Based on the comments I am getting, it looks like the US is in the dark ages when it comes to induction and the rest of the world has mostly figured it out. Just to clarify -- I don't hate induction. I just hate what's available on the American market. Many good options that people mentioned (Thermador, Miele, Gaggeneau) are outrageously expensive and many only come in 36" width. A normal American stove is 30 inches wide, so we are talking about a complete kitchen remodel here. Another issue is that Thermador reliability leaves much to be desired. I've heard horror stories of how quickly the motherboard burns out and how costly it is to repair. Let's hope we catch up soon. I would love my next stove to be induction, but it needs to perform well and be fixable by a local technician quickly and affordably in case it breaks.
It pains me to admit it, but it’s true, the US is very much behind. Induction on some German and British hobs are more effective, more flexible and more durable than our cousins across the Atlantic, but at about a quarter of the price. It appears that companies are literally taking advantage of their US customers, and that’s just not right.
Perhaps you should review an ikea induction stove, some of their models have great reviews, at least in Australia… and I’d be inclined to believe that it’s the same product worldwide, not to be mention it’s affordability.
I have had induction now for 6 years, had two homes and put induction in both. Love LOVE LOVE THEM, love the speed, the cleanup, and the NO STINK FROM GAS and NO HEAT from electrics. I have an LG and a Samsung, prefer the LG. I agree on the size issues as I only have one large birner but like anything in life, I have learned to be effective with what the sizes are and one thing, learning to cook on induction is a learning experience. RULE #1, if you aren't ready to cook, don't turn it on and never turn your back if you have increased the heat, if you do, your food may burn, and instantly burnt!
Hello Helen. I have an LG induction range in my house and we just absolutely love it. Yes we have spent several hundred dollars upgrading our cheap aluminium pots/pans to mid-range (Jamie Oliver) stainless steel and have had no issues. As a side note, investing in better cookware is not a bad idea whether or not you have induction. The safety (ie. burners are ok to to touch soon after cookware is removed) is a huge plus, especially for older folks, children or animals; also there is no emission of toxic fumes (as has been recently reported with gas ranges); the precision between adjusting cooking temperatures; the speed of heating; also ease of cleaning cooking surface as spilt food does not bake onto the surface. I have cooked on gas range and there is no comparison between the two. Induction is far superior. Back in the late 1800s there were those folks who complained about the new fangled electric stoves and how their wood stoves were much better😂…I see the comparison to electric/gas to induction to be in the same vein. Anyways, thank you for the video.
I live in Europe and have been using induction for nearly 10 years. I had one frying pan that didn't work; the rest were fine. What you forget to mention is that there is no flame! This is really important, especially for older people who might be more careless. Also, they turn themselves off if a pot boils over or gets too hot. These are terrific safety features.
And no CO2 emissions. If your home is well insulated, with good quality windows, the CO2 levels in your home will rise pretty fast when you use a burner.
@@lbreda Which is why it's important to use a ducted range hood, but apparently the majority of Americans cooking with gas either don't have one, or barely use it.
We switched from gas to induction last year, both GE Profile range models. I love the new induction range. Yes, there was a bit of a relearning curve, as performance differed. I'm getting generally faster and more consistent heating. However, I've found it important to test and practice with each of my pans and pots on each of the induction burners. One of my smaller burners makes one of my stock pots boil water or stock much much faster than any other burner, to the point that if I use that pot on that burner set to anything above the equivalent of a 7 out of 10, I know that it will boil over. The range does not permit me to use any pot on any burner as the old gas range did. I have a mix of Le Creuset enamel and nonstick, Lodge cast-iron, and Ikea stainless-steel pots and pans, and they all work well on induction. I was prepared for the very old, and at the time very cheap, Ikea brand pots to not work on induction, but they all perform excellently. We bought the Ikea pots in maybe 1998 or 1999. The only pot I've had to change was my wok; I used to use a round-bottom carbon steel wok with an adapter ring on my gas range. I've had to purchase a new flat-bottom carbon-steel wok to sit on the glass induction range.
Having used our Wolf Induction cooktop for 3 years now, I can honestly say that it is the best cooking and easy to clean cooktop we have ever used. Boiling water is a breeze and so quick. Instant heat adjustment is the new experience. Cast Iron works great as does Stainless. No pan warping... My cooktop allows me to "BRIDGE" heating elements to create larger wider or deeper elements. This feature is handy when you place a large rectangular flat cast iron plate on the stove for large batch cooking. And you can place a paper towel under a frypan to catch any splatter... Yes induction works thru paper towels... Would never go back to gas or electric radiant.
@@ibidthewriter depends on what you are cooking. If you do not need high temps, than it works perfectly. If you want to cook in oil, then the paper towel is really a bad idea, because it can reach 200C easily, where the paper starts to brown and smoke.
@@ibidthewriter No. But I found some interference with heating the pan. So instead when I cooked bacon or fry foods, I'd take a sheet of newspaper and cut a circle so as not to create any interference between the pan and the magnet. When done, I'd toss it in the trash. Any oils that escaped onto the surface easily cleaned up with soap and water. My new home has a gas cooktop. I hate it. Takes forever to heat a pan. And even something as simple as scrambled eggs require me to disassemble the entire burner to clean it.
Yeah induction is the best. Have used for years. Cleanup so easy, not heating up house, not dealing with gas… looks fantastic. Yeah boils stuff faster than anything, to the point that you actually throttle it back because you realize you don’t really need it TURBO fast… Vast Majority of pots and pans are compatible, just been a great experience. Not really wok compatible, but I never really never owned a wok any way.
I am in the UK and after many years using a gas stove I moved to an apartment with no gas, so I switched to induction, and have been very happy with it.
I loved gas but we downsized and the new (to us) house had an electric cooktop (glass top). I tried to get used to it but just hated it. Switched to induction, and though I still miss gas, I much much prefer induction over the standard electric.
UK here as well. I don't know about other countries but domestic gas stoves here don't have much power. The speed when using a relative's ancient electric stove was the start of my conversion. After 4 years I still love my induction hob (despite the sad goodbyes to loyal pans).
@@noktilux4052 Delay in getting hot Delay in getting cool Coils would cycle back & forth from way hot then to off meaning the food wouldn't cook in a steady manner Food that dripped on the glass top cooked onto it and was miserably hard to clean Basically, I found it incredibly frustrating to cook on. The lack of a fast response meant that I burned things or didn't get things hot enough fast enough for what I was cooking. And it took a full 15 minutes of scrubbing to clean the damn thing every night. I love gas, but given the fossil fuel issue, I am just fine with induction. And it's a dream to clean -- 15 seconds!
I've been cooking with induction for over 15 years now. There was a learning curve, but now would not go back to gas. It is so easy to clean and regulate. I understand the challenges, but as I researched a great deal before purchasing, I felt comfortable fairly quickly. I had/have always purchased quality cookware (Demeyere, Le Creuset, and for non-stick, greenpan). While the investment is considerable, when purchased over time, the benefits far outweigh the initial costs. I've had a lot of this cookware for more than 20 years(even before my induction cooking journey) and expect them to last as long as they are well cared for. My first induction stove was a Samsung, and it was a free standing range. It did a nice job and the oven, electric, was one of the best I've ever used as the temperature regulation was impeccable. My current induction player is the GE Monogram 36" Induction Cooktop. I LOVE it!!! I cook daily all types of cuisine and it is marvelous. What is a challenge, as someone else pointed out, is wok cooking. For this, I have a gas burner that is a nothing special unit to the side of our grill. I would do this anyway as we have an open plan kitchen and would not want the intense odors to linger that can sometimes happen with Asian cuisine. I cook those types of food as well as anything that is seafood (like a crawfish, shrimp boil)or needs frying. The noises that the cooktop makes is minimal and not bothersome or even noticed by me any longer. My kitchen does not get hot, cleanup is a breeze and service has not been an issue as the unit has caused me no trouble in past 5 years I've had it. However, we had a contractor crack the glass top and GE service was prompt and thorough. I have used Wolf, Thermador, KitchenAid and a variety of other gas stoves and do not regret for a minute my switch over to induction. I hope this longwinded rant is taken as the information from an average everyday cook it is intended to be. Lastly, I've never had a pan warp on me, ever!!! I heat my pans gently and use quality maybe that's why? Happy cooking all. Looking forward to your seeing your new space.😉
I have been using induction exclusively for the past three years. There is a learning curve. You are correct about picking good cookware. A very useful tool is the laser infrared thermometer.
I feel the same way. Induction is the best. Hotter, temperature set exactly, timers... no warp for me either. Had to go back to gas when I sold the house, now I miss it more than ever...
Thank you for the detailed comment. I’m looking to replace my gas cooktop as a part of a kitchen remodel and am considering induction. I literally today bought a stand-alone induction stove to get a feel for it. Your comment is very encouraging.
@@WhatsInAName222 my best advice is to buy the best you can afford and give yourself some time to get used to. There is definitely a learning curve. Also, there are a couple of cooking methods that, for me, do not work as well with induction as well as gas. They are pressure and wok cooking. I ended up getting an electric pressure cooker and do my wok cooking on a gas ring burner in my outside kitchen. Best of luck
@@Vivienvixen thanks for the tips. Being Indian, I do use the pressure cooker quite a bit to cook lentils and beans. Will have to see how it plays out. Thanks again.
This is one of the best informational videos that I have ever seen on UA-cam. You obviously did a lot of research on this topic before making this video. Your presentation was done in a very professional manner and contained a lot of useful information. Good job of NOT playing music during the presentation and placing it at the introduction and end where it belongs. Excellent job. I hope you get that consultant job with an equipment manufacturer.
This is the most informative look at induction stoves I've come across. Some of he details you covered are barely mentioned elsewhere, if at all! Thank you for the real world applications and situations you highlighted. I really appreciate how you go deeper into details that will give us a better picture of what we may expect in real life usage.
true cons aren't often discussion in detail or they're mention in vague or misleading language. electric range basically does the same think as induction and it's only 10% less efficient, but uses all pot types.
I have a Frigidaire induction range. I have had it for about 8 years and I love it. I have a lot of grandchildren and did not think an open flame was safe for them. My previous range was electric, and very hard to keep clean. That left induction. Now I wouldn’t have anything else.
Can you provide the model you got, or the price? Are you only able to use one 12 inch pan on it at a time? Curious if you can share any tricks you learned too, thanks!@@jeancox4235
Damn lady, this was the BEST analysis of the use of induction burners I've heard yet. The size of the magnet within the ring not being the size that the top indicates for the pan explains a lot about the issues I've seen and heard from other cooks. I've also seen, especially on cheaper induction tops, a real issue with the magnet coil not distributing current evenly across itself, further exacerbating the issue of warping pans.
Except there's no magnet in induction burners. It's a coil that generates magnetic energy. If there were magnets you wouldnt be able to get your pot off the stove....
@@DuchessofSheffield the coil is an electromagnet. "magnet coil" is just another way of saying that. No one is saying it is a permanent magnet. but eletromagnets are still magnets, just temporary / changeable ones.
I have a Nuwave portable cooktop and I love it. It doesn't make any clicking sounds. I have been using this for about a year and a half. Its replaced my electric stove. There is one thing you overlooked in your video. One word. Lids!! I have an 11.5" saute pan with lid (on that 6" coil you talk about). I have several pans but this is my go to pan. I can use a lower temp setting with the lid on. The lid traps and disperses the heat much better than an open pan. I use lids on all my pans and skillets. And yes it will still brown. After the pan has heated all the way around the lid is then optional. Soups, stews, and sauces boil all the way across the saute pan (with lid on). Cooking on a $100 induction cooktop isn't nearly as bad as you have made it to be. It's wonderful.
A little metallurgy: there are two basic types of stainless steel (SS): Austenitic (generally 300-series) and Martensitic (400-series), referring to the microscopic form of the metal grains. While they are very similar in their chemical makeup, the difference is in how quickly the two types are cooled from red-hot during manufacturing. Austenitic SSs are generally softer, cheaper, and often more ductile (easier to form into shapes like pans) than Martensitic SSs, which are more brittle. Austenitic SS is generally non-magnetic, and Martensitic SSs are generally magnetic - which is why magnets don't work on most SS refrigerators.
A little over-simplification there--you will not get 400 series properties just by cooling 300 series faster. And you won't get 300 series corrosion resistance just by cooling 400 series slower. Very similar? They are entirely different alloys. 300 series steels have nickel in them, 400 series do not. Their similarity is mostly in their Chromium content.
@@Avram42 . As far as I know Steel is made from Iron, so shouldn't all stainless steel be ferrous? If it doesn't contain iron, then how can it be steel? Maybe they should call it stainless nickel chromium?
There is another potential variable you didn't consider. Many pans made of non-magnetic SS are 'sandwich construction' (many other terms also out there that mean the same thing, like laminated) in which the outer SS is a shell formed around an interior, often a copper alloy for better heat conduction, but also sometimes with a ferrous core instead. I have an expensive set of 300-series pans that work fine on induction because of their ferrous cores. You can put the magnet on the rim or on the lid, and it doesn't stick, but stick it on the sides or the bottom, and the magnet sticks.
@@PS-im1sd They all have iron in them. The vast proportion of all steels is iron and carbon. The differences between steels are in the amounts of other elements (and in the processes of making them). Because all steels have iron and carbon in them, when people talk about them they usually only mention the _other_ metals. So a "chromium steel" means it has chromium, or is particularly high in chromium content, but it still has iron and carbon in it (and probably some other metals). And, yes, all steels are by definition ferrous. But not all ferrous alloys are ferromagnetic or capable of being magnetized.
@@PS-im1sd - As Helen mentions in the video, stainless cookware and cutlery is available in both magnetic and non-magnetic alloys. Both are corrosion resistant and can be polished mirror-bright. Stainless steel is an alloy of iron, chromium, nickel, and vanadium, but the proportions of each element in the alloy can vary widely, from 18% Chromium and 8% Nickel, to alloys that have only 10% chromium, 3% nickel, and aluminum instead of vanadium. Some of these alloys are engineered specifically to resist acids, or salts, some are designed to be bio-compatible with human issue in artificial knees and hips, some are designed to be resistant to damage from neutron bombardment in nuclear power reactors (like Hastelloy and Zircalloy), and some are designed to be highly magnetic and conductive, yet also resistant to corrosion, as the core of electromagnetic devices that are installed in corrosive environments like pumps exposed to seawater, alkalies, or acids. There are hundreds of different alloys of stainless steel defined by the ASTM (American Society for Testing and Materials), probably more overall than the number of alloys for carbon steel.
From Australia. Been using a no brand Chinese 90cm induction cook top for nearly 18 years, using a variety of sauce and fry pans. It was bought from an bankruptcy auction to test out, but it looks great and has worked so well I have never bothered to upgrade to a brand name. Saucepans are stainless steel with a heavy base. Old fry pans were stainless steel with thick bases with a non stick Teflon surface. Just been replaced with lighter aluminium ones with stainless steel bases that have a ceramic surface. ( Absolutely brilliant. So easy to clean ). Never seen any indication of warping an only of these. NOTE: Only problem has been when we allowed our renovating neighbours to use our house for a few months when we were away. Their French cast iron fry pan left light scratches on the glass surface. Just a warning to people to be careful of cast iron on any glass surface cooktops.
Yes she doesn’t know what she is talking about.I used a 50 dollar portable single burner induction cooker until I moved house and installed o full inbuilt one in the new house.
No one is going to give this cook a job to design an induction cooktop she thinks it has magnets and doesn’t understand that with all types of stove tops gas or electric you need to match the pot to the burner size if you are worried about efficient heating of the utensil and food.Even gas has this problem if you use a 12 inch pan on a six inch flame you have the same problems.Sorry no thumbs up or subscription earned here.
@@josephstratti52incredibly condescending and also wrong. While coil or solenoid would be more precise the main function is still generating a magnetic field. And gas heats by convection so it inherently spreads out more, that's why flames can wick up the sides of pots/pans
I have a five burner Electrolux cooktop, I paid around $2,000. I love it! when we moved into our present home I went from a gas to electric stove top. I hated the electric burners so started looking for an alternative. Putting in gas lines wasn't a good option so I went with induction. I haven't looked back. The easy clean up is the biggest advantage over gas. After 7 years my stove top looks like brand new and I only have to wipe it down after use. I also love how quickly it heats up and cools down. It's a winner.
It's funny that people always compare induction to gas, because where it really shines is is comparison to regular electric. I have zero interest in running a gas line or dealing with gas's downsides, so induction it is.
I’ve had a Frigidaire induction for about 8 or 9 years and it’s great. May not be as good as the expensive models but it’s very responsive and we’ve had no problems with it.
I’ve used coil and glass top electric, gas at home and at a restaurant, and now induction on a Bosch 800 series 30” cooktop. Induction is the best by far. Super easy to clean! Super fast to heat up! Super control! Super efficiency! Yes it is more expensive but worth it in reducing time spent cleaning, time waiting for dinner to cook, and electricity savings. My kitchen doesn’t get hot anymore when cooking Thanksgiving. My pans have never warped and I cook on boost mode often
I think the more experience you have the easier it might be for you to adapt. It is the novice cooks that need the most help from their tools. For example, I don't use rice cooker -- I can cook perfect rice every time in a regular pot. But I still recommend buying a rice cooker as my first advice for any person that asks me for advice on indian/chinese/thai cuisine. This is because they want the rice happening somewhere in the background so that they can put more focus on the rest of the recipe.
@@Trish.Norman GE Profile - cooktop, not range. Works well for most jobs, even searing a steak. Amazing with rice & paella. Pressure canning with 23-qt induction--ready Presto canner is a breeze. Only falls short for wok... but then, even most gas stoves are pathetic for that.
Agree with all, and I noticed a big difference when replacing the house AC filters every few months. Before switching from gas to induction, the used filters were coming out black and now they coming out white, after the same use time. This says something about the air we breath in the house. I got the Samsung's $4K range, like it a lot, just wish the nice flame looking LEDs were on all burners, instead of just the main one.
If your AC filters were black and the only difference was the change in the cooktop, then your gas burners were not working correctly. I have always had gas and never had black filters. Use the hood!
Same as Joni's comment. Gas top and no black on the filter and it's literally 10' away. I also don't always use the hood vent fan in winter, but natural convection will take much of heat through the vent. You must have a problem with one or more gas burners on the that stove top. The only other answer is how you cook the food in the pans, but that should not have changed that much with induction.
@@Bare_Essence I was just reading the Pro Publica article on this. The scientists that studied gas stoves said virtually all of them they studied leaked.
@@sl5311 A new gas stove leaked and, even though used with a new range hood, i struggled to fully awaken one morning and and ended up in the emergency room. Turned out the level of carbon monooxide in my blood was elevated. I had the gas stove shut off and bought a portable induction unit and my blood levels returned to normal..
Hi Helen I have an induction stove. I purchased my first GE Profile induction in 2007 reluctantly but my husband really wanted it and I gave in finally. I had a very hard time finding the right type of pots sand pans and I remember paying over $100 for a 10” non stick pan when I could have gotten one for $20 had I had a “regular stove”. I loved it so much that in 2018 when we had a complete remodel of my kitchen I insisted on staying with induction and we chose kitchen aide appliances. I don’t know the model but it’s just the stove top part. I have 1 large 12” burner and 4 additional burners.I love my induction so much that when we were building our home in Cairo Egypt I insisted on induction there too, that one is a Bosch induction built in stove top with 5 burners too 90 cm wide. It was literally the last one in the country at the time lol 😂. I can never use anything else now. Electric stoves burn food and gas stoves burn my hands with all the heat they generate not to mention the super easy clean up of induction. Induction forever for me 🙂
My successful induction stove solution: cold weather camping. When it’s properly cold out I don’t want the water vapor exhausted by any gas burner inside my truck, and I’ve found my cheap induction stove to be far more efficient when running off battery power (a little over 2 KWH). When combined with a cast iron dutch oven I get the ability to sear, sauté, and make soups and stews. By having a relatively small Dutch oven I also get even heating across the full width of the bottom (or it was close enough that I couldn’t tell). At home, of course, I have a 5 burner gas stove and a double convection oven, but size, exhaust, and fuel/battery life are all things we make compromises on, even if cost isn’t a factor.
I have an LG induction range that I paid $2800 for two years ago (its $3800 now) and I am very happy with it. It basically aligns with this video's points, it has one burner that works great for a 12" saute pan, and the second is limited to 10" or smaller. My household is just two people, so that's not been a problem. There was a learning curve in which a nonstick pan was left to heat up on max heat for way too long and the surface was destroyed. If you're coming from standard electric stoves there are some habits that need to be broken, such as walking away while a pan is heating. Overall, I really like it and I don't see myself ever changing to gas.
Yeah, I barely preheat my pans on my induction stove. That is, I get all my ingredients ready and only then turn on the burner to get the pan hot. Only a pot of water to boil do I leave going--and that's usually ready in a minute or so!
Yes! Easy😢 to see the engineer in you! 😊😊 It’s part of what makes this channel such a joy. Here’s to you, Helen. I hope a good and affordable appliance company does actually hire you as a consultant because it finds the logic in making what customers want and need and then, also making a profit. Shana Tovah!
I have the vollrath 59900p single burner. I gave $435 on Amazon in the year 14. It is now $750. I use it for searing steaks outside. The setting for 400°f gets both my 10, and 12" c.i. pans to 550-700°. (ripping hot) It also does an excellent job at holding a sauce at 160°f, without breaking it. And by making adjustments to the temperature, (5° increments) you can control a simmer very accurately. Love your content, and presentation.
I have a Frigidaire induction range, the under $1000 model you showed. I have been using it for three years and I am very happy with it. No problems with warping pans or any such things. I use cast iron and all-clad stainless pans. They all work very well. My 12 inch skillets work fine. Once you become accustomed to the temperature levels, you can be very precise. I love it and wouldn't go back to regular electric or gas.
Thank you. I'm looking to buy this range and the review was scaring me off. I have quite a few cast iron already. Will need to get some stainless steel pots though.
Okay, so a little explanation (for the interested, because it does not change any of the actual advice). Induction does not cook with magnets. There are no magnets in induction stoves. If you don't believe, move any magnetic metal around the surface of the stove and observe there is no attraction. What happens is it actually has a primary *coil* (no magnets, just a bunch of copper windings) which is half of a transformer and makes the pan bottom the other half of a transformer and generates high currents directly in the bottom millimeter or so of the pan. This high current flowing through the pan is what is heating it up. -- One important thing about induction burners is cycling and your ability to choose the power setting and also minimum power. I got burned (!) by this when I bought my first commercial induction stove. There was plenty of power and surface but there was only 10 settings on this thing and I seemed to never be able to find a good setting -- it was always either too high or too low. I was also unable to maintain simmer, especially in smaller pots. The minimum power was too high for what I needed. It also had long cycle which meant that the small pot would boil furiously for a moment and then stop boiling at all for a long time. Not exactly what I want. I think this is one reason you might want to buy a portable unit just to learn what minimum setting you need and how many settings in between is enough for you. Also deep dive into user manual and specifications of the range you are buying so that you don't get surprised. -- Yet another important point is that you have to put your pans centered on the induction. On a gas stove you can "cheat" by fitting larger pan even when there is no space just by moving pots and pans a bit so that they are off center. I do this a lot on my gas stove when I want to have for example one large pot simmering and at the same time say two pans. On gas, the hot gas will envelope the pan and reach a bit further even if the pan is a bit far. On induction you will get one very hot spot and a significant portion of the pan practically cold. So if you are the kind of guy like I am and try to do a lot on a too small gas stove you need to understand that you will most likely need much bigger induction stove.
Thank you for clearing that up. I know that I don't have "magnets" in my cooktop, but didn't want to open that can of beans. 😅 @HelenRennie...you really lit a fire with this topic. 😜
@@Vivienvixen You meant "induced a discussion" maybe? It does not mean any of the advice Helen gave is wrong. I just think everybody who cares to understand how things actually work deserves an explanation.
@@Vivienvixen good points, technically the copper coil in the stove top has current flowing through it and so that is an electro-magnet that induces an electric current into the bottom of the pot and that is a short circuit so it’s converted to heat. I think a lot can be done in the design of pots and pans to make them work better with induction cook tops. A pan may work, but not work well, so that may not be the fault of the cooktop ?
As an engineer I must point out that an electroMAGNET is just another form of magnet - that's why it's called that. Just because it requires a current doesn't change that. "If you don't believe" then try this: Take a horse-shoe magnet and shunt it. You will detect very little stray magnetic field. Does that make it less than a magnet? Also, your "transformer" analogy is weak - there is no secondary coil as there always is in a transformer. As you say, it's the "induced" current that creates resistive heat, hence the name of the cookware. I don't want to sound pedantic, just responding in kind.
Looks like the US is way behind Europe with induction cooking. Here in the UK I have an induction hob that cost equivalent of around $2000, it has a large zone that works just fine with up to a 14" pan also a variable induction zone that detect anything from a small pan to a large square tray and varies the coil geometry to cope, this can be used with anything from a small 4" pan up to a 7" x 15" tray or can be split into 2 separate independently controlled zones for 2 smaller pans. Additionally it has 2 more zones a 6" and 10". There is zero noise and using a boost feature can boil a pan of water in around a minute. This was purchased 5 years ago and there are now significantly better models on the market. I think a lot of the problem in the US is down to 120V electricity supply rather than 240v here in the UK, my induction hob uses up to 11.2KW needing a 48Amp breaker. In the US using half the voltage this level of power wouldn't be practical at all.
It's not a voltage issue with a full size hob or stove. As those work on 240V in the US, just like they do over here. Unless you want to consider 3 phase as 400V. The voltage issue does apply to counter top appliances like electric kettles, which I why you don't see those in the US very much. So a normal 11.2kW hob would use the same 48 or 50A breaker in the US as it would over in the UK for you. Being of the continental persuasion myself, my hob uses a 3-phase 16A breaker, yielding 3x 240V 16A, for that same 11.2kW.
@@fermitupoupon1754A dedicated 380/415V circuit is pretty common in homes (for high-voltage tools, for example), and almost ubiquitous in new apartment developments. You would do a separate breaker for the stovetop anyway, so why not a 3-phase one?
@@aebisdecunter Where are you that 3 phase is available in residential homes?!!!!! That level of voltage is incredibly dangerous to have in a residential home.
Thank you for this video. Despite being very enthusiastic to switch to induction this past year, your experience mirrors my own precisely. I'm not sure why the unavailability of diameter information and its impact on cooking and warping isn't mentioned more. I still enjoy the benefits of induction, but would like some leads on a better mid-price portable cooktop.
I've had and often used a 6" portable one for over 15 years but it recent stopped working. So I bought one with an 8" coil and lots of controls. It's a "NUWAVE Gold Precision Induction Cooktop, Portable, Powerful with Large 8” Heating Coil, 100°F to 575°F, 3 Wattage Settings 600, 900, and 1500 Watts, 12” Heat-Resistant Cooking Surface" It was only about $100 and it is a wonderful improvement. Thank you for your video!
I have a 1 burner portable $50 Schönes Bauen I got from Amazon 3 years ago and it's the best thing I've ever bought. I use it every single day, no warping on my pans or pots, it cooks everything evenly, I can use it with my Cuisinart pots and even with an 8 Qt. pot that's like 11" wide which I use for boiling pasta and for simmering ragù for hours and hours. Funny that such a ridiculously cheap contraption absolutely beats even the most expensive induction stove range 🙃
This was a great video. I learned a lot! Thank you for doing all this homework for us. Also thank you for speaking at a pace that I could follow, and for speaking so precisely. I also want to thank you for mentioning the important tip about the impact that induction has on your cookware. Only quality (meaning heavy!) skillets will not warp after repeated use (meaning every day, at least once!). Keep up the great work!
Michael, if a video pace is too fast you can slow it down using the player speed controls. They are under the Gear icon > Playback speed, then click the speed you want. You can use it to slow a speaker for better understanding, and you can also use it to speed up slow speakers.
@@ShawnCleverdon Hi Shawn! Thanks for your comment. But Shawn, it is not the speed of play that is often the issue, at least for me, it is the speed with which the speaker speaks! And Helen speaks clearly and with distinction. She has a wonderful, natural delivery that allows me to pay attention with my 1st listen, without the need for numerous backups and slow downs. This is my way of complimenting Helen! She obviously takes pride in her delivery, and this happens because she has a high level of confidence in what she is talking about. I am a big fan! (Can you tell? LOL!).
@@michaelsalmon6436 normally I wouldn’t reply to such an old comment thread, but since you replied to Shawn yesterday, I figured I would add my 2¢ that the ability to adjust speed of video playback has been great for me! For example, with this video, I watched at 1.5x, so with playback speed control most people can find a speed that works best for them. As far as cheap pans, I’ve been cooking with induction (KitchenAid 36” cooktop with dual bridge zones) since 2012, and some of my pots and pans are $10 pieces from IKEA, and while there are other minor issues related to poor quality manufacturing, they have never warped or distorted in any way.
I have been looking into an induction portable unit. Your video is actually the first I have seen that actually addresses many of the questions I have had......Thank you!
I have been experimenting with induction ever since acquiring my first NuWave induction burner over ten years ago. I was impressed with how fast it heated up and have said many times that I could see it replacing my gas stove. The problem is the coil size, as you mentioned. The NuWave only has a small coil of about six inches. This really causes problems when I'm trying to cook scrambled eggs in my ten inch skillet! I have heard of induction ranges that automatically sense the size of the pan and only activate that part of the coil. That way you can put any size pot on any burner. It also solves the problem of warping pans or even cracking cast iron that is heated too quickly. Induction will NOT become truly the cooking method of choice until most, if not all, cooktops work this way. I'm not going to swap my new gas stove for the induction models available now because I cannot afford the good ones and the middle-class models have coils that are not large enough. All this talk about combustion gases does in my home not phase me as I've used gas for decades and I use a vent hood anyway... and a CO detector. Global warming? Not even getting into that. I just want to cook my food on a burner that heats the entire pan. Want to rule the cooktop world? Make a stove with four ten-inch (or larger) size-sensing induction burners and the world is your oyster.
Great video! As an electrical engineer and keen cook who loves induction, I was very skeptical about this video before I watched it. Based on the title I even refused to watch it for some months as I thought it was just click bait. Warping is a very minor issue. Tonight I finally watched it and I did find it really informative and enlightening about the trade-offs or challenges resulting from the differences between pan diameters and induction ring diameters (the magnet size as Helen calls it). Something I had not fully appreciated until tonight and verified with a simple water boil test with a pan of a larger diameter than the coil. Well done! The lesson is to buy induction cooktops with large elements and pans that truly have a compatible base. Most new smarter and more expensive cooktops have distributive or dispersed magnetic coil arrangements that efficiently adapt to the pan diameter, What I can say is that induction is the only way of the future in energy consumption terms. Another point many don't realize is that most induction cooktops can detect overheating and will automatically turn off. I know this works and have verified it for myself as an retired person. This is an incredible feature that really helps with safety in cooking for the absent minded of us and the elderly like me. A feature not available in any other form of cooking. This alone will make induction the only way forward in most built environments.
This was by far the most helpful video on induction cooking that I’ve come across. We recently moved into a house with a broken induction cooktop. Sadly, there’s no gas on the street so we’re replacing the unit with another induction cooktop. I like that it’s more eco-friendly however there’s also no way to use it on a Sabbath or Yom Tov mode, which is tremendously problematic. If given my choice I’d still use gas simply for the flexibility.
@oaktree_ YOU obviously found it important enough to comment on it. Maybe think about why you seem to care so much about an individual's religious beliefs when it has zero impact on your own life.
Thank you very much for the great details of information. I just bought one induction stove. I almost had to return it, thought it was not working properly. Until you explained every aspect of details, I decided to keep it, and it works very well. Thank you for shining the light! Your information is very helpful.
A video I didn't know I needed. This was very interesting to watch, I hadn't known how complicated induction cooking can become when moving on from using a gas stove most of life.
I've had a Whirlpool 4-"burner" induction cooktop for the last 3 years, having moved from gas stoves most of my life (we inherited the Wedgewood 6-burner/2-oven, 36" stove my Mom bought about 1950 and used it until 2008, sold it when we remodeled our kitchen and got a Bosch 4-burner, 30" range, which fit much better in a tiny kitchen and which I generally liked). The induction cooktop was in a brand new house. It was a compromise between one partner who only wanted gas and one who wouldn't have gas. And, having used electric stoves (reluctantly) in the past, I wouldn't have an electric. My experience? Transition from gas was almost seamless. Yes, you have to understand a bit about how they work and learn a new set of controls, but the speed and responsiveness are what I cherished about gas and the induction delivers both in spades. So far, our Whirlpool has been trouble-free. Yes, the large burner is in the back, but the unit is on an island that is only about a foot wider on either side than the cooktop, so access is easy from the side, and the hood is high enough not to intrude.
I'm born in Holland and was used to gas cooking, moved to Sweden, and electric cooking sucks, bought an induction cooking top and it's almost like cooking on gas but in many ways better.
Got the 30" Frigidaire -- with the air fryer oven option, works great. Love the repeatability and stability of the heat. No issues of pan warpage after a year of use.
Us either. We’ve only had it two years. I am careful these days not to put a hot pot in my sink and put cold water in it immediately. That is what used to warp our pans at the other house and that was a gas stove.
I have the same Frigidaire 30" w/air fryer, and have noticed what Helen said about induction unit size, especially on 10-12" pans. I've had good pans warp a bit. All-Clad pans aren't cheap, but the induction has warped one already.
I've owned a KitchenAid induction stove for 5 years. Standard U.S. size. LOVE it!! No problem with pots and pans. Heats better and faster than gas and a breeze to keep clean.
This is my first video on your channel. Thanks for the wonderful explanation and your superb linguistic skills. I hear what could be an European accent but you are so clear that anyone who understands English will be able to follow any instructions you convey.
I’ve been using induction since 2007. I have a countertop unit. The burner layout was very important. I found a discounted unit for $600 from Sears. IKEA has a decent counter model for a good price as well. I love the speed and instant heat control. I never use highest heat. I don’t want to wait 14 minutes to boil a pot of water. Italian husband likes pasta. My quality cookwear was all found in thrift or discount stores. Staub 9 inch skillet for $8 !!! Many people don’t know how to use stainless and cast iron so send to donation store. Portable units are indeed inferior but useful on the boat. I have a few butane portable burners for high searing since induction unit errors off if it gets too hot. That is the only downside I have ever had but a good preheating of cast iron on medium works very well for great searing. And, my cooking music drowns out any clicking or fan noises 🥰. Also and very important, Espresso in 90 seconds!!!! I Love your channel Helen. Preparing to make the chicken liver shallot pate. Best recipe I’ve ever seen.
Ikea kitchen appliances are quite decent. At least here in Europe the producer is printed on the sticker on the appliance. A bit for anybody: Whirlpool for budget, Electrolux for mid-price or Zanussi for the top-notch 👍🏻
I own a home with a Wolf induction cooktop. I didn’t know about the magnate size and the pan diameter so your information was excellent and explained so much of what I’ve experienced! So very impressed with the amount of data in this educational video, and I will be sharing your channel with friends. ❤
One can see the size of the magnet coil by taking a large size pot or pan, filling it with water and boiling the water. A ring of boiling bubbles will reveal the coil size.
Great video Helen. I’ve had induction for about 20 years and could never go back to gas. I currently have a 5 burner AEG induction hob which came with the house. If I was buying one now I would definitely choose one with “Flexible” induction zone, so you can put your pan or fish kettle on it and it would heat the whole pan.
I have bought a used flexible zone burner from Bosch. Maybe it got somehow damaged by the prepossessor. It does not recognize pans as desired, they don't get hot evenly.
I, too, own an AEG induction cooktop that we installed when we renovated our kitchen a few years ago. I love that I can place chocolate directly in a pan to mellt and not have to use a bowl over a pan of water, risking the chocolate seizing if the steam gets near the chocolate. I used my old electric cooktop, favouring my microwave for most things . Absolutely sold on convection cooking
Oh I got to tell you I’m from Connecticut but haven’t lived there in about 40 years I love your energy your style your calmness your candor your sense of humor if I lived in Boston I would be taking your classes unfortunately I’m moving to Thailand in about four months permanently but thank you so much for the education on induction burners I had no idea
We installed a GE Profile 30" four burner Induction cooktop in our island when we redid our kitchen 10 years ago. I absolutely love it. It has one burner that handles my 12" inch pan edge to edge and the three other burners are incrementally smaller. It has "two-zone" cooking so the two 10" burners on on one motor and the 12" and 8" burners are on another motor. I have had zero problems with pan warping and, after a short learning curve, I manage cooking on it with no issues at all. I love that it is so responsive and so very easy to keep clean and shining. And it doesn't heat up my already-hard-to-keep-cool kitchen. I didn't believe I would say this when I had to give up gas, but now I would hate to go back to gas!
This wasn't just incredibly informative, it's one of the best review videos I've ever seen in my life. You can literally reteach me how to tie my shoe laces and I'd watch/listen for hours with wide eyes and an open mind.
We've come to love out Kitchen Aid induction Architect series cook top. Not sure of the model as it's a little older and came with the house we bought 3 years ago but it's one of the black top 5 burner 30" models. My biggest issue with this cook top today is that the burner rings that identify position are not very visible when cooking so if I'm moving pans around from burner to burner or tipping to move oil or food I often don't get them centered on the burner without having to bend down to look where the are. We have had most all of the problems you mention. First, when we moved in I had a set of wonderful All Clad that didn't work on induction. After owning them for 30 years we gave them to our son and started our buying experience. Williams Sonoma was close by so we bought a couple of their French Skillets the day after we moved in. They worked great but over the first year one did warp. Williams Sonoma happily replaced the whole set and we learned to start on 5 before going to 8. I thought that would be bothersome but I've come to appreciate that it makes me think about temperature and whether I'm going to smoke any oil I'm using. We eventually bought the biggest set of Made-In and have been very happy with them. No problems 3 years in. The handles are comfortable. The stainless does seem to 'blue' a bit more than my 35 years ago All Clad but it cleans up easily with vinegar or Barkeeps Friend. I have wondered if the electric fields have anything to do with it. Overall we both say we would buy a new one or choose induction if we built a new kitchen but I do miss gas at times.
What a perfectly charming and knowledgeable person narrated this video. Here in The Netherlands we are being urged to discontinue using gas. Within a bout a year, gas service will be discontinued in our small town of Schiedam. One of my good friends recently moved into a building where an induction unit was already installed (built in) so she GAVE me her induction hob. I am busy learning how to use it and your presentation was very helpful. I'm getting ready to purchase some new pans and now I know what to look for. Since I have always used gas to cook, this will be a huge learning experience for me. Thanks so very much for your clear explanation.
I am in the Uk and have been using an induction hob for about 8 years. i was sold when I saw a demonstration where the cook put a kitchen towel n the hob and a pan of water on top of it. He then boiled the water without burning the kitchen towel. A flat surface that is easy to keep clean and I was converted.
I have had my GE Cafe induction range for about 4 years. I have never stopped being thrilled at the function and performance of induction. It took me a little while to work out the best settings but now I have it dialed in for my different uses and cookware. This unit also has a Sous Vide probe, very nice. At first the fan noises were a little distracting but I don't even notice any more. Very occasionally a pan will make a slight singing noise, almost always when I have multiple burners working hard, but again just part of the noises of doing stuff in the kitchen. My only real complaint is the control layout the GE designers chose. It is the direct opposite of my instinctive sense. Even after 4 years I have to look at the writing on each knob before I turn it on to be sure it is the right one. Oddly the Gas Cafe has the controls ordered the right way (according to my brain). I will never go back to radiant or gas.
Which model of the cafe induction oven range did you get and did you get an extended warranty on it? I read that some people had electrical components stop working. Doesn’t sound like it happened to you.
Thank you for a balanced discussion of the pros and cons of induction. I have been considering switching to induction but had specific concerns about having to invest in new cookware, making the transition even more expensive. You have responded well to that concern, but even more importantly educated me about the importance (and expense) of magnet size. I will continue to do my homework, but honestly have pumped the brakes on making such a big move. Thank you for the insights.
You can use any pan - there are induction plates that sit between the pan and the induction burner. Just get one. I do feel sorry for you though with those stupid American measurement units.
The cheaper option than full cook tops is to go to get experience with induction single burner hobs. Once you figure out what the differences are in cooking methods with the finer temperature controls and other features you can get a better idea of the features to look for in a cook top if you decide pay the higher prices for the larger appliance... there are advantages to the single burner units in a power outage or in portable or off grid power situations.
Once you convert to an induction hob you will regret that it took you so long to make the decision. You will never want to go have to gas especially with all the hassle of keeping a gas hob clean and if you used an electric resistance cooker you will feel the same. Induction gives you the responsiveness of gas without all the hassle.
@@tonylegge7261 I've used one of those, it's kinda mid. If you have a special pan you really need to use, it makes sense to use one, but it does make the system less responsive than a pan directly on the induction stove. Personally, I would prefer to just buy a new pan or two. It might make sense for specialty devices on a stove, but for your daily driver pans/pots, you'll want ones that work. Admittedly, I personally really like carbon steel/cast iron pans, so I've never considered the requirement to use them as much of a downside, except for pots, where the material normally doesn't matter as much. Stainless steels are a pain to clean, and non-stick surfaces aren't very durable.
@@haph2087 I agrée they aren’t very good but if you can’t afford proper pans then they are an option. I use Fissler profi originals and never have a problem with cleaning. Into the dishwasher and done. Some of my Fisslers are over twenty years old and still look like new!
Great video. You covered all the issues I've seen. I have the KitchenAid KFID500ESS and I love it. As you said good cookware (meaning heavy) makes a difference and allowing a "dry" pan to come up to temp slowly will avoid warping. One of the advantages of the "hot spot" from induction is that I now love using my stainless steel Wok. It has a ferrous disk on the bottom and that gives me that typical Wok heat where it's ripping hot on the bottom and cooler on the sides. My favorite thing is how quickly I can boil. Since the water in a pot will absorb the heat you can crank it up on high and have a large pot of boiling water in no time. Like anything there's no "best" out there. Each have their advantages.
I switched to induction three years ago. Fridgedaire range. I purchased a few nice pans and one very nice pot during Covid sales. I am happy with it. I also only cook for one. I will pay. Closer attention to the magnet size v pan. A couple of my burners have size rings that sense the size of the pan. So far so good. I am glad you mentioned the warping risk with rapid temp change. I usually am not using high heat just because I like to conserve electricity when possible. I will pay closer attention to this matter. I passed all of my standard pots and pans down to others for continued use. Thank you for your insightful and delightful video.
*I was watching a different video than yours popped up afterward, so I decided to watch it. I must say, I'm impressed by the great information that you gave and how well spoken you are. Keep up the great job.*
Thank you - this is such an incredible overview of all the nuances of buying induction and the information about magnet size is something I've never seen covered before. I'm in the market for a new range and strongly considering induction, so this is extremely helpful. One more consideration on induction - so many of them (even that expensive Wolf range) have capacative touch controls, which seems like such a bad idea in a kitchen where you're likely dealing with wet hands, grease splatter, etc! I would LOVE to see another equally thorough video about ventilation options. Specifically, topics like recirculating vs exhaust; choosing the right size; mesh vs baffle filters vs centrifugal filters like the vent a hood magic lung; and practical CFM guidelines that go beyond "induction doesn't require as much ventilation b/c you don't have to deal with combustion byproducts" but completely ignoring how much smoke normal cooking produces. I feel like there is a lot of information out there, but so much of it seems targeted at people who don't actually cook regularly!
Practically, I haven’t seen capacitive touch being a problem. My old Kenmore (Electrolux) induction range had capacitive touch and I didn’t have any issues with it. But I do prefer the control knobs on my GE Cafe induction range.
NEVER get a recirculation range hood if you have the option to vent. Also, never put a microwave with the built in range hood over your range. They suck, except in the way you need them to suck. You’d think there’d be no downside to a higher CFM vent, but there actually is. You need air inflow to replace any air outflow. My kitchen is small, so I just open a window while I cook. But I live in California where it rarely rains and never gets to freezing. A very high CFM vent might require a make up vent to be added to let in fresh air. High-end range hood vents can control the make-up air vent automatically.
You mentioned several great points to cover! Also my two cents is that capacitive touch controls on kitchen appliances needs to stop being a thing, and never be a thing again! Whoever came up with that idea definitely, definitely did not ever prepare his own meals.
I've always wondered if you were an engineer in a previous life, and I was right - you were! You have such a scientific approach, but from a consumers point of view. Let's start a campaign to get your hired!
Super helpful! I switched from gas to induction and love my mid-price induction stove (Kenmore Elite brand--it was about $3K some years ago so not at the cheaper end). The kitchen (and its cook) is so much cooler, a big pot of water boils in a flash and simmering is a dream. I haven't found the noise to be a problem but do have some pots that are noisy (not the stove itself). Since I mostly use 10 inch pans and cast iron pots, the cooking surface hasn't been an issue for me but you've solved the mystery of why my 12 inch pan really doesn't cook that evenly , even on the biggest burner. Thanks for your insights😊
THANK YOU! Finally trying to find an honest video about induction and pans. No one talks about pan sizes. I have a lot of 10" and pretty frequently I want both running at the same time
Thank you thank you thank you!!! i was about to purchase my first induction and your detailed explanation proved that induction is not right for my usage. love you and your channel!!!
Great and simple overview of induction! I purchased the 30” Miele, crazy expensive but glad to have a fast higher quality range that produces the results you’d expect. I can however have a 5” pan on a 12” burner and it only heats up the area that is occupied. And the feature of the oven with the use of water/steam is great for having great breads and other items without drying up results.
Very interesting. I mostly switched to induction a few years ago and love it for most things. I had already moved to raw steel pans to get away from non stick. There are some good commercial portable induction plates, much used by food vans and not $1000. But they are 15 amp (Australian) . The domestic ones as you say are very limited. Sometimes I just use the gas burner outside on the bbq :) I love the temperature settings too, not that accurate but good for simmering or occasional deep frying.
When I lived in Japan for university, my husband and I had an induction cooker. I think it was a Panasonic. It worked very well for us. I did have pan warping issues but my style was always to buy obscenely cheap pans and use them to the point they were coming apart anyway. For my nicer cookware, I heated them slowly, never empty, and I didn't have the same problems as I had with my junk pans. I got around the small magnet by babysitting the pan when I'd cook. If there was a spot that was obviously way hotter, I'd shift the pan around or adjust the power to keep things reasonable. The hot spots and cool spots were a challenge sometimes, but it was (in my admittedly amateur experience) mostly a matter of knowing the tools and working around their shortcomings.
I had to do that same kind of moving the pot around on my gas stove in our old house! I have a Bosch induction cooktop now, miss gas but not that much. Induction is fine for us and 100s times better than regular electric. I did have to give away a bunch of my pots but have replaced some with really high quality pots I found in thrift stores. I actually carry a little magnet around when I go to a thrift store. It’s ironic since some of the good pots I had to give away were from thrift stores also.
I am interested in induction because I have objections to gas ranges. First, gas is a significant indoor polluter which may affect people with respiratory problems. Second, gas stove tops are messy and difficult to clean up. Food is always falling into the pan below the grill and worse into the burners themselves. However, based on this excellent presentation I am going to wait until induction cooking appliances become more mainstream in the US.
Oooh! You’re an engineer! That explains why you’re so thorough and answer all the questions I had no idea I’d needed answered! Sharing this video with friends who need to buy a new stove soon. They’re going with induction, so they’ll need this info, for sure. Also saving this because at some point, I’ll be needing this info as well. Thank you.
Just discovered Helen. Her clear and thorough presentation is a breath of fresh air. We will be going induction with our next range but I feel so knowledgeable now 😀. Thanks, Helen!
Regarding magnet sizes, have you considered using magnet paper to see the actual size of the magnets? I'd love to see a video on actual magnet sizes vs the circle sizes on a variety of induction cooktops. When it's time to replace my gas stove, I'm definitely taking magnet paper to the appliance stores. (magnet paper is a green translucent film that shows magnetic fields when placed on top of them. It works with wireless charging coils so it should work on induction stoves)
Great idea taking the paper to the store when shopping for a new range or cooktop. The flaw in that is a majority of stores I've visited don't have the induction models wired, especially the big box stores where you have multiple manufactures represented. Smaller stores or manufacturer stores (Wolf etc) might have live models but there won't likely be many if any options in brand. Never the less I'm on the hunt for magnetic paper.
Great video Helen - very comprehensive and accurate to my experience. I've been cooking on a Wolf induction range for three years now. There are some drawbacks for sure but I wanted to have a fully electric kitchen with no fossil fuels (and in case anyone asks we purchase 100% renewable electricity). I wish I had known about magnet size before I bought my range. There's one big burner and four identically sized burners. Despite this being a Wolf I think the big burner is about the same magnet size as the smaller ones. So large pans tend to only heat in the middle - argh! And for the price of a Wolf I expected more. My only other beef with the stove is the design of the temperature controls - they are touch/capacitive and can sometimes get wonky if your fingers are wet or greasy. But I know better now and if I have to adjust the burner I wipe my finger. All that said I'm very happy I made the switch from gas. The cooler kitchen, easy clean up, amazingly responsive temperature control and fast heating (and very low simmer) are wonderful. I also feel better about not using fossil fuels and having cleaner indoor air. Keep up the great work with your channel!
This is the first time I see you. I am very impressed in your presentation. I bought a Nuwave single burner in 2017. It has a 6 inch coil. I cook small meals so I use small pots and pans. I am within the size range so I have no problems. I wanted to try it before I replaced my gas stove. I did not have 220v available in my kitchen so I waited. I have an electrician coming to rectify that. I find the biggest problem, and you mentioned it, was proper cookware construction. Even though some will work, they are nor 100%. Some work better than others. You really have to pay a lot for a good functional pot or pan. I still believe it's the best way to go.
what I really love induction for (which is pretty much the only thing I use it for) is boiling and simmering large pots of water or soup, it doesn't matter if the simmering is perfectly even since the water will just boil and the simmering soup can be stirred. I have a separate gas burner for any delicate cooking but for low or long heating tasks I prefer the induction because then I don't have to ventilate anything or waste my gas (of which we have no mains here)
My building had no gas for almost 3 years lol, so I bought two portable induction burners and I really like them for how quickly they boiled water, even for 1400w it was very fast. I already had enameled pots that worked with it. But yeah the magnet was only 6", and it cracked a cast iron griddle that I had. In fairness it was a reversible griddle, with a grill and a flat top. I used the grill on the bottom one day, and I think the magnet heated and expanded only the top of the grooves and the uneven expansion made it crack very violently. So one more thing to be aware lol.
Oh Helen, You have done a wonderful job in explaining the induction stove and the “quirks”. I have had gas stoves most of my life. I really like the quick response to the heat process BUT the induction stove has really interested me. I have a friend from Europe who has an induction stove and LOVES it. Your site is the only one so far that has been so through! Yes, you should be a consultant! You are very knowledgable. Thank you
I do a lot of cooking on a cheap IKEA induction hob, which I use instead of my apartment's glass-top resistive range. I prefer it over resistive heating for sure - and it's a lot more flexible than I thought, I'm able to effectively use a round-bottom wok on it for example - but there's some frustrations I have with it that feel easily resolvable and that I don't understand why manufacturers don't fix. * Temperature control. As you highlight, the temperature-based controller on induction stoves is somewhat questionable, since it's using feedback from a thermometer that's bonded to the underside of the cooktop and thus doesn't follow the pan temperature all that precisely. What I'd really like to be able to do is plug in an external probe thermometer that I then stick into the food itself, which should be easy and cheap to implement. * Power modulation. At the 800W power level and above, heating modulation is implemented by my cooker with high frequency modulation; 1000W feels like 25% more heat going in vs. 800W. However, at 600W and below, the cooktop starts acting like a resistive cooktop and implements modulation by turning on and off the 800W power level at intervals. At 400W, for example, it'll do something like be on for 10 seconds and then off for 10 seconds. This makes it vastly harder to do delicate temperature-sensitive work as it is very wont to overheat the pan and food. I don't get this at all - why not just do high frequency modulation all the way down? If that's not possible, then why not do bulk modulation at a much higher PWM frequency, like being on for 0.2s out of every 0.4s? * Coil size. You point this out in the video, but something that I'd like to add on to it is that manufacturers particularly of cheap cooktops *do not like* talking about the size of coil they use. It's remarkable for me since it's probably the single easiest way to build market segmentation and enable price discrimination, but it goes completely unmentioned in product listings except usually for big extremely expensive in-counter ranges. I don't get why there aren't like product lines of 3-4 cookers with $30 price gaps, each of which has a coil 2 inches bigger than the prior. I think that there's now a cheaper 9" coil option on the market vs. the PolyScience in the form of the Max Burton #6600, which also seems to have an external probe thermometer and costs about $150. I haven't tried it, however.
Wish this video was available before I decided on my cook surface. Still, no regrets getting the induction/electric pair stove top. Makes sense for my situation since I live in a small condo, and a gas cylinder would just take up cabinet space (no direct gas line here in Malaysia where I live). Pricing wise stove tops here are separate from the oven unit, and you could get a 2 burner version so it's not too expensive. Just didn't realise until I bought them that it has a max power shared by the 2 burners, so if run both at the same time, the cannot go to their maximum high heat settings.
I learned a lot. We have an 11 YO sears elite induction range. Bought to keep our 100 YO no-central-air town house cooler. The “big” burner is designed for cast iron and works better with cast iron than stainless of same size. Love the range. Biggest tip: must continually turn the burner down to prevent burning. I have warped skillets!! Just followed your braising tutorial. Amazing video and short ribs. Thanks.
Great video!! Due to results of having viral pneumonia 13 years ago I’m on oxygen 24/7 and was told I could not be in the kitchen cooking because it would be too dangerous. I love to cook and I had to find a way, so induction was the solution. In fact, I’m on my 2nd induction range. We just purchased a Samsung 4 burner induction range with 6”, 2-7” and 11” burners to replace our old induction range. It is very easy to keep clean. I do find it easy to control the temperature of what you are cooking and very rarely overcook anything. I think my favorite thing is how quickly you can boil a large pan of water for cooking pasta. I have never experienced pan warping but it’s good to know how to avoid it. Hope that you ‘ll do more videos on induction cooking.
@@phantomkate6 The oven started smoking one day about caught fire. Lucky we were on the porch and noticed the smoke. It was going to cost too much to fix, so order a new one. It was an Electrolux induction range.
I've had a Nuwave mag burner and a Rosewill and I guess I love them enough to say having a gas stove kitchen is no longer a rule out factor when buying a house (if we can afford houses in the future!) I remember saying "induction is the new (must have) gas stove" for chef style performance! Great job Helen and I do hope you get a crack at the induction improvements of the future!
How do you deal with the fact that the Nuwave seems to heat up tiny ring in the middle of any reasonably sized pan, leaving everything else basically dead cold?
This is very helpful! I was thinking about switching when my stove needs replacement, but these prices for large burners are insane. I'll wait for the prices to come down
I've had a Miele induction cook top for over 10 years. It is absolutely the best appliance I have ever owned. If i ever sell my house and move, I will take my cooktop with me. I didn't know about the magnet size that you explain in this video but it makes a lot of since. Thank you. The thing I have learned by using my stove is that the quality of the pan has a huge impact on how well the stove works. I have cast iron and some very expensive stainless pans that work great and I have some cheaper ones that are not very good, again because of the area of the ferrous material on their bottoms. My only complaint overall with induction is that the pans you are required to use are typically heavier than what works on other stoves and can be hard to hold with one hand while dumping the contents out. Other than that, it's great.
I love your inflectoins, your english is beautiful to listen to. I have had indcuction for over a decade, your tip on how to heat pans to avoid warping was a lesson I learned the hard way. It is a great tip to never heat an empty pan. Another great tip is Cast Iron doesn't care and is awesome for anything you are wanting a high heat sear. I find I use Carbon and Cast Iron cookware most and my All-Clad Stainless just kind of sits there looking jealous. I would never go back to gas, induction is so much better. I got a kitcheaid 36" KICU568SBL. It is great in every way other than replacement parts and Boost on the big burner. The center 11" Burner can't be boosted and I find it slow.. Also I broke my glass top about 5 years ago and there is no replacement availalbe. Granted it has worked just fine for those years with broken glass but it doesn't look good.
Thank you for this great video What caught my attention was the promo for talking about warping but I watched and enjoyed the entire thing. I got a new induction stove for Christmas and I totally love it. I was already a huge fan of stainless steel pans, and in particular tri-ply pans, most of which work well on induction. But my every day stainless was a 30-year-old set of copper-clad-bottom Farberware I bought at Walmart a long, long time ago. Besides how beautiful they were, other than some small scratching inside, they still looked new and they cooked fantastic and, after 30 years, I was a bit emotionally attached. I've been cooking on stainless for decades and I, generally, know how to do it, to not burn things, to cook so that the pans are easy to clean, etc. This was going to be easy. I got to buy a bunch of new tri-ply pans and I was set - until I followed the instructions on the pans and and my experience: heat the pan until water flipped from your finger dances in the pan, then add oil. Well, by that time the pan is already warped. I ruined 300 dollars worth of frying pans trying to figure out what I was doing wrong. I never once, on the frying pans, turned the stove above 4 out of 10. On the pots and sauce pans, I used the Boost (higher than 9) setting with no problem - because there was water in the pans. But two expensive frying pans are in the trash. Thank you so much for the obvious answer. Never heat the pans dry. That's a change from how many people use stainless steel and from how the manufacturers recommend using them so, people should pay attention to what you said.
My question is though, does that mean you can't cook with stainless steel on induction unless you drown it in oil? I've been hearing about how toxic non stick pans are, and it seems the safest way to go is stainless steel and use the water method as you state. But if you can't do that on induction stoves? They seem awfully limiting and fiddly to me.. I think I'd much rather have a gas stove that's fiddly to clean.. but they're banning gas in my country :( Have you found a solution?
@@katyb2793 I cook with stainless steel on induction every day using a small bit of oil. Yes, bits are going to stick; that's why you generally see instructions to deglaze and make a pan sauce with the bits and all the flavor they contain. But if you don't want to deglaze with a bit of red wine and consume all that goodness, then after dinner, heat up the pan again, and deglaze with a bit of water - the results are the same in that the bits are loosened from the pan. Technically you can deglaze with water for a pan sauce or gravy as well, or you can toss it and now the pan comes clean with a nylon scrubber. If it has a bit of discoloration, then a very small amount of barkeepers friend with some water (not too dry or it will scratch) and the pan will look like new. Cooking with stainless steel has actually made me love doing dishes - the joy in taking something dirty from cooking and making it look brand new again is something I really like. I can assure you that those who say they hate stainless steel pans because of food sticking just don't know how to use or clean stainless steel pans. That's OK if they prefer non-stick over the time it takes to learn. To each their own and that is as it should be. But, still, it is just that they don't know how to use them.
@@dalepres1 thank you for such a detailed response! I've never cooked (pan fried at least) on stainless steel, so I'll be the first one to say I have no idea and no experience. Your comment is so helpful! Would I be correct in saying then, that yes things stick, but it's not such a big deal as everyone is saying as it's easy to clean up with your method? How do you go with something like a stir fry though that really can't afford to stick at all? The traditional Chinese way of cooking it is to use A LOT of oil (like alot!! Swimming in it! 😅) so perhaps there isn't a good answer for it.. Do you have any chefs, books, etc you could recommend on cooking with stainless steel with less oil? I love watching Julia Child, but Julia Child loves her butter haha
P.s. I'm sorry to hear about your pans warping! That is such a shame especially when you've used, loved and looked after something so well for so long 😔
Replacing my electric stove with induction has been fantastic (gas isn't an option). My biggest annoyance is that there's no knobs, everything's touch controls. There is one big issue with induction - if you have an implanted defibrillator (and possibly other implants), you can't use it because of the magnets.
It is quite important to note that there are NO MAGNETS in an induction cooker. It is just copper coils under there that produce an electromagnetic field. There are no magnets in that thing so strike that off as a reason.
Agreed. I stuck with a single burner for this reason. The +/- buttons are doable. But having to do pan selection with them is dreadful! Awful UX! Do any of the more expensive units forgo selection and just have direct +/- per burner?
Same here with the touch controls. I love my Ikea induction stove for the fast reactions and also the safety (no risk burning other stuff), but the touch controls drive me crazy. Regarding the heart implants: a friend of mine has one and no problems? This might have been an issue with older induction stoves?
Excellent overview with detailed description of the pros and cons. I was interested in the scratch resistance of the surface. How durable is the glass or what ever the material is. Would cast iron be too rough?
So my last oven / stove broke and I needed a new one. Decided to get an induction. I've been using it about a year and a half now and can give you my honest opinion. IT'S AWESOME! I can boil a large pot of water in about 4 minutes, very precisely controlled, easy to clean top, lower electricity than the classical electric ranges, seriously all the advantages. I love to cook, and I cook a lot (the only one in my household that cooks). There was one pan I had which didn't work on induction, but all others did. That one that didn't was so old anyway, I needed a replacement. I'm never going back. Oh, and no, I've never had ANY pan warp or anything.
Love this video. Great format, clear breakdown of the topic, and many references to repeatable tests and references to other outside sources. I can see your engineering background at play here when you’re describing the technical aspects of some of these stoves. If I ever can afford to renovate a kitchen I’ll be sure to consult this channel heavily
I have an old 1980s electric coil stove that I need to replace and gas is not an option. I found a new induction stove in an open box store for $300. I was so tempted to buy it but maube the reason it's so inexpensive is because of the magnetic diameters. The idea of cooking without the kitchen heating up sounds amazing and I have a cleaning service and many customers buy beautiful electric stoves that look like crap after a few years of burnt spills. Now I'm really confused about which stove to buy. 😂😂😂
Based on the comments I am getting, it looks like the US is in the dark ages when it comes to induction and the rest of the world has mostly figured it out. Just to clarify -- I don't hate induction. I just hate what's available on the American market. Many good options that people mentioned (Thermador, Miele, Gaggeneau) are outrageously expensive and many only come in 36" width. A normal American stove is 30 inches wide, so we are talking about a complete kitchen remodel here. Another issue is that Thermador reliability leaves much to be desired. I've heard horror stories of how quickly the motherboard burns out and how costly it is to repair. Let's hope we catch up soon. I would love my next stove to be induction, but it needs to perform well and be fixable by a local technician quickly and affordably in case it breaks.
It's new stove time at our house, (which we just had plumbed for gas) , and we're are REALLY on the fence regarding gas vs. induction.
Gas is king.
It pains me to admit it, but it’s true, the US is very much behind. Induction on some German and British hobs are more effective, more flexible and more durable than our cousins across the Atlantic, but at about a quarter of the price.
It appears that companies are literally taking advantage of their US customers, and that’s just not right.
@@BlackJesus8463 at lowering your homes air quality.
Perhaps you should review an ikea induction stove, some of their models have great reviews, at least in Australia… and I’d be inclined to believe that it’s the same product worldwide, not to be mention it’s affordability.
I have had induction now for 6 years, had two homes and put induction in both. Love LOVE LOVE THEM, love the speed, the cleanup, and the NO STINK FROM GAS and NO HEAT from electrics. I have an LG and a Samsung, prefer the LG. I agree on the size issues as I only have one large birner but like anything in life, I have learned to be effective with what the sizes are and one thing, learning to cook on induction is a learning experience. RULE #1, if you aren't ready to cook, don't turn it on and never turn your back if you have increased the heat, if you do, your food may burn, and instantly burnt!
Thank you for the advice. Watch the range!
Hello Helen. I have an LG induction range in my house and we just absolutely love it. Yes we have spent several hundred dollars upgrading our cheap aluminium pots/pans to mid-range (Jamie Oliver) stainless steel and have had no issues. As a side note, investing in better cookware is not a bad idea whether or not you have induction. The safety (ie. burners are ok to to touch soon after cookware is removed) is a huge plus, especially for older folks, children or animals; also there is no emission of toxic fumes (as has been recently reported with gas ranges); the precision between adjusting cooking temperatures; the speed of heating; also ease of cleaning cooking surface as spilt food does not bake onto the surface. I have cooked on gas range and there is no comparison between the two. Induction is far superior. Back in the late 1800s there were those folks who complained about the new fangled electric stoves and how their wood stoves were much better😂…I see the comparison to electric/gas to induction to be in the same vein. Anyways, thank you for the video.
I live in Europe and have been using induction for nearly 10 years. I had one frying pan that didn't work; the rest were fine. What you forget to mention is that there is no flame! This is really important, especially for older people who might be more careless. Also, they turn themselves off if a pot boils over or gets too hot. These are terrific safety features.
Safer for kids too
I love my little Ikea two burner and I love it. It saved me a lot of money
And no CO2 emissions. If your home is well insulated, with good quality windows, the CO2 levels in your home will rise pretty fast when you use a burner.
@@lbreda Which is why it's important to use a ducted range hood, but apparently the majority of Americans cooking with gas either don't have one, or barely use it.
@@lbreda NOx too!
We switched from gas to induction last year, both GE Profile range models. I love the new induction range. Yes, there was a bit of a relearning curve, as performance differed. I'm getting generally faster and more consistent heating. However, I've found it important to test and practice with each of my pans and pots on each of the induction burners. One of my smaller burners makes one of my stock pots boil water or stock much much faster than any other burner, to the point that if I use that pot on that burner set to anything above the equivalent of a 7 out of 10, I know that it will boil over. The range does not permit me to use any pot on any burner as the old gas range did. I have a mix of Le Creuset enamel and nonstick, Lodge cast-iron, and Ikea stainless-steel pots and pans, and they all work well on induction. I was prepared for the very old, and at the time very cheap, Ikea brand pots to not work on induction, but they all perform excellently. We bought the Ikea pots in maybe 1998 or 1999. The only pot I've had to change was my wok; I used to use a round-bottom carbon steel wok with an adapter ring on my gas range. I've had to purchase a new flat-bottom carbon-steel wok to sit on the glass induction range.
Having used our Wolf Induction cooktop for 3 years now, I can honestly say that it is the best cooking and easy to clean cooktop we have ever used. Boiling water is a breeze and so quick. Instant heat adjustment is the new experience. Cast Iron works great as does Stainless. No pan warping... My cooktop allows me to "BRIDGE" heating elements to create larger wider or deeper elements. This feature is handy when you place a large rectangular flat cast iron plate on the stove for large batch cooking. And you can place a paper towel under a frypan to catch any splatter... Yes induction works thru paper towels... Would never go back to gas or electric radiant.
same, especially love the extremely fast heating, its such a nice thing to instantly heat something up
I know the stove top isn't heated, but wouldn't there be heat transfer from the pan to the paper towel? Wouldn't it risk burning/catching fire?
@@ibidthewriter depends on what you are cooking. If you do not need high temps, than it works perfectly.
If you want to cook in oil, then the paper towel is really a bad idea, because it can reach 200C easily, where the paper starts to brown and smoke.
@@ibidthewriter No. But I found some interference with heating the pan. So instead when I cooked bacon or fry foods, I'd take a sheet of newspaper and cut a circle so as not to create any interference between the pan and the magnet. When done, I'd toss it in the trash. Any oils that escaped onto the surface easily cleaned up with soap and water. My new home has a gas cooktop. I hate it. Takes forever to heat a pan. And even something as simple as scrambled eggs require me to disassemble the entire burner to clean it.
Yeah induction is the best. Have used for years. Cleanup so easy, not heating up house, not dealing with gas… looks fantastic. Yeah boils stuff faster than anything, to the point that you actually throttle it back because you realize you don’t really need it TURBO fast…
Vast Majority of pots and pans are compatible, just been a great experience. Not really wok compatible, but I never really never owned a wok any way.
I am in the UK and after many years using a gas stove I moved to an apartment with no gas, so I switched to induction, and have been very happy with it.
I loved gas but we downsized and the new (to us) house had an electric cooktop (glass top). I tried to get used to it but just hated it. Switched to induction, and though I still miss gas, I much much prefer induction over the standard electric.
UK here as well. I don't know about other countries but domestic gas stoves here don't have much power. The speed when using a relative's ancient electric stove was the start of my conversion. After 4 years I still love my induction hob (despite the sad goodbyes to loyal pans).
@@TamarLitvot Why did you hate electric?
@@noktilux4052
Delay in getting hot
Delay in getting cool
Coils would cycle back & forth from way hot then to off meaning the food wouldn't cook in a steady manner
Food that dripped on the glass top cooked onto it and was miserably hard to clean
Basically, I found it incredibly frustrating to cook on. The lack of a fast response meant that I burned things or didn't get things hot enough fast enough for what I was cooking. And it took a full 15 minutes of scrubbing to clean the damn thing every night.
I love gas, but given the fossil fuel issue, I am just fine with induction. And it's a dream to clean -- 15 seconds!
@@TamarLitvot don't use these coil cookers. Ancient low tech.
I recommend using a halogen cooker and an induction cooker.
I've been cooking with induction for over 15 years now. There was a learning curve, but now would not go back to gas. It is so easy to clean and regulate. I understand the challenges, but as I researched a great deal before purchasing, I felt comfortable fairly quickly. I had/have always purchased quality cookware (Demeyere, Le Creuset, and for non-stick, greenpan). While the investment is considerable, when purchased over time, the benefits far outweigh the initial costs. I've had a lot of this cookware for more than 20 years(even before my induction cooking journey) and expect them to last as long as they are well cared for. My first induction stove was a Samsung, and it was a free standing range. It did a nice job and the oven, electric, was one of the best I've ever used as the temperature regulation was impeccable. My current induction player is the GE Monogram 36" Induction Cooktop. I LOVE it!!! I cook daily all types of cuisine and it is marvelous. What is a challenge, as someone else pointed out, is wok cooking. For this, I have a gas burner that is a nothing special unit to the side of our grill. I would do this anyway as we have an open plan kitchen and would not want the intense odors to linger that can sometimes happen with Asian cuisine. I cook those types of food as well as anything that is seafood (like a crawfish, shrimp boil)or needs frying. The noises that the cooktop makes is minimal and not bothersome or even noticed by me any longer. My kitchen does not get hot, cleanup is a breeze and service has not been an issue as the unit has caused me no trouble in past 5 years I've had it. However, we had a contractor crack the glass top and GE service was prompt and thorough. I have used Wolf, Thermador, KitchenAid and a variety of other gas stoves and do not regret for a minute my switch over to induction. I hope this longwinded rant is taken as the information from an average everyday cook it is intended to be. Lastly, I've never had a pan warp on me, ever!!! I heat my pans gently and use quality maybe that's why? Happy cooking all. Looking forward to your seeing your new space.😉
I have been using induction exclusively for the past three years. There is a learning curve. You are correct about picking good cookware. A very useful tool is the laser infrared thermometer.
I feel the same way. Induction is the best. Hotter, temperature set exactly, timers... no warp for me either. Had to go back to gas when I sold the house, now I miss it more than ever...
Thank you for the detailed comment. I’m looking to replace my gas cooktop as a part of a kitchen remodel and am considering induction. I literally today bought a stand-alone induction stove to get a feel for it. Your comment is very encouraging.
@@WhatsInAName222 my best advice is to buy the best you can afford and give yourself some time to get used to. There is definitely a learning curve. Also, there are a couple of cooking methods that, for me, do not work as well with induction as well as gas. They are pressure and wok cooking. I ended up getting an electric pressure cooker and do my wok cooking on a gas ring burner in my outside kitchen. Best of luck
@@Vivienvixen thanks for the tips. Being Indian, I do use the pressure cooker quite a bit to cook lentils and beans. Will have to see how it plays out. Thanks again.
I'm quite impressed with our host's delivery/presentation. Well done!
This is one of the best informational videos that I have ever seen on UA-cam. You obviously did a lot of research on this topic before making this video. Your presentation was done in a very professional manner and contained a lot of useful information. Good job of NOT playing music during the presentation and placing it at the introduction and end where it belongs. Excellent job. I hope you get that consultant job with an equipment manufacturer.
she probably spoke with a professional salesperson who was honest with her.
More bias than research.@@u235u235u235
This is the most informative look at induction stoves I've come across. Some of he details you covered are barely mentioned elsewhere, if at all! Thank you for the real world applications and situations you highlighted. I really appreciate how you go deeper into details that will give us a better picture of what we may expect in real life usage.
true cons aren't often discussion in detail or they're mention in vague or misleading language.
electric range basically does the same think as induction and it's only 10% less efficient, but uses all pot types.
I have a Frigidaire induction range. I have had it for about 8 years and I love it. I have a lot of grandchildren and did not think an open flame was safe for them. My previous range was electric, and very hard to keep clean. That left induction. Now I wouldn’t have anything else.
Can you provide the model you got, or the price? Are you only able to use one 12 inch pan on it at a time? Curious if you can share any tricks you learned too, thanks!@@jeancox4235
Thanks for your explanation..it helps a lot..❤
Damn lady, this was the BEST analysis of the use of induction burners I've heard yet. The size of the magnet within the ring not being the size that the top indicates for the pan explains a lot about the issues I've seen and heard from other cooks. I've also seen, especially on cheaper induction tops, a real issue with the magnet coil not distributing current evenly across itself, further exacerbating the issue of warping pans.
Except there's no magnet in induction burners. It's a coil that generates magnetic energy. If there were magnets you wouldnt be able to get your pot off the stove....
@@DuchessofSheffield the coil is an electromagnet. "magnet coil" is just another way of saying that. No one is saying it is a permanent magnet. but eletromagnets are still magnets, just temporary / changeable ones.
I have a Nuwave portable cooktop and I love it. It doesn't make any clicking sounds. I have been using this for about a year and a half. Its replaced my electric stove. There is one thing you overlooked in your video. One word. Lids!! I have an 11.5" saute pan with lid (on that 6" coil you talk about). I have several pans but this is my go to pan. I can use a lower temp setting with the lid on. The lid traps and disperses the heat much better than an open pan. I use lids on all my pans and skillets. And yes it will still brown. After the pan has heated all the way around the lid is then optional. Soups, stews, and sauces boil all the way across the saute pan (with lid on). Cooking on a $100 induction cooktop isn't nearly as bad as you have made it to be. It's wonderful.
A little metallurgy: there are two basic types of stainless steel (SS): Austenitic (generally 300-series) and Martensitic (400-series), referring to the microscopic form of the metal grains. While they are very similar in their chemical makeup, the difference is in how quickly the two types are cooled from red-hot during manufacturing. Austenitic SSs are generally softer, cheaper, and often more ductile (easier to form into shapes like pans) than Martensitic SSs, which are more brittle. Austenitic SS is generally non-magnetic, and Martensitic SSs are generally magnetic - which is why magnets don't work on most SS refrigerators.
A little over-simplification there--you will not get 400 series properties just by cooling 300 series faster. And you won't get 300 series corrosion resistance just by cooling 400 series slower. Very similar? They are entirely different alloys. 300 series steels have nickel in them, 400 series do not. Their similarity is mostly in their Chromium content.
@@Avram42 . As far as I know Steel is made from Iron, so shouldn't all stainless steel be ferrous? If it doesn't contain iron, then how can it be steel? Maybe they should call it stainless nickel chromium?
There is another potential variable you didn't consider. Many pans made of non-magnetic SS are 'sandwich construction' (many other terms also out there that mean the same thing, like laminated) in which the outer SS is a shell formed around an interior, often a copper alloy for better heat conduction, but also sometimes with a ferrous core instead. I have an expensive set of 300-series pans that work fine on induction because of their ferrous cores. You can put the magnet on the rim or on the lid, and it doesn't stick, but stick it on the sides or the bottom, and the magnet sticks.
@@PS-im1sd They all have iron in them. The vast proportion of all steels is iron and carbon. The differences between steels are in the amounts of other elements (and in the processes of making them). Because all steels have iron and carbon in them, when people talk about them they usually only mention the _other_ metals. So a "chromium steel" means it has chromium, or is particularly high in chromium content, but it still has iron and carbon in it (and probably some other metals). And, yes, all steels are by definition ferrous. But not all ferrous alloys are ferromagnetic or capable of being magnetized.
@@PS-im1sd - As Helen mentions in the video, stainless cookware and cutlery is available in both magnetic and non-magnetic alloys. Both are corrosion resistant and can be polished mirror-bright. Stainless steel is an alloy of iron, chromium, nickel, and vanadium, but the proportions of each element in the alloy can vary widely, from 18% Chromium and 8% Nickel, to alloys that have only 10% chromium, 3% nickel, and aluminum instead of vanadium. Some of these alloys are engineered specifically to resist acids, or salts, some are designed to be bio-compatible with human issue in artificial knees and hips, some are designed to be resistant to damage from neutron bombardment in nuclear power reactors (like Hastelloy and Zircalloy), and some are designed to be highly magnetic and conductive, yet also resistant to corrosion, as the core of electromagnetic devices that are installed in corrosive environments like pumps exposed to seawater, alkalies, or acids. There are hundreds of different alloys of stainless steel defined by the ASTM (American Society for Testing and Materials), probably more overall than the number of alloys for carbon steel.
From Australia. Been using a no brand Chinese 90cm induction cook top for nearly 18 years, using a variety of sauce and fry pans. It was bought from an bankruptcy auction to test out, but it looks great and has worked so well I have never bothered to upgrade to a brand name. Saucepans are stainless steel with a heavy base. Old fry pans were stainless steel with thick bases with a non stick Teflon surface. Just been replaced with lighter aluminium ones with stainless steel bases that have a ceramic surface. ( Absolutely brilliant. So easy to clean ). Never seen any indication of warping an only of these.
NOTE: Only problem has been when we allowed our renovating neighbours to use our house for a few months when we were away. Their French cast iron fry pan left light scratches on the glass surface. Just a warning to people to be careful of cast iron on any glass surface cooktops.
Yes she doesn’t know what she is talking about.I used a 50 dollar portable single burner induction cooker until I moved house and installed o full inbuilt one in the new house.
No one is going to give this cook a job to design an induction cooktop she thinks it has magnets and doesn’t understand that with all types of stove tops gas or electric you need to match the pot to the burner size if you are worried about efficient heating of the utensil and food.Even gas has this problem if you use a 12 inch pan on a six inch flame you have the same problems.Sorry no thumbs up or subscription earned here.
Could you use a silicone pad between a cast iron pan and the induction surface to keep it from scratching?
@@josephstratti52incredibly condescending and also wrong. While coil or solenoid would be more precise the main function is still generating a magnetic field. And gas heats by convection so it inherently spreads out more, that's why flames can wick up the sides of pots/pans
Pan Warp on Induction sounds like a speedrunning strat
You watch WAY to many sci-fi's ! 🤣🤣🤣
But so do I.
Lmao true
half A press (stainless steel)
I have a five burner Electrolux cooktop, I paid around $2,000. I love it! when we moved into our present home I went from a gas to electric stove top. I hated the electric burners so started looking for an alternative. Putting in gas lines wasn't a good option so I went with induction. I haven't looked back. The easy clean up is the biggest advantage over gas. After 7 years my stove top looks like brand new and I only have to wipe it down after use. I also love how quickly it heats up and cools down. It's a winner.
It's funny that people always compare induction to gas, because where it really shines is is comparison to regular electric. I have zero interest in running a gas line or dealing with gas's downsides, so induction it is.
I’ve had a Frigidaire induction for about 8 or 9 years and it’s great. May not be as good as the expensive models but it’s very responsive and we’ve had no problems with it.
was yours about $3000? @emilygloeckner667
Ive been using induction for over 10 years now.. & iam EXTREMELY happy.
Using pan larger than the magnet is ok as long as theres liquid in it.
I’ve used coil and glass top electric, gas at home and at a restaurant, and now induction on a Bosch 800 series 30” cooktop. Induction is the best by far. Super easy to clean! Super fast to heat up! Super control! Super efficiency! Yes it is more expensive but worth it in reducing time spent cleaning, time waiting for dinner to cook, and electricity savings. My kitchen doesn’t get hot anymore when cooking Thanksgiving. My pans have never warped and I cook on boost mode often
60 years of cooking, mostly professionally, and love my 36" induction cooktop.
I think the more experience you have the easier it might be for you to adapt.
It is the novice cooks that need the most help from their tools.
For example, I don't use rice cooker -- I can cook perfect rice every time in a regular pot. But I still recommend buying a rice cooker as my first advice for any person that asks me for advice on indian/chinese/thai cuisine. This is because they want the rice happening somewhere in the background so that they can put more focus on the rest of the recipe.
What brand did you buy???
@@Trish.Norman GE Profile - cooktop, not range. Works well for most jobs, even searing a steak. Amazing with rice & paella. Pressure canning with 23-qt induction--ready Presto canner is a breeze. Only falls short for wok... but then, even most gas stoves are pathetic for that.
@@goomy02 I’m so glad you also mentioned canning. I was wondering if the tops could take the added weight. Thanks again!
Agree with all, and I noticed a big difference when replacing the house AC filters every few months. Before switching from gas to induction, the used filters were coming out black and now they coming out white, after the same use time. This says something about the air we breath in the house.
I got the Samsung's $4K range, like it a lot, just wish the nice flame looking LEDs were on all burners, instead of just the main one.
If your AC filters were black and the only difference was the change in the cooktop, then your gas burners were not working correctly. I have always had gas and never had black filters. Use the hood!
Same as Joni's comment. Gas top and no black on the filter and it's literally 10' away. I also don't always use the hood vent fan in winter, but natural convection will take much of heat through the vent. You must have a problem with one or more gas burners on the that stove top. The only other answer is how you cook the food in the pans, but that should not have changed that much with induction.
@@Bare_Essence I was just reading the Pro Publica article on this. The scientists that studied gas stoves said virtually all of them they studied leaked.
@@sl5311 A new gas stove leaked and, even though used with a new range hood, i struggled to fully awaken one morning and and ended up in the emergency room. Turned out the level of carbon monooxide in my blood was elevated. I had the gas stove shut off and bought a portable induction unit and my blood levels returned to normal..
Your gas burners sound like they were really bad. Glad you got rid of them but that's not how all gas burners are.
Hi Helen
I have an induction stove. I purchased my first GE Profile induction in 2007 reluctantly but my husband really wanted it and I gave in finally. I had a very hard time finding the right type of pots sand pans and I remember paying over $100 for a 10” non stick pan when I could have gotten one for $20 had I had a “regular stove”. I loved it so much that in 2018 when we had a complete remodel of my kitchen I insisted on staying with induction and we chose kitchen aide appliances. I don’t know the model but it’s just the stove top part. I have 1 large 12” burner and 4 additional burners.I love my induction so much that when we were building our home in Cairo Egypt I insisted on induction there too, that one is a Bosch induction built in stove top with 5 burners too 90 cm wide. It was literally the last one in the country at the time lol 😂. I can never use anything else now. Electric stoves burn food and gas stoves burn my hands with all the heat they generate not to mention the super easy clean up of induction. Induction forever for me 🙂
they sell cast iron or steel diffusion plates online that will work with any kind of stovetop vessel on an induction cooktop.
Another great video! As an engineer as well (mechanical) I find it completely insane when they don't publish specs, such as on the magnet diameter!
My successful induction stove solution: cold weather camping. When it’s properly cold out I don’t want the water vapor exhausted by any gas burner inside my truck, and I’ve found my cheap induction stove to be far more efficient when running off battery power (a little over 2 KWH). When combined with a cast iron dutch oven I get the ability to sear, sauté, and make soups and stews. By having a relatively small Dutch oven I also get even heating across the full width of the bottom (or it was close enough that I couldn’t tell).
At home, of course, I have a 5 burner gas stove and a double convection oven, but size, exhaust, and fuel/battery life are all things we make compromises on, even if cost isn’t a factor.
Usability engineer? This explains SO much!! ♥️
WHAT GOVERNMENT AGENCY KEEPS "USABILITY ENGINEERS" FROM PUBLIC?
I have an LG induction range that I paid $2800 for two years ago (its $3800 now) and I am very happy with it. It basically aligns with this video's points, it has one burner that works great for a 12" saute pan, and the second is limited to 10" or smaller. My household is just two people, so that's not been a problem. There was a learning curve in which a nonstick pan was left to heat up on max heat for way too long and the surface was destroyed. If you're coming from standard electric stoves there are some habits that need to be broken, such as walking away while a pan is heating. Overall, I really like it and I don't see myself ever changing to gas.
Yeah, I barely preheat my pans on my induction stove. That is, I get all my ingredients ready and only then turn on the burner to get the pan hot. Only a pot of water to boil do I leave going--and that's usually ready in a minute or so!
You should never preheat a nonstick without something in it. Water or oil at least.
Yes! Easy😢 to see the engineer in you! 😊😊 It’s part of what makes this channel such a joy. Here’s to you, Helen. I hope a good and affordable appliance company does actually hire you as a consultant because it finds the logic in making what customers want and need and then, also making a profit. Shana Tovah!
I have the vollrath 59900p single burner.
I gave $435 on Amazon in the year 14.
It is now $750.
I use it for searing steaks outside.
The setting for 400°f gets both my 10, and 12" c.i. pans to 550-700°.
(ripping hot)
It also does an excellent job at holding a sauce at 160°f, without breaking it.
And by making adjustments to the temperature, (5° increments) you can control a simmer very accurately.
Love your content, and presentation.
The pro's vs the cons is maddening!
I have a Frigidaire induction range, the under $1000 model you showed. I have been using it for three years and I am very happy with it. No problems with warping pans or any such things. I use cast iron and all-clad stainless pans. They all work very well. My 12 inch skillets work fine. Once you become accustomed to the temperature levels, you can be very precise. I love it and wouldn't go back to regular electric or gas.
Thank you. I'm looking to buy this range and the review was scaring me off. I have quite a few cast iron already. Will need to get some stainless steel pots though.
Okay, so a little explanation (for the interested, because it does not change any of the actual advice).
Induction does not cook with magnets. There are no magnets in induction stoves. If you don't believe, move any magnetic metal around the surface of the stove and observe there is no attraction.
What happens is it actually has a primary *coil* (no magnets, just a bunch of copper windings) which is half of a transformer and makes the pan bottom the other half of a transformer and generates high currents directly in the bottom millimeter or so of the pan. This high current flowing through the pan is what is heating it up.
--
One important thing about induction burners is cycling and your ability to choose the power setting and also minimum power.
I got burned (!) by this when I bought my first commercial induction stove. There was plenty of power and surface but there was only 10 settings on this thing and I seemed to never be able to find a good setting -- it was always either too high or too low. I was also unable to maintain simmer, especially in smaller pots. The minimum power was too high for what I needed. It also had long cycle which meant that the small pot would boil furiously for a moment and then stop boiling at all for a long time. Not exactly what I want.
I think this is one reason you might want to buy a portable unit just to learn what minimum setting you need and how many settings in between is enough for you.
Also deep dive into user manual and specifications of the range you are buying so that you don't get surprised.
--
Yet another important point is that you have to put your pans centered on the induction. On a gas stove you can "cheat" by fitting larger pan even when there is no space just by moving pots and pans a bit so that they are off center. I do this a lot on my gas stove when I want to have for example one large pot simmering and at the same time say two pans. On gas, the hot gas will envelope the pan and reach a bit further even if the pan is a bit far. On induction you will get one very hot spot and a significant portion of the pan practically cold.
So if you are the kind of guy like I am and try to do a lot on a too small gas stove you need to understand that you will most likely need much bigger induction stove.
Thank you for clearing that up. I know that I don't have "magnets" in my cooktop, but didn't want to open that can of beans. 😅
@HelenRennie...you really lit a fire with this topic. 😜
@@Vivienvixen You meant "induced a discussion" maybe?
It does not mean any of the advice Helen gave is wrong. I just think everybody who cares to understand how things actually work deserves an explanation.
@@leonardmilcin7798 I agree. I definitely meant no disrespect
@@Vivienvixen good points, technically the copper coil in the stove top has current flowing through it and so that is an electro-magnet that induces an electric current into the bottom of the pot and that is a short circuit so it’s converted to heat. I think a lot can be done in the design of pots and pans to make them work better with induction cook tops. A pan may work, but not work well, so that may not be the fault of the cooktop ?
As an engineer I must point out that an electroMAGNET is just another form of magnet - that's why it's called that. Just because it requires a current doesn't change that. "If you don't believe" then try this: Take a horse-shoe magnet and shunt it. You will detect very little stray magnetic field. Does that make it less than a magnet? Also, your "transformer" analogy is weak - there is no secondary coil as there always is in a transformer. As you say, it's the "induced" current that creates resistive heat, hence the name of the cookware. I don't want to sound pedantic, just responding in kind.
Looks like the US is way behind Europe with induction cooking. Here in the UK I have an induction hob that cost equivalent of around $2000, it has a large zone that works just fine with up to a 14" pan also a variable induction zone that detect anything from a small pan to a large square tray and varies the coil geometry to cope, this can be used with anything from a small 4" pan up to a 7" x 15" tray or can be split into 2 separate independently controlled zones for 2 smaller pans. Additionally it has 2 more zones a 6" and 10". There is zero noise and using a boost feature can boil a pan of water in around a minute. This was purchased 5 years ago and there are now significantly better models on the market. I think a lot of the problem in the US is down to 120V electricity supply rather than 240v here in the UK, my induction hob uses up to 11.2KW needing a 48Amp breaker. In the US using half the voltage this level of power wouldn't be practical at all.
It's not a voltage issue with a full size hob or stove. As those work on 240V in the US, just like they do over here. Unless you want to consider 3 phase as 400V. The voltage issue does apply to counter top appliances like electric kettles, which I why you don't see those in the US very much.
So a normal 11.2kW hob would use the same 48 or 50A breaker in the US as it would over in the UK for you. Being of the continental persuasion myself, my hob uses a 3-phase 16A breaker, yielding 3x 240V 16A, for that same 11.2kW.
@@fermitupoupon1754A dedicated 380/415V circuit is pretty common in homes (for high-voltage tools, for example), and almost ubiquitous in new apartment developments. You would do a separate breaker for the stovetop anyway, so why not a 3-phase one?
@@aebisdecunter Where are you that 3 phase is available in residential homes?!!!!! That level of voltage is incredibly dangerous to have in a residential home.
Thank you for this video. Despite being very enthusiastic to switch to induction this past year, your experience mirrors my own precisely. I'm not sure why the unavailability of diameter information and its impact on cooking and warping isn't mentioned more. I still enjoy the benefits of induction, but would like some leads on a better mid-price portable cooktop.
I've had and often used a 6" portable one for over 15 years but it recent stopped working. So I bought one with an 8" coil and lots of controls. It's a "NUWAVE Gold Precision Induction Cooktop, Portable, Powerful with Large 8” Heating Coil, 100°F to 575°F, 3 Wattage Settings 600, 900, and 1500 Watts, 12” Heat-Resistant Cooking Surface" It was only about $100 and it is a wonderful improvement. Thank you for your video!
Have been using for years, Induction is great for the Southern United State for summer The keep the Kitchen much Cooler when cooking!
Thank you Helen for your consistent, no-nonsense, scientific and insightful advises on the culinary art. 👍🏻👏🏻🙏🏻
ya, very scientific.
I have a 1 burner portable $50 Schönes Bauen I got from Amazon 3 years ago and it's the best thing I've ever bought. I use it every single day, no warping on my pans or pots, it cooks everything evenly, I can use it with my Cuisinart pots and even with an 8 Qt. pot that's like 11" wide which I use for boiling pasta and for simmering ragù for hours and hours.
Funny that such a ridiculously cheap contraption absolutely beats even the most expensive induction stove range 🙃
This was a great video. I learned a lot! Thank you for doing all this homework for us. Also thank you for speaking at a pace that I could follow, and for speaking so precisely. I also want to thank you for mentioning the important tip about the impact that induction has on your cookware. Only quality (meaning heavy!) skillets will not warp after repeated use (meaning every day, at least once!). Keep up the great work!
Michael, if a video pace is too fast you can slow it down using the player speed controls. They are under the Gear icon > Playback speed, then click the speed you want. You can use it to slow a speaker for better understanding, and you can also use it to speed up slow speakers.
@@ShawnCleverdon Hi Shawn! Thanks for your comment. But Shawn, it is not the speed of play that is often the issue, at least for me, it is the speed with which the speaker speaks!
And Helen speaks clearly and with distinction. She has a wonderful, natural delivery that allows me to pay attention with my 1st listen, without the need for numerous backups and slow downs.
This is my way of complimenting Helen! She obviously takes pride in her delivery, and this happens because she has a high level of confidence in what she is talking about. I am a big fan! (Can you tell? LOL!).
@@michaelsalmon6436 normally I wouldn’t reply to such an old comment thread, but since you replied to Shawn yesterday, I figured I would add my 2¢ that the ability to adjust speed of video playback has been great for me! For example, with this video, I watched at 1.5x, so with playback speed control most people can find a speed that works best for them. As far as cheap pans, I’ve been cooking with induction (KitchenAid 36” cooktop with dual bridge zones) since 2012, and some of my pots and pans are $10 pieces from IKEA, and while there are other minor issues related to poor quality manufacturing, they have never warped or distorted in any way.
I have been looking into an induction portable unit. Your video is actually the first I have seen that actually addresses many of the questions I have had......Thank you!
Thank you for actually recording a noise without music or voicing over it! This was very helpful.
I have been experimenting with induction ever since acquiring my first NuWave induction burner over ten years ago. I was impressed with how fast it heated up and have said many times that I could see it replacing my gas stove. The problem is the coil size, as you mentioned. The NuWave only has a small coil of about six inches. This really causes problems when I'm trying to cook scrambled eggs in my ten inch skillet! I have heard of induction ranges that automatically sense the size of the pan and only activate that part of the coil. That way you can put any size pot on any burner. It also solves the problem of warping pans or even cracking cast iron that is heated too quickly. Induction will NOT become truly the cooking method of choice until most, if not all, cooktops work this way. I'm not going to swap my new gas stove for the induction models available now because I cannot afford the good ones and the middle-class models have coils that are not large enough. All this talk about combustion gases does in my home not phase me as I've used gas for decades and I use a vent hood anyway... and a CO detector. Global warming? Not even getting into that. I just want to cook my food on a burner that heats the entire pan. Want to rule the cooktop world? Make a stove with four ten-inch (or larger) size-sensing induction burners and the world is your oyster.
8
Great video! As an electrical engineer and keen cook who loves induction, I was very skeptical about this video before I watched it. Based on the title I even refused to watch it for some months as I thought it was just click bait. Warping is a very minor issue. Tonight I finally watched it and I did find it really informative and enlightening about the trade-offs or challenges resulting from the differences between pan diameters and induction ring diameters (the magnet size as Helen calls it). Something I had not fully appreciated until tonight and verified with a simple water boil test with a pan of a larger diameter than the coil. Well done! The lesson is to buy induction cooktops with large elements and pans that truly have a compatible base. Most new smarter and more expensive cooktops have distributive or dispersed magnetic coil arrangements that efficiently adapt to the pan diameter,
What I can say is that induction is the only way of the future in energy consumption terms.
Another point many don't realize is that most induction cooktops can detect overheating and will automatically turn off. I know this works and have verified it for myself as an retired person. This is an incredible feature that really helps with safety in cooking for the absent minded of us and the elderly like me. A feature not available in any other form of cooking. This alone will make induction the only way forward in most built environments.
This was by far the most helpful video on induction cooking that I’ve come across. We recently moved into a house with a broken induction cooktop. Sadly, there’s no gas on the street so we’re replacing the unit with another induction cooktop. I like that it’s more eco-friendly however there’s also no way to use it on a Sabbath or Yom Tov mode, which is tremendously problematic. If given my choice I’d still use gas simply for the flexibility.
@oaktree_ YOU obviously found it important enough to comment on it. Maybe think about why you seem to care so much about an individual's religious beliefs when it has zero impact on your own life.
@@zachsbc It doesn't have zero impact if it distracts you with a reply that doesn't make sense.
@notfiveo If religion is nonsense you're missing an important part of human existence.
Excuse my question but why can't you use Sabbath or Yom Tov mode? How would it be different using a gas model?
@@cynthiakeller5954 Same difference with Mennonites who either tape over the chrome on their cars or don't.
Thank you very much for the great details of information.
I just bought one induction stove.
I almost had to return it, thought it was not working properly.
Until you explained every aspect of details, I decided to keep it, and it works very well.
Thank you for shining the light!
Your information is very helpful.
A video I didn't know I needed. This was very interesting to watch, I hadn't known how complicated induction cooking can become when moving on from using a gas stove most of life.
I've had a Whirlpool 4-"burner" induction cooktop for the last 3 years, having moved from gas stoves most of my life (we inherited the Wedgewood 6-burner/2-oven, 36" stove my Mom bought about 1950 and used it until 2008, sold it when we remodeled our kitchen and got a Bosch 4-burner, 30" range, which fit much better in a tiny kitchen and which I generally liked). The induction cooktop was in a brand new house. It was a compromise between one partner who only wanted gas and one who wouldn't have gas. And, having used electric stoves (reluctantly) in the past, I wouldn't have an electric.
My experience? Transition from gas was almost seamless. Yes, you have to understand a bit about how they work and learn a new set of controls, but the speed and responsiveness are what I cherished about gas and the induction delivers both in spades. So far, our Whirlpool has been trouble-free. Yes, the large burner is in the back, but the unit is on an island that is only about a foot wider on either side than the cooktop, so access is easy from the side, and the hood is high enough not to intrude.
I'm born in Holland and was used to gas cooking, moved to Sweden, and electric cooking sucks, bought an induction cooking top and it's almost like cooking on gas but in many ways better.
Most information video on induction I have seen - well done.
Got the 30" Frigidaire -- with the air fryer oven option, works great. Love the repeatability and stability of the heat. No issues of pan warpage after a year of use.
Us either. We’ve only had it two years. I am careful these days not to put a hot pot in my sink and put cold water in it immediately. That is what used to warp our pans at the other house and that was a gas stove.
I have the same Frigidaire 30" w/air fryer, and have noticed what Helen said about induction unit size, especially on 10-12" pans. I've had good pans warp a bit. All-Clad pans aren't cheap, but the induction has warped one already.
I've owned a KitchenAid induction stove for 5 years. Standard U.S. size. LOVE it!!
No problem with pots and pans. Heats better and faster than gas and a breeze to keep clean.
This is my first video on your channel. Thanks for the wonderful explanation and your superb linguistic skills. I hear what could be an European accent but you are so clear that anyone who understands English will be able to follow any instructions you convey.
I’ve been using induction since 2007. I have a countertop unit. The burner layout was very important. I found a discounted unit for $600 from Sears. IKEA has a decent counter model for a good price as well. I love the speed and instant heat control. I never use highest heat. I don’t want to wait 14 minutes to boil a pot of water. Italian husband likes pasta. My quality cookwear was all found in thrift or discount stores. Staub 9 inch skillet for $8 !!! Many people don’t know how to use stainless and cast iron so send to donation store. Portable units are indeed inferior but useful on the boat. I have a few butane portable burners for high searing since induction unit errors off if it gets too hot. That is the only downside I have ever had but a good preheating of cast iron on medium works very well for great searing. And, my cooking music drowns out any clicking or fan noises 🥰. Also and very important, Espresso in 90 seconds!!!! I Love your channel Helen. Preparing to make the chicken liver shallot pate. Best recipe I’ve ever seen.
Ikea kitchen appliances are quite decent. At least here in Europe the producer is printed on the sticker on the appliance. A bit for anybody: Whirlpool for budget, Electrolux for mid-price or Zanussi for the top-notch 👍🏻
I own a home with a Wolf induction cooktop. I didn’t know about the magnate size and the pan diameter so your information was excellent and explained so much of what I’ve experienced! So very impressed with the amount of data in this educational video, and I will be sharing your channel with friends. ❤
One can see the size of the magnet coil by taking a large size pot or pan, filling it with water and boiling the water. A ring of boiling bubbles will reveal the coil size.
@@ilovephotography1254 Good observation 'Ilovephotography' ... I love photography too ...
Great video Helen. I’ve had induction for about 20 years and could never go back to gas. I currently have a 5 burner AEG induction hob which came with the house. If I was buying one now I would definitely choose one with “Flexible” induction zone, so you can put your pan or fish kettle on it and it would heat the whole pan.
I have bought a used flexible zone burner from Bosch. Maybe it got somehow damaged by the prepossessor. It does not recognize pans as desired, they don't get hot evenly.
I, too, own an AEG induction cooktop that we installed when we renovated our kitchen a few years ago.
I love that I can place chocolate directly in a pan to mellt and not have to use a bowl over a pan of water, risking the chocolate seizing if the steam gets near the chocolate.
I used my old electric cooktop, favouring my microwave for most things .
Absolutely sold on convection cooking
Oh I got to tell you I’m from Connecticut but haven’t lived there in about 40 years I love your energy your style your calmness your candor your sense of humor if I lived in Boston I would be taking your classes unfortunately I’m moving to Thailand in about four months permanently but thank you so much for the education on induction burners I had no idea
We installed a GE Profile 30" four burner Induction cooktop in our island when we redid our kitchen 10 years ago. I absolutely love it. It has one burner that handles my 12" inch pan edge to edge and the three other burners are incrementally smaller. It has "two-zone" cooking so the two 10" burners on on one motor and the 12" and 8" burners are on another motor. I have had zero problems with pan warping and, after a short learning curve, I manage cooking on it with no issues at all. I love that it is so responsive and so very easy to keep clean and shining.
And it doesn't heat up my already-hard-to-keep-cool kitchen. I didn't believe I would say this when I had to give up gas, but now I would hate to go back to gas!
This wasn't just incredibly informative, it's one of the best review videos I've ever seen in my life. You can literally reteach me how to tie my shoe laces and I'd watch/listen for hours with wide eyes and an open mind.
We've come to love out Kitchen Aid induction Architect series cook top. Not sure of the model as it's a little older and came with the house we bought 3 years ago but it's one of the black top 5 burner 30" models. My biggest issue with this cook top today is that the burner rings that identify position are not very visible when cooking so if I'm moving pans around from burner to burner or tipping to move oil or food I often don't get them centered on the burner without having to bend down to look where the are.
We have had most all of the problems you mention. First, when we moved in I had a set of wonderful All Clad that didn't work on induction. After owning them for 30 years we gave them to our son and started our buying experience. Williams Sonoma was close by so we bought a couple of their French Skillets the day after we moved in. They worked great but over the first year one did warp. Williams Sonoma happily replaced the whole set and we learned to start on 5 before going to 8. I thought that would be bothersome but I've come to appreciate that it makes me think about temperature and whether I'm going to smoke any oil I'm using.
We eventually bought the biggest set of Made-In and have been very happy with them. No problems 3 years in. The handles are comfortable. The stainless does seem to 'blue' a bit more than my 35 years ago All Clad but it cleans up easily with vinegar or Barkeeps Friend. I have wondered if the electric fields have anything to do with it.
Overall we both say we would buy a new one or choose induction if we built a new kitchen but I do miss gas at times.
Currently considering an induction cooktop for my kitchen renovation. This was a very timely video.
What a perfectly charming and knowledgeable person narrated this video. Here in The Netherlands we are being urged to discontinue using gas. Within a bout a year, gas service will be discontinued in our small town of Schiedam. One of my good friends recently moved into a building where an induction unit was already installed (built in) so she GAVE me her induction hob. I am busy learning how to use it and your presentation was very helpful. I'm getting ready to purchase some new pans and now I know what to look for. Since I have always used gas to cook, this will be a huge learning experience for me. Thanks so very much for your clear explanation.
I am in the Uk and have been using an induction hob for about 8 years. i was sold when I saw a demonstration where the cook put a kitchen towel n the hob and a pan of water on top of it. He then boiled the water without burning the kitchen towel. A flat surface that is easy to keep clean and I was converted.
I have had my GE Cafe induction range for about 4 years. I have never stopped being thrilled at the function and performance of induction. It took me a little while to work out the best settings but now I have it dialed in for my different uses and cookware. This unit also has a Sous Vide probe, very nice.
At first the fan noises were a little distracting but I don't even notice any more. Very occasionally a pan will make a slight singing noise, almost always when I have multiple burners working hard, but again just part of the noises of doing stuff in the kitchen.
My only real complaint is the control layout the GE designers chose. It is the direct opposite of my instinctive sense. Even after 4 years I have to look at the writing on each knob before I turn it on to be sure it is the right one. Oddly the Gas Cafe has the controls ordered the right way (according to my brain).
I will never go back to radiant or gas.
I would love to read more about your experience w this stove, it’s the one I want.
Which model of the cafe induction oven range did you get and did you get an extended warranty on it? I read that some people had electrical components stop working. Doesn’t sound like it happened to you.
Thank you for a balanced discussion of the pros and cons of induction. I have been considering switching to induction but had specific concerns about having to invest in new cookware, making the transition even more expensive. You have responded well to that concern, but even more importantly educated me about the importance (and expense) of magnet size. I will continue to do my homework, but honestly have pumped the brakes on making such a big move. Thank you for the insights.
You can use any pan - there are induction plates that sit between the pan and the induction burner. Just get one. I do feel sorry for you though with those stupid American measurement units.
The cheaper option than full cook tops is to go to get experience with induction single burner hobs. Once you figure out what the differences are in cooking methods with the finer temperature controls and other features you can get a better idea of the features to look for in a cook top if you decide pay the higher prices for the larger appliance... there are advantages to the single burner units in a power outage or in portable or off grid power situations.
Once you convert to an induction hob you will regret that it took you so long to make the decision. You will never want to go have to gas especially with all the hassle of keeping a gas hob clean and if you used an electric resistance cooker you will feel the same. Induction gives you the responsiveness of gas without all the hassle.
@@tonylegge7261 I've used one of those, it's kinda mid. If you have a special pan you really need to use, it makes sense to use one, but it does make the system less responsive than a pan directly on the induction stove. Personally, I would prefer to just buy a new pan or two. It might make sense for specialty devices on a stove, but for your daily driver pans/pots, you'll want ones that work.
Admittedly, I personally really like carbon steel/cast iron pans, so I've never considered the requirement to use them as much of a downside, except for pots, where the material normally doesn't matter as much. Stainless steels are a pain to clean, and non-stick surfaces aren't very durable.
@@haph2087 I agrée they aren’t very good but if you can’t afford proper pans then they are an option. I use Fissler profi originals and never have a problem with cleaning. Into the dishwasher and done. Some of my Fisslers are over twenty years old and still look like new!
Great video. You covered all the issues I've seen. I have the KitchenAid KFID500ESS and I love it. As you said good cookware (meaning heavy) makes a difference and allowing a "dry" pan to come up to temp slowly will avoid warping. One of the advantages of the "hot spot" from induction is that I now love using my stainless steel Wok. It has a ferrous disk on the bottom and that gives me that typical Wok heat where it's ripping hot on the bottom and cooler on the sides. My favorite thing is how quickly I can boil. Since the water in a pot will absorb the heat you can crank it up on high and have a large pot of boiling water in no time. Like anything there's no "best" out there. Each have their advantages.
I switched to induction three years ago. Fridgedaire range. I purchased a few nice pans and one very nice pot during Covid sales. I am happy with it. I also only cook for one. I will pay. Closer attention to the magnet size v pan. A couple of my burners have size rings that sense the size of the pan. So far so good. I am glad you mentioned the warping risk with rapid temp change. I usually am not using high heat just because I like to conserve electricity when possible. I will pay closer attention to this matter. I passed all of my standard pots and pans down to others for continued use. Thank you for your insightful and delightful video.
*I was watching a different video than yours popped up afterward, so I decided to watch it. I must say, I'm impressed by the great information that you gave and how well spoken you are. Keep up the great job.*
Thank you - this is such an incredible overview of all the nuances of buying induction and the information about magnet size is something I've never seen covered before. I'm in the market for a new range and strongly considering induction, so this is extremely helpful. One more consideration on induction - so many of them (even that expensive Wolf range) have capacative touch controls, which seems like such a bad idea in a kitchen where you're likely dealing with wet hands, grease splatter, etc!
I would LOVE to see another equally thorough video about ventilation options. Specifically, topics like recirculating vs exhaust; choosing the right size; mesh vs baffle filters vs centrifugal filters like the vent a hood magic lung; and practical CFM guidelines that go beyond "induction doesn't require as much ventilation b/c you don't have to deal with combustion byproducts" but completely ignoring how much smoke normal cooking produces. I feel like there is a lot of information out there, but so much of it seems targeted at people who don't actually cook regularly!
Practically, I haven’t seen capacitive touch being a problem. My old Kenmore (Electrolux) induction range had capacitive touch and I didn’t have any issues with it. But I do prefer the control knobs on my GE Cafe induction range.
NEVER get a recirculation range hood if you have the option to vent. Also, never put a microwave with the built in range hood over your range. They suck, except in the way you need them to suck.
You’d think there’d be no downside to a higher CFM vent, but there actually is. You need air inflow to replace any air outflow. My kitchen is small, so I just open a window while I cook. But I live in California where it rarely rains and never gets to freezing. A very high CFM vent might require a make up vent to be added to let in fresh air. High-end range hood vents can control the make-up air vent automatically.
You mentioned several great points to cover!
Also my two cents is that capacitive touch controls on kitchen appliances needs to stop being a thing, and never be a thing again!
Whoever came up with that idea definitely, definitely did not ever prepare his own meals.
I've always wondered if you were an engineer in a previous life, and I was right - you were! You have such a scientific approach, but from a consumers point of view. Let's start a campaign to get your hired!
Super helpful! I switched from gas to induction and love my mid-price induction stove (Kenmore Elite brand--it was about $3K some years ago so not at the cheaper end). The kitchen (and its cook) is so much cooler, a big pot of water boils in a flash and simmering is a dream. I haven't found the noise to be a problem but do have some pots that are noisy (not the stove itself). Since I mostly use 10 inch pans and cast iron pots, the cooking surface hasn't been an issue for me but you've solved the mystery of why my 12 inch pan really doesn't cook that evenly , even on the biggest burner. Thanks for your insights😊
THANK YOU! Finally trying to find an honest video about induction and pans.
No one talks about pan sizes. I have a lot of 10" and pretty frequently I want both running at the same time
Thank you thank you thank you!!! i was about to purchase my first induction and your detailed explanation proved that induction is not right for my usage. love you and your channel!!!
Great and simple overview of induction!
I purchased the 30” Miele, crazy expensive but glad to have a fast higher quality range that produces the results you’d expect. I can however have a 5” pan on a 12” burner and it only heats up the area that is occupied. And the feature of the oven with the use of water/steam is great for having great breads and other items without drying up results.
I have the exact same setup and I am very happy with it :)
It is also blasting you with radiation well beyond ICNIRP. Use the right size pan like your life depends on it.
Very interesting. I mostly switched to induction a few years ago and love it for most things. I had already moved to raw steel pans to get away from non stick. There are some good commercial portable induction plates, much used by food vans and not $1000. But they are 15 amp (Australian) . The domestic ones as you say are very limited. Sometimes I just use the gas burner outside on the bbq :) I love the temperature settings too, not that accurate but good for simmering or occasional deep frying.
When I lived in Japan for university, my husband and I had an induction cooker. I think it was a Panasonic. It worked very well for us. I did have pan warping issues but my style was always to buy obscenely cheap pans and use them to the point they were coming apart anyway. For my nicer cookware, I heated them slowly, never empty, and I didn't have the same problems as I had with my junk pans.
I got around the small magnet by babysitting the pan when I'd cook. If there was a spot that was obviously way hotter, I'd shift the pan around or adjust the power to keep things reasonable. The hot spots and cool spots were a challenge sometimes, but it was (in my admittedly amateur experience) mostly a matter of knowing the tools and working around their shortcomings.
I had to do that same kind of moving the pot around on my gas stove in our old house!
I have a Bosch induction cooktop now, miss gas but not that much. Induction is fine for us and 100s times better than regular electric.
I did have to give away a bunch of my pots but have replaced some with really high quality pots I found in thrift stores. I actually carry a little magnet around when I go to a thrift store. It’s ironic since some of the good pots I had to give away were from thrift stores also.
I am interested in induction because I have objections to gas ranges. First, gas is a significant indoor polluter which may affect people with respiratory problems. Second, gas stove tops are messy and difficult to clean up. Food is always falling into the pan below the grill and worse into the burners themselves. However, based on this excellent presentation I am going to wait until induction cooking appliances become more mainstream in the US.
Oooh! You’re an engineer! That explains why you’re so thorough and answer all the questions I had no idea I’d needed answered! Sharing this video with friends who need to buy a new stove soon. They’re going with induction, so they’ll need this info, for sure. Also saving this because at some point, I’ll be needing this info as well. Thank you.
I have a 2 burner nuwave induction cooktop and any useable pan or skillet I use on it is GREAT.
Just discovered Helen. Her clear and thorough presentation is a breath of fresh air. We will be going induction with our next range but I feel so knowledgeable now 😀. Thanks, Helen!
Regarding magnet sizes, have you considered using magnet paper to see the actual size of the magnets? I'd love to see a video on actual magnet sizes vs the circle sizes on a variety of induction cooktops. When it's time to replace my gas stove, I'm definitely taking magnet paper to the appliance stores. (magnet paper is a green translucent film that shows magnetic fields when placed on top of them. It works with wireless charging coils so it should work on induction stoves)
where do you buy the magnet paper?
@@modojocorlee2241 Magnetic paper seems like an excellent idea. I googled it and it's also called "magnetic viewing film." Amazon sells some.
Great idea taking the paper to the store when shopping for a new range or cooktop. The flaw in that is a majority of stores I've visited don't have the induction models wired, especially the big box stores where you have multiple manufactures represented. Smaller stores or manufacturer stores (Wolf etc) might have live models but there won't likely be many if any options in brand. Never the less I'm on the hunt for magnetic paper.
Better called Magnetic field viewing film, available from Amazon and others
I like the idea, but how do you get the cooktop to turn on if it cannot sense the pan?
Great video Helen - very comprehensive and accurate to my experience. I've been cooking on a Wolf induction range for three years now. There are some drawbacks for sure but I wanted to have a fully electric kitchen with no fossil fuels (and in case anyone asks we purchase 100% renewable electricity). I wish I had known about magnet size before I bought my range. There's one big burner and four identically sized burners. Despite this being a Wolf I think the big burner is about the same magnet size as the smaller ones. So large pans tend to only heat in the middle - argh! And for the price of a Wolf I expected more. My only other beef with the stove is the design of the temperature controls - they are touch/capacitive and can sometimes get wonky if your fingers are wet or greasy. But I know better now and if I have to adjust the burner I wipe my finger. All that said I'm very happy I made the switch from gas. The cooler kitchen, easy clean up, amazingly responsive temperature control and fast heating (and very low simmer) are wonderful. I also feel better about not using fossil fuels and having cleaner indoor air. Keep up the great work with your channel!
You must have a windmill in the backyard?
Not to distract from your point, but what is the energy source at the power plant. Probably fossil fuel or nuclear.
This is the first time I see you. I am very impressed in your presentation. I bought a Nuwave single burner in 2017. It has a 6 inch coil. I cook small meals so I use small pots and pans. I am within the size range so I have no problems. I wanted to try it before I replaced my gas stove. I did not have 220v available in my kitchen so I waited. I have an electrician coming to rectify that. I find the biggest problem, and you mentioned it, was proper cookware construction. Even though some will work, they are nor 100%. Some work better than others. You really have to pay a lot for a good functional pot or pan. I still believe it's the best way to go.
In the US, I have cooked for 14 years on induction. Zero problems with pans. I used a CookTex 3500 Watt cooktop in my kitchen. Loved it.
Absolutely marvellous Helen. Thank you so much. Very informative and beautifully presented.
what I really love induction for (which is pretty much the only thing I use it for) is boiling and simmering large pots of water or soup, it doesn't matter if the simmering is perfectly even since the water will just boil and the simmering soup can be stirred. I have a separate gas burner for any delicate cooking but for low or long heating tasks I prefer the induction because then I don't have to ventilate anything or waste my gas (of which we have no mains here)
My building had no gas for almost 3 years lol, so I bought two portable induction burners and I really like them for how quickly they boiled water, even for 1400w it was very fast. I already had enameled pots that worked with it. But yeah the magnet was only 6", and it cracked a cast iron griddle that I had. In fairness it was a reversible griddle, with a grill and a flat top. I used the grill on the bottom one day, and I think the magnet heated and expanded only the top of the grooves and the uneven expansion made it crack very violently. So one more thing to be aware lol.
If you were happy with a 1400 w, imagine what a 3500w can do for you. Woa!
@@helenedesmarais8697 That could send that griddle clear across the room!
@@phantomkate6 IT'S GRILLING TIME 🥩
@@helenedesmarais8697 hahahahahaha
HELEN RENNIE IS GENUINELY TRUTHFUL TO EXCEPTION! A TOUCHSTONE GEM IN A MARKETING POOLPAH! BRAVO AND SUBSCRIBED!
I‘m based in Switzerland and use some induction cooking stove from Miele. I‘m very happy with it.
Oh Helen, You have done a wonderful job in explaining the induction stove and the “quirks”. I have had gas stoves most of my life. I really like the quick response to the heat process BUT the induction stove has really interested me. I have a friend from Europe who has an induction stove and LOVES it. Your site is the only one so far that has been so through! Yes, you should be a consultant! You are very knowledgable. Thank you
I do a lot of cooking on a cheap IKEA induction hob, which I use instead of my apartment's glass-top resistive range. I prefer it over resistive heating for sure - and it's a lot more flexible than I thought, I'm able to effectively use a round-bottom wok on it for example - but there's some frustrations I have with it that feel easily resolvable and that I don't understand why manufacturers don't fix.
* Temperature control. As you highlight, the temperature-based controller on induction stoves is somewhat questionable, since it's using feedback from a thermometer that's bonded to the underside of the cooktop and thus doesn't follow the pan temperature all that precisely. What I'd really like to be able to do is plug in an external probe thermometer that I then stick into the food itself, which should be easy and cheap to implement.
* Power modulation. At the 800W power level and above, heating modulation is implemented by my cooker with high frequency modulation; 1000W feels like 25% more heat going in vs. 800W. However, at 600W and below, the cooktop starts acting like a resistive cooktop and implements modulation by turning on and off the 800W power level at intervals. At 400W, for example, it'll do something like be on for 10 seconds and then off for 10 seconds. This makes it vastly harder to do delicate temperature-sensitive work as it is very wont to overheat the pan and food. I don't get this at all - why not just do high frequency modulation all the way down? If that's not possible, then why not do bulk modulation at a much higher PWM frequency, like being on for 0.2s out of every 0.4s?
* Coil size. You point this out in the video, but something that I'd like to add on to it is that manufacturers particularly of cheap cooktops *do not like* talking about the size of coil they use. It's remarkable for me since it's probably the single easiest way to build market segmentation and enable price discrimination, but it goes completely unmentioned in product listings except usually for big extremely expensive in-counter ranges. I don't get why there aren't like product lines of 3-4 cookers with $30 price gaps, each of which has a coil 2 inches bigger than the prior.
I think that there's now a cheaper 9" coil option on the market vs. the PolyScience in the form of the Max Burton #6600, which also seems to have an external probe thermometer and costs about $150. I haven't tried it, however.
Wish this video was available before I decided on my cook surface. Still, no regrets getting the induction/electric pair stove top. Makes sense for my situation since I live in a small condo, and a gas cylinder would just take up cabinet space (no direct gas line here in Malaysia where I live). Pricing wise stove tops here are separate from the oven unit, and you could get a 2 burner version so it's not too expensive. Just didn't realise until I bought them that it has a max power shared by the 2 burners, so if run both at the same time, the cannot go to their maximum high heat settings.
I learned a lot. We have an 11 YO sears elite induction range. Bought to keep our 100 YO no-central-air town house cooler. The “big” burner is designed for cast iron and works better with cast iron than stainless of same size. Love the range. Biggest tip: must continually turn the burner down to prevent burning. I have warped skillets!! Just followed your braising tutorial. Amazing video and short ribs. Thanks.
I'm about to relocate to a property that has an induction hob and found your tutorial invaluable. Thank you for doing my research for me.
Great video!! Due to results of having viral pneumonia 13 years ago I’m on oxygen 24/7 and was told I could not be in the kitchen cooking because it would be too dangerous. I love to cook and I had to find a way, so induction was the solution. In fact, I’m on my 2nd induction range. We just purchased a Samsung 4 burner induction range with 6”, 2-7” and 11” burners to replace our old induction range. It is very easy to keep clean. I do find it easy to control the temperature of what you are cooking and very rarely overcook anything. I think my favorite thing is how quickly you can boil a large pan of water for cooking pasta. I have never experienced pan warping but it’s good to know how to avoid it. Hope that you ‘ll do more videos on induction cooking.
Interesting. May I ask why you replaced your previous induction stove?
@@phantomkate6 The oven started smoking one day about caught fire. Lucky we were on the porch and noticed the smoke. It was going to cost too much to fix, so order a new one. It was an Electrolux induction range.
@@messymia2899 wow, scary!
What model was the samsung 4 burner? Im about to purchase a new range and have been looking at the Frigidaire and samsung induction models.
@@sirbuck The Samsung model is NE63T8951SS.
I've had a Nuwave mag burner and a Rosewill and I guess I love them enough to say having a gas stove kitchen is no longer a rule out factor when buying a house (if we can afford houses in the future!) I remember saying "induction is the new (must have) gas stove" for chef style performance! Great job Helen and I do hope you get a crack at the induction improvements of the future!
How do you deal with the fact that the Nuwave seems to heat up tiny ring in the middle of any reasonably sized pan, leaving everything else basically dead cold?
This is very helpful! I was thinking about switching when my stove needs replacement, but these prices for large burners are insane. I'll wait for the prices to come down
I've had a Miele induction cook top for over 10 years. It is absolutely the best appliance I have ever owned. If i ever sell my house and move, I will take my cooktop with me. I didn't know about the magnet size that you explain in this video but it makes a lot of since. Thank you. The thing I have learned by using my stove is that the quality of the pan has a huge impact on how well the stove works. I have cast iron and some very expensive stainless pans that work great and I have some cheaper ones that are not very good, again because of the area of the ferrous material on their bottoms. My only complaint overall with induction is that the pans you are required to use are typically heavier than what works on other stoves and can be hard to hold with one hand while dumping the contents out. Other than that, it's great.
I love your inflectoins, your english is beautiful to listen to. I have had indcuction for over a decade, your tip on how to heat pans to avoid warping was a lesson I learned the hard way. It is a great tip to never heat an empty pan. Another great tip is Cast Iron doesn't care and is awesome for anything you are wanting a high heat sear. I find I use Carbon and Cast Iron cookware most and my All-Clad Stainless just kind of sits there looking jealous. I would never go back to gas, induction is so much better. I got a kitcheaid 36" KICU568SBL. It is great in every way other than replacement parts and Boost on the big burner. The center 11" Burner can't be boosted and I find it slow.. Also I broke my glass top about 5 years ago and there is no replacement availalbe. Granted it has worked just fine for those years with broken glass but it doesn't look good.
Thank you for this great video What caught my attention was the promo for talking about warping but I watched and enjoyed the entire thing.
I got a new induction stove for Christmas and I totally love it. I was already a huge fan of stainless steel pans, and in particular tri-ply pans, most of which work well on induction. But my every day stainless was a 30-year-old set of copper-clad-bottom Farberware I bought at Walmart a long, long time ago. Besides how beautiful they were, other than some small scratching inside, they still looked new and they cooked fantastic and, after 30 years, I was a bit emotionally attached.
I've been cooking on stainless for decades and I, generally, know how to do it, to not burn things, to cook so that the pans are easy to clean, etc. This was going to be easy. I got to buy a bunch of new tri-ply pans and I was set - until I followed the instructions on the pans and and my experience: heat the pan until water flipped from your finger dances in the pan, then add oil. Well, by that time the pan is already warped.
I ruined 300 dollars worth of frying pans trying to figure out what I was doing wrong. I never once, on the frying pans, turned the stove above 4 out of 10. On the pots and sauce pans, I used the Boost (higher than 9) setting with no problem - because there was water in the pans. But two expensive frying pans are in the trash.
Thank you so much for the obvious answer. Never heat the pans dry. That's a change from how many people use stainless steel and from how the manufacturers recommend using them so, people should pay attention to what you said.
My question is though, does that mean you can't cook with stainless steel on induction unless you drown it in oil?
I've been hearing about how toxic non stick pans are, and it seems the safest way to go is stainless steel and use the water method as you state.
But if you can't do that on induction stoves? They seem awfully limiting and fiddly to me..
I think I'd much rather have a gas stove that's fiddly to clean.. but they're banning gas in my country :(
Have you found a solution?
@@katyb2793 I cook with stainless steel on induction every day using a small bit of oil. Yes, bits are going to stick; that's why you generally see instructions to deglaze and make a pan sauce with the bits and all the flavor they contain. But if you don't want to deglaze with a bit of red wine and consume all that goodness, then after dinner, heat up the pan again, and deglaze with a bit of water - the results are the same in that the bits are loosened from the pan. Technically you can deglaze with water for a pan sauce or gravy as well, or you can toss it and now the pan comes clean with a nylon scrubber. If it has a bit of discoloration, then a very small amount of barkeepers friend with some water (not too dry or it will scratch) and the pan will look like new. Cooking with stainless steel has actually made me love doing dishes - the joy in taking something dirty from cooking and making it look brand new again is something I really like. I can assure you that those who say they hate stainless steel pans because of food sticking just don't know how to use or clean stainless steel pans. That's OK if they prefer non-stick over the time it takes to learn. To each their own and that is as it should be. But, still, it is just that they don't know how to use them.
@@dalepres1 thank you for such a detailed response!
I've never cooked (pan fried at least) on stainless steel, so I'll be the first one to say I have no idea and no experience. Your comment is so helpful!
Would I be correct in saying then, that yes things stick, but it's not such a big deal as everyone is saying as it's easy to clean up with your method?
How do you go with something like a stir fry though that really can't afford to stick at all?
The traditional Chinese way of cooking it is to use A LOT of oil (like alot!! Swimming in it! 😅) so perhaps there isn't a good answer for it..
Do you have any chefs, books, etc you could recommend on cooking with stainless steel with less oil?
I love watching Julia Child, but Julia Child loves her butter haha
P.s. I'm sorry to hear about your pans warping! That is such a shame especially when you've used, loved and looked after something so well for so long 😔
Replacing my electric stove with induction has been fantastic (gas isn't an option). My biggest annoyance is that there's no knobs, everything's touch controls.
There is one big issue with induction - if you have an implanted defibrillator (and possibly other implants), you can't use it because of the magnets.
Touch controls indeed are annoying and not as fast as using knobs.
We’ve ordered the Samsung model (with double oven) for this reason since it has dial knobs.
It is quite important to note that there are NO MAGNETS in an induction cooker. It is just copper coils under there that produce an electromagnetic field. There are no magnets in that thing so strike that off as a reason.
Agreed. I stuck with a single burner for this reason. The +/- buttons are doable. But having to do pan selection with them is dreadful! Awful UX! Do any of the more expensive units forgo selection and just have direct +/- per burner?
Same here with the touch controls. I love my Ikea induction stove for the fast reactions and also the safety (no risk burning other stuff), but the touch controls drive me crazy.
Regarding the heart implants: a friend of mine has one and no problems? This might have been an issue with older induction stoves?
Excellent overview with detailed description of the pros and cons. I was interested in the scratch resistance of the surface. How durable is the glass or what ever the material is. Would cast iron be too rough?
Just got a Frigidaire. Installed it yesterday! Figures I'd see your video afterwards. I'm going to have my wife watch it! THANKS!
So my last oven / stove broke and I needed a new one. Decided to get an induction. I've been using it about a year and a half now and can give you my honest opinion. IT'S AWESOME! I can boil a large pot of water in about 4 minutes, very precisely controlled, easy to clean top, lower electricity than the classical electric ranges, seriously all the advantages. I love to cook, and I cook a lot (the only one in my household that cooks).
There was one pan I had which didn't work on induction, but all others did. That one that didn't was so old anyway, I needed a replacement.
I'm never going back. Oh, and no, I've never had ANY pan warp or anything.
Love this video. Great format, clear breakdown of the topic, and many references to repeatable tests and references to other outside sources. I can see your engineering background at play here when you’re describing the technical aspects of some of these stoves. If I ever can afford to renovate a kitchen I’ll be sure to consult this channel heavily
I have an old 1980s electric coil stove that I need to replace and gas is not an option. I found a new induction stove in an open box store for $300. I was so tempted to buy it but maube the reason it's so inexpensive is because of the magnetic diameters. The idea of cooking without the kitchen heating up sounds amazing and I have a cleaning service and many customers buy beautiful electric stoves that look like crap after a few years of burnt spills.
Now I'm really confused about which stove to buy. 😂😂😂