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Congratulations!

I've been cooking on induction for a few years now and love it.
Both faster than anything else for big pots of boiling water and perfect for little saucers of milk and melting chocolate.
What more could you ask for?
 
I love them....well the concept, I havn't actually used one - yet...

BUT they are between 3 and four times the price you paid here, so it will have to wait a while...

:(((
 
geeze if only they were $400 or even $800 here.. I think the lowest price I've seen is Sears on sale for around $1700 Cdn for the cooktop and $2500 ish for the full size induction stove. It's really a marketing ploy me thinks,,squeezing out as much money as they can for the moment before they open the floodgates by dropping prices substantially because there's no reason whatsoever that they couldn't be pumping those things out left right center in the US and Canada and Oz it appears as well.
 
iirc it was General Electric who introduced the first full sized home induction range (The MagnaWave Oven) to the N.American market back in the early 80's. It didn't go anywhere with a $4000+ price tag though and disappeared. What's old is new again in a way
 
Prices...

Admittedly I did pay trade cost- you could probably add another £100 ish for retail. This one is the most reasonable I could find and the 5 year full parts and labour guarantee is a big bonus :).

My saucepans are already Induction ready (magnetic) so no problems there !

Seamus
 
I saw

a two unit freestanding in good quality, normal price, for 99Euros the other day.
One unit 2000W, the other 1400W, both independently regulated as to time, power level or temperature with a very attractive layout.
Even built here, in Germany.

The North American market is just ripe for the picking, but there are a few concerns to be mastered.,

One, 3400W at 230V (single-phase) is something ever outlet in any house built after 1953 is going to be comfortable with. You're just not going to be able to do that in the US, limiting non-built-in units to under 1800W, tops. 1500W is what I see most frequently.

Two, Europeans didn't get induction until much later. I think it's a bit like enzyme detergents or color TV. The Americans got there first, the early products sucked big time with especially Sear's units failing left and right. Folks today are much more cautious. Here, we got the second or third generation solutions and didn't see the problems.

When you consider the safety and convenience and energy savings, it would make sense for the US government to subsidize these units and get them up and going.
 
Congratulations Seamus

As you know I have been cooking on induction for a few years now, and it is the only way to go - you will not regret the decision to get one. You might need to get the jig saw out though as they are a bit deeper than 4cm (is see yours is a whisker under 6cm) so you may have to do some surgery to the cabinets underneath - mine also has a cooling fan underneath which requires some air circulation.

But its still worth the aggro, its so much easier to use. Oh, and get a bottle of "Hob Brite" as it is by far the best product I have used to keep mine clean.
Al
 
All installed........

Well it arrived yesterday and I installed it tonight- to say im impressed would be an understatement, the pan of potatoes I cooked for mash this evening boiled in under 2 minutes and were so easy to simmer it was unreal :).

Mine has 9 "heat" settings for each zone and you can see the difference on each one!.

All in all id seriously curse if I had to go back to cooking on anything else ...........

Seamus
 

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