I was awake at 5 AM and turned on the TV. They were doing that infernal
informercial for the NuWave induction cooker. I have always wanted one,
but Barry had a pacemaker and was leery.

I called in. I was able to make one payment of $99.99 plus another
$29.95 in shipping for just the cook top and the free recipe book.
Everything else "free" was another $29.95 in shipping. The pressure
cooker was $50 plus another $29.95 in shipping. For that kind of money,
I can get something a lot better.

I certainly didn't need two cook tops or their pots. Mine are stainless
so they will work.

Then the guy tried to send me some "free" gift cards to Walmart and
Target but I would have to pay $4.95 for each of two buying "clubs" to
get the cards. I passed on that, too.

The cook top is scheduled for delivery tomorrow (It better be for those
outrageous charges). I did ask for a slower method of shipping, but
that's the only one they offered.

I will start experimenting with it and let you all know what I think of
it. I get to use it for 90 days and can return it if I don't like it.
--
From somewhere very deep in the heart of Texas

On 8/10/2014 10:44 AM, Janet Wilder wrote:
> I was awake at 5 AM and turned on the TV. They were doing that infernal
> informercial for the NuWave induction cooker. I have always wanted one,
> but Barry had a pacemaker and was leery.
>
Wouldn't have been a problem with the current generation of pacemakers.

> I certainly didn't need two cook tops or their pots. Mine are stainless
> so they will work.
>
Have you checked them with a magnet? Some of my stainless pots and pans
work, some don't.

On 8/10/2014 10:56 AM, S Viemeister wrote:
> On 8/10/2014 10:44 AM, Janet Wilder wrote:
>> I was awake at 5 AM and turned on the TV. They were doing that infernal
>> informercial for the NuWave induction cooker. I have always wanted one,
>> but Barry had a pacemaker and was leery.
>>
> Wouldn't have been a problem with the current generation of pacemakers.
>
>> I certainly didn't need two cook tops or their pots. Mine are stainless
>> so they will work.
>>
> Have you checked them with a magnet? Some of my stainless pots and pans
> work, some don't.
>
>
They should work.. If not, I can go to Marshall's and get one or two
that will fit from open stock at a discount.

--
From somewhere very deep in the heart of Texas

On 8/10/2014 12:08 PM, Janet Wilder wrote:
> On 8/10/2014 10:56 AM, S Viemeister wrote:
>> On 8/10/2014 10:44 AM, Janet Wilder wrote:
>>> I was awake at 5 AM and turned on the TV. They were doing that infernal
>>> informercial for the NuWave induction cooker. I have always wanted one,
>>> but Barry had a pacemaker and was leery.
>> Wouldn't have been a problem with the current generation of pacemakers.
>>> I certainly didn't need two cook tops or their pots. Mine are stainless
>>> so they will work.
>>>
>> Have you checked them with a magnet? Some of my stainless pots and pans
>> work, some don't.
>>
> They should work.. If not, I can go to Marshall's and get one or two
> that will fit from open stock at a discount.
>
Yes, I've bought a couple of very nice induction-capable pots there.

On Sun, 10 Aug 2014 09:44:09 -0500, Janet Wilder >
wrote:

> I was awake at 5 AM and turned on the TV. They were doing that infernal
> informercial for the NuWave induction cooker. I have always wanted one,
> but Barry had a pacemaker and was leery.
>
> I called in. I was able to make one payment of $99.99 plus another
> $29.95 in shipping for just the cook top and the free recipe book.
> Everything else "free" was another $29.95 in shipping. The pressure
> cooker was $50 plus another $29.95 in shipping. For that kind of money,
> I can get something a lot better.

Return it! Same price, same shipping cost - but buy one get one free
from the internet "with an additional 1-Year Warranty" (whatever that
means)
http://www.nuwavepic.com/?ref_versio...FYk7MgodjxoAdQ


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/10/2014 10:44 AM, Janet Wilder wrote:

> I will start experimenting with it and let you all know what I think of
> it. I get to use it for 90 days and can return it if I don't like it.

I'll be interested in hearing how you like it. I want to get one for my
mom, but some of the reviews for the PIC weren't very favorable. Good
luck! I'm glad you have 90 days to get a good idea if it will work for you.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Janet Wilder" wrote in message
eb.com...

>I called in. I was able to make one payment of $99.99 plus another $29.95
>in shipping for just the cook top and the free recipe book. Everything else
>"free" was another $29.95 in shipping. The pressure cooker was $50 plus
>another $29.95 in shipping. For that kind of money, I can get something a
>lot better.
>
>

you can get it cheaper at amazon.com

Just the cook top: $89.99 No S&H

http://www.amazon.com/Nuwave-PIC-Pre...eywords=nuwave


The cook top and 10.5 in pan: $99.99 No S&H

http://www.amazon.com/Precision-Indu...eywords=nuwave


Robert

Hope you like it.

The problem with shopping from these places is that if you return an item you
still have to pay for the shipping. That's where they make a lot of their
money.

htttp://www.richardfisher.com

On Sunday, August 10, 2014 2:15:13 PM UTC-5, Helpful person wrote:
>
> The problem with shopping from these places is that if you return an item you
> still have to pay for the shipping. That's where they make a lot of their
> money.
>
>
And you can buy these right off the shelf at Wal Mart and Bed, Bath, & Beyond. At BBB you can use a 20% off coupons.

On 8/10/14, 12:08 PM, Janet Wilder wrote:
>
>> Have you checked them with a magnet? Some of my stainless pots and pans
>> work, some don't.
>>
> They should work....

Don't be surprised if they don't. None of the major commercial brands,
including All Clad, worked with induction until they reformulated their
stainless steel a few years ago.

-- Larry

On Sun, 10 Aug 2014 14:24:41 -0400, Cheryl >
wrote:

> On 8/10/2014 10:44 AM, Janet Wilder wrote:
>
> > I will start experimenting with it and let you all know what I think of
> > it. I get to use it for 90 days and can return it if I don't like it.
>
> I'll be interested in hearing how you like it. I want to get one for my
> mom, but some of the reviews for the PIC weren't very favorable. Good
> luck! I'm glad you have 90 days to get a good idea if it will work for you.

I'm interested in it for myself.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 10 Aug 2014 17:25:28 -0400, pltrgyst > wrote:

> Don't be surprised if they don't. None of the major commercial brands,
> including All Clad, worked with induction until they reformulated their
> stainless steel a few years ago.

How many years is "a few"?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sunday, August 10, 2014 3:44:09 PM UTC+1, Janet Wilder wrote:
> I was awake at 5 AM and turned on the TV. They were doing that infernal
>
> informercial for the NuWave induction cooker. I have always wanted one,
but Barry had a pacemaker and was leery.
>
I called in. I was able to make one payment of $99.99 plus another $29.95 in shipping for just the cook top and the free recipe book. Everything else "free" was another $29.95 in shipping. The pressure cooker was $50 plus another $29.95 in shipping. For that kind of money, I can get something a lot better.
>
>I certainly didn't need two cook tops or their pots. Mine are stainless so they will work.
>
>Then the guy tried to send me some "free" gift cards to Walmart and Target but I would have to pay $4.95 for each of two buying "clubs" to get the cards. I passed on that, too.
>
>The cook top is scheduled for delivery tomorrow (It better be for those
outrageous charges). I did ask for a slower method of shipping, but that's the only one they offered.
>
>I will start experimenting with it and let you all know what I think of it. I get to use it for 90 days and can return it if I don't like it.
> --
> From somewhere very deep in the heart of Texas

I really do hope you like them. I have two individual hobs and will never go back to gas.

Right now they're proving especially useful. When I don't feel up to standing up and cooking I can put one or both on the kitchen table and sit, prep and cook. Because you don't get residual heat sitting up close is no problem which is bliss in the warm weather we've been having. Clean up is easy as spillages don't get 'cooked on'.

Cherry

On Sun, 10 Aug 2014 19:53:41 -0700 (PDT), Cherry >
wrote:

> I really do hope you like them. I have two individual hobs and will never go back to gas.

Are yours Nuwave or some other brand?
>
> Right now they're proving especially useful. When I don't feel up to standing up and cooking I can put one or both on the kitchen table and sit, prep and cook. Because you don't get residual heat sitting up close is no problem which is bliss in the warm weather we've been having. Clean up is easy as spillages don't get 'cooked on'.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Cherry" > wrote in message
...
> On Sunday, August 10, 2014 3:44:09 PM UTC+1, Janet Wilder wrote:
>> I was awake at 5 AM and turned on the TV. They were doing that infernal
>>
>> informercial for the NuWave induction cooker. I have always wanted one,
> but Barry had a pacemaker and was leery.
>>
> I called in. I was able to make one payment of $99.99 plus another $29.95
> in shipping for just the cook top and the free recipe book. Everything
> else "free" was another $29.95 in shipping. The pressure cooker was $50
> plus another $29.95 in shipping. For that kind of money, I can get
> something a lot better.
>>
>>I certainly didn't need two cook tops or their pots. Mine are stainless
>>so they will work.
>>
>>Then the guy tried to send me some "free" gift cards to Walmart and Target
>>but I would have to pay $4.95 for each of two buying "clubs" to get the
>>cards. I passed on that, too.
>>
>>The cook top is scheduled for delivery tomorrow (It better be for those
> outrageous charges). I did ask for a slower method of shipping, but that's
> the only one they offered.
>>
>>I will start experimenting with it and let you all know what I think of
>>it. I get to use it for 90 days and can return it if I don't like it.
>> --
>> From somewhere very deep in the heart of Texas
>
> I really do hope you like them. I have two individual hobs and will never
> go back to gas.
>
> Right now they're proving especially useful. When I don't feel up to
> standing up and cooking I can put one or both on the kitchen table and
> sit, prep and cook. Because you don't get residual heat sitting up close
> is no problem which is bliss in the warm weather we've been having. Clean
> up is easy as spillages don't get 'cooked on'.

Where did you get yours from, Cherry?

--
http://www.helpforheroes.org.uk/shop/

On Monday, August 11, 2014 6:15:07 AM UTC+1, sf wrote:
> On Sun, 10 Aug 2014 19:53:41 -0700 (PDT), Cherry >
>
> wrote:
> I really do hope you like them. I have two individual hobs and will never go back to gas.
>
>
Are yours Nuwave or some other brand?
>
>
> > Right now they're proving especially useful. When I don't feel up to standing up and cooking I can put one or both on the kitchen table and sit, prep and cook. Because you don't get residual heat sitting up close is no problem which is bliss in the warm weather we've been having. Clean up is easy as spillages don't get 'cooked on'.
>
>
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

The first one I bought is a Kenwood, it cost £65 seven years ago. The Kenwood has the standard 6 heat settings etc.

http://www.amazon.co.uk/Kenwood-IH10.../dp/B000P63ZSI

The second one I bought was in lidl. It's a german thing and only cost £29.99 with a 3 year guarantee. I like the lidl guarantee on electrical products, anything goes wrong take it back and get your money back. I've had this for four years and it has 10 heat settings. Basically the same heat settings as the Kenwood, but more fine tuned if that makes sense. They both have digital timers and auto-shut off with boil dry protection. Very energy efficient.
Cherry

On Monday, August 11, 2014 12:00:08 PM UTC+1, Ophelia wrote:
> "Cherry" > wrote in message
>
I really do hope you like them. I have two individual hobs and will never go back to gas.
>
>Right now they're proving especially useful. When I don't feel up to standing up and cooking I can put one or both on the kitchen table and sit, prep and cook. Because you don't get residual heat sitting up close is no problem which is bliss in the warm weather we've been having. Clean up is easy as spillages don't get 'cooked on'.
>
>
> Where did you get yours from, Cherry?
>
> http://www.helpforheroes.org.uk/shop/

I bought the Kenwood via mail order from Lewis's. The Silvercrest came from Lidl.

This video from Silvercrest demonstrates from vey well how they work. Sorry it's all in German, but the video is self explanatory.

https://www.youtube.com/watch?v=HNCoDip3hxc

Cherry

"Cherry" > wrote in message
...
> On Monday, August 11, 2014 12:00:08 PM UTC+1, Ophelia wrote:
>> "Cherry" > wrote in message
>>
> I really do hope you like them. I have two individual hobs and will never
> go back to gas.
>>
>>Right now they're proving especially useful. When I don't feel up to
>>standing up and cooking I can put one or both on the kitchen table and
>>sit, prep and cook. Because you don't get residual heat sitting up close
>>is no problem which is bliss in the warm weather we've been having. Clean
>>up is easy as spillages don't get 'cooked on'.
>>
>>
>> Where did you get yours from, Cherry?
>>
>> http://www.helpforheroes.org.uk/shop/
>
> I bought the Kenwood via mail order from Lewis's. The Silvercrest came
> from Lidl.
>
> This video from Silvercrest demonstrates from vey well how they work.
> Sorry it's all in German, but the video is self explanatory.
>
> https://www.youtube.com/watch?v=HNCoDip3hxc

That's no problem at all. Thanks very much for that I will keep an eye
out in Lidl because we go fairly often)

Which one do you prefer?




--
http://www.helpforheroes.org.uk/shop/

On Sun, 10 Aug 2014 14:37:55 -0700, sf > wrote:

>On Sun, 10 Aug 2014 14:24:41 -0400, Cheryl >
>wrote:
>
>> On 8/10/2014 10:44 AM, Janet Wilder wrote:
>>
>> > I will start experimenting with it and let you all know what I think of
>> > it. I get to use it for 90 days and can return it if I don't like it.
>>
>> I'll be interested in hearing how you like it. I want to get one for my
>> mom, but some of the reviews for the PIC weren't very favorable. Good
>> luck! I'm glad you have 90 days to get a good idea if it will work for you.
>
>I'm interested in it for myself.

check out QVC or HSN. The price might be cheaper. Shipping will very
probably be cheaper. Easier return. Trustworthy guarantee. No axe to
grind. Won't sell your name. No additional deals. I know both have
sold them from time to time. I'd deal with them before giving my
credit card and trust to the infomercial folks. But, that's just me,
I'm suspicious of everything I don't initiate myself.
Janet US

> >> "Cherry" > wrote in message
>
> > I really do hope you like them. I have two individual hobs and will never
go back to gas.
>
>Right now they're proving especially useful. When I don't feel up to
standing up and cooking I can put one or both on the kitchen table and sit, prep and cook. Because you don't get residual heat sitting up close is no problem which is bliss in the warm weather we've been having. Clean up is easy as spillages don't get 'cooked on'.
>
> >> Where did you get yours from, Cherry?
> >> http://www.helpforheroes.org.uk/shop/
>
>I bought the Kenwood via mail order from Lewis's. The Silvercrest came
from Lidl.
>
>This video from Silvercrest demonstrates from vey well how they work. Sorry it's all in German, but the video is self explanatory.
>
> > https://www.youtube.com/watch?v=HNCoDip3hxc
>
> That's no problem at all. Thanks very much for that I will keep an eye
out in Lidl because we go fairly often)
>
> Which one do you prefer?
> http://www.helpforheroes.org.uk/shop/

While they are both very good, I like the Silvercrest and the finer tuning of the temps. Great if you want to cook things very slow and low. On the other hand I have a wok for induction cookers and being able to whack the heat up high in an instant for stir fry etc is brilliant on both of them.

By the way, when making cream sauces, chefs always say to use double/heavy cream as single/light won't thicken up. I discovered when all I had was single cream I whacked the heat up high, poured the cream in and it thickened up easily.
Cherry

On Mon, 11 Aug 2014 06:10:00 -0700 (PDT), Cherry >
wrote:

> On Monday, August 11, 2014 6:15:07 AM UTC+1, sf wrote:
> > On Sun, 10 Aug 2014 19:53:41 -0700 (PDT), Cherry >
> >
> > wrote:
> > I really do hope you like them. I have two individual hobs and will never go back to gas.
> >
> >
> Are yours Nuwave or some other brand?
> >
> >
> > > Right now they're proving especially useful. When I don't feel up to standing up and cooking I can put one or both on the kitchen table and sit, prep and cook. Because you don't get residual heat sitting up close is no problem which is bliss in the warm weather we've been having. Clean up is easy as spillages don't get 'cooked on'.
> >
> >
>
> The first one I bought is a Kenwood, it cost £65 seven years ago. The Kenwood has the standard 6 heat settings etc.
>
> http://www.amazon.co.uk/Kenwood-IH10.../dp/B000P63ZSI
>
> The second one I bought was in lidl. It's a german thing and only cost £29.99 with a 3 year guarantee. I like the lidl guarantee on electrical products, anything goes wrong take it back and get your money back. I've had this for four years and it has 10 heat settings. Basically the same heat settings as the Kenwood, but more fine tuned if that makes sense. They both have digital timers and auto-shut off with boil dry protection. Very energy efficient.
> Cherry

Wow! 29.99 is a real buy. I was just looking at 1800 w induction
units and the best price I found without too much searching was $65.
One of the comments I read somewhere (not sure which brand) said
there's only a 4 inch "hot spot", which is fine for boiling water but
not fine for making pancakes. Is that your experience and what type
of food do you find yourself cooking the most on it?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Cherry" > wrote in message
...
>> >> "Cherry" > wrote in message
>>
>> > I really do hope you like them. I have two individual hobs and will
>> > never
> go back to gas.
>>
>>Right now they're proving especially useful. When I don't feel up to
> standing up and cooking I can put one or both on the kitchen table and
> sit, prep and cook. Because you don't get residual heat sitting up close
> is no problem which is bliss in the warm weather we've been having. Clean
> up is easy as spillages don't get 'cooked on'.
>>
>> >> Where did you get yours from, Cherry?
>> >> http://www.helpforheroes.org.uk/shop/
>>
>>I bought the Kenwood via mail order from Lewis's. The Silvercrest came
> from Lidl.
>>
>>This video from Silvercrest demonstrates from vey well how they work.
>>Sorry it's all in German, but the video is self explanatory.
>>
>> > https://www.youtube.com/watch?v=HNCoDip3hxc
>>
>> That's no problem at all. Thanks very much for that I will keep an
>> eye
> out in Lidl because we go fairly often)
>>
>> Which one do you prefer?
>> http://www.helpforheroes.org.uk/shop/
>
> While they are both very good, I like the Silvercrest and the finer tuning
> of the temps. Great if you want to cook things very slow and low. On the
> other hand I have a wok for induction cookers and being able to whack the
> heat up high in an instant for stir fry etc is brilliant on both of them.

Thanks, I think I will hang on and keep an eye out in Lidl


> By the way, when making cream sauces, chefs always say to use double/heavy
> cream as single/light won't thicken up. I discovered when all I had was
> single cream I whacked the heat up high, poured the cream in and it
> thickened up easily.

Interesting. I suspect it is because it reduces so fast.

--
http://www.helpforheroes.org.uk/shop/

> > > > Right now they're proving especially useful. When I don't feel up to standing up and cooking I can put one or both on the kitchen table and sit, prep and cook. Because you don't get residual heat sitting up close is no problem which is bliss in the warm weather we've been having. Clean up is easy as spillages don't get 'cooked on'.

> > The first one I bought is a Kenwood, it cost �65 seven years ago. The Kenwood has the standard 6 heat settings etc.
>
> > http://www.amazon.co.uk/Kenwood-IH10.../dp/B000P63ZSI
>
> > The second one I bought was in lidl. It's a german thing and only cost �29.99 with a 3 year guarantee. I like the lidl guarantee on electrical products, anything goes wrong take it back and get your money back. I've had this for four years and it has 10 heat settings. Basically the same heat settings as the Kenwood, but more fine tuned if that makes sense. They both have digital timers and auto-shut off with boil dry protection. Very energy efficient.
>
> > Cherry
>
> Wow! 29.99 is a real buy. I was just looking at 1800 w induction units and the best price I found without too much searching was $65. One of the comments I read somewhere (not sure which brand) said there's only a 4 inch "hot spot", which is fine for boiling water but not fine for making pancakes. Is that your experience and what type of food do you find yourself cooking the most on it?
>
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

You realise the prices I quoted were GBP not $? That 4-inch hot spot is the smallest sized pan you can use on the stove. You can use a large stew/pasta pot on them no problem. I haven't got a tape measure handy but it looks like a 10-inch cooking surface. You can cook anything and everything, even wok cooking which does require very high heat.

Someone a while back posted this article in the New York Times where an Asian restaurant did away with their gas cookers in installed a bank of single induction hobs. Not only did they fine them excellent for their Chinese cooking but it created a much more pleasant working environment for their chefs.

http://www.nytimes.com/2010/04/07/di...2RI%3A16%22%7D

Cherry

On 8/10/2014 9:53 PM, Cherry wrote:
> On Sunday, August 10, 2014 3:44:09 PM UTC+1, Janet Wilder wrote:
>> I was awake at 5 AM and turned on the TV. They were doing that
>> infernal
>>
>> informercial for the NuWave induction cooker. I have always wanted
>> one,
> but Barry had a pacemaker and was leery.
>>
> I called in. I was able to make one payment of $99.99 plus another
> $29.95 in shipping for just the cook top and the free recipe book.
> Everything else "free" was another $29.95 in shipping. The pressure
> cooker was $50 plus another $29.95 in shipping. For that kind of
> money, I can get something a lot better.
>>
>> I certainly didn't need two cook tops or their pots. Mine are
>> stainless so they will work.
>>
>> Then the guy tried to send me some "free" gift cards to Walmart and
>> Target but I would have to pay $4.95 for each of two buying "clubs"
>> to get the cards. I passed on that, too.
>>
>> The cook top is scheduled for delivery tomorrow (It better be for
>> those
> outrageous charges). I did ask for a slower method of shipping, but
> that's the only one they offered.
>>
>> I will start experimenting with it and let you all know what I
>> think of it. I get to use it for 90 days and can return it if I
>> don't like it. -- From somewhere very deep in the heart of Texas
>
> I really do hope you like them. I have two individual hobs and will
> never go back to gas.
>
> Right now they're proving especially useful. When I don't feel up to
> standing up and cooking I can put one or both on the kitchen table
> and sit, prep and cook. Because you don't get residual heat sitting
> up close is no problem which is bliss in the warm weather we've been
> having. Clean up is easy as spillages don't get 'cooked on'.
>
> Cherry
>

It sounds like those individual hobs are working well for you, since you
can move them to the table, where you can sit instead of stand. Smart
thinking, I am glad you are doing that instead of eating fast food.

Becca

On 8/11/2014 8:50 AM, Cherry wrote:
> On Monday, August 11, 2014 12:00:08 PM UTC+1, Ophelia wrote:
>> "Cherry" > wrote in message
>>
> I really do hope you like them. I have two individual hobs and will
> never go back to gas.
>>
>> Right now they're proving especially useful. When I don't feel up
>> to standing up and cooking I can put one or both on the kitchen
>> table and sit, prep and cook. Because you don't get residual heat
>> sitting up close is no problem which is bliss in the warm weather
>> we've been having. Clean up is easy as spillages don't get 'cooked
>> on'.
>>
>>
>> Where did you get yours from, Cherry?
>>
>> http://www.helpforheroes.org.uk/shop/
>
> I bought the Kenwood via mail order from Lewis's. The Silvercrest
> came from Lidl.
>
> This video from Silvercrest demonstrates from vey well how they work.
> Sorry it's all in German, but the video is self explanatory.
>
> https://www.youtube.com/watch?v=HNCoDip3hxc
>
> Cherry

Enjoyed watching that video. Since the hobs are portable, you could take
it outside to cook smelly foods like tripe or fish, so it would not
stink up your house.

Becca

>
> It sounds like those individual hobs are working well for you, since you can move them to the table, where you can sit instead of stand. Smart thinking, I am glad you are doing that instead of eating fast food.
>
> Becca

Fast food here is not cheap and unfortunately we don't have 'American style diners' either. I wish we did. I was in Oregon in 2005 visiting some friends and they took me to Trillium for breakfast. I had the most wonderful corned beef hash and poached eggs. In 2003 I was in Austin and went to a Vietnamese restaurant. The servings were so plentiful and cheap. I took half of it back to our hotel (Homestead Suite) and had it for lunch the next day. I really wish I could do that here.

I may be a carnivore but I do love my veggies so I do try to eat healthily .... tastebuds permitting!
Cherry

On 8/11/2014 5:03 PM, Ema Nymton wrote:
> On 8/11/2014 8:50 AM, Cherry wrote:

>> This video from Silvercrest demonstrates from vey well how they work.
>> Sorry it's all in German, but the video is self explanatory.
>>
>> https://www.youtube.com/watch?v=HNCoDip3hxc

> Enjoyed watching that video. Since the hobs are portable, you could take
> it outside to cook smelly foods like tripe or fish, so it would not
> stink up your house.

That's why I want one, to fry food outside and not have
that lingering odor.

nancy

> Enjoyed watching that video. Since the hobs are portable, you could take it outside to cook smelly foods like tripe or fish, so it would not stink up your house.
>
> Becca

Funnily enough, I did read an article recently where its' becoming the thing to use an induction hob outside alongside the BBQ.

Cherry

"Cherry" > wrote in message
...
>>
>> It sounds like those individual hobs are working well for you, since you
>> can move them to the table, where you can sit instead of stand. Smart
>> thinking, I am glad you are doing that instead of eating fast food.
>>
>> Becca
>
> Fast food here is not cheap and unfortunately we don't have 'American
> style diners' either. I wish we did.

There is one in Glasgow but I haven't been there yet


I was in Oregon in 2005 visiting some friends and they took me to Trillium
for breakfast. I had the most wonderful corned beef hash and poached eggs.
In 2003 I was in Austin and went to a Vietnamese restaurant. The servings
were so plentiful and cheap. I took half of it back to our hotel (Homestead
Suite) and had it for lunch the next day. I really wish I could do that
here.
>
> I may be a carnivore but I do love my veggies so I do try to eat healthily
> ... tastebuds permitting!

Hey you just go with the flow tastebudwise ... if you see what I mean)


--
http://www.helpforheroes.org.uk/shop/

On 8/11/2014 4:23 PM, Cherry wrote:
>
>> Enjoyed watching that video. Since the hobs are portable, you could
>> take it outside to cook smelly foods like tripe or fish, so it
>> would not stink up your house.
>>
>> Becca
>
> Funnily enough, I did read an article recently where its' becoming
> the thing to use an induction hob outside alongside the BBQ.
>
> Cherry

We had a neighbor who was a doctor, and he had to cook bacon in the
garage, using an electric skillet, because his wife could not stand the
smell of bacon. This would be perfect.

Becca

On Mon, 11 Aug 2014 13:52:48 -0700 (PDT), Cherry >
wrote:

> > > > > Right now they're proving especially useful. When I don't feel up to standing up and cooking I can put one or both on the kitchen table and sit, prep and cook. Because you don't get residual heat sitting up close is no problem which is bliss in the warm weather we've been having. Clean up is easy as spillages don't get 'cooked on'.
>
> > > The first one I bought is a Kenwood, it cost ?65 seven years ago. The Kenwood has the standard 6 heat settings etc.
> >
> > > http://www.amazon.co.uk/Kenwood-IH10.../dp/B000P63ZSI
> >
> > > The second one I bought was in lidl. It's a german thing and only cost ?29.99 with a 3 year guarantee. I like the lidl guarantee on electrical products, anything goes wrong take it back and get your money back. I've had this for four years and it has 10 heat settings. Basically the same heat settings as the Kenwood, but more fine tuned if that makes sense. They both have digital timers and auto-shut off with boil dry protection. Very energy efficient.
> >
> > > Cherry
> >
> > Wow! 29.99 is a real buy. I was just looking at 1800 w induction units and the best price I found without too much searching was $65. One of the comments I read somewhere (not sure which brand) said there's only a 4 inch "hot spot", which is fine for boiling water but not fine for making pancakes. Is that your experience and what type of food do you find yourself cooking the most on it?
> >
>
> You realise the prices I quoted were GBP not $?

Yes, that's why I didn't use a $ sign. Your 29.99 is $50 in today's
money. The $65 item I found was a sale price, not regular. Regular
is more like $100-149 for the least expensive of the 1800 watt models.

I just found one that is $44.99 (with free shipping) and it comes in
cool colors, but it's only 800 watts, not 1800.

> That 4-inch hot spot is the smallest sized pan you can use on the stove. You can use a large stew/pasta pot on them no problem. I haven't got a tape measure handy but it looks like a 10-inch cooking surface. You can cook anything and everything, even wok cooking which does require very high heat.
>
> Someone a while back posted this article in the New York Times where an Asian restaurant did away with their gas cookers in installed a bank of single induction hobs. Not only did they fine them excellent for their Chinese cooking but it created a much more pleasant working environment for their chefs.
>
> http://www.nytimes.com/2010/04/07/di...2RI%3A16%22%7D

So much for the claims that Chinese restaurants couldn't use electric.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 11 Aug 2014 14:23:39 -0700 (PDT), Cherry >
wrote:

>
> > Enjoyed watching that video. Since the hobs are portable, you could take it outside to cook smelly foods like tripe or fish, so it would not stink up your house.
> >
> > Becca
>
> Funnily enough, I did read an article recently where its' becoming the thing to use an induction hob outside alongside the BBQ.
>
That's what I'd like to do.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 11 Aug 2014 17:25:47 -0500, Ema Nymton >
wrote:

> On 8/11/2014 4:23 PM, Cherry wrote:
> >
> >> Enjoyed watching that video. Since the hobs are portable, you could
> >> take it outside to cook smelly foods like tripe or fish, so it
> >> would not stink up your house.
> >>
> >> Becca
> >
> > Funnily enough, I did read an article recently where its' becoming
> > the thing to use an induction hob outside alongside the BBQ.
> >
> > Cherry
>
> We had a neighbor who was a doctor, and he had to cook bacon in the
> garage, using an electric skillet, because his wife could not stand the
> smell of bacon. This would be perfect.
>
If he was a Dr, he must have had a decent income - so why didn't he
upgrade the exhaust fan/hood? People be cwazy.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/11/2014 5:52 PM, sf wrote:
> On Mon, 11 Aug 2014 13:52:48 -0700 (PDT), Cherry >
> wrote:
>
>> > > > > Right now they're proving especially useful. When I don't feel up to standing up and cooking I can put one or both on the kitchen table and sit, prep and cook. Because you don't get residual heat sitting up close is no problem which is bliss in the warm weather we've been having. Clean up is easy as spillages don't get 'cooked on'.
>>
>>>> The first one I bought is a Kenwood, it cost ?65 seven years ago. The Kenwood has the standard 6 heat settings etc.
>>>
>>>> http://www.amazon.co.uk/Kenwood-IH10.../dp/B000P63ZSI
>>>
>>>> The second one I bought was in lidl. It's a german thing and only cost ?29.99 with a 3 year guarantee. I like the lidl guarantee on electrical products, anything goes wrong take it back and get your money back. I've had this for four years and it has 10 heat settings. Basically the same heat settings as the Kenwood, but more fine tuned if that makes sense. They both have digital timers and auto-shut off with boil dry protection. Very energy efficient.
>>>
>>>> Cherry
>>>
>>> Wow! 29.99 is a real buy. I was just looking at 1800 w induction units and the best price I found without too much searching was $65. One of the comments I read somewhere (not sure which brand) said there's only a 4 inch "hot spot", which is fine for boiling water but not fine for making pancakes. Is that your experience and what type of food do you find yourself cooking the most on it?
>>>
>>
>> You realise the prices I quoted were GBP not $?
>
> Yes, that's why I didn't use a $ sign. Your 29.99 is $50 in today's
> money. The $65 item I found was a sale price, not regular. Regular
> is more like $100-149 for the least expensive of the 1800 watt models.
>
> I just found one that is $44.99 (with free shipping) and it comes in
> cool colors, but it's only 800 watts, not 1800.
>
>> That 4-inch hot spot is the smallest sized pan you can use on the stove. You can use a large stew/pasta pot on them no problem. I haven't got a tape measure handy but it looks like a 10-inch cooking surface. You can cook anything and everything, even wok cooking which does require very high heat.
>>
>> Someone a while back posted this article in the New York Times where an Asian restaurant did away with their gas cookers in installed a bank of single induction hobs. Not only did they fine them excellent for their Chinese cooking but it created a much more pleasant working environment for their chefs.
>>
>> http://www.nytimes.com/2010/04/07/di...2RI%3A16%22%7D
>
> So much for the claims that Chinese restaurants couldn't use electric.
>
>
Um, read on please:

"In Los Angeles, it was induction or nothing for Thi and Nguyen Tran
when they opened an Asian comfort food restaurant called Starry Kitchen.
The former sushi bar had four induction burners, a fryer and a little
electric griddle. Punching through the building to vent the kitchen for
gas would have cost more than $200,000, Mr. Tran said.

They make do. They sear hoisin Chinese burgers and braise the
caramelized Vietnamese pork dish called thit kho. But tall pots have hot
spots on the bottom and cold sections at the top. And all the pans have
to be perfectly flat. Traditional woks or rounded pots don’t work well.
Pull the pot off the surface and the heat stops immediately, unlike gas,
which allows a cook to count on the heat that rises above the burner and
more residual heat in the pan.

“If you gave me a choice, I would definitely prefer gas, especially if I
am making fried rice,” Mrs. Tran said. “When I do fried rice, I have to
toss it around. With induction, you have to kind of stir-fry, and it
doesn’t get that charred kind of charcoal taste.”

On 8/11/2014 5:57 PM, sf wrote:
> On Mon, 11 Aug 2014 14:23:39 -0700 (PDT), Cherry >
> wrote:
>
>>
>>> Enjoyed watching that video. Since the hobs are portable, you could take it outside to cook smelly foods like tripe or fish, so it would not stink up your house.
>>>
>>> Becca
>>
>> Funnily enough, I did read an article recently where its' becoming the thing to use an induction hob outside alongside the BBQ.
>>
> That's what I'd like to do.
>
>
A lot safer than an open gas burner for sure.

Enjoyed watching that video. Since the hobs are portable, you could take it outside to cook smelly foods like tripe or fish, so it would not stink up your house.
>
Becca
>
>
Funnily enough, I did read an article recently where its' becoming the thing to use an induction hob outside alongside the BBQ.
>
Cherry
>
>
We had a neighbor who was a doctor, and he had to cook bacon in the garage, using an electric skillet, because his wife could not stand the smell of bacon. This would be perfect.
>

> If he was a Dr, he must have had a decent income - so why didn't he
upgrade the exhaust fan/hood? People be cwazy.
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Smoked bacon frying has to be the most heavenly aroma. I can't imagine anyone not liking it. I've heard many a person say they could be vegetarian if wasn't for bacon.

Cherry

On Mon, 11 Aug 2014 18:59:58 -0600, Mayo > wrote:

> On 8/11/2014 5:52 PM, sf wrote:
> > On Mon, 11 Aug 2014 13:52:48 -0700 (PDT), Cherry >
> > wrote:
> >
> >>
> >> Someone a while back posted this article in the New York Times where an Asian restaurant did away with their gas cookers in installed a bank of single induction hobs. Not only did they fine them excellent for their Chinese cooking but it created a much more pleasant working environment for their chefs.
> >>
> >> http://www.nytimes.com/2010/04/07/di...2RI%3A16%22%7D
> >
> > So much for the claims that Chinese restaurants couldn't use electric.
> >
> Um, read on please:
<snip>
>
> “If you gave me a choice, I would definitely prefer gas, especially if I
> am making fried rice,” Mrs. Tran said. “When I do fried rice, I have to
> toss it around. With induction, you have to kind of stir-fry, and it
> doesn’t get that charred kind of charcoal taste.”

I did read it and frankly, "that charred kind of charcoal taste" has
never been present in any fried rice I've ever eaten. Maybe he thinks
burned rice is something to be proud of, but I don't.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/11/2014 9:49 PM, sf wrote:
> On Mon, 11 Aug 2014 18:59:58 -0600, Mayo > wrote:
>
>> On 8/11/2014 5:52 PM, sf wrote:
>>> On Mon, 11 Aug 2014 13:52:48 -0700 (PDT), Cherry >
>>> wrote:
>>>
>>>>
>>>> Someone a while back posted this article in the New York Times where an Asian restaurant did away with their gas cookers in installed a bank of single induction hobs. Not only did they fine them excellent for their Chinese cooking but it created a much more pleasant working environment for their chefs.
>>>>
>>>> http://www.nytimes.com/2010/04/07/di...2RI%3A16%22%7D
>>>
>>> So much for the claims that Chinese restaurants couldn't use electric.
>>>
>> Um, read on please:
> <snip>
>>
>> “If you gave me a choice, I would definitely prefer gas, especially if I
>> am making fried rice,” Mrs. Tran said. “When I do fried rice, I have to
>> toss it around. With induction, you have to kind of stir-fry, and it
>> doesn’t get that charred kind of charcoal taste.”
>
> I did read it and frankly, "that charred kind of charcoal taste" has
> never been present in any fried rice I've ever eaten. Maybe he thinks
> burned rice is something to be proud of, but I don't.
>
>
I admit that's a new one on me.

Sometimes when you make fried rice there is a style that is a bit drier
than others, and the grains show some wok sear to them.

But not charcoal, sounds like someone was at a loss for the right words.

Regardless you'll never get the BTUs from induction that you can from a
commercial wok burner.

http://www.amazon.com/Imperial-Comme...N%3DB00E5N70YC

Imperial Commercial Chinese Range 6 Burners 174" Wide With Slanted Wok
Holder Nat Gas Model Icra-6

Four burner types are available: Three-ring Burner 110,000 BTU/hr. (32
kw) Jet Burner 100,000 BTU/hr. (29 kw) Non-clogging Jet Burner 125,000
BTU/hr. (37 kw) 32 Tip Jet Burner 160,000 BTU/hr.

> > I did read it and frankly, "that charred kind of charcoal taste" has never been present in any fried rice I've ever eaten. Maybe he thinks burned rice is something to be proud of, but I don't.
>
> I admit that's a new one on me.
>
>
>
> Sometimes when you make fried rice there is a style that is a bit drier than others, and the grains show some wok sear to them.
>
> But not charcoal, sounds like someone was at a loss for the right words.
>
> Regardless you'll never get the BTUs from induction that you can from a
commercial wok burner.

> http://www.amazon.com/Imperial-Comme...N%3DB00E5N70YC
>
> Imperial Commercial Chinese Range 6 Burners 174" Wide With Slanted Wok
Holder Nat Gas Model Icra-6
>
> Four burner types are available: Three-ring Burner 110,000 BTU/hr. (32 kw) Jet Burner 100,000 BTU/hr. (29 kw) Non-clogging Jet Burner 125,000
BTU/hr. (37 kw) 32 Tip Jet Burner 160,000 BTU/hr.

It is possible to buy induction woks. Bloody expensive mind!

http://www.miele.co.uk/hobs/cs1223-1...ction-wok-183/

Cherry

On 8/11/2014 5:49 PM, sf wrote:
> On Mon, 11 Aug 2014 18:59:58 -0600, Mayo > wrote:
>
>> On 8/11/2014 5:52 PM, sf wrote:
>>> On Mon, 11 Aug 2014 13:52:48 -0700 (PDT), Cherry >
>>> wrote:
>>>
>>>>
>>>> Someone a while back posted this article in the New York Times where an Asian restaurant did away with their gas cookers in installed a bank of single induction hobs. Not only did they fine them excellent for their Chinese cooking but it created a much more pleasant working environment for their chefs.
>>>>
>>>> http://www.nytimes.com/2010/04/07/di...2RI%3A16%22%7D
>>>
>>> So much for the claims that Chinese restaurants couldn't use electric.
>>>
>> Um, read on please:
> <snip>
>>
>> “If you gave me a choice, I would definitely prefer gas, especially if I
>> am making fried rice,” Mrs. Tran said. “When I do fried rice, I have to
>> toss it around. With induction, you have to kind of stir-fry, and it
>> doesn’t get that charred kind of charcoal taste.”
>
> I did read it and frankly, "that charred kind of charcoal taste" has
> never been present in any fried rice I've ever eaten. Maybe he thinks
> burned rice is something to be proud of, but I don't.
>
>
That's pretty goofy. I've never had charred fried rice at a Chinese or
Vietnamese restaurant either. I tend to burn my fried rice a little but
that's because I'm pretty goofy.

I use a carbon steel, flat bottomed wok on my induction stove. Oddly
enough, it works fine. I made some spicy fried chicken thighs in the wok
last night. It was marinated in kim chee paste and Sriracha but that was
still not hot enough for me. My plan was to inject hot sauce into the
chicken but couldn't find my injection thingie. I vow to do that next
time - I'm through messing around! :-)