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On Mon, 31 Jan 2005 14:47:58 GMT,
(TheAlligator) wrote:
>Nathalie Chiva > wrote:
>
>>Why is induction out of the question? I've cooked on gas, I've cooked
>>on several types of electrical ranges, but since I cook with
>>induction, I'm in heaven. If I have a choice, I'll never go back to
>>anything else.
>>
>>Nathalie in Switzerland
>>
>Nathalie, could you elaborate on this, if you have the time? In the
>US, I have only seen single-burner countertop induction units. I
>guess, being fairly igonrant of the technology involved, I have a hard
>time believing this would work well with a wok. Come to think of it,
>maybe purchasing one of these single-"burner" units would be the
>perfect thing for wok cooking. Any comments?
Sure.
Induction works using a magnetic field to generate heat. On top of the
induction elements, you have a standard ceramic glass cooktop.
The pros a
- It's *very* powerful
- It's the most economical cooktop, energy-wise - I've seen gas listed
at 30 to 50% efficiency, normal electric plates at 60%, induction at
90%.
- Like gas, it reacts immediately to a change of setting
- You can simmer and cook as slow as you want - I've made zabaglione
on it without a water bath with no problem, which is totally
impossible with any other cooktop
- Because the heat is in the pot or pan itself, it's very safe - the
cootop itself gets a little hot by contact, but you can't have a 3rd
degree burn on it. Also, if you leave a burner on without a pot on it,
it stops after 1 minute. Same if you leave something to boil and
liquid spills on the cooktop.
- Because the cooktop in itself never gets very hot, spilt food
doesn't burn on it, making it very easy to clean. Mine is spotless
after 6 years, I take about 30 seconds to clean it maybe twice a week.
The only con is : You have to have compatible pots and pans. Which
mean that they must have a totally flat bottom, and they must be
magnetisable (I carry a small fridge magnet in my handbag, if I want
to buy a pan I just put it on the bottom of the pan, if it sticks it's
OK). Note that regular cast iron works very well on it.
Nathalie in Switzerland
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