Quote:
Originally Posted by cjd
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.
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round bottom wok honestly doesnt work very well on western gas ranges either, imo you should try a flat bottom carbon wok on induction and see how it goes.
i made the mistake of trying to use a round bottom wok with a ring to keep it balanced for many years and it simply did not work. i've moved to a flat bottom wok now and it's working perfectly.
i have been considering moving to induction from gas for well over a year but i think i'll wait to see how the rebates look from the recent inflation bill. worst case scenario if induction doesnt work well for wok cooking i'll get a portable burner and use that when i need to cook in a wok.