Wow .......................Never used one of those before. Bought a portable single burner Salton from COSTCO.
Never knew anything about them before, especially that they only work with pots/pans that a magnet with stick to.
Then the speed that it starts to boil water...................WOW. That's all I tried so far, is boil a pot of water.
Any special practices when using this technology as opposed to the conventional burner or flame?
WestWardHo said
07:04 PM Jun 19, 2014
Love ours. Different brands draw different amps on different settings we've been told. Might not want to run that with your microwave and other heat producing appliances on the same circuit on less than a 50 amp hook up. Ask me how I know.....
Sherry
Technomadia said
08:22 PM Jun 19, 2014
We love ours... here's a couple tips:
- Since they heat up so super quick, make sure you have your ingredients prepped before hand. This was my biggest adjustment, as I used to start heating up my oils or water, and then prep my veggies. Now I make sure I have whatever is going in first all chopped up before I hit the power button.
- Eggs took me the longest to master. For hard boiled, put the eggs in, turn up the heat, let them boil for a few minutes, turn off the induction and let the eggs sit in the warm water for another 6-8 minutes. For fried eggs, keep the heat fairly low - I start the induction off fairly high to get my pan hot, then turn it down to a lower setting (I use the 300w setting on ours) when I crack my eggs.
- For picking out pots/pans, I use my iPad (which I *always* have with me) magnetic case to test the bottom of the pan. If it sticks, it's good :)
Enjoy.. especially in the summer months, these things are great because they have such minimal heat loss into your small RV environment. It's been a life safer when we get caught in hot climates.
- Cherie
TRAILERKING said
08:38 PM Jun 19, 2014
I think this one will go up to 1800 watts. That's the thing I found with just playing around heating up water, It's so fast and intense. It will likely take some getting used to. Is there special cook books for induction type cooking? Or does one just have to learn to adjust and compensate?
Alie and Jims Carrilite said
08:30 PM Jun 20, 2014
We have 2 that we use. Alie hasn't used the gas burners in over a year now!
scrappy said
12:26 PM Jun 24, 2014
We love ours. Its all we use, except for toaster oven. Trying to find Induction friendly cookware retail is another story......
WestWardHo said
03:29 PM Jun 24, 2014
TrailerKing, I'm confused by your question about an induction cookbook. You cook just like you would on a good gas stove as long as your cookware is compatible. We just took some of our cookware from our home and it all works.
Sherry
TRAILERKING said
03:47 PM Jun 24, 2014
WestWardHo wrote:
TrailerKing, I'm confused by your question about an induction cookbook. You cook just like you would on a good gas stove as long as your cookware is compatible. We just took some of our cookware from our home and it all works.
Sherry
I'm asking because how rapid it seems to heat. When I tried it just boiling water it was giving off a weird "super sonic" sound, and super fast. Not the same as conventional electric burner or a flame. So my question is getting answered in part. I guess there is no difference.........Just quicker. Correct??
BiggarView said
05:19 PM Jun 24, 2014
The scientist in me says...To warm up yes, boiling water is still boiling water no matter how it gets to that state. So that phase of cooking should be the same or close to it. Other forms of cooking would just get to operating temps faster so cooking food in direct contact with the cooking surface need chef retraining to mind the heat's effects on the actual cooking of the food. The laws of physics have not been repealed.
Actual induction cooktop users feel free to correct me....
WestWardHo said
06:14 PM Jun 24, 2014
TrailerKing,
Yup just faster and I've found lowering temps to accomplish reheating or sauteing.
Sherry
Summersquash said
09:31 PM Jun 24, 2014
Just bought my second induction. Love them. They do take a little practice but once you use them a few times you wont use your gas stove. I ordered a set of pots with my first set on Amazon. I also have 3 iron skillets & an iron griddle. Mine is not the brand advertised on TV, but works just as well & is less expensive.
Wow .......................Never used one of those before. Bought a portable single burner Salton from COSTCO.
Never knew anything about them before, especially that they only work with pots/pans that a magnet with stick to.
Then the speed that it starts to boil water...................WOW. That's all I tried so far, is boil a pot of water.
Any special practices when using this technology as opposed to the conventional burner or flame?
Sherry
- Since they heat up so super quick, make sure you have your ingredients prepped before hand. This was my biggest adjustment, as I used to start heating up my oils or water, and then prep my veggies. Now I make sure I have whatever is going in first all chopped up before I hit the power button.
- Eggs took me the longest to master. For hard boiled, put the eggs in, turn up the heat, let them boil for a few minutes, turn off the induction and let the eggs sit in the warm water for another 6-8 minutes. For fried eggs, keep the heat fairly low - I start the induction off fairly high to get my pan hot, then turn it down to a lower setting (I use the 300w setting on ours) when I crack my eggs.
- For picking out pots/pans, I use my iPad (which I *always* have with me) magnetic case to test the bottom of the pan. If it sticks, it's good :)
Enjoy.. especially in the summer months, these things are great because they have such minimal heat loss into your small RV environment. It's been a life safer when we get caught in hot climates.
- Cherie
We love ours. Its all we use, except for toaster oven. Trying to find Induction friendly cookware retail is another story......
Sherry
I'm asking because how rapid it seems to heat. When I tried it just boiling water it was giving off a weird "super sonic" sound, and super fast. Not the same as conventional electric burner or a flame. So my question is getting answered in part. I guess there is no difference.........Just quicker. Correct??
The scientist in me says...To warm up yes, boiling water is still boiling water no matter how it gets to that state. So that phase of cooking should be the same or close to it. Other forms of cooking would just get to operating temps faster so cooking food in direct contact with the cooking surface need chef retraining to mind the heat's effects on the actual cooking of the food. The laws of physics have not been repealed.
Actual induction cooktop users feel free to correct me....
Yup just faster and I've found lowering temps to accomplish reheating or sauteing.
Sherry