On Thursday, December 10, 2015 at 11:24:30 AM UTC-10, Cindy Hamilton wrote:
> On Thursday, December 10, 2015 at 3:27:18 PM UTC-5, dsi1 wrote:
> > On Thursday, December 10, 2015 at 9:45:25 AM UTC-10, zxcvbob wrote:
> > > I'm thinking about getting a 1800W (or maybe 3500W) portable induction
> > > cooktop. This will mainly be for brewing beer, and a magnet sticks to
> > > the bottom of my big brew kettle so I know it will work.
> > >
> > > Most of my cookware is Revere Ware; I think all the pieces were bought
> > > before they went bankrupt and reorganized in the late 1980's -- so
> > > they're nice and thick with copper bottoms. I think they are all
> > > stamped "Clinton, IL". Does anyone know if this stuff is induction
> > > compatible? (have you actually tried it?) A magnet does not stick to
> > > it, but since it is steel I don't know that that's a definitive test.
> > >
> > > If the only things usable on it are my big brew kettle, cast iron, my
> > > steel wok, and Graniteware, that's okay but kind of a letdown.
> > >
> > > Thanks,
> > > Bob
> >
> > They make 3500W portables? Hoo boy, that would be something! I dumped most of my cookware because I got an induction range. I certainly won't be going back to non-induction. OTOH, they got induction units that work with all metals in Asia. That's cool. Beats the heck out of me why we're so backwards in cooking technology in the states. That's not right!
>
> Everything is cheap on the mainland. I don't care if my
> stove spills heat all over; natural gas is inexpensive
> and my furnace can use the help from November through
> April. May through October I do a lot of cooking outside,
> on a gas grill that is also powered by natural gas.
>
> I have a portable induction burner that I received as
> a Christmas present. I very rarely use it--typically
> only when I drag it outdoors for caramelizing onions
> or cooking bacon. The side burner on the gas grill just
> isn't sufficiently well regulated for that.
> well regulated. I also have a 40-year-old portable
> electric coil two-burner hot plate that I sometimes use.
>
> Cindy Hamilton

I'd probably use gas if I lived up North and had a choice. My guess is that people will be using gas and induction ranges in the future.