Wow, Gary, that was quite an explication. Thank you very much for
taking the time to fill me in!!! I especially like that it seems to
save time and is efficient. It is also nice to know that there is no
noise problem. Fortunately, I've been collecting induction-ready
cookware for some years now in anticipation. Continued good luck an
cooking fun with your hob.

Isabella


In article >,
"zydecogary" > wrote:

> Isabella
>
> Thanks for inquiring.
>
> I've owned the Induction Hob unit about 2 weeks and I use it many time
> during the day.
>
> I've actually removed the front large electric coil from my stove and placed
> the unit over the hole. I have limited counter top space so I find that this
> works well for me there.
>
> The temperature control ranges from 150 to 400 degrees. The wattage from 400
> to 1400. You either have a choice of wattage or temperature -- not both at
> the same time. Both start at the high end and by - and + buttons you can
> control the setting. I think a better, and safer design, would be to start
> at the low end of each range.
>
> Of course, everything is instant. You can stop and start water boiling
> instantly by the push of a button.
>
> I like to use parchment paper cut in rounds between the glass of the unit
> and the bottom of the pan -- just to protect the glass. Perhaps I don't need
> to but I don't want to take the chance of scratching the glass with some old
> cast iron.
>
> Boiling cold tap water (2 cups) takes less than 2 minutes. With 1 cup, tiny
> bubbles start forming immediately -- and in only seconds the water is
> boiling.
>
> Thicker cookware takes longer to heat than thinner cookware.
>
> I have used the timer function and it works well, particularly if I want to
> keep something at 150 degrees for a couple of hours -- such as a stew,
> vegetable curry, soup, etc.
>
> With the right pan, omelets come out nice. Making a Fritatta with a covered
> pan using a lower temperature setting makes for a superior dish.
>
> Sweating (not browning) onions and garlic at the low temperature is a
> breeze. You don't have to try and balance the heat -- you know what it is.
>
> Stir fry is also easy.
>
> I am still playing around with it, using it for all types of food; some are
> mentioned above.
>
<brevity snip>
--
"I will show you fear in a handful of dust"
-T.S. Eliot