New wave induction cooking

4X4Dodger wrote:


My comment was not meant to imply that others were not serious cooks. But our definition of "Serious cook" may differ. I dont measure the seriousness or competency of the cook by the equipment they have but rather by the techniques they posses and how successfully they use them.

Well spoken, 4x4Dodger. 2 thumbs up! :c

I am definitely not a serious cook.

adjective
1.
(of a person) solemn or thoughtful in character or manner.
"her face grew serious"
synonyms: solemn, earnest, grave, somber, sober, unsmiling, poker-faced, stern, grim, dour, humorless, stony-faced;

I crack jokes, laugh and giggle while I cook.

I would consider myself accomplished and skilled.

My equipment helps me cook well for large groups, which I enjoy.

Big Katuna wrote:
I consider myself a serious cook. My induction cooktop is just another tool in my toolkit.

I have a two burner Camp Chef Stove that lets me do two 40 qt pots of low country boil at once.

I can put the pizza oven on it and turn it into a 700 degree pizza oven.

Take that off and put a BBQ grill on it. It takes up just one side so I can fry or put a pot on the other burner.

I have a Weber Smokey Mountain for slow smoking.

I have two Sous Vide water ovens that are indispensable.

I have a small propane stove I use when I don't need the big one.

I have a gas range in the house and a 14 X 14 electric convection oven that is awesome.

And I have an induction cook-top. There are a few things it does well that gas or even electric cant do.
a. I can set a temp, say 170 for a cast iron dutch oven full of stew, sauce or chili and it holds it perfectly. Turn it to any temp I want.

b. On a windy day. Cooking outside on a windy day has its challenges but the induction cooker is un-phased.

And now they are inexpensive. I see 1800W on Amazon now $60 Prime.

My comment was not meant to imply that others were not serious cooks. But our definition of "Serious cook" may differ. I dont measure the seriousness or competency of the cook by the equipment they have but rather by the techniques they posses and how successfully they use them.

So ignite the pan with a barbeque lighter.

4X4Dodger wrote:
When I do a pan roasted Chicken breast (or anything else) I start it on the stove top then move it to the oven to finish. Then I plate it to rest and start the sauce... I will normally add Brandy, Bourbon or Sake to deglaze the pan and flame it. This gives the sauce that glossy look and reduces it faster. This is a technique you lose completely with induction as tipping the pan to expose the alcohol to the flame heat cant happen.

I've never set the timer. It simply turned off after 90 Mins. I'll have to check out the new one when it arrives.

edatlanta wrote:

pianotuna wrote:
Hi,

I managed to smash the glass cook top on my nuwave. I love it so much I immediate went shopping for a replacement.

The unit does time out after 90 minutes so using it as an all day slow cooker won't work. I love the ability to set the temperatures so I can be at a very low boil.

They do draw up to 15 amps if you use the highest possible setting.

Mine can be set operate up to 99 hrs 60 min. I just got it so I wonder if this is a new feature?

I consider myself a serious cook. My induction cooktop is just another tool in my toolkit.

I have a two burner Camp Chef Stove that lets me do two 40 qt pots of low country boil at once.

I can put the pizza oven on it and turn it into a 700 degree pizza oven.

Take that off and put a BBQ grill on it. It takes up just one side so I can fry or put a pot on the other burner.

I have a Weber Smokey Mountain for slow smoking.

I have two Sous Vide water ovens that are indispensable.

I have a small propane stove I use when I don't need the big one.

I have a gas range in the house and a 14 X 14 electric convection oven that is awesome.

And I have an induction cook-top. There are a few things it does well that gas or even electric cant do.
a. I can set a temp, say 170 for a cast iron dutch oven full of stew, sauce or chili and it holds it perfectly. Turn it to any temp I want.

b. On a windy day. Cooking outside on a windy day has its challenges but the induction cooker is un-phased.

And now they are inexpensive. I see 1800W on Amazon now $60 Prime.

4X4Dodger wrote:
I can see that the biggest advantage might be the heating up the interior of the camper...But I think if you are a "serious" Cook these just are not going to work that well.

When I do a pan roasted Chicken breast (or anything else) I start it on the stove top then move it to the oven to finish. Then I plate it to rest and start the sauce... I will normally add Brandy, Bourbon or Sake to deglaze the pan and flame it. This gives the sauce that glossy look and reduces it faster. This is a technique you lose completely with induction as tipping the pan to expose the alcohol to the flame heat cant happen.

And there are times and recipes that call for certain types of pans. Not all of which will work with induction.

I think I will stick with my propane and the campfire and my Gas Grill.

Double ditto.

pianotuna wrote:
Hi,

I managed to smash the glass cook top on my nuwave. I love it so much I immediate went shopping for a replacement.

The unit does time out after 90 minutes so using it as an all day slow cooker won't work. I love the ability to set the temperatures so I can be at a very low boil.

They do draw up to 15 amps if you use the highest possible setting.

Mine can be set operate up to 99 hrs 60 min. I just got it so I wonder if this is a new feature?

I can see that the biggest advantage might be the heating up the interior of the camper...But I think if you are a "serious" Cook these just are not going to work that well.

When I do a pan roasted Chicken breast (or anything else) I start it on the stove top then move it to the oven to finish. Then I plate it to rest and start the sauce... I will normally add Brandy, Bourbon or Sake to deglaze the pan and flame it. This gives the sauce that glossy look and reduces it faster. This is a technique you lose completely with induction as tipping the pan to expose the alcohol to the flame heat cant happen.

And there are times and recipes that call for certain types of pans. Not all of which will work with induction.

I think I will stick with my propane and the campfire and my Gas Grill.

I had one given to me a couple of months ago and I haven't had my propane cook top uncovered since. I cook on the Nuwave and cleaning up any spatter is so much easier than with the propane cook top. I don't ever see me using the propane unit again unless I need another burner and then I might just get another Nuwave.