Anyone have an induction cooktop?

[ERCougar]

We're considering buying an induction cooktop (the deal for the house with the sweet oven fell through due to a very slimy realtor--don't want to talk about it, other than to say we're now building...). On paper, they look really cool--all the advantages of a gas stovetop, with a few extras (easier to clean, more countertop space, more precise control, etc). In the US, it's a relatively new technology, so I don't know anyone that has one to ask them. Anyone have experience with these?

[marsupial]

We're considering buying an induction cooktop (the deal for the house with the sweet oven fell through due to a very slimy realtor--don't want to talk about it, other than to say we're now building...). On paper, they look really cool--all the advantages of a gas stovetop, with a few extras (easier to clean, more countertop space, more precise control, etc). In the US, it's a relatively new technology, so I don't know anyone that has one to ask them. Anyone have experience with these?

I've never heard of these, but we are in the market for a freestanding oven and range. Do they make them for those as well?

[ERCougar]

I've never heard of these, but we are in the market for a freestanding oven and range. Do they make them for those as well?

Yup. In fact, two of their major advantages include their small depth needed and that you don't need a gas line.

They are a little pricy but we found one at Sears for 20% off, bringing it to about the cost of an expensive gas range. They

[Babs]

No experience with induction, though I do hope to be inducted into the CUF HOF someday. <rimshot>

But I will tell you this:

It looks like inductive cooktops all use ceramic tops. That's what I have, though not with inductive heat, but the top is the same. So...

If you go this route, make sure you find one with a significant amount of friction at the "burners." Most of them are a very slick glass surface and your skillets and pots slide all over the place when you try to stir the food. It is absolutely maddening. I can't overstate how annoying this is. So I don't know if they make a top with some texture at the burners, but if they do, definitely go with that model.

"Easier to clean": not near so much as they want you to believe. They scratch easily and unless you clean them three times a day, they never really look clean. This was really frustrating for me, too, because the "easier to clean" was a big selling point for me.

Also, it looks like induction doesn't work with non-stick cookware. We don't use that, but I think most families do, so that would certainly be a consideration.

[Jeff Lebowski]

My biggest regret about our kitchen remodel is that we didn't pull the trigger and install a gas range. Big mistake.

[Babs]

My biggest regret about our kitchen remodel is that we didn't pull the trigger and install a gas range. Big mistake.

yeah. I'd go with gas.

[ERCougar]

No experience with induction, though I do hope to be inducted into the CUF HOF someday. <rimshot>

But I will tell you this:

It looks like inductive cooktops all use ceramic tops. That's what I have, though not with inductive heat, but the top is the same. So...

If you go this route, make sure you find one with a significant amount of friction at the "burners." Most of them are a very slick glass surface and your skillets and pots slide all over the place when you try to stir the food. It is absolutely maddening. I can't overstate how annoying this is. So I don't know if they make a top with some texture at the burners, but if they do, definitely go with that model.

"Easier to clean": not near so much as they want you to believe. They scratch easily and unless you clean them three times a day, they never really look clean. This was really frustrating for me, too, because the "easier to clean" was a big selling point for me.

Also, it looks like induction doesn't work with non-stick cookware. We don't use that, but I think most families do, so that would certainly be a consideration.

Yeah, we had a ceramic top in our old house and had the problem with the cleaning. It wasn't so much that it scratched easily as it was that food would burn on the surface and be really tough to clean up. Ours was white, however, and that doesn't seem to be as large a problem with the black ones.

The friction thing didn't really bother me.

I'm not really a Teflon fan anyway. We have a little Teflon omelet pan that I use a lot for breakfasts, but I end up cooking the eggs in olive oil anyway. For crepes, I have a cheating crepe maker. I can't think of anything else I would need Teflon for.

[ERCougar]

My biggest regret about our kitchen remodel is that we didn't pull the trigger and install a gas range. Big mistake.

I definitely like gas better than electric. But these have a potential higher and lower output than gas. People are talking about these replacing gas as the thing to cook on.

[Surfah]

Gas range is the only way to go. Look at any commercial application. No induction cook tops there. You don't even see them on cooking shows.

[ERCougar]

Gas range is the only way to go. Look at any commercial application. No induction cook tops there. You don't even see them on cooking shows.

The technology's too new.

The one thing traditional chefs complain about is that you don't get visual feedback on how much heat you're getting. That will certainly take some adjusting, but I can't say that I've spent enough hours in the kitchen for it to bug me too badly.

[cougjunkie]

Having spent a brief time as a Sears appliance salesman, let me tell you about induction.

Induction is pretty sweet, you can boil a pot of water in 30 seconds and only the pan gets hot, not the cooktop. In fact my favorite demonstration was when I would put a dollar bill on the burner, then a pot of water on it, the water would boil and the dollar bill would not go up in flames. The pot becomes the heating unit. Also most people worry about having to buy new pots and pans, as long as a magnet sticks to the bottom of your pot and pan you wont have to be new ones. The technology is old but it has been reformed slightly, I havent looked at pricing in a while but I know at one time it was fairly high. If it has come down I think its a good investment. Also if you are building a house Sears has all sorts of deals they do like buy one appliance you get 10%, 2 you get 15%, 3 or more you get 20% off, then if you open a Sears card you get an additional 5%. So in reality you can get 25% off your purchase if you time it right.

[beelzebabette]

Also if you are building a house Sears has all sorts of deals they do like buy one appliance you get 10%, 2 you get 15%, 3 or more you get 20% off, then if you open a Sears card you get an additional 5%. So in reality you can get 25% off your purchase if you time it right.

Not to be a complete a-hole accountant, but...

5% of 20% off means a total of 24% off. Just a tiny pet peeve of mine.

[Babs]

Yeah, we had a ceramic top in our old house and had the problem with the cleaning. It wasn't so much that it scratched easily as it was that food would burn on the surface and be really tough to clean up. Ours was white, however, and that doesn't seem to be as large a problem with the black ones.

the black ones scratch and are the ones that never look clean. kind of like a black sportscar, you've got to wash it all the time.

[Babs]

Not to be a complete a-hole accountant, but...

5% of 20% off means a total of 24% off. Just a tiny pet peeve of mine.

I think I have a new board crush.

[Goatnapper'96]

Not to be a complete a-hole accountant, but...

5% of 20% off means a total of 24% off. Just a tiny pet peeve of mine.

That is why I voted you to another place not to be mentioned. Honestly, we just have too much personality on this venue with all the attorneys, bankers, academics, naughty lil librarians, molly mormon homemakers and flat bellied barrell chested rural telecom cartel sorta guys. If there is ever anything that will bring a charsmatic group back to the lowest common denominator, it is a bean counter.

In the future could you preface your professionally inspired posts with the word "technically."

My type of accountant is the guy or gal who closes the blinds and frequently asks me "what do you want it to say?"

Oh ya, thanks for the input honeychild!