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 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 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 8/12/2014 1:40 AM, Cherry wrote:
>>> 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
>
Gorgeous German engineering as always - but no specific BTU mention.

I'd be loathe to throw that into commercial use at any cost.

Still it's far cheaper than the one I linked to.

I got my blood-builder shot this morning and a shot of B-12 to boost
energy so I took myself shopping and brought a magnet with me. Got a
large skillet and a small skillet and a medium pot. Thought I was
buying a small pot at BB&B. It wasn't in a box. She went and found one
in a box, but when I got home it was a double boiler which I did not
want. Have to take it back.

Also went to Bealls and with a 25% off coupon bought myself a couple of
cute tops and a pair of cargo capris in a color I was missing. Then I
went to Ross, where I found a pot (others were at Marshall's) and bought
myself 2 dresses with the Tuesday geezer discount. I think one might be
good for the reunion. The other will probably sail with me to Europe in
November.

Also got a big bag of dog food. I never fed the dog, it was Barry's
job, so I didn't know how fast it got used up. Mickey eats his fill and
leaves the rest, so I mostly feed him the kibble once a day, but he
takes a bigger scoop than I'd have thought. He's still at a good
weight, so I'm not worried. Got $5 off the bag with coupon Sherpa on my
smartphone. If you haven't tried this free app, you should. All kinds
of store coupons.

Also went to Sam's and got steaks to freeze. OMG meat has gotten so
expensive! I bought 3 rib eyes, each good for two meals for me and they
were $30!

Found that they finally carried my favorite breakfast cereal and got
some of those and they had a good deal on canned, Alaska pink salmon. I
am making salmon croquettes and spaghetti, a favorite comfort meal,
tonight. I used the self-checkout for my 3 items and was out in a flash.

The salmon is a good source of calcium, especially when I mash in the
bones. I am on steroids, so I need a lot of extra calcium.

Came home and made two chili dogs for lunch and had my daily bowl of
tapioca pudding with mango, papaya and blueberries (washed n vinegar
water and rinsed) with a little home made, extra-thick whipped cream.

I may be ready for a nap.

Tomorrow is my birthday so I got me some presents. The washing machine
repair man is due at 11 AM and the water softener repair man is due at 1
PM. I'm thinking of getting a little Dairy Queen cake and celebrating
with the repair men. :-)



--
From somewhere very deep in the heart of Texas

On Tue, 12 Aug 2014 00:40:01 -0700 (PDT), Cherry >
wrote:

>
> It is possible to buy induction woks. Bloody expensive mind!
>
> http://www.miele.co.uk/hobs/cs1223-1...ction-wok-183/

I *love* that cooktop configuration and will have one just like that
in my next lifetime.


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

On Tue, 12 Aug 2014 00:40:01 -0700 (PDT), Cherry >
wrote:

> It is possible to buy induction woks. Bloody expensive mind!
>
> http://www.miele.co.uk/hobs/cs1223-1...ction-wok-183/

BTW: I think that was the hob (maybe the wok is included),
here is the wok
http://www.miele.co.uk/accessories/C...ction-Wok-116/


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

On 8/12/14, 12:20 AM, Mayo wrote:

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

That is true, which is why so many home cooks wind up using the burner
from an outdoor turkey fryer as their heat source.

One of our pleasant discoveries upon moving to Florida is a Pei Wei
Asian Diner located a mile or so from our tennis club. (If you don't
know it, Pei Wei is owned by P.F. Chang.) Their rice bowls and other
dishes are first-rate. We eat there regularly, at least once a week. In
particular, the Pei Wei Spicy and Sesame sauced dishes are terrific.

But my point in mentioning them is that they have a tiny counter, with
only four seats, right next to the small open "kitchen." The "kitchen"
has a cold station, and three hot stations, each with two woks. The wok
burners are spectacular -- they must be at least 100Kbtu each, with
flames shooting up about a foot whenever the wok is removed.

Dishes are cranked out in around 90 seconds each; cleaning is done by
sloshing a ladle or two of water from a huge stock pot behind the hot
station for about two seconds, and dumping. It's a great show!

I would love to get my hands on one of their woks, just to closely
examine the built-up finish.

Their Web site says they have 190 locations. If there's one near you, I
highly recommend trying it.

-- Larry

On Tuesday, August 12, 2014 12:20:57 AM UTC-4, Mayo wrote:
> Regardless you'll never get the BTUs from induction that you can from a
> commercial wok burner.

Here's a link to a commercial induction wok burner:
http://www.cooktek.com/product/cooki...ok-5kw-3-phase

Not something you'd use in a home setting, but neither are the ones you linked. It does list a "BTU equivalent" but you need to remember that induction burners put over 90% of the heat into the pan, and gas burners are rated for BTU "input" not actual output.

Induction is used to smelt ore. You can certainly get enough heat from induction if it can be used to melt metals. It's mostly a question of how much electrical capacity you have.

Bill Ranck
Blacksburg, VA

On 8/12/2014 4:41 PM, wrote:
> On Tuesday, August 12, 2014 12:20:57 AM UTC-4, Mayo wrote:
>> Regardless you'll never get the BTUs from induction that you can from a
>> commercial wok burner.
>
> Here's a link to a commercial induction wok burner:
> http://www.cooktek.com/product/cooki...ok-5kw-3-phase
>
> Not something you'd use in a home setting, but neither are the ones you linked. It does list a "BTU equivalent" but you need to remember that induction burners put over 90% of the heat into the pan, and gas burners are rated for BTU "input" not actual output.
>
> Induction is used to smelt ore. You can certainly get enough heat from induction if it can be used to melt metals. It's mostly a question of how much electrical capacity you have.
>
> Bill Ranck
> Blacksburg, VA

"44,000 BTU equivalent"

The gas woks go up to 125K BTUs!

I also question if you have the foot control pedal utility a gas wok does.

You can take one up to sear or down to simmer in seconds.

Good link, thanks.

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! :-)