Hi….I dropped something on my ceramic cooktop and the glass has a crack. I've done the magnet test on my saucepans, frypan and pressure cooker and it seems like they will work on an induction cooktop. I'm looking at Westinghouse brand (but would e interested in other recommendations) and I'm interested in others opinions on whether it's worth paying an extra $400 for the induction? I hope you will share your advice with me as I haven't had any experience with unduction cooking.Thank you in anticipation.
Induction Cooktop or Ceramic?
karenestelle on 09/05/2020 - 15:26
Last edited 09/05/2020 - 15:32
Last edited 09/05/2020 - 15:32
Comments
Pretty much this! It gets water to a boil so fast (with boost option) and maintains low temps if you need it (eg: melting chocolate). IMO, the only thing that induction doesn't do so well with is cooking with a wok (vs. gas stove).
If you're patient, there are occasionally deals on OzB for induction cooktops that make the price comparable to other cooktops eg: https://www.ozbargain.com.au/node/524425
It cant be an aluminium pan though.
Just has have iron in it. Just test with a fridge magnet. If it doesnt stick then it wont work with induction.
edit: just read your OP again,and see you already did the test.
Spend the $400. its worthwhile.
Induction is more expensive to fix out of warranty if it fails.
Fair call.
Do you have a suitable power supply? Induction units are rarely plug-in and require a dedicated 4mm or 6mm circuit due to their load. I'm going induction but I'm building new and have made provisions.
correct!
I just built and i added a 8kw Dual Fuel Ilve Incuction cooktop with Gas wok burner.
The sparky came to wire it up and then said, its not the standard 15amp connection and kindly then had to run a 10mm thick orange lead through a 'just handed over 2 storey home"
They were great, and I know how much of a pain it was to run this through to the roof and back down to the meter box on its own circuit.
There's a reason why no one says "Now we're cooking with induction".
Because when the idiom was coined, induction cooking hasn't been conceived?
Started using an Induction cooktop last year after using Gas since forever. It beats Gas in every category except like RandomNinja mentioned wok cooking isn't possible.
Honestly, people who say Induction cooking isn't as good as Gas are right… because induction is MUCH better. If they say otherwise, they haven't done much/any induction cooking themselves and are just trying to justify their purchase of old ass tech.
So that's why nearly all restaurants and professionals use induction instead of gas!
Oh wait.
nearly all restaurants would not need to use woks right! Oh wait.
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.Seriously, totally different use case when considering home use and restaurant use were the flame is on almost throughout working hours, major use of woks, flame grilling, works when there is no power and outdoors.
I think very few restaurants comparatively use woks, and proper Chinese uses a much more serious version of a gas stove which is nothing like a gas burner.
Anyway, I've used both induction and gas for work and while you're right in saying induction deserves respect in the home kitchen - if you learn to use it it's incredibly versatile, saying it is much better then gas is wrong - both have relativity analog control over heat output which is what you want, but gas allows you to remain at constant heat output regardless of vessel size and material whereas induction requires experience of pots and pans and that specific induction cooktop, whereas you can transfer an innate understanding of heat application from gas to any gas stove and pan combination.
@zigzagoonmemes: I don't agree with gas being able to deliver constant heat output better, Induction definitely does that better with the digital control over something with an analog control like Gas. In fact constant, precise, even temperature distribution and control is one of the major plus points of induction over gas.
All my vessels are induction friendly and I don't think it requires "experience" of pots and pans. There must have been a max of 2 days of learning curve while we got used to induction cooking and it wasn't like I had to strain myself to get the hang of it.
Induction is miles ahead of ceramic. Definitely worth the $400, we had induction previously, and I definitely miss having it now that we have gas in our current place. The wok burner on gas is great, but induction was significantly better in every other way.
Induction. Faster cooking, option to go hotter and cheaper to run, safer.
Hotplate. Cheap initial cost. Works on any flat pan.