Anyone have one of these? I have never heard of this brand but was thinking of getting one for my MIL one for Christmas.
Thoughts?
Thoughts?
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Max Burton 6000 Series Induction Cooktop
- Thread starter sikiguya
- Start date
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Don't know this brand, but I have a single burner induction plate too and love it. I have a gas cooktop but with hot weather I use the induction plate. Make sure your MIL's pots have a magnetic bottom otherwise it won't work.
Next year we may do a complete kitchen renovation and...
I am ogling this particular cooktop. I love cooking with gas and the center is an induction zone. It is made here in Australia and expensive. Haven't seen one in the flesh, but it would have to be pretty substantial to justify the $5000 price.
Is induction suitable for slow-cooking?
rapunzel
I am ogling this particular cooktop. I love cooking with gas and the center is an induction zone. It is made here in Australia and expensive. Haven't seen one in the flesh, but it would have to be pretty substantial to justify the $5000 price.
Is induction suitable for slow-cooking?
rapunzel
toggleswitch2
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- May 23, 2008
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OMG drooling here!
Inductions's low heats are lower than those possible with most gas burners (The flame would go out), IIRC.
Inductions's low heats are lower than those possible with most gas burners (The flame would go out), IIRC.
bendixbubba
Well-known member
- Joined
- Aug 23, 2008
- Messages
- 86
they are great
love my induction plate...esp. in summer, does not heat the kitchen up like the full size range does. Great for slow cooking as well.
love my induction plate...esp. in summer, does not heat the kitchen up like the full size range does. Great for slow cooking as well.
Yeah, I'm drooling too
I have better start saving some money. I also want to get another gas wall-oven and those are not so common any more. I actually prefer baking and broiling with gas.
I love slow cooking. My current cooktop is a Smeg (20 years old), stainless steel with 4 gas burners and two solid electric hotplates. It also has a white tempered glass cover that doubles as a work surface. The electric hotplates are only ever used for slow cooking. Everything else is done on gas.
With the Highland cooktop I would get a butcher's block cutting board made for the center, to cover the induction zone for when I am not using it. Thus extending the work area of the cooktop.
rapunzel
I have better start saving some money. I also want to get another gas wall-oven and those are not so common any more. I actually prefer baking and broiling with gas.
I love slow cooking. My current cooktop is a Smeg (20 years old), stainless steel with 4 gas burners and two solid electric hotplates. It also has a white tempered glass cover that doubles as a work surface. The electric hotplates are only ever used for slow cooking. Everything else is done on gas.
With the Highland cooktop I would get a butcher's block cutting board made for the center, to cover the induction zone for when I am not using it. Thus extending the work area of the cooktop.
rapunzel
norgeway
Well-known member
Baking with gas...
I grew up with electric, but gas bakes by far better,I think,My Caloric has a modulating thermostat,the flame never goes out, just increases and decreases in size, much closer control of temp than on...off of electric.
I grew up with electric, but gas bakes by far better,I think,My Caloric has a modulating thermostat,the flame never goes out, just increases and decreases in size, much closer control of temp than on...off of electric.
Thanks!
I was thinking of getting her this and a new set of insuction cookware. She is from Taiwan and makes the most fabulous food when we go visit her! I was hoping that the induction cooktop would help stop the kitchen from getting so hot in the summer. They hate to turn on the AC and only do it when we go to visit because they want the grandkids to be comfortable.
Thanks again.
I was thinking of getting her this and a new set of insuction cookware. She is from Taiwan and makes the most fabulous food when we go visit her! I was hoping that the induction cooktop would help stop the kitchen from getting so hot in the summer. They hate to turn on the AC and only do it when we go to visit because they want the grandkids to be comfortable.
Thanks again.
I love gas cooking and my gas convection oven is great------but if I had to go electric and wanted something new-----I would do induction.
I have used John Lefever's old 'Kenmo Induction Cooktop numerous times and it is really nice.
I have used John Lefever's old 'Kenmo Induction Cooktop numerous times and it is really nice.
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
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Baking with gas...
~I grew up with electric, but gas bakes by far better,I think. My Caloric has a modulating thermostat,the flame never goes out, just increases and decreases in size, much closer control of temp than on...off of electric.
Newer gas ovens are full-on or fulll-off as well. You are SO right-- the modulating flame (as found in older 100% non-electric gas cookers) leads to very precise temperatures.
Overall though, electic ovens are known for their evenness of heat and even brouwning; gas not so much.
My new Avanti 24" (60cm) gas oven in the basement had a moulating thermostat, and could be match-lit during a black-out. Only drawback was it did not have "keep warm" settings (140*f to 170*F) IIRC the minimum was 225*F for the oven.
~I grew up with electric, but gas bakes by far better,I think. My Caloric has a modulating thermostat,the flame never goes out, just increases and decreases in size, much closer control of temp than on...off of electric.
Newer gas ovens are full-on or fulll-off as well. You are SO right-- the modulating flame (as found in older 100% non-electric gas cookers) leads to very precise temperatures.
Overall though, electic ovens are known for their evenness of heat and even brouwning; gas not so much.
My new Avanti 24" (60cm) gas oven in the basement had a moulating thermostat, and could be match-lit during a black-out. Only drawback was it did not have "keep warm" settings (140*f to 170*F) IIRC the minimum was 225*F for the oven.
Not only do I own one . . .
. . . I've photographed it in action for my Amazon.com review.
<center>The obligatory "Look, Ma, no burn!" demo.
Boiling water ON a paper dinner napkin.
After a full minute at a rolling boil, the napkin's not even singed.
Nine-quart stockpot for scale.
</center>
. . . I've photographed it in action for my Amazon.com review.
<center>The obligatory "Look, Ma, no burn!" demo.
Boiling water ON a paper dinner napkin.
After a full minute at a rolling boil, the napkin's not even singed.
Nine-quart stockpot for scale.
That's a terrific price!
I love cooking on induction. I have a 36" GE from 1995 that works perfectly but has no permanently installed location. I used it when we were remodeling the kitchen and fell in love with it. I've always thought that best range would be two radiant elements and two induction elements combined with an electric oven. Two gas hobs, etc. would be equally as good for those unwilling to give up CO2 ingestion ;-)
If they made this creature in enough quantity, sold at Sears and Best Buy for under $500, people would flock to it once they got a taste of how nicely induction works. Throw in a set of average SS Cookware and a non-stick skillet free with the range to ensure buyers had ferrous metal cookware compatible with induction and they'd be cooking as soon as they plugged it in.
I love cooking on induction. I have a 36" GE from 1995 that works perfectly but has no permanently installed location. I used it when we were remodeling the kitchen and fell in love with it. I've always thought that best range would be two radiant elements and two induction elements combined with an electric oven. Two gas hobs, etc. would be equally as good for those unwilling to give up CO2 ingestion ;-)
If they made this creature in enough quantity, sold at Sears and Best Buy for under $500, people would flock to it once they got a taste of how nicely induction works. Throw in a set of average SS Cookware and a non-stick skillet free with the range to ensure buyers had ferrous metal cookware compatible with induction and they'd be cooking as soon as they plugged it in.
Latest Amazon.com review photo!
<center>
The proof is in the pancake.</center>
<center>
The proof is in the pancake.</center>
