NuWave Pro
You most likely know that NuWave is a stove top induction unit. It comes in two versions, the PIC2 and the pro version. The PIC2 is rated at 1300 watts and the Pro at 1800 watts. I have the Pro. ...
Forum Discussion
I said I wouldn’t post again, but all except the insulter have been so kind that I’ll continue with a few more comments.
My tests were made with power company AC power. I have used it with the generator, but not the inverter.
The temperature settings can be set by the normal High/Low, etc. buttons, but modified from those settings as well. The PICII has steps of 10 degrees. The Pro has steps of 5 degrees. As explained below, I find the 5 degree step ability to be useful.
Temperature Considerations:
1. While you can set the temperature like you do in a convection oven, they don’t work the same way.
2. The NuWave doesn’t have a sensor in contact with the food or air in the cooking utensil. They don’t tell where the sensor is, but it must be in the cook top eye itself and read temperature of the bottom of the cooking utensil.
3. The situation described in 2 above has little consequences when doing things like pan frying. It does have consequences when cooking things like soups and stews in large capacity containers.
Even in a six quart aluminum (with magnetic bottom) stock pot cooking four quarts of thick soup, the unit responds and reaches the set temperature much faster than you would expect, but that is the temperature of stock pot bottom – not the temperature of the soup. The soup will likely never boil if you set the temperature at 220 degrees. Among the reasons for this is the heat loss from the cooking utensil.
If I want to boil large quantities, I set the temperature above 300 degrees to start with. After it starts to boil, I reduce the temperature as required for the cooking operation.
I use a Thermapen instant reading thermometer to check the temperature of just about everything I cook. When you adjust the temperature setting to get the actual temperature you want, the NuWave will maintain it very closely.
4. Since the bottom of the cooking utensil gets hot so quickly, any thick soup or stew will start to bubble very quickly – long before the food reaching boiling. As the utensil continues to heat, the bubbles go higher and higher until they escape the top of the utensil. They make a mess on the cooktop, counter, and walls. You don’t want to go there.
The solution to this situation is in two parts.
Always use a top when doing anything except pan frying.
There is a pause button that will pause the cooking immediately and the bubbles will stop. Then you can remove the pot top and do what is necessary. When the top is again safely in place, press the start button and cooking will continue as before.
That’s about all I know about the NuWave.
Good Luck!
Wil
My tests were made with power company AC power. I have used it with the generator, but not the inverter.
The temperature settings can be set by the normal High/Low, etc. buttons, but modified from those settings as well. The PICII has steps of 10 degrees. The Pro has steps of 5 degrees. As explained below, I find the 5 degree step ability to be useful.
Temperature Considerations:
1. While you can set the temperature like you do in a convection oven, they don’t work the same way.
2. The NuWave doesn’t have a sensor in contact with the food or air in the cooking utensil. They don’t tell where the sensor is, but it must be in the cook top eye itself and read temperature of the bottom of the cooking utensil.
3. The situation described in 2 above has little consequences when doing things like pan frying. It does have consequences when cooking things like soups and stews in large capacity containers.
Even in a six quart aluminum (with magnetic bottom) stock pot cooking four quarts of thick soup, the unit responds and reaches the set temperature much faster than you would expect, but that is the temperature of stock pot bottom – not the temperature of the soup. The soup will likely never boil if you set the temperature at 220 degrees. Among the reasons for this is the heat loss from the cooking utensil.
If I want to boil large quantities, I set the temperature above 300 degrees to start with. After it starts to boil, I reduce the temperature as required for the cooking operation.
I use a Thermapen instant reading thermometer to check the temperature of just about everything I cook. When you adjust the temperature setting to get the actual temperature you want, the NuWave will maintain it very closely.
4. Since the bottom of the cooking utensil gets hot so quickly, any thick soup or stew will start to bubble very quickly – long before the food reaching boiling. As the utensil continues to heat, the bubbles go higher and higher until they escape the top of the utensil. They make a mess on the cooktop, counter, and walls. You don’t want to go there.
The solution to this situation is in two parts.
Always use a top when doing anything except pan frying.
There is a pause button that will pause the cooking immediately and the bubbles will stop. Then you can remove the pot top and do what is necessary. When the top is again safely in place, press the start button and cooking will continue as before.
That’s about all I know about the NuWave.
Good Luck!
Wil
