Love the induction technology!
Submitted by Jason -
5/18/2017
I've had the induction cooktop for a week now, and it is absolutely wonderful. I previously had a ceramic glass electric cooktop. Heat transfer and cook times were long. Heating in the pot / pan was uneven. Not so with induction! In my cast iron skillet, I can boil a cup of water in under a minute. It's an even boil too, not just in spots.
When switching to induction, a few things to keep in mind:
- you might need to get new pots / pans. The pot / pan has to have some iron in it for induction to work. This means stainless steel or cast iron cookware. Aluminum cookware won't work. We knew this, and we got all new cookware, mostly cast iron. While they're heavier than light aluminum, they cook wonderfully and our food tastes better.
- you'll learn to "cook by numbers". That is, you are probalby used to turning a dial on your stove then watching the burner and contents in your pan. With induction, you can do that, but the heat trasnfer and change is almost instantaneous so I've been cooking a lot of eggs, sauteeing, and simmering (tasks that require even steady heat) so I can get a feel for what number setting is equal to about what power level.
- the induction burners use a power setting range of 0-9 (off to high) plus a P setting above 9 for getting the pot hot real fast. You'll find you cook on slightly lower numbers than you're used to because there is essentially no heat lost in the heating process. Our kitchen is cooler during and after cooking.
- you can't remove the pot from the burner for more than 5-10 seconds or it will shutoff. This is on purpose as a safety feature. So, if you like to cook over gas and fling the contents in the air, you'll be frustrated with induction. Any pot or pan you use needs to have a flat bottom that fits the stove burners.
Overall, we're very happy with our stove and we're glad we made the switch to induction!
Yes, I recommend this product
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