We are considering getting an induction cooktops. While I can think of
both pros and cons, I would love to hear of any experiences people have
with these.

Thanks,
Vic

victor bull > wrote:
>We are considering getting an induction cooktops. While I can think of
>both pros and cons, I would love to hear of any experiences people have
>with these.

We love our single-hob induction burner (Sunpentown 1881W), which we've
had for probably three years now. We use it every day, even now that we
have a Blue Star gas range (which we also love). At our old house (with
a half-halogen glass smoothtop range), we put two induction burners on the
glasstop and pretty much never used anything else (well, the microwave).

The main advantages:
(a) the timer! Set it, and walk away!
(b) it doesn't get/stay really hot
(c) price (about $140, including a pan)

The main disadvantages:
(a) requires "ferrous" pots (ones whose bottoms magnets can stick to)
(b) the cooling fan is a bit loud, so we still use a butane burner for
"Chinese Hot Pot"
(c) it takes up space on the counter (or on the stovetop)
(d) running the cord so it doesn't get burned up by the stovetop can
be a challenge on occasion.

I recommend that anyone thinking about buying a $1800+ induction range
first buy a cheap induction burner and try it out. Your local Asian
grocery store may have one (for cheap! Got one for a friend for like
$50); otherwise, Amazon sells 'em.

Also, we ended up buying the Farberware Stylus 17-piece cookware set
on sale for under a hundred bucks. This has lasted us over a year,
and all of the pieces are still totally usable. Nice and light, for
everyday use (we're not into All-Clad yet, though many swear by their
Classic Stainless, especially for induction nuse).


Donald