Induction Cooktops

I bought a "commercial" type unit, locally for a lot less than the TV advertised units. I find I really like the control, and the fact it will boil water in around 2 minutes. Frankly, I usually stay with less than 50% power use, and more often in the 10-20% range.

As to the cookware, they must be magnetically reactive. Cast iron, some stainless steel and some enameled iron work very well. There are non-conductive stainless pans that don't work. Use a magnet to test the bottom of the pan, if it sticks it will work. The heating is done by "exciting the metal" with a magnetic field. The pan heats, the food heats, and very little heat is transferred back to the cook surface. After I am done and the element has cycled to cool, I can put it away. You can't do that with a hot plate until the unit is cool, usually several minutes to an hour.

I recommend the larger units in the commercial category or gourmet types, they can handle a larger pan with a large cook surface, and generate enough heat to fully heat the pan. I use a 14" skillet sometimes and it works fine, but even works better with a 7" grill pan I use for chops and steaks.

You can get a good look at what's out there at Amazon.com, but I got a super price at a local specialty store and saved the shipping. BTW even with Amazon the shipping is only about $8 not the nuwave special rate.

We went to an all electric MH this year so I adjusted my cooking gear. We basically never cook inside, so the electric cooktop inside goes unused. The microwave gets some use, but not much . In the past , I had a stainless gas grill and a gas burner for pots/pans, hooked into the RV propane tank via an extend a stay. All worked well and I liked it.
Now, that we are all electric, outside, I have an electric grill to replace the propane one I had. So far, so good. To replace propane burner I had, I went with a Max Burton induction top. It heats up really fast, has great temp control, isn't effected by winds. It's a keeper. Cooked clams/lobster/salt potatoes, spaghetti and other "stuff" with great results .... when I remodel the kitchen at home, I'll be putting in an induction cooktop

FYI, the induction top does not heat up at all. It gets hot from heat that is transferred from the pan. You can put your fingers on the top close to the pan and it will only be warm. The reason is that the bottom of the pan is the heating element, not the induction top. It's not the same principle as the glass top stoves which have a heating element under the glass.
It's all done by magic, I mean magnetic.

We also have one of the nuwave2 models. Love it. Very fast to heat and begin cooking. First thing we learned was that you must have your prep work done before starting to cook as the food cooks very fast. Mostly used in Winter/cold weather so Amp draw is not a concern. most summer cooking is on our grill.

And yes we do get winter/cold weather here in AZ. It almost got down to freezing the other night!!

Dave

Bumpyroad wrote:
how do these differ from the old all glass top electric ranges. you needed special cookware for those. my daughter had one, fortunately she bought the insurance since she immediately dropped a pot on one and took out the burner. :)
I think it is remarkable that I have gotten along all these years with my old fashioned rotary control. if it is a little too hot, twist counter clockwise, if too cool, twist clockwise? :)
bumpy

There are people in the world that still cook over outside fires with sticks.
Induction cookers heat up and cool down as fast as gas. You can bring a big pot of water to a boil WAY faster than a radiant electric element.

I have cooked on the glass top radiant stoves. It would barely boil water. I wouldn't have one if you gave me a brand new one.

If your happy doing it the old way, have at it.

I had one of those glass top electric ranges. Besides the danger of dropping a heavy pan on the surface and breaking the top, when you turn the burner off, the red glow goes away while its still hot enough to burn your fingers or permanently melt a plastic bread bag.

how do these differ from the old all glass top electric ranges. you needed special cookware for those. my daughter had one, fortunately she bought the insurance since she immediately dropped a pot on one and took out the burner. :)
I think it is remarkable that I have gotten along all these years with my old fashioned rotary control. if it is a little too hot, twist counter clockwise, if too cool, twist clockwise? :)
bumpy

Buy one, get one free....but wait! there's more....we bought one, got another free and DW loves it. Haven't had any issues with power. DW makes her own spaghetti sauce and it's awesome for that....Dennis

LOVE mine! It saves time. Very, very easy to set the temp desired. Takes up very little space. I cook in my RV often and really enjoy the extra burner. Use "their" electricity instead of "my" propane! Yes, must have the right pots and pans. To find out if what you have will work, just use a magnet. If it sticks to the bottom, you're in play. If not, get cast iron! Enjoy it!

I am so glad you posted this question since I am thinking of getting one. after reading the other posts and how much they want for shipping I am still on the fence about ordering one. I might just go to bed bath and beyond to get one