Thread Number: 91982  /  Tag: Ranges, Stoves, Ovens
Induction Speed and Controllability
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Post# 1165316   12/1/2022 at 12:05 (483 days old) by Marky_mark (From Liverpool. Now living in Palm Springs and Dublin)        

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I've just shot this video here in Dublin showing the time taken to bring exactly one litre/one kilogram of water to the boil from 20 ℃ (71 ℉) on this particular hob.  Spoiler alert: it took just over 2 minutes.  I also test how quickly it reacts when adjusting the power level.

 

I will be back in Palm Springs next week and will make another video of the same test on my gas cooktop.  Will be interesting to see what the difference is.  Anyone care to hazard a guess?!

 

Mark

 








Post# 1165329 , Reply# 1   12/1/2022 at 15:00 (483 days old) by joeekaitis (Rialto, California, USA)        
I recently boiled a gallon of water on the Frigidaire . . .

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. . . using the Power Boost setting on the largest zone in a 6-quart pressure cooker bottom with its glass lid.  The water hit a full boil before the 10-minute Power Boost timeout.  Under 10 minutes is pretty darn fast.

 

Control response is the same as in the video.  If a pot of pasta is about to foam over on High, it immediately settles down on 9 and keeps boiling without foaming.


Post# 1165357 , Reply# 2   12/1/2022 at 23:49 (482 days old) by SudsMaster (SF Bay Area, California)        

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I found this video to be helpful. I actually worked for about a year for a cabling outfit and we did some electical stuff as well.

 






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Post# 1165360 , Reply# 3   12/2/2022 at 01:06 (482 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)        

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Gas will be slower for sure.

Post# 1165369 , Reply# 4   12/2/2022 at 07:34 (482 days old) by combo52 (50 Year Repair Tech Beltsville,Md)        
Nice demonstration Mark.

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Keep us posted went you try that on your gas cooktop back in California.

Hi Rich, reply number two, what does the proper way to wire receptacles have to do with a discussion on the speed of induction, lol

John


Post# 1165372 , Reply# 5   12/2/2022 at 09:10 (482 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)        

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I guess Rich was con”fused”. ;-)

Post# 1165375 , Reply# 6   12/2/2022 at 10:00 (482 days old) by joeekaitis (Rialto, California, USA)        
Some may look at the bubble ring and yell . . .

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"Hot spot! Uneven heat!"

 

Redo the test with pancake batter like Consumer Reports did before the advent of FLIR (Forward-Looking InfraRed) cameras.  I believe they still double-check with pancake batter.


Post# 1165389 , Reply# 7   12/2/2022 at 12:46 (482 days old) by 48bencix (Sacramento CA)        
Coil vs Induction

Can someone compare a coil electric vs induction? Induction cooktops are still quite expensive here in the US. I have a GE coil cooktop which I plan on keeping until it fails. Hopefully the coil units and controls will be available for a while. I replaced one control which took quite a while because all suppliers had the wrong numbers and I need the control for the large element and they kept sending me the small element control.

Post# 1165399 , Reply# 8   12/2/2022 at 13:57 (482 days old) by vacerator (Macomb, Michigan)        
The electrician?

in the video doesn't say why a reveresed polarity wired outlet is dangerous.

Post# 1165448 , Reply# 9   12/2/2022 at 21:59 (482 days old) by SudsMaster (SF Bay Area, California)        
Reversed polarity outlet danger

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Mike,

 

I can think of at least one reason why a reversed polarity outlet could be dangerous.

 

And that is because if the on/off switch in an appliance only controls the "hot" wire, then the appliance might not shut off when the switch is put to the off position, if the hot and neutral wires are reversed, and there is another path to ground.

 

Also, if another electrician comes along and starts working on a circuit with reversed polarity, that electrician could get shocked by the neutral wire if it's connected wrong.

 

Another problem would involve light sockets. Normally the hot circuit is attached to the little electrode at the bottom of the socket, and the neutral circuit is attached to the outer part of the socket, which is usually threaded to match the light bulb. But if the polarity is reversed, then one could get a shock from the outer portion of the socket.

 

I remember when I worked for a year for an electrical contractor. One of the kids he hired kept on wiring the outlets wrong, reversing hot and neutral. The contractor wound up firing the kid.

 


Post# 1165452 , Reply# 10   12/2/2022 at 22:50 (482 days old) by MattL (Flushing, MI)        

One other thing I've noticed with older appliances with non-polarized plugs is a slight sensation as I run my hand over the metal casing. I have a waffle iron and a sewing machine I notice this with, and have marked the plugs with red tape for the "hot" side to correctly orient it.


Post# 1165456 , Reply# 11   12/3/2022 at 02:16 (481 days old) by SudsMaster (SF Bay Area, California)        

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Huh, never noticed that.

 

OTOH, I think all my appliances have polarized plugs.


Post# 1165647 , Reply# 12   12/5/2022 at 12:02 (479 days old) by rinso (Meridian Idaho)        

The 1960 IronRite I rebuilt and rewired had the same slightly "buzzy" feeling mentioned on this post. Replacing all of the old cloth-covered (It may have been asbestos-wrapped) with new high-temp wiring with a three-pronged plug, I grounded the metal cabinet. It now works perfectly without the looming threat of electrocution.

Post# 1167017 , Reply# 13   12/18/2022 at 23:33 (465 days old) by Marky_mark (From Liverpool. Now living in Palm Springs and Dublin)        
Cooking with gas

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And now for the same test on the largest burner of my Viking gas cooktop.  It took around 3 times as long to boil the water.  

 

I also tried using a medium-sized burner.  This spread the heat across the pan better but took slightly longer to boil.

 




 


Post# 1167132 , Reply# 14   12/20/2022 at 20:15 (464 days old) by SudsMaster (SF Bay Area, California)        

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So what? The key to good cooking is not speed, but what I would call gentility. That is, gentle heat, applied judiciously, yields better results for most foods. And for those where a lot of heat is desirable, there are countertop appliances that work well, like rice cookers.

 

Not saying induction is bad, but it does require a cooking utensil that responds to magnetic impulses. So it would require replacing most aluminum cookware. Gas works with anything.


Post# 1167134 , Reply# 15   12/20/2022 at 20:28 (464 days old) by rayjay (Carteret, New Jersey)        
Induction Cooking

I have my LG Induction range over a week now and I love it. It cooks so fast, nothing gets burned on the cook top=. Just wipe it up. I have been re-heating leftovers in a nonstick frying pan and I think it is even faster than the microwave. Melt butter and chocolate in a pot and it starts to helt in 5 seconds. No splattering etc like in the microwave. I am not a fan of the microwave and I only use for reheating and melting. Maybe its just me, but the food I reheated on the stove top tasted so much better.

Post# 1167137 , Reply# 16   12/20/2022 at 21:17 (464 days old) by DADoES (TX, U.S. of A.)        

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Perhaps someone can oblige a real-time video of preparing something delicate that requires a low-level heating profile.


Post# 1167151 , Reply# 17   12/21/2022 at 07:06 (463 days old) by joeekaitis (Rialto, California, USA)        
The consensus among many cooking professionals . . .

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. . . is that the lowest 2 settings on an induction cooktop, portable or fixed, are the equivalent of using a double boiler.  Some folks buy a portable just for that purpose.


Post# 1167160 , Reply# 18   12/21/2022 at 09:50 (463 days old) by norgeway (mocksville n c )        
Induction

Is something i will never have because Im not giving up my aluminum cookware, All my cookware stainless and aluminum is vintage and Im used to it.

Post# 1167165 , Reply# 19   12/21/2022 at 11:06 (463 days old) by appnut (TX)        

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I didn't opt for induction for the sole purpose of speed. In fact, I rarely use power boost or even the highest setting under boost. I selected induction because of safety, ease of cleaning and ability to maintain a reliable slow simmer and simiar attributes as well as flexibility/accuracy similar to gas.

Post# 1167198 , Reply# 20   12/21/2022 at 19:44 (463 days old) by rayjay (Carteret, New Jersey)        
Cookware

I have some vintage cookware too,(very little). However, I threw out the Aluminum ones. I had a set of Cuisinart cookware that was over 40 years il and it was made in France with a copper core. It has not been made in France for many, many years, and no longer has the weight or the copper core. I could not use this cookware on the Induction Range, so I gave it to my som and his girlfriend because I know they will take care of it. I bought a set of All Clad stainless steel with the copper core and love it. I also have many pieces of Le Creuset and only use Greenpan ceramic for the non-stick properties. I do not use any aluminum because at times it reacts to anything acidic. I one made a dish with sour cream in it, and it tasted tinny. I threw the dish out. I do not even like the disposable aluminum pans.

Post# 1167207 , Reply# 21   12/22/2022 at 06:28 (462 days old) by combo52 (50 Year Repair Tech Beltsville,Md)        
Induction ranges, Speed, safety, and cookware

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It’s always great to be able to heat things quickly. That’s why chefs have such large powerful ranges, but it’s not the only thing in cooking. Of course you’re right about that Rich.

 

In addition to the easy clean ability of an induction range one of the wonderful things is, they’re completely safe it’s impossible to start a fire on an induction cooktop, which is not a bad thing when you consider that many of us on this thread are approaching our golden years and are getting forgetful.

 

About the only other range ever made were the original corning cooktops witch were completely safe, because all four burners had a thermostat, and it was impossible to badly burn things or start a fire on those as well.

 

As far as cookware anything that’s magnetic works well. Some of my favorite cookware is my mothers 1950s Echo Flint stainless steel that I use every day on my induction stove.

 

I generally try to not cook in aluminum not because it’s unsafe but as Rayjay said it can impart a bad flavor to food and most of all it’s not good in the dishwasher and I generally don’t use anything in the kitchen that doesn’t go in the dishwasher.

 

John.


Post# 1167215 , Reply# 22   12/22/2022 at 09:38 (462 days old) by appnut (TX)        

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I have an Ecko Fint 2 quart pan with double boiler insert that was my grandmothers. I was pleasantly surprised it worked. I kinda wish I had a whole set of that stuff, meaning eveery major piece they offered back in the day. And with balance issues, I feel much safer with the inducton vs. how I began feeling when I still had my old coil burner stove and fear of falling onto one of those burners.

Post# 1167226 , Reply# 23   12/22/2022 at 14:00 (462 days old) by CircleW (NE Cincinnati OH area)        

Bob, my former Thelma had a set of Ekco Flint cookware. It's a tri-ply type, so not surprised it works on an induction cooktop. Yesterday I was looking at a Vollrath tri-ply SS fry pan, and it said it is induction compatible.

Post# 1167230 , Reply# 24   12/22/2022 at 15:00 (462 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)        

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Just try to stick a magnet to the bottom of the pan. If it sticks you can use it on induction.

Post# 1167245 , Reply# 25   12/22/2022 at 17:49 (462 days old) by SudsMaster (SF Bay Area, California)        
Fires are indeed possible on an induction cooktop...

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Post# 1167270 , Reply# 26   12/22/2022 at 22:42 (462 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)        

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Yes, ofcourse fires are possible. That's because the oil gets too hot. It has nothing to do with the heat source.


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