Induction cooktop--fun new addition to the kitchen

[tomturbomatic]

About frying and greasy surfaces

One of the advantages of frying or making popcorn with either my resistance or induction units is that I can place a paper towel between the rim of the pan and the splatter screen I use. When deep frying, I lift both to add the food and then quickly replace them as the steam and oil vapor come up. I remove it as the cooking nears completion to judge color and completion of cooking. When popping corn, I cover the pan as soon as I add the corn to the oil. With no flame to come up the side and the pan covering the element, there is not a danger of fire. When the process is through, the paper towel is almost transparent with oil and there is a small amount in the mesh of the splatter screen, but nowhere else.

In the winter, I make frozen French Fried potatoes under the broiler element since with the magnetron, they only take 4 minutes once the element is red. In the summer, to save heating up the broiler and the kitchen, I fry them in oil on the induction unit. I much prefer them fried and prepare onion rings then also. I use a 2.5 qt. Cuisinart stainless pan that is induction capable because it is deep enough for safe frying, but also wide enough to allow the French Fries and onion rings to spread out without requiring a lot of oil to get the necessary depth. The induction heats the oil quickly and the thermal control is good to have, too. I used to use my SensiTemp unit for deep frying. I liked to cut potatoes into the almost match stick size with the French Fry disc for the Cuisinart. I should try that again; it has been a long time.

 

[washer111]

Sorry Vacbear, but induction units work on the principle of "exciting" the electrons contained within the metal of your pots/pans via the large magnet seen in my previous post - they heat the food inside like a Microwave does by exciting water molecules, but the process is very similar, it seems. 

 

This is why you might hear a "buzzing" sound when these are in operation, as they actually vibrate the pots - vibration causes heat and voila! A hot pan. 

 

[tolivac]

Induction cooker-the unit works by the transformer principle-the coil in the picture of a taken apart induction burner acts as a transformer primary-your pan acts as the "secondary"--yes this DOES heat the pot or pan.The circuitry shown in the picture of the induction burner converts the low line frequency to a higher one so the induction cooker will work with a small item like a pan.Industry uses very large induction furnaces to melt metal and semiconductor materials-the "secondary" container can be placed a vacuum or gas chamber for keeping the materials heated pure or for other treatments.In induction cooker "burners" for safety-the circuits can shut down power to the induction coil prevent empty pan problems-and the burner won't activate unless a pan is on it.The primary circuitry in the burner can sense the change in "loading" on the primary coil if a pot burns dry or is not on the burner coil.

 

[iej]

There's absolutely no way it could make your food taste funny. All that's being applied is heat.
The induction system basically turns your pot/pan into an element by inducing rapidly alternating currents in the metal.

 

[ovrphil]

Vollarth Induction Cooktop - latest thrift find

I'm late on reading this thread.... I have never used induction and always wanted to try it out. Two days ago, I spotted a well-used Vollrath Intrique(model)69500 model at the thrift, but they said it wasn't working properly and they were thinking of just discarding it. The next day(today), it was still there and through some discussions, I bought it in question of its reliability, for the incredible sum of $4. I tested it at the thrift by using a tea kettle, and it did warm the bottom. The thrift warned me, "it works, but it turns off..doesn't stay on." So I took a chance, dragged it home, dis-assembled it to clean, and tested it -worked fine boiling water. Other than the scuffed surface, it's missing two button labels (to control heat and turn off heat). Vollrath's website shows no parts available for this model 69500, so I'll try calling the company. If I don't have success, I will need to find a waterproof/greaseproof label that I can paint the symbol onto - must be something out there, but what?

While I plan to "play" with this and decide how best I can use it, does anyone have one of these single induction burners and do you use it for special occasions? I'd like to know how this Vollrath was used - there is a lot of pot/pan scuff marks on the surface.

Thanks again for the thread and comments. If you have photos of your induction equipment and can post a photo, I'd enjoy seeing it.

Phil

 

[tomturbomatic]

Those Vollrath models sell for over $500. You made a great find. I have a different model with a dial and continuously variable power levels from 1% to 100% power and temperature levels that have 10 degree steps in both C & F. It had an internal fuse blow, but Jeff fixed it and there has been no trouble in the 5 years since. Like this one, it is 1800 watts and 120 volts.

 

[ovrphil]

Tom -

What is your model number, if you wouldn't mind checking? Vollrath makes quite a variety of models, so I'd like to refer to the model you own and check it out.

I haven't priced a formal four-burner induction cooktop for home use, but a two burner Vollrath retails at $2537 at tundra.com to $3752 from Amazon(free shipping). Eeeks!

 

[tomturbomatic]

Phil, the model # is 59500.

 

[earthling177]

Phil, you can buy a complete range (4 induction burners and one or two ovens) for that price. In fact, a lot of induction ranges cost less than two grand, I think.

 

[ovrphil]

thank you - Tom...it's a nice unit, for sure.

Paulo - I thought so and someday, I'd like to just have induction cooktop on an island; as a supplement choice for cooking. Just thinking in a cloud for now. Thanks.