Induction hob users

Hi Bruce

I posted the same query some 6 months ago or so and from memory Mike B replied...

We did buy the induction cooker (Asko brand). Apart from the high purchase cost, absolutely no regrets.

However it take a few weeks to really get the hang of it.

Secret is to use good pans. Cast Iron works best in terms of simmering.

Don't be confused about the pans that are suitable; they must be magnetic bottomed. And the thicker the base the better. Your previous experience tells me you had the wrong pan/pot that wasn't quite suitable.

The main benefit is in power savings. I swear I'm saving appx $30-$40 per month on power bills since installing the new stove.

The speed to boil a large pasta pot of water (filled with hot tap water) takes appx 3-4 minutes.

Our previous cook-top took up to 10minutes.

And unlike ceramic, you don't get spills sticking to the cook-top so it stays looking new and is easy to clean.

The other benefit is the kitchen doesn't get hot since there is no radiant heat.

However if your kitchen is cold, you may miss the radiant heat!!

Thanks all.

If we are investing lots of cash in the new kitchen maybe we get a good set of pans too!

So does the hob simmer by short bursts of power or does it work by giving lower power all the time?

Bruce,  I believe I was one of that old posts enthusiastic pro-induction ravers. 

The hob regulates variable bursts of full power with longer/shorter on periods.  

Re simmering:  My hob simmer rises & falls with about 2 to 5 seconds between,  the longer the simmer period the water & produce becomes stabilised & the less obvious this change becomes.  As an example with boiling potatoes;  once boiling I turn down to "6" & after a few more minutes to "4",  after about another 5 minutes it is at a practically unchanging slow boil/simmer. 

Thin bottomed pans are more pronounced,  those with thicker double or "thermal" bases less so & with a heavy cast iron pan it is non-existent. 

However -  let me but my thermodynamics hat on

At sea level atmospheric pressure in an open pan with water will boil at 100'C, & when boiling, no matter how fast the boil,  it is always 100'C & it cannot be anything else. A slow rolling simmer is 100'C & a rapid overspilling boil is also 100'C.  

Mike-B

I live a few metres above sea level of course....

The issue is about how continously the heat is applied, and how smoothly.

I guess what I'm hearing is that the ceramic hob surface and our current pans do a nice job of blurring (or slowing) things. Induction plus cheap pan means no heat reservoir and since they work so fast the effect is poor.

I actually like that when you trun the ceramic hob down you get a nice gradual cooling, and vice versa.

Bruce

Bruce,  even on Urra Moor water will boil at 98.527'C

You need to stow your experiences & assumptions & go for an open minded demo.

Not sure what shops you have around your locality but I would look for a more top end shop & not one of the mass market ones like Comet (opps did I mean Currys)

I had an excellent demo at a specialist kitchen/bathroom showroom

The real clincher was the Director of Domestic Engineering had decreed that the new kitchen shall have a Rangemaster, we went 100 miles to Rangemaster factory near Birmingham where they gave us a 1 hour 1-1 demo on electric radiant & hot hob, gas & induction. 

That sealed the deal - no question.  

Cheers Mike

Will see what i can do, or find someone who has one.

Final point with my thermodynamics hat.

The heat difference between your warm ceramic/hot hob/gas cooker kitchen & your cold induction kitchen is the wasted energy you will save (read money saved)