Induction cook top info.

[lenny-shawna]

Originally Posted by slowmachine

You can also use a silicone hot pad or trivet between the pan and the cooktop. I do this when I'm cooking something that needs frequent stirring so that I can stir with one hand and not have the pan sliding around the cooktop.
Mike
2000 Holiday Rambler Endeavor 40PBD
Freghtliner XC, CAT 3126B

Are you saying you lay a barrier down on top of the burner and then place the pan not on the burner but on that barrier? I didn't know it would work like that.

[pasdad1]

Originally Posted by BeachDude

The reality is that the standard NuWave PIC sold in stores and online operates at only 1300 Watts. I discovered that it took over 50 minutes to get the oil to 350F degrees in the very heavy Fagor stainless steel six quart pressure cooker. And even then, when placing the chicken into the pot, the temperature immediately dropped and took another 20 minutes to recover.

I think your problem was that the pot you used was not "truly" induction capable. You say it is stainless steel. "Normal" stainless steel has very little magnetic properties. "Special" induction capable stainless steel cookware has a ferrous metal disk imbedded into the bottom of the pot. Look at the bottom of your pot. It should have various symbols which indicate its suitability for gas, electric, and or induction cooking. Another test you can do if the symbols are not readable is get a small magnet. The magnet should grip the bottom of the pot tightly ! If it barely sticks or slides off easily, it's not suitable for induction cooking!

1300 watts is not the problem, it's most likely the pot.

[pasdad1]

Look for this symbol on the bottom of the pot to be sure it will work well with induction cooktops !

[BeachDude]

Originally Posted by pasdad1

I think your problem was that the pot you used was not "truly" induction capable. You say it is stainless steel. "Normal" stainless steel has very little magnetic properties. "Special" induction capable stainless steel cookware has a ferrous metal disk imbedded into the bottom of the pot. Look at the bottom of your pot. It should have various symbols which indicate its suitability for gas, electric, and or induction cooking. Another test you can do if the symbols are not readable is get a small magnet. The magnet should grip the bottom of the pot tightly ! If it barely sticks or slides off easily, it's not suitable for induction cooking!

1300 watts is not the problem, it's most likely the pot.

My Fagor Classic stainless steel pressure cooker/pressure fryer, (aka the Pro-Selections Super Cooker)is indeed induction rated. It has the little induction symbol on the base.

It's the sheer mass that takes long to heat, even with induction.


In retrospect, from an Engineering perspective, I can see how their inductive base made of "aluminum sandwiched by inductive stainless", may not be thermodynamically the most efficient design. It works great for very evenly distributing heat and eliminating any hotspots. But, the very thin piece of inductive stainless that makes contact with the induction cooktop has to transfer heat to ALOT of metal above it.

[slowmachine]

Originally Posted by lenny-shawna

Are you saying you lay a barrier down on top of the burner and then place the pan not on the burner but on that barrier? I didn't know it would work like that.

Yes. I have been using a silicone hot pad, but have discovered that a pie pan liner works even better.






Mike
2000 Holiday Rambler Endeavor 40PBD
Freghtliner XC, CAT 3126B

[pasdad1]

Originally Posted by BeachDude

My Fagor Classic stainless steel pressure cooker/pressure fryer, (aka the Pro-Selections Super Cooker)is indeed induction rated. It has the little induction symbol on the base.

It's the sheer mass that takes long to heat, even with induction.


In retrospect, from an Engineering perspective, I can see how their inductive base made of "aluminum sandwiched by inductive stainless", may not be thermodynamically the most efficient design. It works great for very evenly distributing heat and eliminating any hotspots. But, the very thin piece of inductive stainless that makes contact with the induction cooktop has to transfer heat to ALOT of metal above it.

I'm also suspicious of their use of 18/10 stainless steel. Yes, 18/10 will work somewhat for induction....but Internet research has revealed that 18/0 is the "better" stainless alloy for induction....much more magnetic properties. Try the magnet test. See how tight a magnet sticks to your cast iron skillet ? Now try that same magnet on your pressure cooker.....I'm willing to bet it doesn't stick nearly as well....meaning the induction cooktop won't be able to heat it nearly as well either.