Discussion
Looks like they are new, from 2006
http://en.wikipedia.org/wiki/Induction_cooker
No idea what they are like to cook on.
I suggested one to the misses. She cast me down and demanded gas.
http://en.wikipedia.org/wiki/Induction_cooker
No idea what they are like to cook on.
I suggested one to the misses. She cast me down and demanded gas.
More info here...
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
I prefer cooking on it - best of both worlds!
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
I prefer cooking on it - best of both worlds!
benjdr said:
Looks like they are new, from 2006
http://en.wikipedia.org/wiki/Induction_cooker
No idea what they are like to cook on.
I suggested one to the misses. She cast me down and demanded gas.
Thats wrong then (no suprise for Wiki)http://en.wikipedia.org/wiki/Induction_cooker
No idea what they are like to cook on.
I suggested one to the misses. She cast me down and demanded gas.
De Dietrich launched the first one in the late nineties, '98 or '99 IIRC.
Were actually invented in the late 60s-
nobody then wanted something which cost less electricity but costs 10 times as much (anybody remeber petrol prices of a pound - per gallon that is...)
were used only in specialist kitchens, then, became wide available in the 90s when security got gas out of appartment blocks....
nobody then wanted something which cost less electricity but costs 10 times as much (anybody remeber petrol prices of a pound - per gallon that is...)
were used only in specialist kitchens, then, became wide available in the 90s when security got gas out of appartment blocks....
I've used one, but my current place has gas.
Given the choice, I would take induction every time. It's every bit as controllable as gas (and in fact is a lot better for simmering), but has none of the usual drawbacks of electric hobs (i.e. slow heat up and cool down, uneven heat etc).
Combined with the right sort of pan, it's brilliant.
Given the choice, I would take induction every time. It's every bit as controllable as gas (and in fact is a lot better for simmering), but has none of the usual drawbacks of electric hobs (i.e. slow heat up and cool down, uneven heat etc).
Combined with the right sort of pan, it's brilliant.
Absolutely brilliant bit of kit and we wouldn't use anything else. We have had our AEG for 6 years and it has been faultless (apart from me dropping a cup on one of the bevelled edges and breaking a bit off!).
The electricity consumption can scare you at first, especially if it has a booster setting. Normally they will boil an eqivalent amount of water quicker than an electric kettle.
Buy one, you will not regret it.
Oh I forgot, the individual zone timers are indespensable.
The electricity consumption can scare you at first, especially if it has a booster setting. Normally they will boil an eqivalent amount of water quicker than an electric kettle.
Buy one, you will not regret it.
Oh I forgot, the individual zone timers are indespensable.
Edited by sjwb on Tuesday 3rd March 21:32
Basically every pan must be magnetic- check yours with a magnet if it sticks - fine
cast iron will be ideal
There are magnetic thingis (don't know proper name) which you can put in nonmagnetic pots to use them but I have no experience and would not use them- if you buy a new oven for more then 1000 you can always buy a few pots - but again if your are cat iron ideal
cast iron will be ideal
There are magnetic thingis (don't know proper name) which you can put in nonmagnetic pots to use them but I have no experience and would not use them- if you buy a new oven for more then 1000 you can always buy a few pots - but again if your are cat iron ideal
GF's parents have one and the energy transfer from hob to pan to liquid is unbelievable. It boils a 500ml pan of cold water in 40 seconds. Homer Simpson has to flick a few switches at the nuclear power station though!
I would agree that given time to get used to it, the right pan and an affinity with temperature control whilst cooking, it would be superior in every way to a naked flame.
I want one too!
I would agree that given time to get used to it, the right pan and an affinity with temperature control whilst cooking, it would be superior in every way to a naked flame.
I want one too!
Melman Giraffe said:
I'm having a new kitchen fitted and have gone for a Siemens Induction hob. I believe this is relatively new technology. Does anyone use an induction hob? And if so are they any good?
I must say the demo I was given was amazing!!
I would not go back Induction all the way, the only problem I had was with a griddle pan running it very hot which over heated the induction coil so I had to change to another hob I must say the demo I was given was amazing!!
pokethepope said:
krallicious said:
Very wok friendly
How does it stand up? Or do they do special flat bottomed woks for induction hobs or something?then there are (really!)expensive induction hobs with a wok plate which is ditched (rry Kueppersbusch or stoves)
http://www.twenga.co.uk/offer/6944/370069062639852...
cramorra said:
pokethepope said:
krallicious said:
Very wok friendly
How does it stand up? Or do they do special flat bottomed woks for induction hobs or something?then there are (really!)expensive induction hobs with a wok plate which is ditched (rry Kueppersbusch or stoves)
http://www.twenga.co.uk/offer/6944/370069062639852...
You have to season it, and over time you should build up a black pantia, which will be a non stick surface.
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