The Truth About the New Wave Gold Induction Cooktop: Review and Problems
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- Опубліковано 9 вер 2024
- Discover the truth about the New Wave Gold Induction Cooktop in this honest review! We've been using it for six months and encountered a few problems along the way. From uneven cooking temperatures to oil running to the sides, we'll show you the pros and cons of this cooktop. Don't forget to subscribe for more kitchen gadget reviews and tips!
Pretty lady, two weeks ago I had never heard of NuWave. Last week I spent six days and nights on a shrimp boat in Louisiana. My cousins own a fleet of shrimp boats. They have removed the stoves from each boat and only use NuWave pics. I cooked every meal on the NuWave. I was very impressed and currently reading up on their different models to order one.
We use a black cast iron pot to cook most of the meals. It’s a Cajun thing.
I did notice when frying bacon there were hot spots on the pots bottom. I now realize it’s the burner on the pic that is causing this.
As mentioned by another person one needs a better skillet or pans for spreading the heat.
I also learned that if a magnet will stick to the pot or pan it will work with the pic. We use a cheap made in China stainless steel pot to boil crabs and shrimp in. A magnet will not stick to a good stainless pot but a cheap made one has a lot of steel mixed into the stainless steel that a magnet will stick to.
Cooking time was cut in half using the NuWave.
We eat a lot of fresh caught seafood on the shrimp boats. Boiling and frying. These NuWave products have made a significant improvement in cooking on shrimp boats.
If the oil runs to one side, either your counter isn’t level or you have a warped pan. Heating the pan even once beyond its max temperature will destroy its non-stick attributes and possibly even warp the pan.
I would not even attempt to fry eggs at what was it? 360°? Wow! Way too aggressive and will lead to burning. Try 240° and give it more time... be patient. Also, my family would never eat my eggs if I put that much oil in the pan...neither would I... yuk!
I totally agree with you on the non-stick pan spray. I’d even add a little real butter for taste. And never use an abrasive pad to clean as it will totally destroy the non-stick attributes of the pan.
You're right about the excess oil used!! Yuk!! Unless she intended on preparing more. I think her pan, the center area, might be raised. One way to check would be to place the pan, cooled off, on a flat surface, and use some oil or water, and observe.
That looks like a pretty big pan. The induction surface of the Gold is only 8”. It looks like your pan goes all the way to the edge. I’m pretty sure it only heats the pan within the ring on the top. That’s why you’re seeing the circle when heating water. If you use a smaller pan, I think you’ll have better results. Even though you’re sacrificing on the pan size, the more even cooking should help you.
Btw... your pan isn't flat, it's not the induction cooktop. Better pans would help. Also better pans (like All-clad) would distribute the heat better as they are more conductive so the hot spots are reduced. In any case the pan is the problem there. It has a dome.
Thanks for the tip! I'm willing to try anything
Okay first of all let me just say that I have had one of these pic's sense they first came out. I saw the infomercial and ordered one on the spot. That was about 6 years ago. I am not one of those people that ordere from infomercials as a norm I have only done it a couple of times more specifically the Newwave PIC and the Rockwell Jawhorse. Both of these items were ordered within the first few minutes of there infomercial. The pic I ordered because I understood immediately how it works. As I am an electrical and electronic engineer. Let me just start by educating you about the temperature control. Directly in the center of the pic is a thermistor it's an electrical device that senses even the smallest changes in temperature. But because it's in the center of the pic the center of the pic needs to be in contact with the pan. Which is where the problem comes in those cheap pans are made of aluminum but have a thin steel plate with a bunch of holes in it pressed right into the bottom of the aluminum so that it will heat with induction. The problem is that when done that way steel and aluminum expands and contracts at different rates when heated and cooled so when the pan is at room temperature it's perfectly flat. But once heated the aluminum expands much more than the steel plate forcing the pan to bow up in the middle which makes the oil run to the outer edge of the pan. But it also does something much worse. It pulls the center of the pan away from the pic causing the thermistor to not see the actual temperature of the pan. This in turn results in thermal runaway of the pan. That induction heater in the pic is capable of hitting the pan with 1300 watts of energy which is capable of heating the pan to about 1100 degrees Fahrenheit and it gets there rather quickly which destroys the nonstick surface so if you want to preheat your pan fill it with water and set the temperature at 210 degrees the water will allow the surface of the pic to rise slowly to the temperature of the pan. This is also what is happening when you are trying to deep fry at 375 degrees it goes past 375 over shoots and by the time the thermistor is reading 375 the pan and oil are now at somewhere around 420 now you put in the food and it cools the oil meanwhile there's a gap between the bottom of the pan and top of the pic so now it has to wait until this difference in temperature transfers across the air gap between the bottom of the pan and top of the pic in the mean time the thermistor is satisfied that the temperature is 375 or slightly above therefore the induction heater is turned off until the thermistor temperature drops below 375 no matter what the oil temperature is. So for this reason I recommend the pans with the encapsulated steel plate that floats inside of the encapsulated enclosure a the bottom of the pan. Like you see on Tee Fall pans. Hope this helps you and anyone else who has had this issue with these types of pans.
PS I have replaced my pic with there best unit. And it has an adjustable power output which helps a lot with thermal runaway as I can turn the power down to 600 watts. This heat's the pan slowly allowing the pan to heat the top of the pic before the warping starts to break contact with the top of the pic.
@@Brokendiode Hi Robert, interesting read and sounds right to me. BTW, the pan she is using looks like the one they through in with purchase of the PIC. You would think they would supply a decent pan if its going to cause this much trouble. I'm about to buy a set which comes with the same pan, I will update you after owning it for a while.
I have two of these cook tops one small and one large and find them excellent to cook with. Have not had any problems like this lady appears to have. Practice makes perfect, in learning how to use them correctly. I find the temperature very easy to regulate and to be able to pause the heat whilst you prepare to add ingredients etc is a bonus. I use one daily at home and always take both when travelling in our caravan. I can’t speak highly enough of them, worth every cent. They can be set to use as a slow cooker also.
If you use a pan with at least a 7mm thick tricor bottom, the heat will be even. Eggs cook best @ 300º. The only time to run it at full power is when boiling water and NEVER run at full power on anything other than cast iron without at least a cup of water in the pan.
Gotta keep it real. You didn't read your instruction manual, otherwise you'd know that the default temperature, when you press START, is 375 F, if you didn't set a different temp first. You would also know, if you'd read and understood the instructions, that the default shut off timer is 1 hour, unless you set it to a longer time. The auto shutoff is for folks that don't use their tools well, to keep from burning down their house or trailer or just overcooking the meal they forgot about. So when you press Start it will heat to 375 F and hold that for 1 hour. If you set it for 200 F it will hold that for 1 hour. If you set it for 2 hours and just press start it will run at 375 for 2 hours. See where this is going?
In the instructions it tells you that the top will get hot and not to touch it. (it's also written right in the cook surface). The pan heats up and the stuff in it heats up and, since the pan is touching the cook surface, of course it transfers some heat to that cook surface directly under the pan. It gets very warm (not hot like even the lowest setting on a gas or electric burner) under the pot, but in the commercials they cut half the pot off and that means there isn't any metal to heat up on that half of the cook surface. They were being truthful, you just didn't understand what they were demonstrating. Put a 5 or 6 inch pot with a little water on the cook top and push it to one side and get it boiling, then put your hand on the surface alongside the pot and it won't be hot at all. I even spread a sheet of newspaper over mine and set the pot of deep oil on top of it so it will catch the grease splatters. Try it.
I assume that you didn't read the part about how you could program it to delay it's start up, cook at various temps for various times (bring to a boil quickly then reduce to a simmer for a while then drop to as low as 140 F to keep warm for as long as you tell it to.)
The reason that the middle of your skillet is all that's getting hot, as stated in the instructions, is because the cook top has a 8 inch diameter coil. That means that it can only heat an 8 inch circle directly. Just the metal that is above the coil. It is vibrating the molecules of the steel back and forth to make it heat up.
That looked like a 12 inch skillet. Is that what you'd normally use, AT 350 DEGREES !, to fry 2 eggs in? You must be in a real hurry to eat those eggs. The cooker will work best if you use pans between 4 and 10 1/2 inches. I think that if you check the instructions on your skillet, it will tell you not to use oil, and all of mine say specifically that sprays will ruin them because there is something in the can besides oil (lecithin, maybe). It makes it lose its non stick properties (if that isn't ceramic coated, as it looks to be, I don't know why it sticks, too high of a heat setting maybe?) and stainless pans will deep fry better than cast iron because the cast iron doesn't spread its heat evenly, as everyone believes, but it does hold its heat and that can make the cook surface under it (which is what the thermometer is sensing when it is trying to control the heat IN the pan) get hot and stay hot and cause the long cycle times and temperature swings in your oil. Try frying eggs in a smaller pan and set the operating wattage to 600 or 900 watts so that the pan heats more gently. The instructions will tell you how.
I don't have the equipment to make videos, but I hope this comment helps you get better use from your cooker.
The pan is made off to thin of metal and the heat I believe cause it to become concave , use a good heavy cast iron skillet on it and you will be fine , just get you a good thick bottom skillet and the oil will remain even on the pan bottom , and use a lot lower temperture to cook the poor egg.
I have a smaller pan like that. It came with the nuwave cooktop. A magnet does not stick to the pan, so I am assuming it is aluminum. There are "dots" of magnetic material metal in the bottom. After a couple of uses, mine developed the same dome in the middle. I suspect it is due to the different expansion properties of the different metals. Some people rave about the ceramic non-stick cookware, so I thought I would give it a college try.
However, the Griswold cast iron pan my Grandmother acquired in the early 1900's works great. I also use stainless steel Revere Ware when I want deeper pans, and they work well. I have some copper clad stainless Revere Ware, which is a different grade of stainless. It is not magnetic and does not work with the nuwave cooktop.
The pan is larger than the cooking area
All induction devices get hot from the fact your pot or pan got hot. So half a pan would only be hot under pan half / Convection heating. The devices do cool down faster than most anything else. Thanks for video, have a new very cheap model on way, hope it isn't too cheesy.
Exactly. It's the pan itself getting hot and transferring heat to the top of the device, not the device itself getting hot. Put a hot pan on top of a book for 5 minutes then touch the book.
I think at one time you must have put the frying pan on without any oil or water. induction cooking is very fast and hot , so it warps the pan as you can see , your pan is convexed in the middle.
I do believe I did several things wrong lol. The pan quality is great either. I've since invested in a better cooktop and better pans.
You're blaming the induction plate for things your pan is responsible for! It's NOT the induction plates job to keep things non stick!
As far as oil heading to the edge of the pan, THAT'S a warped pan. NOT induction! Buy a better cooking pan and you'll have better results.
I have a carote 10 inch deep skillet pan. It's amazing and NOTHING sticks to it using my induction plate Rosewill!
II had one for four years. Worked perfect. Good pans will have even heat ditribution. Don't buy cheap pans. The only problem was that the plastic cover over the control buttons cracks and de laminates. A boil over entered that and shorted it out for good. Get a unit with smooth glass over touch sensitive controls. I now use the Isiler conduction cooktop. Do not use spray oils for the pans. It will cause problems. Due to chemicals in the spray. I use peanut oil.
try a smaller thicker cast iron pot for eggs. it will solve the warping issue with the oil running off to the sides
Thats a great idea. Thank you! I didn't even think of that. I'm totally trying that next
You waited to put the water in.With induction cooking you should NEVER put an empty pan on and turn it on. you should have water or oil in the pan before ever turning it on otherwise you can warp and destroy your pan . Why would you say to go with the Nuwave if the temp is all over the place?
thanks almost bought this.
Try reading the instruction book. It tells you how to set the cook time. You cant blame if it not level. That's your problem with the counter top. Pic. Is only a 7" cooking surface with a 12" pan. Just saying. Read the book
ROBERT THOMAS , WHICH PIC IS ABETTER CHOICE WITH THE ADJUSTABLE POWER OUTPUT , PLEASE LET ME KNOW ??? , I LIKE TO GET ONE ,
I use Nuwave induction to cook everything. I have both plates. The flat plate and the mosiac wok. I really love this brand. I been using them for years and never had any problems. I use them with Avocado oil which is designed for high temperatures.
It was definitely a learning curve for us. We have it figured out now, we think lol. The Avocado oil is tye right oil to use for sure!
Mine doesn't do that. It's great.
That is so very true!!!
Just scored one of these at the dump.
The heating area of the PIS is clearly described in the instructions
Did you put the magnet on the back of the pan?
Magnet? Didn't know anything about that. Does it help?
ua-cam.com/video/Fo25tYyKqb0/v-deo.html
In this video they say you need the magnet to cook. I honestly don’t know.
@@Slash-is3yu The magnet is only to test if induction will work with the pan. She's using a NuWave pan that was designed for use with this cooktop.
TY from Phoenix Arizona ;
I hope it works out better for you. :)
It will if you don't try using those cheap pans and stick with the good stuff.
Bob up the hill in Prescott Valley AZ.
Read the instructions the part of the cooktop that does not have a metal pan will not get hot that is induction the whole surface will radiate heat immediately after removing the metal pan
I think the pans they sell with the cooktop are junk. The pan is warped causing issues. I used a cast iron pan later on and it worked well
lol, wow, this review went from horrible to decent in a snap. i just ordered the pic platinum. hope i like it.
Looks like a neat thing...did the dogs eat those eggs??
They ate the eggs, they love when we make cooking videos.
I think you have a defective unit from your review. I have been using this one for almost 3 years, and never had any of those problems with it.. As you can see from this picture, there is a stick of butter laying right beside that pot and there's no worries of it melting and running all over the place..
I've also thrown a clean dish towel over a pan to keep from hunting up the correct lid as well.. still no problem:
facebook.com/Angeleyes2983/photos_all
Not defective unit DEFECTIVE user!!!!!!!!!!!!!!!!!!!
I had the pan and it sucks big time
Emerson portable blender for soup
aable
You can set the timer for 99 hours 99 minutes
Did you say Trailer Trash? Why, i see no trash?
they just need to be smarter the pan......well she can boil water (Lol) ......................
Get yourself a GE Induction Cooktop. You get what you pay for.
That pan has a serious dome. Ditch that pan. That’s the main cause of your problems. There are better pan out there that are induction compatible.
Sure does. It's in the trash now. Lol
The pan is crap, it should be level across, I don't know why you used it. Plus the ring of heat is like any gas stove which is no problem with a cast iron pan.
That is the pan they sell with the cooktop and recommend using. The cooktop is ok the pans they sell Re junk.
The pan is warped
Lol
It’s called a warped pan. And not to mention it’s too big for eggs.
First, it's not a crock pot, it's a skillet. There is a diffference, and they have different purposes. For the eggs, that is way too much oil, and you started it way too hot. I cook eggs on this thing, don't use oil, and the eggs do what I want. Too much oil, and keep the temp lower. I like to learn cooking things on UA-cam, but I say this video is a FAIL.
Can I use any pan with this stove? I have some nice pan collection I cook with.
As long as they have a metal base. Not aluminum or stainless
You can use an optional induction ring with any cookware up to 1800 watts. It also helps even out the heat on cheap induction pans. www.aervoe.com/product/induction-interface-disk-60101/
Don't you know it's a 10.5 induction stove and you are using 18inche cookware lol
Its actually a 12 inch pan that came with the cooktop. But may as well have been 38" because it didn't work well period
Get yourself a quality pan
What a complaining buffarillo🙄
Just trying to give an honest review. It is my opinion only
You should return it clearly your video not close to nuwave demonstration
Expensive induction cooker for how well it actually works. Might as well buy a cheaper unit