Why induction? Induction burners are known to heat up very quickly and hold a consistent temperature and are purportedly safer, since they are flameless and often have features such as automatic shut-off and screen-locking mechanisms. They are also easier to clean and are more energy-efficient than gas or electric stovetops.
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lol the Breville portable burner she mentioned is 1500 dollars
We love our induction cooktop… the only thing that irritates me is the loudness of the beeps! I can never make myself a cuppa early morning without waking the family. Is there any way I can reduce the volume? (Our house has raised ceilings which makes it worse as any sound is louder than usual. Thanks in advance
ATK,HELLO,LISA,ONCE thought of getting an Induction stove,BUTthe problem,of power outages,says no, also there have been too many reports,of skillets WARPING,,IF I GO TOFLA,IT WILL BE A GAS STOVE, STAY WELL, 🇺🇸🇺🇸🇺🇸🇺🇸
I am Ironman. I learned the hard way.
I ran a ice cream/coffee shop that sold bubble tea and we had a Nuwave Portable Induction Cooktop and it was so nice to have to quickly boil pot of water to make boba. My house has an electric smooth top and our next range will be an induction range.
I have been cooking on a Vollrath Mirage Cadet induction burner for a few years. It's a commercial induction burner, so there is no warranty for home cooks, but it's been a rock solid, powerful, and very controlled way of cooking for me. It's a good middle ground between the inexpensive burners and the PolyScience.
I have titanium plate in my neck wonder if will effect cook near induction cookware. I don't think titanium magnetic?.
What would you recommend for a double induction burner?
Magnetic fields are also linked to people getting leukemia. Sadly.
Great way to get aluminum out of your cookware seeing as how aluminum exposure is strongly linked to Alzheimers disease
Not an equipment review. Why show 5 cooktops and then not review any of them?
My induction burner is great for heating quickly but horrible at keeping a constant temperature. It goes in cycles and is impossible to set food to simmer.
$1600? For just a little bit more you can get a wolf induction stove
getting a single "burner" induction unit is a great idea. While waiting for our kitchen remodel to be completed (including an induction cooktop), we bought a $50 induction cooktop at IKEA. It was a good introduction though I am sure it was nowhere as good as your suggestions.
I use my 10" Griswold on my Duxtop, no complaints.
What is the best induction ranges to use with carbon steel. Also, I have used an induction range for years and have an implant defibrillator/pacemaker for 5 years with no problems.
In Europe you can get pretty decent $30-$35 induction burners with Tuf standard and quality that are efficient.
Breville is a no go for me. For that I will redo my kitchen. I hear the Duxtop works good. I may need 9" though.
You can put a steel plate under a non-induction compatable pan/pot and still use it. It won't be as efficient or responsive, but it will still work.
I wish you mentioned two more drawbacks that put me off: Noise and temperature cycling. Coming from silent electric stoves, the fan noise for cooling the internals plus the hum from the coils is annoying. And in the models I tried, the middle temperature settings just turn on and off the heating on a schedule. With a pan and a thin layer of sauce, it is very easy to see it starting boil, stop, then start again. The relaxing bubbling at the perfect temperature is replaced by cycling on and off.
Considering that Breville costs more than twice what some full induction cooktops cost, it had BETTER win!
I have a Nu-Wave portable induction top. My husband bought us a reversible griddle; one side smooth, the other side a grooved griller. I greased it and set it atop my induction "burner". I went to somewhere else in our studio apartment, and I heard a loud pop. The cast iron griddle split in the middle. I didn't even get to use it. No pancakes for us that day. Also, our Nu-Wave doesn't let us choose an exact temperature. It goes in increments of 5. But, often, I run into the problem of needing an in-between temperature, because if it's too low, then it doesn't look like it's simmering, but 5 degrees hotter, and it seems to be a little more than a simmer. It's frustrating. And I WILL NOT buy those slanted coiled burners, where nothing sits flat. I miss flame.
We just received our GE Profile induction stovetop. Any recommendations for nonstick cookware that works well with induction cooking?