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Thread Number: 52997
Induction cooktop--fun new addition to the kitchen |
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Post# 753497 4/28/2014 at 18:03 (3,665 days old) by jamiel  (Detroit, Michigan and Palm Springs, CA) |
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Just bought a Fagor induction cooktop from Newegg (I think) for $50. I'd wanted to try it, and wow was it neat. I made a cauliflower coconut curry very quick and easy in a tri-ply AllClad skillet. It's wild to have the heat so linear and so instant...I got a wonderful fond on the bottom of the pan while browning the onions and garlic, then was able to easily scrape it up into the coconut milk. Simmered 15 minutes. Served it with unflavored yogurt and sprinkled with some raisins. Accompanied with homemade buttermilk biscuits.
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| Post# 753522 , Reply# 1 4/28/2014 at 19:18 (3,665 days old) by mrb627 (Buford, GA) | ||
Induction is... | ||
| Post# 753561 , Reply# 2 4/28/2014 at 20:43 (3,665 days old) by washdaddy (Baltimore) | ||
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Malcolm, Evidently since you have had your new stove you have fallen in love with it. Glad to hear to you're so happy with it. Rick | ||
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Post# 753568 , Reply# 3 4/28/2014 at 20:47 (3,665 days old) by thomasortega (El Pueblo de Nuestra Señora de Los Angeles de Porciúncula) |
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Since I got a 1 burner Electrolux portable induction cooktop, I rediscovered the fire. | ||
| Post# 753609 , Reply# 4 4/28/2014 at 23:42 (3,665 days old) by A440 () | ||
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I love my Induction Cook-top! It is so fast, even, instant! It is the best I have ever used! | ||
| Post# 753612 , Reply# 5 4/29/2014 at 00:27 (3,665 days old) by epixstar128 (toledo) | ||
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I'm thinking about getting one just to keep the heat load down in the summer. | ||
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Post# 753618 , Reply# 6 4/29/2014 at 01:39 (3,664 days old) by tolivac (greenville nc) |
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For 50 bucks it is low cost enough to try it!This must be one of those portable induction hotplates? | ||
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Post# 753652 , Reply# 7 4/29/2014 at 07:40 (3,664 days old) by countryguy (Astorville, ON, Canada) |
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I bought a Salton portable induction unit a couple of months ago. I like how it heats so quickly and uniformly. It is easier to control the temperature. Previously when boiling pasta on my electric stove I would usually always have some boil over even when using a slow boil if I didn't watch the pot continuously. I don't have that problem when using the induction unit. And if something does spill over, it is so easy to clean up.
Gary | ||
| Post# 753684 , Reply# 8 4/29/2014 at 11:32 (3,664 days old) by laundromat (Hilo, Hawaii) | ||
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Post# 753781 , Reply# 10 4/30/2014 at 00:22 (3,664 days old) by tolivac (greenville nc) |
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Cool-will look in the Target place near me.Surprized these things aren't at Wal Mart,too.Target is such a much better place to shop than Wal-Mart. | ||
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Post# 753919 , Reply# 12 4/30/2014 at 17:51 (3,663 days old) by cuffs054 (MONTICELLO, GA) |
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Yep, I'm hooked too. I have two of the NuWave units, bought them at Goodwill for very good price. My next range will be induction. | ||
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Post# 754215 , Reply# 14 5/1/2014 at 17:15 (3,662 days old) by cuffs054 (MONTICELLO, GA) |
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Tom, I've actually started frying since I got the NuWaves. I like that I can set a specific temp for the oil and it stays there. | ||
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Post# 754241 , Reply# 15 5/1/2014 at 18:31 (3,662 days old) by Tomturbomatic (Beltsville, MD) |
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I use mine for deep frying French fried potatoes, okra and onion rings because of the advantages you mention. I was talking about things I fry in a skillet like hash browns. | ||
| Post# 754249 , Reply# 16 5/1/2014 at 18:55 (3,662 days old) by mrb627 (Buford, GA) | ||
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Speaking of Frying... | ||
| Post# 754296 , Reply# 17 5/1/2014 at 21:27 (3,662 days old) by mayguy (Minnesota) | ||
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I have a Fry Daddy, and love it.. I've tried other fryers over the years, and find that the Fry Daddy does a better job. I am looking at getting a Hamilton Beach Induction Cooktop.. I am able to get one free as a gift for my work reward. | ||
| Post# 754637 , Reply# 20 5/3/2014 at 05:22 (3,660 days old) by mrb627 (Buford, GA) | ||
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Amazon | ||
| Post# 754647 , Reply# 22 5/3/2014 at 06:48 (3,660 days old) by kenmoreguy89 (Valenza Piemonte, Italy- Soon to be US immigrant.) | ||
I have used induction, have to say that didn't experience quicker heat up or cooking compared to my old westinghouse double crown, but I see how they can be faster than cooktops made today that are much weaker of how they used to be....
Also, do not know why but food cooked up on them tasted different, not as good as when cooked on a conductiomn method, but maybe it's just me.... I do see an improvement to efficiency though, this is especially because I can see many folks out there who cannot use gas or electric as they should anymore, many times I see people including my granma putting small pans on larger fires or coils, thinking that this way they will speed up things, what they get is flame not smashing in the surface but on the corner and heat going up instead of the base of the pot as it is supposed to...also many people do not center pans well on the heat source and you have sides of the pans where flame goes totaly out heating nothing but the air... With induction you obviously do not have this problem as it heat only the pot..... I see them being a good thing in this sense..... | ||
| Post# 754651 , Reply# 24 5/3/2014 at 07:43 (3,660 days old) by kenmoreguy89 (Valenza Piemonte, Italy- Soon to be US immigrant.) | ||
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Yes, electricity is imputted to the pan base that is the only thing that heats up, and as pointed out this is a great advantage over gas that for how correctly you'll use it, because of it's nature of flame, will inevitably disperse some of the heat around being a flame and needing space to "breathe", and a little more toward electric conduction, because of these reasons pointed out before.
Anyway, despite induction of course offer more "energetic efficiency" because of reasons above,I see conduction still going strong in many houses where you have a more "elaborated" way of cook, as they offer a flexibility that induction will not offer for certain preparations. As a chef, I know many "tricks" that you can do with a gas burner or electric one but no with the induction that I would never give up doing....that is why in many professional kitchens most of the times you will find a couple of gas burners whenever the other are induction.... For certain kitchen "tricks" gas is irreplaceble... Also... I see them replacing conduction in households in countries where electricity does not cost much also, but for countries where electricity cost so much than the gas costs, and where you have limits of kwh like Italy, gas will remain the favourite choice.... But without doubt induction is an easier and more efficient method.... | ||
| Post# 754666 , Reply# 26 5/3/2014 at 09:00 (3,660 days old) by kenmoreguy89 (Valenza Piemonte, Italy- Soon to be US immigrant.) | ||
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With the way things goes I cannot blame people for being "fearful" of new technologies..... Rather...just the opposite...
But at times there is something good,or not completely bad, among them coming along ,well, they have good aspects and bad aspects as everything...you just have to decide if you prefer renounce to good aspects of the old or the good ones of the new, so what you care more about to have... For some people naturally to renounce of good aspects of the old is a HUGE problem, and it all relies in how much important are for you personally among old and new ones.... Taking in exam a stove, you may have a more efficient heat source with an induction,or even a quicker heat up if you use one of those modern weak ones, but you can say goodbye to the flexibility and results conduction gives for certain preparations,induction respond to heat control just like gas does, yes, but you can say goodbye to flaming, oblique cooking, constant sauteing etc... and all the flexibility in cooking procedures that gets better from a conduction method like gas... with the induction you have to have a more "static" cooking, you have to keep pots in constant contact with the surface, that may matter less or more to one personally, and may result in one not being happy with it.... This post was last edited 05/03/2014 at 09:49 | ||
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Post# 754699 , Reply# 27 5/3/2014 at 12:44 (3,660 days old) by vacbear58 (Sutton In Ashfield, East Midlands, UK) |
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@ kenmoreguy89
The point of induction tops is that they do NOT heat the pot. They heat the contents inside the pot and that is what, by conduction, makes the pot hot.
In my life I have used every type of cooking top except wood or coal fired stoves and I can say that (in my 56 years) induction tops are the best I have ever used and I would not change to anything else how, even if I could. And I have not found they make the food taste funny either. And its is just as versatile a method of cooking than any other, probably more as it is possible to get very strong heat or very gentle heat. Like IEJ above I have a full size De Detrich induction top since 2006 
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| Post# 754716 , Reply# 28 5/3/2014 at 13:53 (3,660 days old) by kenmoreguy89 (Valenza Piemonte, Italy- Soon to be US immigrant.) | ||
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In your opinion.....
Anyway, again, regarding versatility and heat control, I found heat control and response to be as versatile as with gas, you can control temperatures just the same way, but for versatility in cooking what I meant is that you cannot do all what you do with gas or convention...ie what said before, and have no other words to describe it. Regarding food tasting differenf, again, maybe it's just me...but found it being different, not funny but different...it was cooked differently, tasted differently, probably the same way I find food cooked on a wood stove to be better than one cooked on gas...but I swear it was different to my mouth! Do not know the type of cooking you do and how you do anyway, so I do not expect every one to understand what I mean.... Regarding pot heating, really I knew it very different, if it was just "pot content" ie supposed to be food, heating up, you would not be able to roast ,toast or brown.... And would be a kind of microwave no? , i have always known, and heck, could see with my eyes it is the pot or pan getting hot! Radiation heats up the pot base and of course thanks to it food in it contained to be cooked. Am I wrong? This post was last edited 05/03/2014 at 15:50 | ||
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Post# 754759 , Reply# 29 5/3/2014 at 17:02 (3,660 days old) by petek (Ontari ari ari O ) |
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| Post# 755248 , Reply# 33 5/6/2014 at 12:53 (3,657 days old) by iej (.... ) | ||
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There's absolutely no way it could make your food taste funny. All that's being applied is heat. The induction system basically turns your pot/pan into an element by inducing rapidly alternating currents in the metal. | ||
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Post# 767712 , Reply# 34 7/3/2014 at 17:24 (3,599 days old) by ovrphil (N.Atlanta / Georgia ) |
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Vollarth Induction Cooktop - latest thrift find
I'm late on reading this thread.... I have never used induction and always wanted to try it out. Two days ago, I spotted a well-used Vollrath Intrique(model)69500 model at the thrift, but they said it wasn't working properly and they were thinking of just discarding it. The next day(today), it was still there and through some discussions, I bought it in question of its reliability, for the incredible sum of $4. I tested it at the thrift by using a tea kettle, and it did warm the bottom. The thrift warned me, "it works, but it turns off..doesn't stay on." So I took a chance, dragged it home, dis-assembled it to clean, and tested it -worked fine boiling water. Other than the scuffed surface, it's missing two button labels (to control heat and turn off heat). Vollrath's website shows no parts available for this model 69500, so I'll try calling the company. If I don't have success, I will need to find a waterproof/greaseproof label that I can paint the symbol onto - must be something out there, but what?
While I plan to "play" with this and decide how best I can use it, does anyone have one of these single induction burners and do you use it for special occasions? I'd like to know how this Vollrath was used - there is a lot of pot/pan scuff marks on the surface. Thanks again for the thread and comments. If you have photos of your induction equipment and can post a photo, I'd enjoy seeing it. Phil
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Post# 767874 , Reply# 36 7/4/2014 at 09:56 (3,598 days old) by ovrphil (N.Atlanta / Georgia ) |
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Tom -
What is your model number, if you wouldn't mind checking? Vollrath makes quite a variety of models, so I'd like to refer to the model you own and check it out.
I haven't priced a formal four-burner induction cooktop for home use, but a two burner Vollrath retails at $2537 at tundra.com to $3752 from Amazon(free shipping). Eeeks! | ||
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Post# 768067 , Reply# 37 7/4/2014 at 22:13 (3,598 days old) by Tomturbomatic (Beltsville, MD) |
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Phil, the model # is 59500. | ||
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Post# 768097 , Reply# 38 7/5/2014 at 00:57 (3,597 days old) by earthling177 (Boston, MA) |
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Phil, you can buy a complete range (4 induction burners and one or two ovens) for that price. In fact, a lot of induction ranges cost less than two grand, I think. | ||
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Post# 768235 , Reply# 39 7/5/2014 at 18:42 (3,597 days old) by ovrphil (N.Atlanta / Georgia ) |
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