Gary, did you check Walmart.ca There's a Salton with bonus pot for $78, the Nu wave for 98 and some other makes I've never heard of
NuWave Induction Cooktop
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rinso
Well-known member
We have two. and use them all of the time. They are especially useful in the summer when I want to cook, but don't want the stove to heat up the house. I like having the combination of our gas range and the PIC induction cook plates for different uses. We ordered off the website and also got a load of new cookware, which was surprisingly high quality.
We've a De Dietrich (french built) 4 ring full size induction cooktop since 1997 and it's still working perfectly with pretty heavy use.
Main thing to remember (is never, ever isolate the power or unplug a portable one) while they're still hot. There are cooling fans drawing air in to keep the coils cool.
Main thing to remember (is never, ever isolate the power or unplug a portable one) while they're still hot. There are cooling fans drawing air in to keep the coils cool.
Pete,
Yes I did check Walmart.ca The Salton seems to have fewer heat adjustment increments than the NuWave. I think I'll go to Walmart and check them out.
Gary
Yes I did check Walmart.ca The Salton seems to have fewer heat adjustment increments than the NuWave. I think I'll go to Walmart and check them out.
Gary
never, ever isolate the power
So if you've got all burners going full blast for some big dinner, and there's a power outage, the range is going to self-destruct?
So if you've got all burners going full blast for some big dinner, and there's a power outage, the range is going to self-destruct?
Costco has had the Burton portable induction cooktop (with stainless steel cabinetry) for about $160 for ages. They have also carried a Salton level one for, I think, about $60.
I bought a NuWave convection/radiant glass bowl oven at Costco a year back when it went on deep discount. It was going to replace an even less expensive non-name Chinese version. Guess what? I like the cheaper Chinese version better. Seems to do a better job with chicken.
And the NuWave's construction does not inspire confidence.
Based on that, I'd probably pass on their induction hotplate.
When I was in Japan in '96, one of the hotels I stayed at had a very cook little induction hot plate, about 3" diameter. It had a little matching magnetic stainless tea kettle that held maybe a cup or two of water. You just turned it on with a kettle full of water. It would bring it to a boil and then shut itself off. Excellent for a quick cup of tea. Now I'm wishing I had looked for one of those in the local Japanese stores before I left. I've been completely unable to find one here stateside.
I bought a NuWave convection/radiant glass bowl oven at Costco a year back when it went on deep discount. It was going to replace an even less expensive non-name Chinese version. Guess what? I like the cheaper Chinese version better. Seems to do a better job with chicken.
And the NuWave's construction does not inspire confidence.
Based on that, I'd probably pass on their induction hotplate.
When I was in Japan in '96, one of the hotels I stayed at had a very cook little induction hot plate, about 3" diameter. It had a little matching magnetic stainless tea kettle that held maybe a cup or two of water. You just turned it on with a kettle full of water. It would bring it to a boil and then shut itself off. Excellent for a quick cup of tea. Now I'm wishing I had looked for one of those in the local Japanese stores before I left. I've been completely unable to find one here stateside.
laundromat
Well-known member
I bought two of these and already had a Frigimore smooth top. I am so pleased with them. They included two skillets and the fondue. I bolied water in a one gallon pot to use on my kitchen floor.It boiled in about two minuets.What I like is the food doesn't cook onto the surface and the heat is not only precise but the temperature settings as compared to hi,med.and low, make the food cook AND taste better.I past on the cookware set because I already had a ten piece set from Puck I found on sale at Macys last year.It's stainless steel with a non stick interior.Normally $599.On sale for $199..Before I decided to buy the cookware, I made sure it could be used on induction cooktops because I am hoping to buy a new range.because this one,as well as the previous one that was here when I moved in,has a crack in its cooktop. The other feature I really like is the speed of temperature increase and decrease as you change it to where you want it to be. Just as fast as gas but a lot more healthy. Cleaner too.
norgeway
Well-known member
Saw the units
That Mark Harman has, very impressive, but im not ready to buy all new cookware, I have a few pieces that will work, and cast iron supposedly works good, but I will keep my good old aluminum!
That Mark Harman has, very impressive, but im not ready to buy all new cookware, I have a few pieces that will work, and cast iron supposedly works good, but I will keep my good old aluminum!
Cast iron skillets..
My Mother gave me her old skillets they are years old and the one she used most is crusty with carbon on the base but it works great on my Whirlpool induction hob and the best of it is you can cook in them for ages and still hold the handle which you never would have with gas!!
Austin
My Mother gave me her old skillets they are years old and the one she used most is crusty with carbon on the base but it works great on my Whirlpool induction hob and the best of it is you can cook in them for ages and still hold the handle which you never would have with gas!!
Austin
ovrphil
Well-known member
Induction cooking seems like ...the answer to energy efficiency and time-savings - is it cost and proprietary cookware that keeps it from increasing popularity? The induction cooktops are expensive - unless you can find a second-hand or "seconds".
Although the other half here loves gas cooking, I would like induction on an island. Do cooks in any restaurants use induction? I have never heard of it.
I'd probably pass on the portable unit...but it's a good idea for camping, trailering, or where portability makes sense.
Although the other half here loves gas cooking, I would like induction on an island. Do cooks in any restaurants use induction? I have never heard of it.
I'd probably pass on the portable unit...but it's a good idea for camping, trailering, or where portability makes sense.
Not quite. The one I used in Japan wasn't any bigger than a coffee cup warmer, but it was able to bring a cup of water to a boil in a minute or two.
No it won't wreck it that quickly but, a lot of UK and Irish people have a habit of switching the isolating switch off on their oven and hob immediately after using it. It definitely doesn't help prolonging the life of an induction hob or even a microwave to do that.
The wiring rules here require a switch on the wall to isolate the oven or cook top for safety. It's proven a bit problematic with modern appliances that freshly on cooling fans.
It's also extended now to require isolator switches for all built-in appliances or appliances with no easily reached plug.
So your kitchen now has switches for the dishwasher, extractor hood, fridge, microwave etc etc etc
The wiring rules here require a switch on the wall to isolate the oven or cook top for safety. It's proven a bit problematic with modern appliances that freshly on cooling fans.
It's also extended now to require isolator switches for all built-in appliances or appliances with no easily reached plug.
So your kitchen now has switches for the dishwasher, extractor hood, fridge, microwave etc etc etc
I sort of like that idea about the switches. I'd certainly use them in the kitchen for the appliance plug ins. I don't like leaving small appliances plugged in even when they're supposedly "off" . Even the dishwasher.
Our regulations tend to go quite OCD about isolation switches and stuff like that:
To give you a flavour of them:
Fixed appliances : isolation switches located near by.
Built-in : isolation switches if no easily accessible socket outlet is not present (and in a near by cupboard isn't acceptable anymore)
Socket outlets / plugs:
1) All outlets are shuttered (and have been since the 1940s)
2) There's no such thing as a 2-pin outlet (and hasn't been since the 1940s)
3) There's no such thing as a 2-pin plug (the ground pin's required to open the shutters)
4) All plugs carry a fuse (usually rated 3amp or 13amp) to protect the cable of the appliance.
5) The live and neutral pins are partially sheathed, so you cannot touch them when inserting a plug.
6) Most outlets have a small switch next to them, so you can shut off an appliance without unplugging it. This is kind of handy more than a specific safety feature. The idea is that it encourages people to isolate things.
7) All socket outlets are on RCD (GFCI) circuits since the late 70s in Ireland and since more recently in the UK.
Bathrooms:
No light switches or normal electrical outlets to be located in them at all!
Switches have to go outside the room in the hallway or operated via a pull cord on the ceiling.
All bathroom circuits (in Irish regs anyway) now have to be on RCD (GFCI)
Special shaver sockets that accept only a shaver plug (2 pin only found on shavers) which is connected via an isolating transformer and will only supply about 0.5A. So it's only suitable for toothbrushes/shavers.
Bathroom fans also have to have a lockable 3-pole switch which cuts the two lives (one for power, one for switching and the neutral)
....
The regs are pretty tight on a lot of those kinds of issues but they're absolutely fixated on isolating things locally.
That's an outlet:
To give you a flavour of them:
Fixed appliances : isolation switches located near by.
Built-in : isolation switches if no easily accessible socket outlet is not present (and in a near by cupboard isn't acceptable anymore)
Socket outlets / plugs:
1) All outlets are shuttered (and have been since the 1940s)
2) There's no such thing as a 2-pin outlet (and hasn't been since the 1940s)
3) There's no such thing as a 2-pin plug (the ground pin's required to open the shutters)
4) All plugs carry a fuse (usually rated 3amp or 13amp) to protect the cable of the appliance.
5) The live and neutral pins are partially sheathed, so you cannot touch them when inserting a plug.
6) Most outlets have a small switch next to them, so you can shut off an appliance without unplugging it. This is kind of handy more than a specific safety feature. The idea is that it encourages people to isolate things.
7) All socket outlets are on RCD (GFCI) circuits since the late 70s in Ireland and since more recently in the UK.
Bathrooms:
No light switches or normal electrical outlets to be located in them at all!
Switches have to go outside the room in the hallway or operated via a pull cord on the ceiling.
All bathroom circuits (in Irish regs anyway) now have to be on RCD (GFCI)
Special shaver sockets that accept only a shaver plug (2 pin only found on shavers) which is connected via an isolating transformer and will only supply about 0.5A. So it's only suitable for toothbrushes/shavers.
Bathroom fans also have to have a lockable 3-pole switch which cuts the two lives (one for power, one for switching and the neutral)
....
The regs are pretty tight on a lot of those kinds of issues but they're absolutely fixated on isolating things locally.
That's an outlet:
Induction is very popular in commercial kitchens. Chefs love the instant response and building engineers and architects love the great reduction in waste heat when induction is used. I remember seeing a Westinghouse induction cooktop demonstrated at a 1971 home show in Atlanta, but then years and decades went by with no mention of it. Induction is very popular in Europe. Fagor is one of the big manufacturers of this cooking technology. Maybe induction became popular much quicker in Europe because of those horrible cast iron disc elements they were using while we had more responsive sealed rod elements.
@tomturbomatic
I think it depends on the part of Europe you're talking about.
In Ireland and the UK, the market was dominated by companies like Creda, Tricity, Belling and a few others all of which produced cooking appliances with sealed-rod coil elements similar to those used on US stoves.
Your average cooking appliance here had those open elements with the drip tray underneath. They were kind of messy from a cleaning perspective as the cook top had to be lifted up to clean under them much like the way you'd lift a car hood or something. I remember my grandmother had a Creda Carefree cooker that took quite a bit of cleaning if anything had boiled over. However, they were a LOT more responsive than sold plates.
Those types of hobs / cooktops were generally replaced by ceramic (glass top) with radiant element coils under them or halogen bulbs which gave you instant heat. They weren't nearly as controllable as induction or gas, but they were pretty good and easy to clean compared to open rings.
The solid hob cookers that were on the market here tended to be continental European origin more so than UK manufacturers (although they did produce a few).
I would suspect the main driving force behind induction was that De Dietrich pretty much drove it. De Dietrich (the original company) is a huge French industrial outfit that has been in operation since 1684! They had a lot of technical expertise in the iron industry and induction furnaces for massive industrial use.
During the 1970s, De Dietrich developed some of the first induction cooktops and launched them in France in 1977. They also introduced the pyroclean oven to European markets i.e. heating the oven to extreme temperatures to burn off dirt in low oxygen with the doors locked.
Since then De Dietrich appliances became part of Fagor/Brandt, but are licensed to use the De Dietrich name. The De Dietrich group's core business is process systems of industrial applications so they ditched their appliances division and their rail division e.g. they were part of the consortium that built the Eurostar Trains and some of the TGV versions. That unit's now known as Alstom DDF.
I would suspect it was the presence of De Dietrich that drove earlier adoption of induction cooking here though, even if it was initially very expensive and high end.
It's only become relatively mainstream and affordable in the last 10 year or so. If you go back further, there were only really a few high end manufactures doing induction and they were VERY expensive appliances relative to normal cooktops.
I think it depends on the part of Europe you're talking about.
In Ireland and the UK, the market was dominated by companies like Creda, Tricity, Belling and a few others all of which produced cooking appliances with sealed-rod coil elements similar to those used on US stoves.
Your average cooking appliance here had those open elements with the drip tray underneath. They were kind of messy from a cleaning perspective as the cook top had to be lifted up to clean under them much like the way you'd lift a car hood or something. I remember my grandmother had a Creda Carefree cooker that took quite a bit of cleaning if anything had boiled over. However, they were a LOT more responsive than sold plates.
Those types of hobs / cooktops were generally replaced by ceramic (glass top) with radiant element coils under them or halogen bulbs which gave you instant heat. They weren't nearly as controllable as induction or gas, but they were pretty good and easy to clean compared to open rings.
The solid hob cookers that were on the market here tended to be continental European origin more so than UK manufacturers (although they did produce a few).
I would suspect the main driving force behind induction was that De Dietrich pretty much drove it. De Dietrich (the original company) is a huge French industrial outfit that has been in operation since 1684! They had a lot of technical expertise in the iron industry and induction furnaces for massive industrial use.
During the 1970s, De Dietrich developed some of the first induction cooktops and launched them in France in 1977. They also introduced the pyroclean oven to European markets i.e. heating the oven to extreme temperatures to burn off dirt in low oxygen with the doors locked.
Since then De Dietrich appliances became part of Fagor/Brandt, but are licensed to use the De Dietrich name. The De Dietrich group's core business is process systems of industrial applications so they ditched their appliances division and their rail division e.g. they were part of the consortium that built the Eurostar Trains and some of the TGV versions. That unit's now known as Alstom DDF.
I would suspect it was the presence of De Dietrich that drove earlier adoption of induction cooking here though, even if it was initially very expensive and high end.
It's only become relatively mainstream and affordable in the last 10 year or so. If you go back further, there were only really a few high end manufactures doing induction and they were VERY expensive appliances relative to normal cooktops.
I checked out the NuWave at Walmart...it is only 1300w. I went through the 'buy' process on the NuWave website in order to find out what all the optional upgrades were. One of them was an option to upgrade to the deluxe version of the Nuwave where it has 1600w. If you were to select all the options, you would be paying well over $400 for the unit, pots/pans, etc.
Gary
Gary
They have this 1800w Hannex for $109. imo it looks nicer as well. Here I am trying to talk myself into getting one. Stop it LOL
Course there's probably going to be some price reductions for Black Friday , Xmas and Boxing day all over.
Course there's probably going to be some price reductions for Black Friday , Xmas and Boxing day all over.
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