Induction cooktop is the cat's meow!

[ralleia]

Since we would like to remodel the cramped little kitchen sometime in the next two years, I decided to acquire an inexpensive portable induction cooktop for evaluation. The built-ins easily run up to an ounce of gold.

I got an $87 duxtop. I had to order a new teakettle since my chrome-clad copper one wouldn't work, but after figuring out that I could heat a couple teacups worth of water in 90 seconds with a pot, decided there was no need for a dedicated water-heating pot. Ninety seconds can pass in a single distraction.

So far I've used it to cook eggs (scrambled and boiled), brown beef, steam several batches of asparagus, make jello shots, and heat milk for puddings and yogurt, as well as boiling water for every and anything.

Anyhow, I'm bored tonight and wanted to put induction out there--it's far more effective than electric resistance (which relies on conduction for heating), and a little more effective than even gas.

Oh, and another benefit was the instant response when turned off--great for when the milk starts to climb the sides.

[Goldhedge]

got a picture?

[ralleia]

The first thumbnail is the actual "burner;" it induces a magnetic current in the ferrous cookware, causing the cookware itself to heat as opposed to the burner. I've got the unit set up right on top of my old stove, which has a cracked glass top which cannot be fixed since the stove is long out of production. I've pulled the knobs off the stove burners so we wouldn't have any accidents!

http://i873.photobucket.com/albums/ab296/ralleia/Kitchen%20Remodeling%20Ideas/th_induction.jpg (http://s873.photobucket.com/albums/ab296/ralleia/Kitchen%20Remodeling%20Ideas/?action=view&current=induction.jpg)

Bought this "Fourth burner pot" to be used on the induction cooktop (I love cookware with pour spouts). It is sharp--cooks asparagus, boils a dozen eggs, and apparently great for making pasta, but I'm just starting to learn all the ways to use it. It has a tall wire cage insert that can be used to quickly and easily insert and remove whatever you are cooking.
http://i873.photobucket.com/albums/ab296/ralleia/Kitchen%20Remodeling%20Ideas/th_4burnpot.jpg (http://s873.photobucket.com/albums/ab296/ralleia/Kitchen%20Remodeling%20Ideas/?action=view&current=4burnpot.jpg)

[newmisty]

Used my mother in laws a few times and was not as impressed as expected and still prefer gas myself for a more finite control of temps.

If I used one more often I might get more accustomed to using it.

[ralleia]

Used my mother in laws a few times and was not as impressed as expected and still prefer gas myself for a more finite control of temps.

If I used one more often I might get more accustomed to using it.

If I had a gas line to a stove already then I would certainly never consider changing to induction. I don't think that the modest energy savings would justify it.

However, if you were in my shoes and were stuck with a dumb, slow, inefficient electric stove (with a 220/240 volt line already installed), then induction is a strong contender, and certainly easier than running a gas line across the basement.

The other drawback to induction is that my enormous Wisconson foundry pressure cooker won't work on it (aluminum). I'm still crunching the numbers for a final decision what to do.

[newmisty]

I agree. Infact the table top model at that price is an incentive for me. My wife and I are looking to downscale our kitchen in the remodel we are doing and are looking into European type oven/stovetop units and the like. She has been a fan of induction since using them in culinary school wile I am "old school" and take a great amount of convincing to give up my tried and true ways. One issue I saw during a cooking demonstration and again with my inlaw's cooktop was that a little grease on the finger or a calloused hand seems to have trouble getting those magic buttons to work.

I plan on doing a little more cooking on her stove and will be more observant about all the features before reporting back.

[ralleia]

I successfully ran the Fagor pressure cooker (18/10 stainless steel & induction-ready) on the induction unit yesterday. Pressure cooking with a different heat source makes me nervous, but I found that the 800 watt setting was about right for maintaining pressure (500 watts was definitely too low). My 21 1/2 quart All-American aluminum behemoth won't work of course (it would be too big for this portable unit even if it was "induction-ready"), so there's still that bridge to burn before canning season. Stove weight limits are also a potential issue.