> > > > Right now they're proving especially useful. When I don't feel up to standing up and cooking I can put one or both on the kitchen table and sit, prep and cook. Because you don't get residual heat sitting up close is no problem which is bliss in the warm weather we've been having. Clean up is easy as spillages don't get 'cooked on'.

> > The first one I bought is a Kenwood, it cost �65 seven years ago. The Kenwood has the standard 6 heat settings etc.
>
> > http://www.amazon.co.uk/Kenwood-IH10.../dp/B000P63ZSI
>
> > The second one I bought was in lidl. It's a german thing and only cost �29.99 with a 3 year guarantee. I like the lidl guarantee on electrical products, anything goes wrong take it back and get your money back. I've had this for four years and it has 10 heat settings. Basically the same heat settings as the Kenwood, but more fine tuned if that makes sense. They both have digital timers and auto-shut off with boil dry protection. Very energy efficient.
>
> > Cherry
>
> Wow! 29.99 is a real buy. I was just looking at 1800 w induction units and the best price I found without too much searching was $65. One of the comments I read somewhere (not sure which brand) said there's only a 4 inch "hot spot", which is fine for boiling water but not fine for making pancakes. Is that your experience and what type of food do you find yourself cooking the most on it?
>
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

You realise the prices I quoted were GBP not $? That 4-inch hot spot is the smallest sized pan you can use on the stove. You can use a large stew/pasta pot on them no problem. I haven't got a tape measure handy but it looks like a 10-inch cooking surface. You can cook anything and everything, even wok cooking which does require very high heat.

Someone a while back posted this article in the New York Times where an Asian restaurant did away with their gas cookers in installed a bank of single induction hobs. Not only did they fine them excellent for their Chinese cooking but it created a much more pleasant working environment for their chefs.

http://www.nytimes.com/2010/04/07/di...2RI%3A16%22%7D

Cherry