Induction Cooktop ?

[washer-br]

Hi guys!
Has Anybody ever seen an Induction Cooktop with a metal cooking top instead of ceramic glass ?
I belive I have seen one and I presume the cooking top is made of non-magnetic/non-ferrous metal, but I couldn't see the brand in the picture...
Thanks guys if you can help me find one!!!

 

[toggleswitch]

Metal topped induction cooking surface?

Sounds like that would handle ANY type of flat bottomed pot/pan.

I have seen these in restaurants~~ but they are GAS fired.
I believe they are referred to (here in the USA at least) as a French cooktop. It would be intereting to see an induction version.Methinks the whole thing gets hot, not just a 1/4 or 1/6 of it.

Have not seen as a residential cooker.
Let us know. Sounds fascinating.

 

[washer-br]

From somewhere in Asia due to the letters/characters...

I don´t believe It handles all types of pans, just the magnetic ones.

 

[mixfinder]

Inducted into Induction

For years, chefs and maitre'ds have done side cart work using a portable burner called a Rouchade. (sossibly spelled wrong)Most are butane fired.
About 10 years ago portable induction burners became very popular for demo and offsite food preparation in the industry.
Some more affordable units came out of Asia and sold for about $250.00
In order for any pan to work with induction cookery it must be able to attract a magnet. The heat is generated from magnetic energy.
I have not seen or had experience with metal surfaced induction cooktops, but would think cermaic or glass would stand up tolong term scrubbing with out showing as much wear as painted metal.
Induction cooking is amazing, fast and a little quirky. Once you remember the heat values with the cooktop you are using you simply dial the number, like a thermostat to get precise levels of boiling, searing etc. A warped pan can produce a fun but scary light show and if you forget to add food to the pan or it cooks dry and over heats, the unit shuts down. Personally, I still prefer a conventional burner, electric, for slow and tender simmering.
After all, isn't slow and tender good?
Kelly

 

[mixedup]

I soooo want induction...

But I am waiting for a range as I can't remodel the entire kitchen any time soon. I am hoping Kenmore will come out with one. Toggleswitch, induction is electric & it works by using an electromagnet to heat up the pan only, not the cook top. It only works with magnetic pans. Washer-br, I have never heard of an induction cook top with a metal surface, all that I've seen are glass ceramic. You may want to check out THS/Gardenweb, there are several induction threads over there. The neat thing is that the cook top doesn't get hot, so nothing will get burnt on. Some people even cook with a paper towel between the pan & the cook top!

Department of Electrical and Computer Engineering | Michigan Technological University

The Department of Electrical and Computer Engineering at Michigan Technological University oversees all electrical engineering and computer engineering.

www.ece.mtu.edu

 

[toggleswitch]

Induction cooking

Understood. Tahnk you
I actually introduced this topic,once,a ways back.

I was simply thinking that a METAL topped induction cooker does not sound likely. What would prevent the surface itself from heating up from the electro-magnet below it?

In my experience I have only seen metal "smooth-tops" as described above; gas fired, in restuarants, where the entire surface heats up. Now that I think of it further, same as with old wood and coal-burnign stoves. The cooking surface had removable metal rings. But who is to say you could not cook right on that metal surface?

Anyhoo If there is a linky available to metal-topped induction cookers, lay it on me boys and girls!

I actually am getting the IKEA-365 pots and pans in my divorce settlement. They are induction compatible. YAY! A++ in "Plans well for the future" *LOL*

 

[sudsmaster]

Theoretically it would be possible for aluminum to be used as the surface for an induction cooktop, but... it would probably soak up heat from the cookware too quickly. I don't see the point...

Stainless, even non-magnetic, wouldn't be a good selection because even non-magnetic stainless can become slightly magnetic through work-hardening. That's why some ostensibly non-magnetic cookware is slightly attractive to a magnet.

I want to thank Mlxfinder for posting the first-ever discussion of the drawbacks of induction cookery. If slow simmering is not their forte, then I think that's a serious deficiency. Just my opinion. Anyway, I'm glad there is a deficiency of some sort, that makes it easier to deal with the fact that I probably will never wish to part with the $$$ to buy an induction cooktop, when gas works so well.

 

[Acerone]

Kenmore Induction Cooktop

Here's a link, then click on See Video.

http://www.sears.com/sr/javasr/product.do?BV_UseBVCookie=Yes&vertical=APPL&pid=02242800000&subcat=Cooktops

 

[Designgeek]

This is really interesting.

Question is, what's the energy consumption compared to a conventional electric burner for the same quantity of work done? Anyone have KWH figures for these?

 

[toggleswitch]

Said to be

less power~ more efficient
faster heating
instant temp control~ like gas.

 

[washer-br]

Induction Cooktop Compared to Other Cooktops

Thank you all guys...
Here we have a comparison between induction versus other sources of heating :

Department of Electrical and Computer Engineering | Michigan Technological University

The Department of Electrical and Computer Engineering at Michigan Technological University oversees all electrical engineering and computer engineering.

www.ece.mtu.edu

 

[mixfinder]

Methodolgy

Some in world believe WET+DRY=LAUNDRY.

Others would believe COLD+HOT+COOKING.

I have created my living with Food. The more interesting parts of that career have been recipe and product developement and testing.

My idea of a great day is 18 hours in a US kitchen, using as many appliances as possible to do the task.

Some cook from the heart, some as a science and others as a sentence.

When I am one with the tools and appliances, I lose myself into the art.

I learned to cook on a wood stove augmented by propane when we could afford the gas.

I am one with electric. I am appreciate the consistency, ease of cleaning, results, tender response and knowing the burners can be dialed to barely warm and never blow out.

The same electric stove, gives the same response, at the same setting every time.

My preference: Gas over wood or coal, induction over gas, electric over induction.

The large flat coils on the Frigidaire GM ranges were stellar performers. I still mourn the loss.

I currently perform my craft on a Maytag smooth top.

Kelly

 

[agiflow]

I like cooking with gas as well as passing it. (SLAP!)

 

[mixfinder]

Flatulence

Why do farts smell?

For the benefit of the deaf!

Kelly

 

[maytagbear]

Last time I saw

an episode with Ming Tsai, he had this ultrasweet induction wok. Forget the brand, if I ever knew it, but I almost want one, too.

Ming Tsai is yummers, and his food is also very edible.

I still prefer a gas cooktop, but induction would be my second choice. If there was only an induction freestanding range.....

Lawrence/Maytagbear