Induction ranges - Future, fad or fool?

[panthera]

Induction

I used induction for years in Germany and loved it. Here in the US, it's outrageously expensive, so a few things I've learned:

1) The 50/60Hz 230V induction hobs which come up for sale at great discounts work just fine on North American 240V, split-phase, 60Hz, despite what some in-duh-viduals say. I've hooked up a few for friends now.

(SEARS had a good one for under $300 recently, four units, timer, 6800Watts, etc).

2) Some units pause when you remove the pan for a few seconds, some beep at you a few times and turn off. Be sure to download the manual before you buy it - the ones that give you four beeps then turn off are a pain. 

3) 99% of the nonsense about some pans barely working and needing special pans is just that. They work or they don't. Today's systems are far more sophisticated and if the pan's bottom isn't adequately responsive to the sensor's inquiry, the hob won't switch on. It is true, though, that cast iron (without the ring around the bottom to fit the opening in the old solid-fuel ranges) and the light-weight aluminium cookware with the hundreds of little plugs in the bottom distribute heat exceptionally well.

4) Cooking by temperature instead of some mysterious number is easy to get around - if you don't like it, just set it to the highest temperature to get started and then dial down just like with gas. The only difference is that the induction hob will do a much better job of holding the food at a given low temperature.

5) A lot of the times, the squealing goes away for me if I place a really thin cookie-pan liner (the kind good for use well into the 400ºF/200<span style="font-size: 12pt;">ºC range) between the hob and the cookware. Never happens with cast iron to me, but I do have one stainless-steel espresso pot (yes, dahlinks, I know it's not really espresso, etc.) which otherwise makes a stuck-pig sound quiet.</span>

 

<span style="font-size: 12pt;">Before investing in a regular 4-hob unit, I'd pick up a cheap one (Wal-Mart) for $50 bucks or so and try it out for a while. You'll soon know whether it's for you or not. Oh, and there are adapter plates for that cookware which isn't compatible but is of too great value to you to stop using it.</span>

 

[foraloysius]

"the ones that give you four beeps then turn off are a pain."

Actually that is a great safety feature for older people. Some also have a safety feature for the time it's being used. The higher the power, the shorter the time is before it shuts off. On a low setting it's still possible to simmer for several hours.

 

[mrb627]

Induction Range

I switched from Gas to Induction about 3 years ago. Would NEVER go back to gas. Cooking on Induction is more precise and you don't have to deal with the wasted heat in your kitchen from an open flame.

Couldn't be happier!

Malcolm

 

[joeypete]

Cookware

Farberware's Classic series is induction compatible and very affordable. All but the nonstick skillets are compatible. I bought several pieces to replace my old worn out Macy's nonstick set (that wasn't compatible) and have been very happy! My Gram had a bunch of them and I like the retro look. They seem pretty durable too.

 

[jkbff]

I'm going to throw some thoughts out here...

Do NOT, Do NOT do NOT buy Samsung induction products. Every one we've sold has literally blown up. Either the caps blow or the glass cracks from the heat of the board.

I am not sure I would trust GE's induction right now, given problems that members on here and problems that a few of my customers have had.

I would stay with German induction products or products that come from a company that makes their own electronics. Miele's range is nice, it is expensive. We have had some growing pains with them but they work out. We have had good luck with Bosch and Frigidaire/Electrolux induction.

Cookware for induction needs to have a heavy base. There needs to be a good heft to the pan when you lift it. The aluminum pan with the punched induction bases that aren't solid don't work well and are not even.

Cast iron works beautifully on Induction. Fully cladded pans that have a good heft to them work beautifully on induction.

As far as noise, they are thinking I have hyperacusis, I hear things you normally shouldn't be able to hear. Stamped base pans are by far the loudest, no matter the quality. The better the quality, the quieter the cladded pans are and cast iron is by far the quietest.

I hope this helps.

 

[mrb627]

GE Range

I went with the GE-Induction range and it has performed flawlessly for me.
The self cleaning oven has a quick-steam option or traditional clean cycle.
Steam clean once a month and it is just as nice as day one.

Only thing I wish about it is, I wish it had that blue porcelain interior that another brand does.

I purchased an All-Clad set for cooking. Expensive, but nice.
I also have two T-Fal non-stick skillets that were top rated by ATK.

Malcolm

 

[joeypete]

Yes have to be careful when selecting pots/pans to make sure they are heavyweight. I have an old stainless steel stock pot that is magnetized. Well it did work on the induction cook top but the bottom is very thin and it warped while cooking. Also burned the food I was cooking.

One thing to remember with these types of cooking surfaces is always start with low heat. You'll be surprised at how quickly things heat up, even on lower heat. Using too high of a setting will cause problems.

 

[panthera]

Actually,

One can very well use lightweight pots, pans, skillets, etc. on Induction.

The key is to dose the heat properly.

To be sure, my go to Inductionware is cast iron, but I have a neighbour with bad RA. We set up a German induction hob for her a few years back (again, this nonsense that the 50/60Hz 230 V. European market units won't work in the US is total nonsense).

She can't lift heavy pots and pans, so we got her some very lightweight aluminium with Teflon. Yes, it has those induction slugs. She's had it now since, wow - that was 2014, goodness. Still happy, still able to take care of herself.

So, yeah, as with all things, Cuisinart (when the blade isn't shattering through the container) and KA (when the electronics aren't blowing out) and Le Crueset (when the enamel hasn't spiderwebbed) are great and top of the line. Just, sometimes, we tend to over Martha Ms. Stewart.

 

[jkbff]

I guess I should clarify with what I'm talking about.

If a person uses those induction-ready aluminum pans, make sure they have thick side walls and a thick base with a good heft in proportion to the pan.

A good example would be my mom bought one of those copper chef induction kits with the square induction copper chef pan. She thought she'd like the induction and it is a horrible pan for what it is. The pan works very well on radiant surfaces, but it is not heavy enough with a thick enough base to carry the heat from the 120v induction cooker evenly. The walls of the pan are too thin as well. The first thing she tried to make was smothered pork chops. You could see on all 4 pork chops where the circular burner started and ended because the heat wasn't carried evenly.

On the flip side of that, she has some masterchef stone coated (or whatever those pans are called) non stick pans that are light, but have thick side walls and a nice thick base. She loves using those pans on that burner. The only problem now is we bought two of those pans from TJ Maxx thinking we'd try them, we both fell in love with them and do you think we can find the larger versions now? Every google search I can think of trying has lead us no where. Its like the damn things don't exist.

All she wants to do is use this to fry chicken lol and we can't find a pan big enough that carries the heat evenly that she can lift. I have a cast iron pan she loves using for frying chicken but she can't lift it any more.

 

[spacedogb]

Kitchenaid KSIB900ESS

Just ordered the new Kitchenaid Induction slide in range. Ill post a full review as soon as I can.

 

[panthera]

Of course there are advantages

To heavy, well built pans, after all, am using cast iron my great-great-great grandmother's cook used in Germany.

Just, induction hobs have proved a godsend for people with RA and other disabilities. That super light-weight pans work on them far outweighs their disadvantages.

 

[joeypete]

That's a good point, yes, by heavyweight I meant the bottom of the pan in particular. My new Farberware Classic pans are the same design as they always were but they now have a heavy stainless steel plate on the bottom. But heat setting is indeed very important!