What's for supper - Second Course

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SauRoNZA said:
Unfortunately yes.

It very much fires directly upwards from the coil in anything but cast iron really and heats the stuff inside the pan/pot directly rather than the pan itself.

Cast iron tends to heat the pan and therefore alleviates these issues by and large but it’s not all gone if you look at a boil test comparison.

Ideally the concept to the right size burner for the pan still applies.
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Thanks. I want to get a single plate one, and would probably only use my cast iron pots on it anyway. Appreciate.
 
cerebus said:
It’s a Kitchenaid 90cm model with 10 hot points. I had to get the kitchen rewired completely to install it

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In SA? Or did you move and I missed it?

Rewire because of the amperage required? I noted some of them are pretty insane there.
 
SauRoNZA said:
In SA? Or did you move and I missed it?
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In Netherlands. I’d never use induction in SA

Rewire because of the amperage required? I noted some of them are pretty insane there.
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Yeah well it turned out the wiring in my kitchen was in bad shape so it was needed anyway. But u had to get a new power phase installed.
 
newby_investor said:
Oh right. Just that. Well I've got camping gas backup, due to the configuration of my house going full-on gas is not really practical. Induction is the next-best thing.

Thanks for the info though.
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I absolutely love induction. It's easier to clean, much more efficient, extremely responsive and efficient. There's just a learning curve. Nobody else in my house likes to use my new stove apart from me. Among other things it switches off automatically if any water gets on the control console so I'll be up in my office working and suddenly my wife is yelling because the farking stove is off again and I must get up and fix it for her

And yeah there's definitely an issue with using larger pots on a smaller hob. My particular hob has configurable ranges where you can heat up multiple strips at a time. But if I use a large pan on a smaller hob, parts of it stay cold.
 
newby_investor said:
Oh right. Just that. Well I've got camping gas backup, due to the configuration of my house going full-on gas is not really practical. Induction is the next-best thing.

Thanks for the info though.
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Yeah, I'm all gas here, but I want a single induction plate for random things like hot pot or whatever.
 
cerebus said:
I absolutely love induction. It's easier to clean, much more efficient, extremely responsive and efficient. There's just a learning curve. Nobody else in my house likes to use my new stove apart from me. Among other things it switches off automatically if any water gets on the control console so I'll be up in my office working and suddenly my wife is yelling because the farking stove is off again and I must get up and fix it for her
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I used to have a whirlpool induction hob at my previous place.

My wife dropped a bottle of balsamic vinegar on it from a height (note to self: cupboards above the extractor, bad idea). Shattered it into a million pieces. Was a sad day. Cleanup was also quite a pain.
 
pinball wizard said:
Yeah, I'm all gas here, but I want a single induction plate for random things like hot pot or whatever.
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I've got a gas stove in my kitchen now, but I purchased a single induction cooker plate thingy when I used to rent and the stove was k@ka. It works well, but I find the fan a bit noisy.

It actually came in handy the other day when I was in the middle of cooking and my gas ran out at like 7:30 pm.

I think it's a Phillips or something.
 
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