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The case for induction cooking

nytimes.com

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Re: The case for induction cooking

#101

Post by anoojb »

prometheus76 wrote: post #30

Amateur home cook offering my experience using a portable induction cooktop next to my electric stove top. I'm in the US, so my induction cooktop is an anemic 1800 watt one because it's 120V, instead of the beefier European/Asian models that are 3500W 220V versions. That out of the way, here are the positives from my perspective: * induction boils a pot of water dramatically faster * the pots, in general, heat up muc…

Do you only have a single “burner” running off 120V outlet, or multiple?

Considering a custom dual fuel setup. Since I’m limited by a 125AMP panel and we are almost maxed out between an electric heat pump, washer/dryer and maybe an EV.

Re: The case for induction cooking

#102

Post by earleybird »

matthewowen wrote: post #27
amelius wrote: post #21

Earlier quoted context omitted.

You also need a special pan, which is probably at least as expensive.

Unless there’s something weird about that cooktop, you almost certainly don’t need new pans. Copper doesn’t work, but cast iron, carbon steel, stainless steel all do.

I really like cast iron cooking on an induction range.

Re: The case for induction cooking

#103

Post by universa1 »

hades32 wrote: post #19
musikele wrote: post #5

"Although induction technology has been around for decades and is established in Europe, it has yet to catch on extensively here. According to Consumer Reports, induction cooktops and ranges are installed in only under 5 percent of homes in the United States." That's why, for a european like me, an article like this one seems totally extraneous to hacker news front page

German here. So few people here have induction because people still think that most pans couldn't be used. But I love it! But also few here use gas. It's mostly ceramic hobs

I would expect most of remodels/upgrades to be induction though... At least that is the case in my social circle (another German)

Re: The case for induction cooking

#104

Post by eyeball »

radicalbyte wrote: post #36
eyeball wrote: post #22

Earlier quoted context omitted.

wok cooking is the main place I find induction lacking sides stay far too cool. luckily I don't do it that often so just bought one of those butane table top burners for those cases.

In our previous house we cooked with gas, we had a fantastic stove with a wok burner. Amazing thing. With our new house we - against my best judgement - went for induction. It's amazing, way better than our old gas stove. I'll never go back.

you find a flat induction stove better than a gas one with wok ring for wok cooking?

Re: The case for induction cooking

#105

Post by prometheus76 »

throw0101a wrote: post #70
prometheus76 wrote: post #30

Amateur home cook offering my experience using a portable induction cooktop next to my electric stove top. I'm in the US, so my induction cooktop is an anemic 1800 watt one because it's 120V, instead of the beefier European/Asian models that are 3500W 220V versions. That out of the way, here are the positives from my perspective: * induction boils a pot of water dramatically faster * the pots, in general, heat up muc…

> I'm in the US, so my induction cooktop is an anemic 1800 watt one because it's 120V, instead of the beefier European/Asian models that are 3500W 220V versions. If you ever wish to 'upgrade', what you can do is change a plug in your kitchen from the typical NEMA 5-{15,20} to a NEMA 6-{15,20} and then wire it in the panel to 240V, as there are 'commercial' induction cookers available: * https://eurodib.com/products/c…

Those all have two issues: MUCH higher cost (I got mine for $50) and they still don't offer refined power/temp controls. It's just in large steps. I did find one that uses a reflective thermostat to set the EXACT temperature you want and they said it's accurate to within 1.8 degrees F, but it costs over $1,000 for one burner. My current setup is fine, but if I was going to spend that kind of money on a new stove, it would be for a gas convection oven, not just one stovetop burner.

Re: The case for induction cooking

#106

Post by ghostpepper »

cespare wrote: post #59
leoedin wrote: post #10

I fitted an AEG induction hob in our kitchen about 3 years ago. It is absolutely amazing. It's so controllable - you can go from "barely hot enough to melt chocolate" to "so hot your pans start discolouring and everything burns" - and back again - in seconds (and everything in-between obviously). I always thought gas was the best for cooking. But I was wrong - induction is. Gas is great for medium-high power cooking,…

It's true that most induction cooktops/ranges aren't great for woks, but in principle the induction surface doesn't have to be flat -- it can be a concave shape to match the wok. In fact these exist -- if you search for "induction wok burners" you can see some pictures. (I only recently became aware of this after watching this video of a chef who uses induction cooking in a small kitchen: https://www.youtube.com/watc…

Isn't the reason why woks need gas also that the gas creates a smooth heat gradient up the sides of the wok? How far away from the surface of the stove can an induction element heat a pan?

Re: The case for induction cooking

#107

Post by moistly »

throw0101a wrote: post #50
amelius wrote: post #21

Earlier quoted context omitted.

You also need a special pan, which is probably at least as expensive.

You need pans which you can stick a magnet to. Here's a set of three non-stick frying pans for US$ 30: * https://www.amazon.com/Utopia-Kitchen-Nonstick-Frying-Pan/dp... A twelve-piece set of non-stick pots and pans for $130: * https://www.amazon.com/Induction-Kitchen-Cookware-Sets-Nonst... Or a ten-piece stainless steal set for $200: * https://www.amazon.com/Calphalon-Classic-10-Piece-Cookware-S... Would you consider…

Plus, y’know, there’s always ReStore, Goodwill, Pawn shops, Value Village, and Senior Center thrift shops. Good pots and pans are inexpensive. Matched sets less so, but still excellent value for cost.

Re: The case for induction cooking

#108

Post by londons_explore »

trulyme wrote: post #66
jandrese wrote: post #29

Earlier quoted context omitted.

They aren't as popular in the US because they're considered commercial appliances and it's assumed you are on a business budget if you want to buy one. This means the store carries like 3 models and they cost literally ten times as much as a traditional glass cooktop. $250 vs. $2500.

Whoa. Is that an import/export opportunity here? In EU the prices of both are comparable.

Appliances tend to have a lot of regulations around them. The chance you could commercially import a bunch of appliances from the EU into the USA legally and without substantial modifications is very low.

Re: The case for induction cooking

#109

Post by universa1 »

ptomato wrote: post #42

Let me know when you can buy one of decent quality in the US with actual physical controls instead of some insane touch system designed by somebody who has apparently never actually been in a kitchen and marketed to people who won't use it but just want a thing that looks cool.

Even in Germany there are very few left with knobs... I think a price comparison listed like 10 models... Miele had/has some... Then there is neff with a "puck" thingy, somewhere in the middle and then some high priced stuff...

[1] actually lists a few more, was looking for something bigger than 60cm (23inch??) wide.

[1] https://geizhals.de/?cat=hkochf&xf=4220_11~4220_4~4220_5~422...

Re: The case for induction cooking

#110

Post by prometheus76 »

anoojb wrote: post #101
prometheus76 wrote: post #30

Amateur home cook offering my experience using a portable induction cooktop next to my electric stove top. I'm in the US, so my induction cooktop is an anemic 1800 watt one because it's 120V, instead of the beefier European/Asian models that are 3500W 220V versions. That out of the way, here are the positives from my perspective: * induction boils a pot of water dramatically faster * the pots, in general, heat up muc…

Do you only have a single “burner” running off 120V outlet, or multiple? Considering a custom dual fuel setup. Since I’m limited by a 125AMP panel and we are almost maxed out between an electric heat pump, washer/dryer and maybe an EV.

I have a single "burner" that I got from Amazon for $50. It is a 120V, 1800W version. If I were buying a stove/oven for my house, I'd still buy a gas stovetop with an electric convection oven in a heartbeat. I had one in a previous house and I miss it constantly. It had two very large burners and two smaller burners. I loved the exact control with almost instant response of cooking on a gas stove. I work in the energy industry, so I don't lose much sleep over it.
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