Community Forums

ChiefJohn · 07-21-2010, 02:49 PM

We're totally 'ignorant' of this cooking method??

Are these systems worth the investment (CW $100) and will special pots/pans be required? Questions abound in our household as we prepare for our fulltime lifestyle.

DriVer · 07-21-2010, 06:53 PM

Quote:

Originally Posted by ChiefJohn

We're totally 'ignorant' of this cooking method??

Are these systems worth the investment (CW $100) and will special pots/pans be required? Questions abound in our household as we prepare for our full-time lifestyle.

Chief, I would stick with the basics for a while until you find out exactly what you need. Believe me, when fulltiming one doesn't want to take on too much stuff or complexity right off the bat!

FlyingDiver · 07-21-2010, 11:06 PM

We bought one of these last year:

Amazon.com: Sunpentown SR-1881S 1200-Watt Countertop Induction Cooktop, Silver: Kitchen & Dining

Very handy for when I need a couple of big pots going. The burners on our cooktop are two close together to get two decent size pans on there at the same time.

They work fine with steel clad or iron cookware. We mostly use it for our stock/pasta pot.

joe

ChiefJohn · 07-22-2010, 02:00 PM

Thanks for the pros and cons -- found a site Induction Cooking: An Introduction that explains induction cooking from A - Z. We'll going to go with the single counter cooktop from CW. Wife really likes the fact that the element itself is not hot and does not generate excessive heat. We'll use the suggested magnet method to check our cookware for suitability.

wa8yxm · 07-22-2010, 04:19 PM

INduction cooking is a way to get more of the energy into the pan and less going into the room.

An Induction cooktop is nothing more than a big electromagnet.. The current flows in the electro magnet (AC current only) and by magnetic coupling is transfered to the pan where it heats the pan by "Inducing" current into the metal of the pan.

Only works with the proper pans. won't for example, heat a glass pan.

I understand there are some requirements that the pan be flat bottomed (the part on the cooktop) as well, no defects in form, but this I'm not sure of.

I looked into them several years ago.. Decided I like conventional better. GAS is best by the way.. For cooking ease nothing beats gas.

Electric is ok for boiling water, But for real cooking.. GAS or Bust.

FlyingDiver · 07-22-2010, 06:31 PM

Quote:

Originally Posted by ChiefJohn

Thanks for the pros and cons -- found a site Induction Cooking: An Introduction that explains induction cooking from A - Z. We'll going to go with the single counter cooktop from CW. Wife really likes the fact that the element itself is not hot and does not generate excessive heat. We'll use the suggested magnet method to check our cookware for suitability.

That looks like a great site. Lots of good info there.

joe

ChiefJohn · 09-10-2010, 06:36 AM

Update on our transition to Induction cooking. We purchased a counter top single burner Frigidaire Induction Burner and (we) are very pleased with the induction method. Emphasize (we) as our two Bichons are not happy with our new cooking method.
We also purchased an inexpensive clad stainless steel set of pots/pans as our aluminum cookware was not compatible -- an example of a penny saved, a pound foolish! The induction magnetic field produces a high-pitched noise with this 'cheap' clad cookware that literally drives them crazy!
Pros:
Induction cooking is faster and uses less energy than a gas or conventional electric cooking surface.
The ceramic cooking surface remains relatively cool, with the cookware generating all the heat.
We use parchment paper between the cook top and the cookware to keep the cooking surface clean and reduce the chance of scratches.

Cons:
High quality cookware is a must if you have pets – the possible resonance of the sandwiched steel plate in the bottom of some clad stainless steel cookware will drive them crazy! This is our only negative finding thus far.