Small induction cooktop

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foraloysius

foraloysius

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Yesterday I was shopping with a friend at a wholesale store. They had a one burner induction cooktop on sale for only €29.- ($38.-). It's a 1600 Watts burner (230V). I have used it and must say I really love it. It has all kinds of cycles for simmering, rice cooking etc. etc. but you can also just turn it higher or lower. Here's a picture of it.
 
Too cool, Louis! I think Jon has a single element unit at his shop and loves it. I have a GE induction cooktop that is one of the most amazing cooking methods I've ever seen. Once you get used to them, as with any fuel source for cooking, they are fantastic. We were playing with the induction GE in my garage two years ago and when Jon gave her a brief demonstration of it's features and benefits, was immediately sold. "Why don't all stoves work this way?"
 
Wow Louis

Thats a $500 unit over here! Induction is way over priced in the US at this time. But we are stuck right now as we are on 60 cycles and the majority of electronic units out there are based on 50 cycles. You can't convert the two ,it will screw up the timing circuits that control the magnetic field. So in the world there are slim few units that exist that run on 60 cycles right now.But that is changing as Electrolux just introduced its own unit here a 30" and a 36" cooktop. It will kick Diva De Provence in the shorts!!

You are in the right place at the right time and 1600 watts is no baby induction. You are ready to cook,manh!!!
Nice looking unit too. I knew I'd get Greg hooked on induction, now its all I use, my gas cooktop just sits there.
And sits and sits.........
 
I have to agree, after using the induction cooktop at Greg's it is the only way to go if you can afford it. I remember that we layed down a sheet of newspaper on it and cooked bacon in a skillet. No mess to clean up, you have to love that.
 
Terry, that's what Jon did when cooking bacon when we were in Maryland in 2002 at Jon L's house. That sold me right there. However, I'll have to wait for a 30" range to be sold before I can thinnk of induction.
 
Neat unit-would be a great inexpensive way to try induction cooking.The cooktop units at present are just too expensive-and difficult to get in my area.You have to explain about induction cookers to the appliance places here.
 
Induction Burners

I used induction burners for food shows and demonstrarions in hotel banquest rooms, corporates offices etc. We sourced units through a food service supply that were made in the Phillipines. We paid $137.00 each. Nestle uses them in Food Court operations for saute service at Pasta and Asian style kiosks. If there is a down side, I have never seen it in my experience.
Kelly
 
Because I'm cooking on gas and the kitchen heats up in the summer I wanted one. This was the opportunity to get it. It comes with a 2 year warranty, so indeed I can't lose. Since most of my pots are suitable for induction cooking I don't have to buy new ones. Ofcourse most of my cooking will still be done on my gas cooktop.

I will test how fast this burner is, but it's only a 1600 Watts element, there were bigger ones too (2700 Watts), but they were more expensive.

Bob, the tomato cubes are for a ratatouille.
 
What kind of cooktops are those that glow red under the glass? You'll usually see those on cooking shows. It looks like a red circle under the glass when turned on. Anyone know? I think those look real cool.
 
Cooking Under Glass

Many of the smooth top ranges have electric coils that warm and glow red. If the burner turns red instantly it is Halogen. The halogen burners are faster and more intense than gas flame. So intense they can overheat and shatter the cooktop. The Halogen burners on the cook tops I have used cycle on and off and it's a bit like cooking over a strobe light. The Halogen often surrounds a standard coil element to provide the stability for maintaining heat levels.
In the restaurant industry there are Flash Cooking Systems that resemble a microwave in appearance and use the halogen heat source to give food a crisp or fried appearance and texture.
Kelly
 
Years ago ~ late 80's and early 90's, I recalled a factory rep from GE was introducing to me their future appliance designs...the induction cooking was demonstrated. I was amazed and couldn't believe this actually works...then we never heard much about it. I was looking forward seeing them...took a long time to start up in the retail market. What ever happenend to those solid cast burers? I loved them..yeah they took forever to warm-up and cool down...great for simmering and cleanup. During that time there were also many changes to the appliance manufactures...Hobart sold their Kitchen Aid line to Whrilpool, Maytag bought Jen Air and Majic Shit - Maycor was the new name - oh yeah the orbital drive was also introduced then, Whirlpool was introducing their direct drive washers, WCI started to demonstrate their FL, GE had a massive recall on their SXS fridges (rotary compressors issues) and the famous Whirlpool system 2000 fridges - with the electronic temp control... Oh how I miss those days!!!

Bob
 

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