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Thread: Induction cooking

  1. #21
    Join Date: Feb 2011

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    Quote Originally Posted by Marco View Post
    The only minute advantage of gas, Ben, is that it's fractionally more controllable, simply because you can more successfully 'fine-tune' the level of heat applied and where. Other than that, the advantages of induction vastly outweigh those of gas.

    Main advantages of Induction:

    1) Heats up things significantly quicker, even when a gas hob is turned up full, therefore saves on energy, so your bills will be cheaper.

    2) Much cleaner and safer. Unlike with gas, no fumes are polluting the atmosphere when cooking is taking place. No risk of accidental fire. And any spillages won't be 'baked onto' the hob surface, simply because the only part of an induction hob that's ever heated is the area directly underneath the pan.

    3) Because it brings water, inside a pan, to boiling point so quickly, the need for a kettle is questionable!

    Marco.
    Take on board all those points thanks Marco, its certainly got a lot of plus points, My wife is a chef by trade and has for a while now been dropping serious hints at the prospect of our next hob being induction
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  2. #22
    Join Date: May 2011

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    Fancy mate . Hope it does the biz .
    Regards
    Brian

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  3. #23
    Join Date: Sep 2017

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    My only issue with induction hobs is that they’re not really suited for wok cooking, especially stir-frying (I’m a fan of Asian cuisine). Otherwise, they’re much better than gas hobs.

  4. #24
    Join Date: Feb 2011

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    Quote Originally Posted by Shovel_Knight View Post
    My only issue with induction hobs is that they’re not really suited for wok cooking, especially stir-frying (I’m a fan of Asian cuisine). Otherwise, they’re much better than gas hobs.
    Yes that's my concern as well, indeed we like a lot of stir fry type dishes and I wouldn't want to loose the ability to cook that way. Maybe we need an induction hob with a big gas wok burning ring in the middle (if such a thing exists).
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  5. #25
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    Quote Originally Posted by User211 View Post
    The one thing I seriously dislike is not being able to control panel heat well by tilting the pan.

    Just sayin'.
    That simply depends on your cooking style. Depending on who's doing the cooking, it may or may not be relevant to the final results produced

    Marco.
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  6. #26
    Join Date: Jan 2008

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    Quote Originally Posted by Shovel_Knight View Post
    My only issue with induction hobs is that they’re not really suited for wok cooking, especially stir-frying (I’m a fan of Asian cuisine). Otherwise, they’re much better than gas hobs.
    It's a valid point (nothing is perfect), but as I've just said to Justin, much depends on the overall skills of the cook, and the methods applied during the whole cooking process, in terms what the food's like you'll end up eating, and of course in that respect, there are many variables.

    All I can say is that having tasted my wife's wok-cooked Chinese food, pre and post gas hob, I can detect no degradation in the quality of her stir-fries!

    One thing that's essential with woks is that they must be 'well-seasoned'. You should NEVER wash a wok in the conventional manner, but simply rinse with water and wipe clean with a piece of kitchen towel, leaving the surface lightly coated in sesame oil, or whatever. This is crucial to imparting the right flavour on food, whenever cooking with a wok.

    Marco.
    Main System

    Turntable: Heavily-modified Technics SL-1210MK5G [Mike New bearing/ETP platter/Paul Hynes SR7 PSU & reg mods]. Funk Firm APM Achromat/Nagaoka GL-601 Crystal Record Weight/Isonoe feet & boots/Ortofon RS-212D/Denon DL-103GL in Denon PCL-300 headshell with Funk Firm Houdini/Kondo SL-115 pure-silver cartridge leads.

    Paul Hynes MC head amp/SR5 PSU. Also modded Lentek head amp/Denon AU-310 SUT.

    Other Cartridges: Nippon Columbia (NOS 1987) Denon DL-103. USA-made Shure SC35C with NOS stylus. Goldring G820 with NOS stylus. Shure M55E with NOS stylus.

    CD Player: Audiocom-modified Sony X-777ES/DAS-R1 DAC.

    Tape Deck: Tandberg TCD 310, fully restored and recalibrated as new, by RDE, plus upgraded with heads from the TCD-420a. Also with matching TM4 Norway microphones.

    Preamps: Heavily-modified Croft Charisma-X. LDR Stereo Coffee. Power Amps: Tube Distinctions Copper Amp fitted with Tungsol KT-150s. Quad 306.

    Cables & Sundries: Mark Grant HDX1 interconnects and digital coaxial cable, plus Mark Grant 6mm UP-LCOFC Van Damme speaker cable. MCRU 'Ultimate' mains leads. Lehmann clone headphone amp with vintage Koss PRO-4AAA headphones.

    Tube Distinctions digital noise filter. VPI HW16.5 record cleaning machine.

    Speakers: Tannoy 15MGs in Lockwood cabinets with modified crossovers. 1967 Celestion Ditton 15.


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  7. #27
    Join Date: May 2016

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    Quote Originally Posted by Shovel_Knight View Post
    My only issue with induction hobs is that they’re not really suited for wok cooking, especially stir-frying (I’m a fan of Asian cuisine). Otherwise, they’re much better than gas hobs.
    There are WOKs specially designed for induction hobs, although of course an induction hob cannot provide the full flame contact as with a traditional wok. Nor can my gas hob for that matter. Even full on the flame is pretty lame.

    Geoff

  8. #28
    Join Date: Aug 2012

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    I've had my AEG induction hob for about 3 years now and I'm still amazed how quick it is to heat up pans. I chose the AEG after lots of research, including Miele and others, as it was one of the most powerful, the rings range from 1.4kw up to a massive 3.7kw, but even the 1.4 one goes up to 2.5kw if required

    I do a fair bit of wok cooking and the best induction wok I found was the AMT one and it's fantastic to cook with and I think it will outlast me it's so well made, ok you can't move it around like a traditional wok but as it's heavy you wouldn't want to really, I now use it instead of a frying pan as well as it cooks so well.. this one:

    Bev


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  9. #29
    Join Date: Oct 2017

    Location: Ontario, Canada

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    Does cast iron cookware (e.g. Le Creuset) work on an induction system? And does the bottom of the pot or pan have to be dead-flat (i.e. full contact) in order to work?

    We're going to be replacing our electric range in the coming year, and induction certainly looks appealing. Gas would be second choice, but would mean running a line into the kitchen, adding a lot of cost.

  10. #30
    Join Date: May 2016

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    Quote Originally Posted by Svend N View Post
    Does cast iron cookware (e.g. Le Creuset) work on an induction system? And does the bottom of the pot or pan have to be dead-flat (i.e. full contact) in order to work?

    We're going to be replacing our electric range in the coming year, and induction certainly looks appealing. Gas would be second choice, but would mean running a line into the kitchen, adding a lot of cost.
    Ferrous pans. If it is magnetic it will work!

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