Nathalie Chiva > wrote in
:
> 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
>
>
I have a smallish induction one burner hotplate (120Volts AC), works
great! But a whole cooktop costs too much at present. Perhaps in a while
the prices will come down, then I'd get a cooktop in a heartbeat. While
the induction unit works very well with very even and fast controlled
heat and is very easy to clean, they cost double or double plus what a
decent electric or gas range unit would cost.
Nathalie how does the magnetic field effect computers? Would it be
possible to have a puter close to one in the kitchen, without messing up
your hard drive, etc? Or is the magnetic field fairly weak about 1 foot
away from the unit? My puter is about 1.5 meters away (thru a wall ) from
where I occassionaly use the induction hotplate and I have no problems,
but a full cooktop might have a different/larger field arrangement.
--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban