ChatterBank1 min ago
Induction hobs
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The latest in Hi Tec cooking! Has anyone had experience of these wonders?
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Hi Yodder,
I use an induction cooker. and it's based on Faradays Law of Induction so not a 'new' invention.
http://en.wikipedia.org/wiki/Electromagnetic_i nduction
Back to induction cookers lol and when you put it on, there is no heat. You can put your hand on the hob and you will not burn.
However, once a magnetic pan is placed on the hob, it heats up very very fast. Obviously you wouldn't put your hand back on the hob then because the pan would be hot.
I love cooking with it and it's safety when the blumin dog jumps up and knocks on the hob!!!!
Are you a convert btw? :)
I use an induction cooker. and it's based on Faradays Law of Induction so not a 'new' invention.
http://en.wikipedia.org/wiki/Electromagnetic_i nduction
Back to induction cookers lol and when you put it on, there is no heat. You can put your hand on the hob and you will not burn.
However, once a magnetic pan is placed on the hob, it heats up very very fast. Obviously you wouldn't put your hand back on the hob then because the pan would be hot.
I love cooking with it and it's safety when the blumin dog jumps up and knocks on the hob!!!!
Are you a convert btw? :)
Yes, I've got one and have been very pleased with it. It seems to have the reponsiveness of gas so when you turn it down it does so instantly whereas with electric the rings retained their heat for a bit.
The only disadvantage I've found is that not many pans work on it, make sure you check ithey are suitable for induction. When I first got mine I had to buy a whole new set as the copper bottomed ones didn't work
The only disadvantage I've found is that not many pans work on it, make sure you check ithey are suitable for induction. When I first got mine I had to buy a whole new set as the copper bottomed ones didn't work
My current saucepans are s/s which work fine but I have a s/s casserole pan which doesn't so its really best to check the label. Copper bottomed s/s definitely don't work.
Luxury, I might have a look at the la travita range as I am short of dishes that I can start on the hob then transfer to the oven.
Yodder the only type of cooking I have found difficult using the hob is very hot wok cooking, it seems to "mark" the hob. I dont know if I am doing something wrong or not but I get over the problem by not using maximum heat. My controls go up to 9, I use 7 for stir fry. It my be my model of course
Luxury, I might have a look at the la travita range as I am short of dishes that I can start on the hob then transfer to the oven.
Yodder the only type of cooking I have found difficult using the hob is very hot wok cooking, it seems to "mark" the hob. I dont know if I am doing something wrong or not but I get over the problem by not using maximum heat. My controls go up to 9, I use 7 for stir fry. It my be my model of course
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