Відео

A friend gave me an unused induction cooktop awhile back, and I really only primarily used it to boil water as I did almost all of my cooking prep in an air fryer. But there are lots of things you simply NEED an actual pan and heating surface to prepare, so I decided to pick up some compatible cookware to actually cook on the thing. I very quickly discovered that my particular induction cooker is far too unstable. As you described, many of the ones you've tried simply get the pan WAY TOO HOT to be usable for cooking. They are pedal to the floor with how much power they dump into the cookware, and I regularly experienced overboiling and straight up burning with my specific cooktop. I heard these specific Nuwave units actually had very good temperature control, and your video has sold me on it. There are soooo many things where I just...I just need it to cook slowly. I don't need the pan hot enough to burst into flames for 1 second and be room temp the next. I need it to actually create a gentle simmer. Cooking eggs on my cooktop is so fricking hard. I can do it no problem with gas or electric, but my specific cooker is so unreliable I burn them half the time. The last time I ever burned eggs or overcooked them was the first time I ever started cooking over 20 years ago! I am looking forward to using this unit to actually cook instead of just boil water, lol. It's kind of funny. So many of these things are marketed with water testing, maybe because that's the only thing many of them are actually good at. If I just wanted to boil water, I'd get an electric kettle! EDIT Something I find interesting is how so many of these units lack a closed-loop heating system. You don't really need something like this for convection cooking (like with electric burners) because convection is itself a slow heating process. It is very easy to tell when a pan is too hot or is about to be too hot, and if you need to rapidly cool it you can just add something to the pan or straight up remove it from the heat. There isn't a need for a checks and balance system with this. But induction delivers heat so rapidly, I'm surprised only the very luxurious and very expensive models have a loop for regulating pan temperature. Like...these things DIRECTLY heat the metal. There are so many variables which would influence how well this process occurs and how hot it even gets. With so many variables influencing how hot the surface actually gets, the default, bare minimum SHOULD BE a closed loop! I think the reason many of them are based on wattage configurations instead of temperature settings is because, ultimately, it really is just average watts being dumped into the cookware. The problem with this is, the specific type of metal of your cookware, the thickness of the metal, even the shape of the cookware, all of that will influence how much heat is produced. Magnetic induction produces heat by...inducing an electrical current in a ferrous metal. The amount of current induced varies wildly, from coil input power all the way to the actual shape and particular electrical properties of the metal being used. Just the nature of how induction works? I am so surprised even the cheapest of units don't have a simple thermocouple just to measure the damn cook surface temp. Even the cheapest temp-controlled soldering stations you can get off AliExpress for $50 contain this. It just seems like a vital component. I can't believe this is only reserved for the most expensive cooktops. Even if it wouldn't be very accurate, that's okay, it's better than having no regulation whatsoever. An electric burner ain't that accurate either. What the hell is "3"? F*ck if I know. I just know things heat up more slowly on that. I am seriously inclined to dismantle my Nuwave when it arrives and see if I can wire in a temp sensor to limit output power with a microcontroller. An Arduino is $15, a thermocouple is like, $2, and none of these manufacturers bother to include it? So weird. My guess is the reason this is only found in fancy, overly expensive cooktops is because they know that's the only selling point of them. They still use the same tech as a cheap one, the fancy ones just have the $20 in parts to make it a viable cooking surface, which for some reason makes it $1,000-$2,000 more expensive.

HOW IS THE PERFORMANCE OF SHOCKS? SOFTERN THAN STOCK ONE?

what an intelligent review! thanks man

Have u ridden these suspension on bad roads???? Whats the feed back??

I use a cheap device to even out the temperature of whatever I’m cooking. It’s a spoon to stir the contents of the pot.

You are the first reviewer I've seen that even mentioned that there was a coil size. Also, the mention of the discrepancy of reported vs actual diameter. Thanks for the visual effect.

You saved me from purchasing this. I was looking at it because of its wide cooking diameter... but its a flat out lie isn't it? I'll keep looking...

LISTEN TO THIS DUMBO...IT CANT EVEN STRING 2 WORDS TOGETHER AND THE FOOL IS ATTEMPTING TO EDUCATE ? HILARIOUS !

I just got one ,was it a large one??? Hello from Las Vegas Nevada🇺🇸

Thank you for this extremely helpful video

Can anyone tell me how the Diablos are doing long-term? Thanks so much for thjs video there is hardly any info on these out there.

nice work

Hot spots always gonna be a problem in most affordable induction cooktops I've tried. Also most 8" coils turned out to be around 6 3/4 to 6.5". This one is around the latter. Need to use quality induction compatible cookware that can evenly spread the heat instead of concentrating it. It's your call if you want to pay more for a quality cooktop or quality cookware.

Sir... Can you please help me a little... I am from INDIA... I need to know how to purchase the DIABLO SUSPENSION from here in India...

For even heat distribution don't use that cheap pan. Get a heavy gauge pan.

Thanks you for helping

Do these actually have closed loop feedback based on the actual temperature at (or near) the bottom surface of the pan? Or is it just an arbitrary "temperature" setting where it just adjusts the on off time based on the preset and not actually adjusting the average power in response to the temperature. IF it DID sense the pan temp you would think displaying that actual* temp would be an option.

The ability of the pan itself to distribute heat is critical with induction. you dont need a large induction ring, if the pan distributes heat effectively. I use the Nuwave PIC Titanium and it work s amazing, but i also have to use try ply cookware for the best heat distribution and even cooking

Gear linkage link

Bigger coil = more money

Do we get those shocks in India???

Most consumer countertop burners have a six-inch coil, giving you (approx) a 3-inch ring of heat. I have also tried some commercial countertop ones with 8- and 9-inch coils; they give around a 4-inch ring of heat. I then tested the smaller burners on my induction stove (hob), and those rings were also around 3 inches. I have been using induction for over 15 years and never notice a problem when cooking. I'm not an expert cook, but I have made thousands of meals using induction technology, and it works OK despite the small heat ring. I guess that my results would be different if I were making delicate sauces instead of just dumping them out of a jar🙂.

Very good review just need a wattmeter to complete review

How to get that gear linkage changed, where to get it from ?

I got this nuwave pic gold in today and took a while just to boil a small pot of water. Am i doing something wrong? Is there a certain type of pot i have to use?

What are the size of those Michelins

Hi bro so height increased? Or same height

Did change to those Diablo rear shocks on my wife‘s Hunter and wow, what a difference. Would recommend them too.

Could you retest the inductor size boil test using a larger cast iron pan? Or a large metal baking tray (fine if you heat slowly). Some large built in units have two concentric induction coils, and the outer coil is only activated for large cookware. This seems big enough that maybe it has that too? On my built in 3 ring Electrolux, you need at least a 24cm pot on the big ring before the outer ring comes on. 26cm makes it work reliably.

When you installed the rear shocks did the height change

Have you used cast iron cookwasre?

thanks for the good information - this video was released a year ago... is there any update?

15000 in Indian rupees if anyone wondering and shipment from Thailand

What is a better portable induction cooker

Thoughfull mod..!

finally... someone did replace the stock rear shock. they are too hard even at the softest setting.... im ordering Kspeed shock too since there are no other option out there yet...

Yes sir, the Hunter shocks as you say are shockingly bad. None of even the "good" channels mentions this in their reviews. I was beyond disappointed when my Hunter was delivered to me here in sunny Indonesia. In your opinion are these quality shocks that will perform for some years to come? Also is your clutch engagement point very narrow? This is my second complaint about my Hunter. The clutch cable has plant of slack, the clutch is smooth, but it is almost on/off switch. My little Hondas and Yamahas I own here, have beautiful, progressive and much, much wider engagement. Thx

Thanks, really good info in your video!

This is EXACTLY the information I needed. I’m not interested in how quickly water boils or how it distributes heat. All I want is for it to simmer and you answered that to my satisfaction. Thank you so much. I just ordered one.

NuWave PIC Gold is advertised in the US market having 8" coil size, which is the reason I am seriously considering to buy one. You seem to prove that it is a false advertisement.