Induction, baby!

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Air Fryer.....

I have to add that its one of those appliances I wish I had bought a while back, Its quick efficient and easy to clean up.

Due to electricity price increases{ which I believe someone somewhere is making a huge profit} I am trying to cut down on power consumption, The air fryer is perfect for cooking things you would put in the oven if they fit of course, Now I bought the biggest I could find and it was from Costco its brilliant.

Along with Induction cooking they keep the heat where its needed and not adding to the hot kitchen, Whats not to like??

Austin
 
From the "Now You're Reaching, Dude" Dept.

 

An anti-induction argument that borders on desperation:

 

You might be saving energy when you cook but your heating costs could go up because you're not benefiting from all that waste heat generated by a gas or electric stove or cooktop.

 

That said, wouldn't the same be true during the summer, when that waste heat drives up your A/C usage?

 

[crickets]

 

O . . . KAY!
 
I pop corn in an 2 liter stainless steel Silit Silitherm pot with two loop handles on my induction top and since there is no heat coming up the side, I cover it with a paper towel to let the steam escape while catching the oil. I read somewhere that keeping the steam in the pan with the popping corn can make it tough; I don't know if that is true or not. The towel's longer sides go over the handle loops so I can hold the towel when the pan is shaken. I do have mixing bowls and a 3 qt. Revere stainless steel double boiler top with Bakelite handles that do not have enough raw iron in them to work on induction.

I used to have two splatter shields, one small and one large, that were made of woven aluminum mesh like the filter in a vent hood, but 40 years of dishwasher washing sort of ate them up. I cannot find any more splatter shields of similar construction in any size.
 
Thanks, Glenn

I find the single screens inadequate and the heavier perforated silicone ones trap too much steam to give good searing and the smaller diameter ones are few. I don't know why the old style mesh screens were discontinued.
 
Alton Brown corn popping

The idea of the bowl was that the unpopped kernels always were funneled back to the bottom where the heat is.

Thus, a wok would work aswell.
There are specific induction woks out there that have a small flat area in the bottom and high, bulging sides.
They might work just as good.

Or if you want to go high end, there are special wok induction burners available from high end brands like Miele:
https://m.miele.de/haushalt/kochfelder-2473.htm?mat=11280000&name=CS_7641_FL
The induction plate is concave so the wok sits in it.
 
First battle scar

 

Most likely inflicted by the sharp rim on the baseplate of an Infinite Circulon pan on the front right 12-inch zone. If Weiman stovetop cleaner can’t rub it out, it’s a scratch. Finger nail and finger tip confirm it. Still cooks just fine. Probably not deep enough to cause a thermal shock failure.

[this post was last edited: 5/30/2022-12:18]

joeekaitis-2022053010513509335_1.jpg
 
Scratched Induction Cook-Tops

There really isn't a single scratch on our 35YO Kenmore CT and it has had a lot of HARD use.

 

I have never heard of a thermal [ glass ] failure on an ICT, it could probably only happen if the dry pan detection system failed and a pan got VERY hot would you ever have a chance of a thermal break.

 

In general glass ICTs hold up very well and look new for the life of the range with very little care.

 

John L.
 
I agree with John L, I dont baby our Induction cooktop and regularly have 5gal pots on there that slide around, with a mix of stainless and cast iron. I slide stuff all the time and after 6 years there are no marks.

Have you tried a razor blade scraper to confirm that its a scratch and not just something stuck on?
 
ICT

I managed to drop a pan and break the corner off my hob it really annoys me as its so visible, I tried glueing it back on as it was just 1 piece but you can see the glue even though I used a knife blade scraper to clean it up as best I could.

I keep an eye on eBay to see if anyone has the same cook top with out a break in the glass but other issues and I will buy it and swap it over :)

Austin

ozzie908-2022060209470300056_1.jpg
 
Cooktop scratches

Joe I still stand by cutting out 3 pieces, shape of your choice, from a regular silicone baking mat, not a fibreglass reinforced Silpat, and arranging in a tripod pattern over each burner hob. I don’t make blackened Cajun fish in my cast iron fry pans but I do use them for normal cooking and the worst that happens is the blue silicone slowly darkens and eventually I cut out some new ones from my original mat, been doing this for nine years, plenty of mat remaining, no melted silicone even when I used a cast iron induction interface disc a couple of times. Spilled errant salt crystals can scratch, maybe sugar as well. Give the silicone a try.
 
Using silicone mats on induction cooktops

I think I’ve said it before but I do not recommend silicon sheets they are usually only good till about 500° you can easily exceed that if you boil a pan dry, the mat also will add insulation and keep the overheat protection system from triggering as quickly so you may damage cookware if you boil something dry.

 

Heating the silicone matt to the 500° range will also emit toxic fumes into your kitchen.

 

You would be better off putting newspaper over the stove although it may not protect from scratches all that well at least will not keep the over heat system from working and if it does burn it won’t release toxic fumes.

 

John L
 

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