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Old 11-19-2016, 05:27 PM   #1
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Induction cooktop on 2017's

My DW is quite disappointed with the induction cooktop. She is using some top of the line cookware, couple of different brands, specifically made for induction cooking.

One specific complaint is when using say a 10 to 12 inch pan and doing something simple like pancakes or French toast everything in the middle overcooks and the edges remain very underdone. Basically the heat is not close to being distributed evenly across.

Not sure what the issue could be, any info would be appreciated.

My waistline and I will thank you

Jim
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Old 11-19-2016, 06:34 PM   #2
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Do a search and you will find lots of info concerning your problem. Our friends had one in a new Allegro Bus and finally ended up springing for a Wolf brand because of the frustration. Tiffin was of little help here.
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Old 11-19-2016, 07:12 PM   #3
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So far we really like the Furion Induction cooktop in our 2017. Have not experienced the problem you have, wonder if it is the pan?

Not familiar with the Tiffin site or discussions on the induction cooktops there (think it is a different brand?) but the only issues I can recall being discussed here on the Entegra Owners site is trying to use both burners on high. Seems that when you do both are turned down some because there is only 110V going to the cooktop, not enough Amps to cook with both on high.

Have not found this to be an issue, water boils so fast, faster than gas, that turning one down for a bit is not a real inconvenience.
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Old 11-19-2016, 07:24 PM   #4
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Jim, we just bought an Induction for the S&B yesterday. Reading up on it, it says to test the pans with a magnet. If the magnet does not stick well it will not heat the pan evenly. That may not be the problem, but thought I would pass that along.
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Old 11-19-2016, 07:31 PM   #5
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Quote:
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Jim, we just bought an Induction for the S&B yesterday. Reading up on it, it says to test the pans with a magnet. If the magnet does not stick well it will not heat the pan evenly. That may not be the problem, but thought I would pass that along.
we have induction at the S&B and love it, however the cookware is a major factor in happiness with induction. just because it has Emiral's name on it does not make it good induction cookware. take a magnet shopping with you if it does not stick to the pot or pan....move on.
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Old 11-19-2016, 08:01 PM   #6
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Exactly my thoughts. We took a magnet shopping and there are major differences in brands of pans. Got those where magnet jumped toward the pan and they work great and heat evenly. Just our experience.


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Old 11-19-2016, 08:29 PM   #7
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Quote:
Originally Posted by MoHoGo View Post
My DW is quite disappointed with the induction cooktop. She is using some top of the line cookware, couple of different brands, specifically made for induction cooking.

One specific complaint is when using say a 10 to 12 inch pan and doing something simple like pancakes or French toast everything in the middle overcooks and the edges remain very underdone. Basically the heat is not close to being distributed evenly across.

Not sure what the issue could be, any info would be appreciated.

My waistline and I will thank you

Jim
The Furrions we have in the 2017s have 7" cooking zones. In general, induction works best when the pan bottom is no more than an inch larger than the cooking zone. So using a 12" pan (with a 9" to 12" bottom depending on the pan shape) is likely to be problematic. It's not that the pan won't heat, it just won't heat evenly and quickly across the bottom since only the center is being heated by the induced magnetic field (this is fast heat). The outer part of the pan heats from conductive heat only (this is slow heat). You won't notice this when heating water but you will notice this when frying or making something like eggs or pancakes.

If the pan's shell material is a good conductor like cast iron, copper or aluminum the pan may heat somewhat uniformly. Stainless steel, which is the shell material in many induction cookware products, is a poor conductor and so will produce more hot spots and uneven cooking when using a large pan. You'll get the same effect using too large a pan on the smallest burner on your home cooktop, no matter the heat source.
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Old 11-20-2016, 07:53 AM   #8
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I am sure it is a combination of things. We have tried 3 different pans, JK Henkel (3 Ply) All Clad (3 Ply) and cast iron (bottom of this pan is not even and rocks on the burner so realize that is not good).


Last night, I put a 1/2" of water in the bottom of each pan and you could see a pattern of around 4" in the center was boiling and the rest of the pan water was still. Today, will drag out a portable single burner induction from the basement and see what that does.


We will be at the NIRVC open house and this may be an opportunity to see what others are using and how even they heat. Another possibility is European cookware as they have been using induction on the other side of the pond for a while.


As a last option, will look into an electric griddle if we can't resolve the issue.


Very disappointed


Jim
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Old 11-20-2016, 01:20 PM   #9
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Jim, do you have a magnet that you can test your current pans with? Even a refrigeration magnet will work to see how well the pans are suitable for induction. According to Amazon your cookware is suitable.

A few weeks ago Gary.Jones posted asking about a griddle for between the two burners for pancakes. it might help with your situation. http://www.irv2.com/forums/f278/anyo...on-315735.html
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Old 11-20-2016, 02:03 PM   #10
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We use the Le Creuset brand at home and in the RV on our induction top. DW likes the shiny chrome like Le Creuset pans. They clean up nice and heat evenly. The heavy enameled Le Creuset work good also.
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