Induction center

[sudsmaster]

On my visit to Sears today I spotted something that was new, to me at least. A real honest to God electric induction cooktop, with the Kenmore name on it. They had the 30" four burner on display, for about $1900. I asked about a 36" version, and sure enough one can get a five burner one for about $2200. OK, it's twice what a good gas drop-in cooktop would cost, but induction sure sounds nice. Hopefully in time these things will drop in price.

 

[petek]

It's been awhile since you've been to Sears it seems, they've had them for a couple of years now LOL
I'll give you credit though, they're usually not displayed very prominently if at all

 

[sudsmaster]

I recall some talk here a while back about a forthcoming Kenmore induction cooktop, but I guess I lost track of that discussion.

In any case, I lifted up the 30" model (it was loose in the display) and noted that it has a very shallow vertical depth to it. Good news for those who want to install it above a row of drawers, I guess.

 

[lightedcontrols]

Induction

Even though the cooktop is shallow in depth, they do need ventilation underneath as the transformers etc.... need to be cooled. Not long ago someone posted the efficiency of standard electric, gas, and induction. The induction was THE most efficient. (as I recall in the high 90 percentile) Many restaurants are now using induction not only because of the reduced energy costs, (only the pot heats) but because they are now able to air condition the kitchens. Gas wastes a LOT of heat! Needless to say the Chefs are delighted. Mark

 

[petek]

I'd certainly like one since I've cooked electrically almost all my life except for one short stint in an apartment with a gas stove. If this present kitchen had built ins I'd go for it but since it doesn't I'll just have to wait. Not going through a remodel just for that LOL...sad thing is that this house as originally built from pictures I saw had a beautiful late 50's modern kitchen with the cooktop and corner mounted ovens but was desecrated by the previous owner to us with the standard HD floor model kitchen. Not that it's not nice or poorly done it's just that the cabinetry she chose does not fit with the architecture of the house inside.

 

[compactc9]

I have been in a few houses that age. I walk in and immediately notice the architecture (which i do like), and wonder what interesting surprises i might find in the kitchen, untill I get there and find that the vintage kitchen was replaced with a modern one. I guess some people just dislike "old", but new can be boring...

 

[sudsmaster]

The "upgrading" of kitchens is probably the result of a desire to go with the presumed latest and greatest in kitchen appliances and accoutrements. It might actually cost more to try to preserve the vintage character of the kitchen. Plus a more modern design has usually been easier to clean and perhaps also to operate.

I have a '41 home that had its kitchen remodeled in the 70's. I probably would prefer the older design, since it would be more amenable to using older vintage appliances (such as a stand-alone range), but since an entire wall appears to have been removed, and rather substantial cabinetry added, including a peninsula where the wall once stood, it would be difficult and expensive to try to return it to the original layout.

From having worked in the attic to install insulation, I can tell where the original range once was located - that spot now is shared between a refrigerator nook and built-in floor to ceiling cabinetry holding a smallish in-wall oven.

 

[mixedup]

Sears has had the induction cooktop available for a few years now. I don't think too many people know about it, it seems they have not advertised it at all. They advertise their latest washers like crazy, but not the induction cooktop? I would bet if I asked everyone at my job I'd bet not one person would even know what induction is. It's a shame, I was really hoping it would sell well & then maybe Kenmore would come out with an induction range.

 

[chachp]

Special pans?

Do you have to use any kind of special pan on this kind of cooktop? I've read about these but can't recall what kinds of pans you use.

 

[gansky1]

Viking is coming out with a 30" free-standing range with two radiant elements and two induction elements. It sounds like the best of both worlds for those who don't want to give up completely the flexibility of using any cookware they like or have become attached to for specific tasks. The only drawback is that cooking over newspaper or paper towels would be impossible if any of the radiant units were being used at the same time as induction. This is mostly irrelevant as with new ceramic cleaners for good quality ceramic tops combined with the clean nature of the induction - no burnt on foods, etc.

 

[toggleswitch]

Pans must be metal and be able to attract a magnet. (i.e. certain types of SS or alloys).

Exposed copper and aluminum will not work. (not enough electrical resistance).

Glass and ceramic will not work. Not sure which way iron goes.

 

[jeff_adelphi]

Anything a magnet will stick to will work on an induction cooktop.

 

[mixedup]

I have no personal experience but I've read cast iron works great on induction. I love the idea that since the cooktop doesn't get very hot stuff doesn't get burnt on the surface. Or you can cook on top of a paper towel! I'm a messy cook & I'm always scrubbing burnt on stuff off my smooth top range.

 

[mixedup]

Gansky, the range you speak of sounds like a great idea, unfortunately Viking is out of my price range. This is why I keep hoping Kenmore will come out with a range, it would be a bit more accessible I think.

 

[sudsmaster]

Induction heating works by inducing electric eddy currents by using strong magnetic fields. The eddy current heat the target metal in much the same way as passing a current through it. In other words, it's a form of electric resistance heating, but without the usual shock hazard in the object being heated.

For induction cooking to work best, a metal pan that is attracted to a magnet is best. I noticed that Sears had a pamplet near its induction cooktop which listed its various types of cookware. Nearly all the stainless kits said they were suitable for induction cooking. I presume this is either because the stainless steel itself is of the magnetic variety, or there is embedded in the pan a layer of magnetic steel. Since most of the selections said they were 18-10 stainless, which is not inherently magnetic, I'm leaning to the steel sandwich theory, lol. I have, however, noticed that most stainless cookware is mildly magnetic, as a result of the work hardening it undergoes in the stamping process. So my assumption is that these mildly magnetic stainless pots and pans would naturally heat up somewhat on an induction cooktop, but perhaps not as quickly or to as high a temp as an induction-ready pot.

Cast iron, as noted, should work very well, however, one might have some concern about scratching the cooktop surface with the rough bottoms of some cast iron cookware.

Induction heating - Wikipedia

en.wikipedia.org

 

[toggleswitch]

~So my assumption is that these mildly magnetic stainless pots and pans would naturally heat up somewhat on an induction cooktop, but perhaps not as quickly or to as high a temp as an induction-ready pot.

My portable Japanese induction "burner" simply shuts off with an error code if the choice of cooking vessel is not to its liking.

 

[toggleswitch]

I had seen a "converter" disk that sits atop an induction cooker. (Looks like an ordinary trivet.)

It simply heats up with the induction energy. Any ordinary pot or pan can then sit on top of it heating up the conventional way, like a Euo-style solid-hob cooktop element.

Of course now that I am looking or it, I can't find it!

 

[sudsmaster]

A simple 1/4" slab of steel plate cut into a disk shape would probably work just fine as a "converter". I could whip one up in the shop in no time ;-). The problem is, now you have a hot slab of steel to deal with, with no handle and no warning that it's hot hot hot.

 

[mavei511]

Sears induction range

In the '70s-early '80s Sears(and its manufacturer Roper)offered a 30" freestanding induction electric. Looked like a conventional white ceramic top. It also posed an unusual safety hazard. Unlike the induction tops today,there was no automatic shut off for the induction coils once the pan is removed. One day my dad,who worked at a Sears service center,said that someone was showing it off by doing something very stupid-sitting on the top frying eggs WITH THE SKILLET IN HIS HAND,LETTING THE HIGH-TENSION MAGNETIC FIELD PASS THROUGH HIS BODY. From what I heard,his legs were never the same again as he had all sorts of circulation problems after this.