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Induction stove top
Posted on 3/5/25 at 8:06 am
Posted on 3/5/25 at 8:06 am
Do they heat up pans pretty much instantly? My mom’s stove top take like 10 minutes to get to medium/low. Think I might upgrade her for her birthday
11
Posted on 3/5/25 at 8:13 am to thadcastle
If you plan on doing that, make sure she has the pans that are best suited for induction. They aren't instant, but they're way faster than standard electric cooktops. Home & Garden Board will have more info on them.
Posted on 3/5/25 at 8:41 am to thadcastle
We went induction several years ago and are very happy with it. You need compatible cookware, which does include cast iron and carbon steel. Our cooktop has power boost that will bring a pot of water to boil in about 3-4 minutes.
If you're not sure you can pick up a plug in induction single burner for less than $100 on Amazon.
If you're not sure you can pick up a plug in induction single burner for less than $100 on Amazon.
Posted on 3/5/25 at 9:45 am to thadcastle
Bought one of these for myself. It boils full pot of water for pasta in 15 min. Gas stove takes 30-40 min to get to rolling boil.
home version
Wish I spent extra for the pro version with lots more power, faster boil time
pro version more power
home version
Wish I spent extra for the pro version with lots more power, faster boil time
pro version more power
Posted on 3/5/25 at 10:33 am to thadcastle
Induction is exponentially better than electric, and I believe better than gas, but they have trade offs.
Induction definitely boils water faster than gas.
Induction definitely boils water faster than gas.
Posted on 3/5/25 at 12:34 pm to thadcastle
Switched over from gas to induction in 2014 and would never go back to a gas stove,
You have to have pots that are ferromagnetic (stainless steel, cast iron, enameled cast iron). If you have a prized collection of magnalite, stick with gas or electric.
Induction is so much easier to titrate the temperature and hold to a low simmer without scorching. It heats up much faster as well.
Induction only heats to the footprint of the pot which eliminates spillover heat and makes splatters easy to clean up as it doesn't get baked on the the glass.
Cleaning is far superior to gas as it only take a little windex and a paper towel to clean.
You have to have pots that are ferromagnetic (stainless steel, cast iron, enameled cast iron). If you have a prized collection of magnalite, stick with gas or electric.
Induction is so much easier to titrate the temperature and hold to a low simmer without scorching. It heats up much faster as well.
Induction only heats to the footprint of the pot which eliminates spillover heat and makes splatters easy to clean up as it doesn't get baked on the the glass.
Cleaning is far superior to gas as it only take a little windex and a paper towel to clean.
Posted on 3/5/25 at 1:22 pm to thadcastle
For pots and pans anything you can stick a magnet to is good for induction stovetops
Posted on 3/5/25 at 1:28 pm to ruzil
quote:
stainless steel
Not all stainless steel works. Some has a higher nickel content and doesn't work. Others have a copper layer on bottom that can cause it to not be magnetic. If you have a stainless steel set you like, test it with a magnet before buying induction burners.
Posted on 3/5/25 at 2:13 pm to BhamTigah
I have AllClad for SS and le Crueset for enameled cast iron and both work well.
The only pan I owned that didn't work after I switched over to induction was an asparagus steamer that I got from William Sonoma. I gave it away.
The only pan I owned that didn't work after I switched over to induction was an asparagus steamer that I got from William Sonoma. I gave it away.
Posted on 3/5/25 at 3:30 pm to ruzil
quote:
Induction only heats to the footprint of the pot which eliminates spillover heat and makes splatters easy to clean up as it doesn't get baked on the the glass.
What about Cast Iron that has that lip around the bottom that essentially prevents the overwhelming majority of the pan from actually making contact - those wouldn't work, right?
Posted on 3/5/25 at 5:01 pm to thadcastle
(no message)
This post was edited on 3/16/25 at 8:13 pm
Posted on 3/5/25 at 6:17 pm to thadcastle
I like the induction stove and bought a Cuisinart induction-ready set during Amazon Prime at half price. Have 2 non stick fry pans while the rest of the cookware isn't non stick. Everything is very easy to clean.
This post was edited on 3/5/25 at 6:18 pm
Posted on 3/5/25 at 6:22 pm to KosmoCramer
One of my burners does 17,000 BTU’s and it gets to boil pretty damn fast.
Posted on 3/5/25 at 6:34 pm to TigerFanatic99
I imagine since it is iron it might work. Give it a try and report back.
Posted on 3/5/25 at 6:42 pm to t00f
quote:
One of my burners does 17,000 BTU’s and it gets to boil pretty damn fast.
Posted on 3/5/25 at 8:46 pm to DarthTiger
quote:
you can't use a pressure canner on an induction stove top from what I've read.
You can use a pressure cooker. I use one all the time. Kuhn-Rikon brand.
Posted on 3/5/25 at 8:47 pm to thadcastle
Not mentioned yet, but induction is awesome for frying. Holds a good constant temp and no worry about grease fires.
Posted on 3/5/25 at 9:19 pm to HueyLongJr
(no message)
This post was edited on 3/16/25 at 8:12 pm
Posted on 3/5/25 at 9:46 pm to DarthTiger
Any pressure cooker made of a ferrous material will work. Kuhn-Rikon and Fissler are the two brands I know will work.
Here’s a link to a video showing pressure cooker and induction plate in action.
ChefSteps Link
Here’s a link to a video showing pressure cooker and induction plate in action.
ChefSteps Link
This post was edited on 3/5/25 at 9:48 pm
Posted on 3/6/25 at 11:59 am to thadcastle
As previously pointed out, far superior to regular glass cooktop, and superior in some ways to gas.
If your cookware works with induction, it's a good option.
I had one in my last house and was able to get a small pot of water boiling in 90 seconds - twice as fast as gas. The larger the pot, the longer it takes, obiously, but it is always faster than a regular glass or gas cooktop, and the temperature control is fantastic.
the temp control is so good that some induction stovetops come with a thermometer that allows you to do sous vide in an ordinary metal pot.
If your cookware works with induction, it's a good option.
I had one in my last house and was able to get a small pot of water boiling in 90 seconds - twice as fast as gas. The larger the pot, the longer it takes, obiously, but it is always faster than a regular glass or gas cooktop, and the temperature control is fantastic.
the temp control is so good that some induction stovetops come with a thermometer that allows you to do sous vide in an ordinary metal pot.
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