Quote:
Originally Posted by Ultramaroon
My induction range hands-down kicks ass. Unsurpassed efficiency and control. The only bummer is its inability to heat spherical cookware like woks.
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I only have a (top reviewed) countertop induction to try it out but...
Eggs in cast iron were horrible. Overcooked in the middle, raw around the edges. Not sure more than the 5" coil was working but it was weird
Tried boiling water. 2c in 2(.5?)min. Tried a (round bottom) wok, had to balance right on the glass and took 5min to boil 2c.
Maybe this isn't an the best example of what a good induction cooktop can do but I'm so far unimpressed. Maybe it's defective. Maybe I'm not using it right yet. I mean, nice boiling time. But also a lot of useless pots and pans and only some of which I can find induction alternates. I'd love to ditch gas. Right now the "vent hood" is the limiting factor gas or not doesn't matter. Stir fry sets off alarms and makes my lungs hurt. Kitchen redo on the list if we can ever find contractors... So this is a decision I have to make, and soon.