Thread Number: 74082
/ Tag: Ranges, Stoves, Ovens
Induction cooktop question |
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Post# 978647 , Reply# 1   1/16/2018 at 23:43 (2,262 days old) by combo52 (50 Year Repair Tech Beltsville,Md)   |   | |
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Post# 978648 , Reply# 2   1/16/2018 at 23:57 (2,262 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)   |   | |
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Post# 978669 , Reply# 5   1/17/2018 at 08:14 (2,261 days old) by joeekaitis (Rialto, California, USA)   |   | |
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Post# 979115 , Reply# 7   1/20/2018 at 08:00 (2,258 days old) by combo52 (50 Year Repair Tech Beltsville,Md)   |   | |
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Quickly shuts down if a pan heats up to around 500F, As a result we have never come to having a fire even though I covered the CT with newspaper for years to speed cleanup or when I have set a skillet on it with a small amount of oil in a pan and left the kitchen with the pan on high heat, it just gets nice and brown smokes a little and shuts down.
And yes the CK glass gets pretty hot from a pan sitting on it it, but it is most unlikely you would get a serious burn if you touched it after a pot was removed, now the skillet is another matter, that could burn you.
After 30 years of using this CT without a single second of problems I am constantly amazed with how well induction cooking works, and we have used it, there have been many dinner parties for as many as 85 people prepared in this kitchen, diners and events that took days to prepare.
John L. |
Post# 979123 , Reply# 8   1/20/2018 at 09:40 (2,258 days old) by panthera (Rocky Mountains)   |   | |
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Truly rated to take the heat, I guess it's nothing more than hysterical anal-retentiveness. If, however, it's too thick or preventing cooks from using the full area of induction or, worst of all - emitting dangerous gases or flammable at frying temperatures - it's foolish. You can't win those things, though. One never can. |
Post# 979388 , Reply# 12   1/22/2018 at 02:35 (2,257 days old) by Aquarius1984 (Planet earth)   |   | |
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It’s absolute rot that you need to use a special job cleaner on induction. A bowl of warm soapy water is all you need and a quick wipe over. Any regular kitchen spray will clean it perfectly if you feel the need. The specialist hob cleaners are a total waste of money and do very little for the extra money.
Don’t waste your money on marketing hype, |
Post# 979392 , Reply# 13   1/22/2018 at 04:32 (2,257 days old) by askolover (South of Nash Vegas, TN)   |   | |
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Post# 979406 , Reply# 14   1/22/2018 at 08:33 (2,256 days old) by joeekaitis (Rialto, California, USA)   |   | |
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Post# 979408 , Reply# 15   1/22/2018 at 08:48 (2,256 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)   |   | |
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To be precise it would be direct heat from the bottom of the pan, not from the burner.
When I used kitchen paper because something had boiled over, it wasn't on high heat and because the kitchen paper was a bit wet too, I think there was no danger. My experience with cleaning is that the glass cleans better when it's cooled off. When the burner is still warm, it takes more of an effort to get it 100% clean. |
Post# 979410 , Reply# 16   1/22/2018 at 09:30 (2,256 days old) by panthera (Rocky Mountains)   |   | |
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Early ceramic hobs were frequently destroyed, quite inadvertently, by users dropping cast iron skillets on them (my dad did that) or scratched really badly by people scuffing heaving pans back and forth across them with grit trapped underneath them whilst popping corn (my dad did that) or making candy and leaving big gouges when they removed the caramelized sugar (my dad did that, too). It's 2018. Time to accept that anyone who will be using one in a commercial kitchen either has a clue or is going to be so inept a $40,000 Wolf range wouldn't survive them. As to the whole silicone mat thing, won't that end up looking awful so quickly people will throw it away? Or, it will trap grit under it and then the real fun begins. In any event, induction hobs have limited lifespans. They don't last forever, so worrying about minor scratches is pointless. In 20 years, this one will have been replaced at least once. |
Post# 979457 , Reply# 17   1/22/2018 at 16:21 (2,256 days old) by kb0nes (Burnsville, MN)   |   | |
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All this seems like a lot of worry over problems that really don't exist.
Glass/ceramic isn't that easy to scratch, it is a pretty hard surface. Apart from having some sand like grit under the pan I don't expect moving the cookware around to cause any real scratch hazard. The Silicone mat won't effect the induction cooking in any negative way. The only issue is that the cooktop won't be able to sense the cookware temp as well if it does this. The Silicone mat will safely survive the cooking temperatures experienced between the cooktop and the cookware. Silicone is easily good to 500F and that is a temperature you are unlikely to reach for any significant period of time. You are well into the smoke point of any oil at that temp. The concern of using the Silpad on a "direct heat" cooktop doesn't apply to induction. A traditional smooth cooktop will operate at temperatures of up to 1000F, this is their concern. I have done the newspaper under the frying pan trick on my induction cooktop many times while frying food. The paper has never done more then discolor a little and I have had the pan blazing hot. The Silicone would be just fine, but I still can't really see a reason to use it in the first place. |