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Is Induction Cooking Ready to Go Mainstream?

nytimes.com

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Re: Is Induction Cooking Ready to Go Mainstream?

#21

Post by dedward »

ErrantX wrote: post #13
AndrewDucker wrote: post #11

Earlier quoted context omitted.

Can you explain why you have to be on the ball all the time?

It heats faster for one thing - I used to be able flick on the gas at my Uni flat and dump something into it then get distracted for a few minutes chopping/cutting etc.

That implies either you have it turned up too high for the task at hand (finer control is one benefit of induction - maybe your unit is really cheap?) - and possibly that it's way overpowered for the typical use you use it for.

They aren't really much faster than gas - just a lot more energy efficient... I know mine is faster than previous gas stoves that I purchased, but I also went out of the way to make sure I had high-powered elements because I hate waiting .

If it's so fast - why wouldn't you just turn it on after you chop everything? No need to pre-heat when things heat up so fast....

Re: Is Induction Cooking Ready to Go Mainstream?

#22

Post by ErrantX »

dedward wrote: post #21
ErrantX wrote: post #13

Earlier quoted context omitted.

It heats faster for one thing - I used to be able flick on the gas at my Uni flat and dump something into it then get distracted for a few minutes chopping/cutting etc.

That implies either you have it turned up too high for the task at hand (finer control is one benefit of induction - maybe your unit is really cheap?) - and possibly that it's way overpowered for the typical use you use it for. They aren't really much faster than gas - just a lot more energy efficient... I know mine is faster than previous gas stoves that I purchased, but I also went out of the way to make sure I had…

> why wouldn't you just turn it on after you chop everything? No need to pre-heat when things heat up so fast....

We'll that's an essay in itself - it's quite an inefficient way to cook, I went through a stage a while back where I quite religiously prepped everything before beginning to cook a meal. Not fun.

> They aren't really much faster than gas

Example: I find doing sauces a lot easier on gas (particularly things like white sauce or gravy) because the heating is generally a lot slower and more gradual. It is a pain with induction having to tweak up the heat every few minutes to make sure it doesn't heat too fast.

Control with gas is as granular as induction I would say (we had an electric hob a few years ago that had a dial - but only 4 actual settings...)

I personally find our induction hob heats faster than gas - could just be particular circumstances though.

Re: Is Induction Cooking Ready to Go Mainstream?

#24

Post by warfangle »

stck wrote: post #6

I didn't realise they still make non-induction stoves. I haven't heard that anyone that I know of has bought an old-tech electric cooktop in the past five years. But this is scandinavia, so I guess it's like living in the future.

Most stovetops I've seen in apartments here in NYC are gas, with the occasional electric heating element.

Most down in North Carolina are all-electric - or were, when I lived down there several years ago.

Between induction stovetops and insanely wide bandwidth pipes there in Scandinavia, it pretty much is the future compared to much of the US :)

Re: Is Induction Cooking Ready to Go Mainstream?

#27

Post by hackermom »

RyanMcGreal wrote: post #25

Can you use cast iron on an induction stovetop?

You can use pretty much any ferromagnetic metal. Iron and iron-based alloys work the best, and enamel, non-stick etc. makes no difference. The thickness of cast iron isn't a problem either; you'd have to use a lot thicker cookware than cast iron goods before the magnetic field of the induction coils would have problems reaching the entire metal body.
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