Chris Marksberry wrote:
> "Jean B." > wrote in message
> ...
>> Wayne Boatwright wrote:
>>> On Mon 30 Jun 2008 06:37:43p, Janet Wilder told us...
>>>
>>>> hahabogus wrote:
>>>>> If you want good heat distribution get an induction range.
>>>>>
>>>> Question: What makes an induction range different from the glass top
>>>> electric range I have. They look alike in the pictures.
>>> An induction range actually produces no heat of its own. Each "burner"
>>> element is a controlled electromagnet which, when in close proximity to a
>>> ferrous based metal pot, causes the pot itself to get hot. This is also
>>> why it does not work with aluminum or glass. Even some stainless steel
>>> pots do not work well with it. However, if you have the right cookware,
>>> the heat generated in the pot is extremely good and easily controlled.
>>> It is also virtually "instant on, instant off". The glass surface does
>>> get warm from being in contact with the hot pot, but not nearly so hot as
>>> a conventional glass top range with heating elements underneath. I wish
>>> the technology was as widespread in the US as it is in Europe.
>>>
>>> HTH
>>>
>> Oh good! I was hoping someone would come up with a nice explanation. I'm
>> just a user--and my range predates the availability of better units in the
>> United States. For all *I* know, those units (e.g., by Wolf, IIRC) have
>> come and gone.
>>
>> --
>> Jean B.
>
> That's very interesting. My step-son and DIL are in the process of building
> a new home and the cooktop is going to be on the island. It's going to be a
> Kenmore Elite induction cooktop.
>
When I was last looking, I knew Sears was on the verge of having
one, and I am happy to hear they not only did produce one, but
that it is still available.

Actually, I guess the Kenmore appliances are produced by other
companies, so that is not the right word.

--
Jean B.

Goomba wrote:
> TFM® wrote:
>> "Nancy2" > wrote in message
>
>>> My one Revere copper-clad pan dates to 1962, and it burns everything.
>>> They are lousy pans unless you're just boiling water, IMO.
>>
>>
>> Interesting. I always thought it was the cook, not the cookware that
>> was responsible for burned food.
>>
>> TFM®
>
> <shrug> I can't say that I've ever burned anything because of using
> Revereware. If I've burned it was by my own neglect. My Revereware
> pots have served me very well over the years.

Ditto. And my mom and my grandmother were great cooks. I don't
recall this being an issue.

--
Jean B.

blake murphy wrote:
> On Tue, 01 Jul 2008 23:15:43 -0400, Goomba >
> wrote:
>
>> TFM® wrote:
>>> "Nancy2" > wrote in message
>>>> My one Revere copper-clad pan dates to 1962, and it burns everything.
>>>> They are lousy pans unless you're just boiling water, IMO.
>>>
>>> Interesting. I always thought it was the cook, not the cookware that
>>> was responsible for burned food.
>>>
>>> TFM®
>> <shrug> I can't say that I've ever burned anything because of using
>> Revereware. If I've burned it was by my own neglect. My Revereware
>> pots have served me very well over the years.
>
> i've not had bad experiences either. my nine-inch frying pan has
> become a little 'domed' in the middle, which kinda ****es me off, but
> other than that they've held up pretty well.
>
> your pal,
> blake
> ** Posted from http://www.teranews.com **

That's the one bad thing--they are not too compatible with the
flat-topped ranges. And, of course, I can't use them on the
induction burners. I have to go down an recheck, but I think even
my SS Revereware pot doesn't attract a magnet....

--
Jean B.

"Jean B." > wrote in message
...
> Chris Marksberry wrote:
>> "Jean B." > wrote in message
>> ...
>>> Wayne Boatwright wrote:
>>>> On Mon 30 Jun 2008 06:37:43p, Janet Wilder told us...
>>>>
>>>>> hahabogus wrote:
>>>>>> If you want good heat distribution get an induction range.
>>>>>>
>>>>> Question: What makes an induction range different from the glass top
>>>>> electric range I have. They look alike in the pictures.
>>>> An induction range actually produces no heat of its own. Each "burner"
>>>> element is a controlled electromagnet which, when in close proximity to
>>>> a ferrous based metal pot, causes the pot itself to get hot. This is
>>>> also why it does not work with aluminum or glass. Even some stainless
>>>> steel pots do not work well with it. However, if you have the right
>>>> cookware, the heat generated in the pot is extremely good and easily
>>>> controlled. It is also virtually "instant on, instant off". The glass
>>>> surface does get warm from being in contact with the hot pot, but not
>>>> nearly so hot as a conventional glass top range with heating elements
>>>> underneath. I wish the technology was as widespread in the US as it is
>>>> in Europe.
>>>>
>>>> HTH
>>>>
>>> Oh good! I was hoping someone would come up with a nice explanation.
>>> I'm just a user--and my range predates the availability of better units
>>> in the United States. For all *I* know, those units (e.g., by Wolf,
>>> IIRC) have come and gone.
>>>
>>> --
>>> Jean B.
>>
>> That's very interesting. My step-son and DIL are in the process of
>> building a new home and the cooktop is going to be on the island. It's
>> going to be a Kenmore Elite induction cooktop.
> When I was last looking, I knew Sears was on the verge of having one, and
> I am happy to hear they not only did produce one, but that it is still
> available.
>
> Actually, I guess the Kenmore appliances are produced by other companies,
> so that is not the right word.
>
> --
> Jean B.

Here's a picture of it. Actually I'm not sure if they're going to be
getting a 30" or larger. Personally I don't think I'd like a cooktop on an
island unless the island was very large.

http://www.sears.com/shc/s/p_10153_12605_02242900000P

Chris

Chris Marksberry wrote:
> "Jean B." > wrote in message
> ...
>> Chris Marksberry wrote:
>>> "Jean B." > wrote in message
>>> ...
>>>> Wayne Boatwright wrote:
>>>>> On Mon 30 Jun 2008 06:37:43p, Janet Wilder told us...
>>>>>
>>>>>> hahabogus wrote:
>>>>>>> If you want good heat distribution get an induction range.
>>>>>>>
>>>>>> Question: What makes an induction range different from the glass top
>>>>>> electric range I have. They look alike in the pictures.
>>>>> An induction range actually produces no heat of its own. Each "burner"
>>>>> element is a controlled electromagnet which, when in close proximity to
>>>>> a ferrous based metal pot, causes the pot itself to get hot. This is
>>>>> also why it does not work with aluminum or glass. Even some stainless
>>>>> steel pots do not work well with it. However, if you have the right
>>>>> cookware, the heat generated in the pot is extremely good and easily
>>>>> controlled. It is also virtually "instant on, instant off". The glass
>>>>> surface does get warm from being in contact with the hot pot, but not
>>>>> nearly so hot as a conventional glass top range with heating elements
>>>>> underneath. I wish the technology was as widespread in the US as it is
>>>>> in Europe.
>>>>>
>>>>> HTH
>>>>>
>>>> Oh good! I was hoping someone would come up with a nice explanation.
>>>> I'm just a user--and my range predates the availability of better units
>>>> in the United States. For all *I* know, those units (e.g., by Wolf,
>>>> IIRC) have come and gone.
>>>>
>>>> --
>>>> Jean B.
>>> That's very interesting. My step-son and DIL are in the process of
>>> building a new home and the cooktop is going to be on the island. It's
>>> going to be a Kenmore Elite induction cooktop.
>> When I was last looking, I knew Sears was on the verge of having one, and
>> I am happy to hear they not only did produce one, but that it is still
>> available.
>>
>> Actually, I guess the Kenmore appliances are produced by other companies,
>> so that is not the right word.
>>
>> --
>> Jean B.
>
> Here's a picture of it. Actually I'm not sure if they're going to be
> getting a 30" or larger. Personally I don't think I'd like a cooktop on an
> island unless the island was very large.
>
> http://www.sears.com/shc/s/p_10153_12605_02242900000P
>
> Chris
>
>
Better than what I have, of course. I don't see anything on
burner output, but I see the different sizes, which mine
lacks--and which presents a problem. Mine is very feeble, which
is comment on what was available at the time and not on any limits
of the technology.

--
Jean B.

On Wed, 02 Jul 2008 16:43:38 -0600, Arri London >
wrote:

>
>
>Steve Pope wrote:
>>
>> Arri London > wrote:
>>
>> >Steve Pope wrote:
>>
>> >> Heat conduction in the horizontal
>> >> direction (which is the purpose of any copper, to spread heat
>> >> more evenly) is controlled by the more conductive of the two
>> >> horizontal layers.
>>
>> >As soon as the heat hits the part with lower conduction, that conduction
>> >is slowed. The heat must eventually be conducted vertically through the
>> >layers of the pan to get to the contents. If it all went horizontal,
>> >nothing would get *into* the pan.
>>
>> The heat must only conduct a trivial distance vertically.
>> You can ignore the vertical direction.
>>
>> Steve
>
>Nah! My original training was in engineering; never ignore anything in
>the vertical direction

well, it not like the pan will collapse.

your pal,
blake
** Posted from http://www.teranews.com **

blake murphy wrote:
>
> On Wed, 02 Jul 2008 16:43:38 -0600, Arri London >
> wrote:
>
> >
> >
>
> >> The heat must only conduct a trivial distance vertically.
> >> You can ignore the vertical direction.
> >>
> >> Steve
> >
> >Nah! My original training was in engineering; never ignore anything in
> >the vertical direction
>
> well, it not like the pan will collapse.
>
> your pal,
> blake
>

LOL