Deep dive into induction cooktops, magnetic coupling, power use.

[Denwood]

Do you have a video for your polishing process? I have seen some and it looks like more work than I want to tackle. I am hoping it is easier than I think. Once I season a pan, I only clean it with a chain mail and follow with a hard bristle brush if necessary. I rarely ever use soap in it. I find it easy to maintain.

No, but maybe a good idea. I started with a pretty aggressive sanding/flapper disk on the angle grinder, then 180,220 and 400 on my DA air sander. It was a MESS, but well worth it for again my favourite crepe thing. I don’t have many skills as a family chef, but the crepe thing I can do!

 

[kngelv]

I’ve had a G.E. induction stove for a year and a half. I would never go back to gas. It’s way better at controlling the heat and does not smell up my kitchen. It also doesn’t heat up my kitchen like gas. There is not one thing about gas that is better than induction.

James

 

[Overboost44]

I’ve had a G.E. induction stove for a year and a half. I would never go back to gas. It’s way better at controlling the heat and does not smell up my kitchen. It also doesn’t heat up my kitchen like gas. There is not one thing about gas that is better than induction.

James

I agree with you, but those that like to flambe their bananas or burn the alcohol off of the sauce they are making with bourbon may disagree with you.

 

[gtae07]

There is not one thing about gas that is better than induction.

I can only think of one thing... gas works when the power is out, assuming you have matches or a lighter.

But that's why my grill is NG. And the power going out is so rare it's not a concern.

 

[couch67]

I'm not a foody, but I do love making the Sunday Finn pancakes (super thin, like crepes) and for that the cast iron skillet (which I've sanded/polished) and induction at about power 6 for our cooktop is about perfect heat right across the pan face for these babies

We switched to an induction range in the spring, and I love it. I inherited this crepe pan from my Finnish grandmother, and we use it often. Works great on induction.

I went to Lakehead U quite a ways back, and the Hoito was a regular hangout, especially sunday mornings. A high stack of Finn pancakes with a side of sausage was great hangover food!

 

[Max]

I’ve had a G.E. induction stove for a year and a half. I would never go back to gas. It’s way better at controlling the heat and does not smell up my kitchen. It also doesn’t heat up my kitchen like gas. There is not one thing about gas that is better than induction.

James

I’m not trying to convert you, but there are negatives to induction vs. gas that may matter depending on your cooking style. If you lift the pan off to flip something while you’re cooking the stove will beep at you. The same is true if you want to tilt the pan to baste something, and I think that most stoves will shut iff the heat as well. Also if you shake the pan while cooking back and forth you can have similar issues.

Of course flambeing is a bit harder as well, but that’s easily worked around. I think that shaking a pan and basting is why you don’t see as much induction cooking in professional kitchens.

I have a gas cooktop, but I also have a portable induction cooktop that I’ll be trying out shortly…

 

[Denwood]

We switched to an induction range in the spring, and I love it. I inherited this crepe pan from my Finnish grandmother, and we use it often. Works great on induction.

I went to Lakehead U quite a ways back, and the Hoito was a regular hangout, especially sunday mornings. A high stack of Finn pancakes with a side of sausage was great hangover food!

Brother’s from another mother!! I used to live at the Hoito as a student. Sadly it is no longer. That said, their Finn pancake batter recipe is what my family still enjoys for many a Sunday breakfast. I may be the only one using that cast iron pan too.

I’m not trying to convert you, but there are negatives to induction vs. gas that may matter depending on your cooking style. If you lift the pan off to flip something while you’re cooking the stove will beep at you. The same is true if you want to tilt the pan to baste something, and I think that most stoves will shut iff the heat as well. Also if you shake the pan while cooking back and forth you can have similar issues.

Of course flambeing is a bit harder as well, but that’s easily worked around. I think that shaking a pan and basting is why you don’t see as much induction cooking in professional kitchens.

I have a gas cooktop, but I also have a portable induction cooktop that I’ll be trying out shortly…

The induction will beep at you but it gives you a bit of time. I’m sure this behaviour (timeout) varies but for sure the electronics do cut current likely to keep the coil’s current draw within safe margins.