Induction cooktops

Hi James,  we have been using induction for just over 2 years & would absolutely never ever go back to gas or the old heater type lecky again.

It is just so much better in all respects,  it does everything it claims to, its clean, its fast, its efficient, it cost less, it doesn't smell, it adds very little heat to the room, its so easy to use - I am sure there are more but I guess you get the message.

The only one downside is it don't do wok cooking.

Mine is a Rangmaster,  but from what I see its no difference to choose from on the induction hob part other controls & features.  The rest is all quality ups & downs with different makes.   

Cool, thanks Mike.

Certainly sounds like the bee's knee's.

Brand I'm looking at is Asko.

Only slight draw back is we still have a few copper bottom pots so they'll need to be replaced by cast iron or S/steel.

Do you notice any difference between SS or iron?

No worries with wok cooking here as I use the wok burner on the BBQ outside.

I use both SS & iron James,  both for a reason. 

Most all we have is SS, quick mental count is 10, from a small milk pan all the way up to a very large dutch oven pot & 2 of the same size in one case.

Cast iron more limited to just a (Le Creuset) deep pot with a fry pan top - plus a griddle pan.  

Induction works on an ON/OFF cycle when on the lower settings - e.g. lightly boiling veggies will be aprx 3 secs on & 3 secs off - so with the thinner SS pots you get the same time period of a build up to boiling & subsiding to almost no boiling. This is absolutely no problem for all veggies & stuff as water is 100'c no matter how hard its boiling.Cast iron with its greater thermal mass does not give the ups & downs when simmering & a setting can be found where the water does not boil but has just a slight movement - perfect for poaching eggs.

The cast iron is also used for a number of other cooking styles

Top sear & oven finish dishes.  e.g. sear meat on the top & finish in the oven. 

Scrambled eggs, slow & low makes perfect scrambled eggs - light with touch of rareness (still slightly runny is perfect IMO) The only other way I know to get the same finish is with a bain marie.

Re the wok - I use the deep cast iron pot for stir fry, its not the same as a real hot hot wok but passable. To be honest I prefer Chinese food cooked for me by a Chinese chef.

Having used ceramic hobs for years we experienced an induction hob at a holiday home and I must say I did not like the way it works full on/off at lower settings. Cooking something that requires gentle heat (such as making a bechamel) you get this suddent burst where it would catch or boil then suddenly it cools down again. Maybe the pans were cheap and lacked the heat mass which would moderate this effect but unless I was really bothered about having safe cool surfaces with kids about I would go for ceramic any day.

Bruce

My guess is you did not have a well set up hob Bruce,  we love ours & would never ever change it.  But last year we rented a property with an induction cooker & like you it would not work well on low settings & TBH I would have been disappointed as an intro to induction if I did know better.

With my home hob using Meyer SS pans on the low simmer setting I get a light boil subsiding to slight movement & up again. It works fine on sauces & other stuff that might catch.

(How did you get on on your Holland trip ???) 

Mike

Just got back 2 days ago. We had a great time, not least because it was incredibly hot and sunny. Stayed near Hilversum and explored the areas South and East of Amsterdam plus the Velowe (sp?) National Park including the great Kroller Muller art gallery-all by bike. Never made it to Arnhem though.

What a great country to cycle-although I was pining for some hills by the end.

We will definitely return with the bikes sometime.

Thanks for asking.

Bruce

Gas is the only way to cook, although if you cannot get gas thats difficult. I do not care for induction. Its ok for boiling things but not a lot else.

+1. We have a big 6-burner semi-pro gas stove with a big gas oven. We just love it. Wouldn't consider anything else.