Induction Cooktops

[coldspot66]

Does anyone have an induction cooktop? Am thinking of replacing my gas cooktop with induction. The 2 brands I see most often are Bosch/Siemens and Electrolux/Kenmore Elite. Also GE.
Any thoughts?

I know I will need a 40 amp 220v line. There is a 120v line there already for the gas cooktop.

 

[coldspot66]

oops...wrong forum

 

[vacbear58]

I have one

Is it the wrong forum?

I have had an induction cooktop for about 4 years now, and i can say it is absolutly great. Far more controllable, even than gas and as it does not depend on heat transferrence spills etc do not get burnt on nearly so badly as a ceramic top. It is also good for suitations where a very gentle heat is required or for custards or sauces which I would previously have done in a "double boiler" (thats a pan that sits withing another pan with boiling or hot water in it) - you can even melt chocolate directly in a pan without it overheating and spoiling.

You do need suitable pans (non aluminum) - I was off to a good start as most of mine are cast iron Le Cruset brand, although I have added "conventional" items at much lower cost since. You do not need special pans as such, although your existing ones may not be suitable.

My only critisism of mine is that it has four burners where I seldom use more than two, even if that. If I had my time again I think I would just have bought portable ones and plugged them in as I needed rather than take up counter space with a 70cm wide unit - but that is my choice, nothing to do with the top itself.

Mine is a DE Detrich (actually Brandt grrr ...) dunno if that is available in the USA. Oh, you might just need to check teh cabinets underneath - most European hobs are just under 4cm tall (i.e the bit that sits IN the counter), mine is slightly more and has air intakes underneath, but that does not stop me using the drawers that are under my hob. It can also get quite warm underneath too.

I dont think I would have any other sort of hob now

Al

 

[vacbear58]

Ahh now i see

Transferring to the other strand .....

 

[sudsmaster]

I'm noticing that more and more stainless cookware sets are stating on their packaging that they are suitable for induction.

Lately Costco has a new stainless cookware set, induction compatible. Apparently it's because it uses 18/0 stainless on the exterior, and 18/10 on the interior, around an aluminum core. My guess is that the 18/0 exterior, being magnetic, lends the induction capability to the set.

However 18/0 stainless is also less corrosion resistant than 18/8 or 18/10 stainless. So I'm a bit concerned about the upkeep for the exteriors, such as in the event that food spills over and is not cleaned off immediately. It might cause corrosion, rust spots, pitting.

I have seen some sets that incorporate a magnetic steel plate in the core, along with the aluminum, and the inner and external cladding is 18/8 or 18/10 stainless. These might be a better solution.