lorainfurniture (Cleveland )        
I have an induction stove at my shop

Pretty sure is a Samsung. Pretty cool unit, very complex. Too bad you are in Canada, I think I'm only asking $595 for this one. It is used, but in like new condition

If you buy induction, make sure your service guy will s familiar with them.

Post# 945363 , Reply# 19   6/26/2017 at 08:50 by panthera (Rocky Mountains)        

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I used induction for years in Germany and loved it. Here in the US, it's outrageously expensive, so a few things I've learned:

1) The 50/60Hz 230V induction hobs which come up for sale at great discounts work just fine on North American 240V, split-phase, 60Hz, despite what some in-duh-viduals say. I've hooked up a few for friends now.

(SEARS had a good one for under $300 recently, four units, timer, 6800Watts, etc).

2) Some units pause when you remove the pan for a few seconds, some beep at you a few times and turn off. Be sure to download the manual before you buy it - the ones that give you four beeps then turn off are a pain. 

3) 99% of the nonsense about some pans barely working and needing special pans is just that. They work or they don't. Today's systems are far more sophisticated and if the pan's bottom isn't adequately responsive to the sensor's inquiry, the hob won't switch on. It is true, though, that cast iron (without the ring around the bottom to fit the opening in the old solid-fuel ranges) and the light-weight aluminium cookware with the hundreds of little plugs in the bottom distribute heat exceptionally well.

4) Cooking by temperature instead of some mysterious number is easy to get around - if you don't like it, just set it to the highest temperature to get started and then dial down just like with gas. The only difference is that the induction hob will do a much better job of holding the food at a given low temperature.

5) A lot of the times, the squealing goes away for me if I place a really thin cookie-pan liner (the kind good for use well into the 400ºF/200ºC range) between the hob and the cookware. Never happens with cast iron to me, but I do have one stainless-steel espresso pot (yes, dahlinks, I know it's not really espresso, etc.) which otherwise makes a stuck-pig sound quiet.


Before investing in a regular 4-hob unit, I'd pick up a cheap one (Wal-Mart) for $50 bucks or so and try it out for a while. You'll soon know whether it's for you or not. Oh, and there are adapter plates for that cookware which isn't compatible but is of too great value to you to stop using it.

Post# 945364 , Reply# 20   6/26/2017 at 08:59 by foraloysius (Groningen, the Netherlands)        

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"the ones that give you four beeps then turn off are a pain."

Actually that is a great safety feature for older people. Some also have a safety feature for the time it's being used. The higher the power, the shorter the time is before it shuts off. On a low setting it's still possible to simmer for several hours.

Post# 945365 , Reply# 21   6/26/2017 at 09:26 by mrb627 (Buford, GA)        
Induction Range

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I switched from Gas to Induction about 3 years ago. Would NEVER go back to gas. Cooking on Induction is more precise and you don't have to deal with the wasted heat in your kitchen from an open flame.

Couldn't be happier!


Post# 945375 , Reply# 22   6/26/2017 at 10:55 by joeypete (Concord, NH)        

joeypete's profile picture
Farberware's Classic series is induction compatible and very affordable. All but the nonstick skillets are compatible. I bought several pieces to replace my old worn out Macy's nonstick set (that wasn't compatible) and have been very happy! My Gram had a bunch of them and I like the retro look. They seem pretty durable too.

Post# 945386 , Reply# 23   6/26/2017 at 12:54 by jkbff (Gladstone, ND)        

jkbff's profile picture
I'm going to throw some thoughts out here...

Do NOT, Do NOT do NOT buy Samsung induction products. Every one we've sold has literally blown up. Either the caps blow or the glass cracks from the heat of the board.

I am not sure I would trust GE's induction right now, given problems that members on here and problems that a few of my customers have had.

I would stay with German induction products or products that come from a company that makes their own electronics. Miele's range is nice, it is expensive. We have had some growing pains with them but they work out. We have had good luck with Bosch and Frigidaire/Electrolux induction.

Cookware for induction needs to have a heavy base. There needs to be a good heft to the pan when you lift it. The aluminum pan with the punched induction bases that aren't solid don't work well and are not even.

Cast iron works beautifully on Induction. Fully cladded pans that have a good heft to them work beautifully on induction.

As far as noise, they are thinking I have hyperacusis, I hear things you normally shouldn't be able to hear. Stamped base pans are by far the loudest, no matter the quality. The better the quality, the quieter the cladded pans are and cast iron is by far the quietest.

I hope this helps.

Post# 945394 , Reply# 24   6/26/2017 at 13:57 by mrb627 (Buford, GA)        
GE Range

mrb627's profile picture
I went with the GE-Induction range and it has performed flawlessly for me.
The self cleaning oven has a quick-steam option or traditional clean cycle.
Steam clean once a month and it is just as nice as day one.

Only thing I wish about it is, I wish it had that blue porcelain interior that another brand does.

I purchased an All-Clad set for cooking. Expensive, but nice.
I also have two T-Fal non-stick skillets that were top rated by ATK.


Post# 945524 , Reply# 25   6/27/2017 at 06:08 by joeypete (Concord, NH)        

joeypete's profile picture
Yes have to be careful when selecting pots/pans to make sure they are heavyweight. I have an old stainless steel stock pot that is magnetized. Well it did work on the induction cook top but the bottom is very thin and it warped while cooking. Also burned the food I was cooking.

One thing to remember with these types of cooking surfaces is always start with low heat. You'll be surprised at how quickly things heat up, even on lower heat. Using too high of a setting will cause problems.

Post# 945541 , Reply# 26   6/27/2017 at 08:33 by panthera (Rocky Mountains)        

panthera's profile picture

One can very well use lightweight pots, pans, skillets, etc. on Induction.

The key is to dose the heat properly.

To be sure, my go to Inductionware is cast iron, but I have a neighbour with bad RA. We set up a German induction hob for her a few years back (again, this nonsense that the 50/60Hz 230 V. European market units won't work in the US is total nonsense).

She can't lift heavy pots and pans, so we got her some very lightweight aluminium with Teflon. Yes, it has those induction slugs. She's had it now since, wow - that was 2014, goodness. Still happy, still able to take care of herself.

So, yeah, as with all things, Cuisinart (when the blade isn't shattering through the container) and KA (when the electronics aren't blowing out) and Le Crueset (when the enamel hasn't spiderwebbed) are great and top of the line. Just, sometimes, we tend to over Martha Ms. Stewart.

Post# 945551 , Reply# 27   6/27/2017 at 09:44 by jkbff (Gladstone, ND)        

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I guess I should clarify with what I'm talking about.

If a person uses those induction-ready aluminum pans, make sure they have thick side walls and a thick base with a good heft in proportion to the pan.

A good example would be my mom bought one of those copper chef induction kits with the square induction copper chef pan. She thought she'd like the induction and it is a horrible pan for what it is. The pan works very well on radiant surfaces, but it is not heavy enough with a thick enough base to carry the heat from the 120v induction cooker evenly. The walls of the pan are too thin as well. The first thing she tried to make was smothered pork chops. You could see on all 4 pork chops where the circular burner started and ended because the heat wasn't carried evenly.

On the flip side of that, she has some masterchef stone coated (or whatever those pans are called) non stick pans that are light, but have thick side walls and a nice thick base. She loves using those pans on that burner. The only problem now is we bought two of those pans from TJ Maxx thinking we'd try them, we both fell in love with them and do you think we can find the larger versions now? Every google search I can think of trying has lead us no where. Its like the damn things don't exist.

All she wants to do is use this to fry chicken lol and we can't find a pan big enough that carries the heat evenly that she can lift. I have a cast iron pan she loves using for frying chicken but she can't lift it any more.

Post# 945617 , Reply# 28   6/27/2017 at 19:24 by Spacedogb (Lafayette, LA)        
Kitchenaid KSIB900ESS

Just ordered the new Kitchenaid Induction slide in range. Ill post a full review as soon as I can.

Post# 945630 , Reply# 29   6/27/2017 at 22:19 by panthera (Rocky Mountains)        
Of course there are advantages

panthera's profile picture

To heavy, well built pans, after all, am using cast iron my great-great-great grandmother's cook used in Germany.

Just, induction hobs have proved a godsend for people with RA and other disabilities. That super light-weight pans work on them far outweighs their disadvantages.

Post# 945667 , Reply# 30   6/28/2017 at 05:59 by joeypete (Concord, NH)        

joeypete's profile picture
That's a good point, yes, by heavyweight I meant the bottom of the pan in particular. My new Farberware Classic pans are the same design as they always were but they now have a heavy stainless steel plate on the bottom. But heat setting is indeed very important!

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