Magnetic induction cooking?
 

Anyone have experience cooking on magnetic induction cooktops?

Now that I broke the stove (it still works, but I'm afraid of putting anything heavy on the cracked top) we are thinking of moving forward with our kitchen remodeling efforts.

There's a fairly new addition to options in cooktops: magnetic induction, which works by using induction to directly heat the magnetic cookpan, rather than conducting heat from the burner to the botton of the cookpan.

It's supposed to be about 50% more efficient than electric resistance cooking and have a much faster response time.

However it won't work with my Wisconsin Aluminum Pressure Cooker/Canner, so I'd either have to have an electric resistance burner for that, or figure out if it can be used with a propane burner or something. I found out from re-reading the instructions on the canner today that I was never supposed to be using that on my glass top stove anyhow--besides the weight the base is so much larger than any of the burners that it transfers heat where it's not supposed to go. Well, ya learn something every day...

Anyone know a thing or two about magnetic induction cooking?

Re: Magnetic induction cooking?
 

I know nothing about magnetic induction cookstoves. I'd have to see some info to get my head around it. I do know that I used a AA 921.5 PC on top of a glass stove top for years, hours on end, with no problems for the glass. Long after I moved up to a gas stove did I learn that I was supposedly endangering my stovetop.

Re: Magnetic induction cooking?
 

http://en.wikipedia.org/wiki/Induction_cooking
The wikipedia article is informative.
I consider the drawbacks to be significant and would never consider this for my main stove.
I wonder if your ferrous vessels become magnetically attractive with use over time as it should be equivalent to stroking a metal with a magnet. I also wonder how magnetic the vessel is during heating; enough to pull a necklace forward from your chest?
Cast Iron would work but quality stainless and aluminum are out.
This would have wonderful applications for lab-use where volatile compounds don't play well with open flames or hot eyes.

Re: Magnetic induction cooking?
 

SLV>GLD's info was good.

I feel gas is the way to go IMHO. It's instantly on, easy to adjust, and has all the advantages of induction.

On a side note, I don't know if I'd want to be sitting by those mag. fields for so long.

Re: Magnetic induction cooking?
 

Ralleia -

Would definitely advise against.

Couple years ago put an induction cooktop on one of our boats

(At owner's request).

Changed it out about 3 months after delivery at chef's request.

Heat very hard to control -

He had burned up several pans,

And a lot more food than that.

Plus you can't use anything but iron.

Like my favorite, ancient copper/tin omelette pan.

But the thing that tipped it over is those

Induction control pads are also induction.

Star wars stuff buried under the glass top.

They use the change in electrical resistance from your

Fingertips to trigger the settings.

Well, one of the boat's stewardesses was in the galley

And without really being aware put her hand over the control keyboard.

Next thing, more smoke, red hot pans etc.

And the control keyboard is directed by microprocessors, which

I absolutely despise on any kind of appliance.

"Cause they regularly blow up, and then your done,

Whether you have electricity or not.

We banned them from use on our boats for liability/reliability reasons.


scyth