fulltimin wrote:
BigRabbitMan wrote:
I also went to induction cooking in my 1976 FMC. I much prefer it to gas cooking in small quarters.
What is the diameter of the heating area of the cooktop?
Someone who uses one, has had problems trying to make a pair of grilled cheese sandwiches on one. The burner is about 8" in diameter. Half of the grilled cheese was fine, the other half was not fried.
Has that been a problem for your frying?
I normally use a 9” pan or similar sized pot without issue. There is/can be a significant difference in quality or operational differences between units. After not being happy with two earlier ones, I am happy with the Nuwave portable unit that know have. Since it doesn’t have hot air/fumes flowing out around the pan, if the pan doesn’t conduct heat very well the outer portion will be cooler. We do cook in a large pan very well but usually it is something that is stirred.
In your case, you could put a cutting board on top of the burners and put a portable induction unit on that. When not in use it could be stored on its edge in a narrow, tall rack like for cutting boards. I think a key is to have a quality unit and quality pans.
