wtf is 'induction' cooking?
video description
Date: 2019-12-16
Related videos
Comments and reviews: 9
Custom Coin Rings USA
I own 2 Duxtop 1800W induction cooktops that I got on Amazon for 80/ea and they can heat 1 cup of cold water to boiling in 57secs I saw Babish using it and I got the newer versions of his. I keep them next to my stove so I can boil water for pasta or simmer sauces on the side without tying up burners on my gas stove which I still prefer to use because I can more accurately regulate temp when cooking delicate things such as risotto and dairy-based sauces without the need for using a double-boiler setup. I also take them with me when I cook at friend's houses because they are the size of a small laptop and are so much better than using their 1970's electric coil stoves lol The Duxtop has a huge range of temp settings (I think 5 degree Farenheit increments) but even at low temp it still kicks the heat on and off for a few seconds each to approximate different heat levels that it can not do at a constant-on wattage, and because of this it will always be a little more likely to burn delicate dishes compared to a gas stove which has infinite variability of heat output without fluctuation. I've owned 4 different induction cooktops now including the NuWave and the Duxtop is definitely the best one for under 250. They all make a low buzzing noise (I'm guessing 800Hz-1200Hz range) and they all have a small fan inside that sounds like an old 40mm computer fan on high, but they aren't annoyingly-loud so that shouldn't sway you from the convenience and portability these give you, not to mention how easy they are to clean vs the grill and burners of a normal stove You just let it cool about 2-3mins then wipe the flat glass clean with a non-scratching scrubber sponge.
reply
I own 2 Duxtop 1800W induction cooktops that I got on Amazon for 80/ea and they can heat 1 cup of cold water to boiling in 57secs I saw Babish using it and I got the newer versions of his. I keep them next to my stove so I can boil water for pasta or simmer sauces on the side without tying up burners on my gas stove which I still prefer to use because I can more accurately regulate temp when cooking delicate things such as risotto and dairy-based sauces without the need for using a double-boiler setup. I also take them with me when I cook at friend's houses because they are the size of a small laptop and are so much better than using their 1970's electric coil stoves lol The Duxtop has a huge range of temp settings (I think 5 degree Farenheit increments) but even at low temp it still kicks the heat on and off for a few seconds each to approximate different heat levels that it can not do at a constant-on wattage, and because of this it will always be a little more likely to burn delicate dishes compared to a gas stove which has infinite variability of heat output without fluctuation. I've owned 4 different induction cooktops now including the NuWave and the Duxtop is definitely the best one for under 250. They all make a low buzzing noise (I'm guessing 800Hz-1200Hz range) and they all have a small fan inside that sounds like an old 40mm computer fan on high, but they aren't annoyingly-loud so that shouldn't sway you from the convenience and portability these give you, not to mention how easy they are to clean vs the grill and burners of a normal stove You just let it cool about 2-3mins then wipe the flat glass clean with a non-scratching scrubber sponge.
reply
F Maz
A few important points you forgot to mention: 1. Induction is more precise than electric cooking. An electric stove top is either off or on. It cycle between both states. Constant heat is one of the reasons chefs prefer gas over electric. (Just think of melting chocolate)2. Because induction heats the pan directly ANd constantly, it is not as important to get an expensive fancy pan that will absorb and distribute the heat evently. A cheap pan will cook fairly well, which can translate into savings. 3. Induction will only work with pans that are magnetic. that is that you can stick a magnet to the bottom. 4. Not sure how wide spread it is, but both Induction appliance I had so far had a minimum size: if you would put a pan which base was smaller than the minimum size of the burner, the burner would not turn on. Just keep that in mind when shopping. Overal I loved my induction stove top. I am back to an electric one and given that I am a normal person who does not produce cooking video, I can't wait to replace my stove top back to an induction one
reply
A few important points you forgot to mention: 1. Induction is more precise than electric cooking. An electric stove top is either off or on. It cycle between both states. Constant heat is one of the reasons chefs prefer gas over electric. (Just think of melting chocolate)2. Because induction heats the pan directly ANd constantly, it is not as important to get an expensive fancy pan that will absorb and distribute the heat evently. A cheap pan will cook fairly well, which can translate into savings. 3. Induction will only work with pans that are magnetic. that is that you can stick a magnet to the bottom. 4. Not sure how wide spread it is, but both Induction appliance I had so far had a minimum size: if you would put a pan which base was smaller than the minimum size of the burner, the burner would not turn on. Just keep that in mind when shopping. Overal I loved my induction stove top. I am back to an electric one and given that I am a normal person who does not produce cooking video, I can't wait to replace my stove top back to an induction one
reply
disieh
Many restaurants I've seen in Finland that cook with woks use an induction cooker that has a concave recess where the huge wok pan fits snugly. I've been using an induction stove and I concur with the noise. The fans are quite annoying and the induction itself causes this buzzing sound. I also managed once to crack an iron-clad ceramic pot in two. I suspect if you use cladded pots or pans, you need to be a bit careful how fast you heat it up. Since I don't own a cast-iron pan, I do wonder how well they work in practice with induction. Do they scratch the glass or break it? Since they have quite big heat capacity, does the amount of radiant heat from the pan ruin the induction stove?
reply
Many restaurants I've seen in Finland that cook with woks use an induction cooker that has a concave recess where the huge wok pan fits snugly. I've been using an induction stove and I concur with the noise. The fans are quite annoying and the induction itself causes this buzzing sound. I also managed once to crack an iron-clad ceramic pot in two. I suspect if you use cladded pots or pans, you need to be a bit careful how fast you heat it up. Since I don't own a cast-iron pan, I do wonder how well they work in practice with induction. Do they scratch the glass or break it? Since they have quite big heat capacity, does the amount of radiant heat from the pan ruin the induction stove?
reply
cee kay
Love my induction. It is activated only if the ferromagnetic diameter is over 12cm. Drawbacks. On cast iron and pure iron there is hotter ring cooler sides and middle of a larger pan/pot. It works best on triply pans. If you own a beloved pot you can use it with an induction diffuser disc. Did you know you can put baking paper between the glass and the pot and still get heat and a clean surface? It cleans like a breeze regardless of paper or no paper. It does make a very low noise. Mine is a built in AEG. model and the heat control is amazing from 60 degrees C to 280. I will never go back to gas.
reply
Love my induction. It is activated only if the ferromagnetic diameter is over 12cm. Drawbacks. On cast iron and pure iron there is hotter ring cooler sides and middle of a larger pan/pot. It works best on triply pans. If you own a beloved pot you can use it with an induction diffuser disc. Did you know you can put baking paper between the glass and the pot and still get heat and a clean surface? It cleans like a breeze regardless of paper or no paper. It does make a very low noise. Mine is a built in AEG. model and the heat control is amazing from 60 degrees C to 280. I will never go back to gas.
reply
Hansel Law
So when is that episode of making pizza on a pizza steel atop an induction cooker? Besides, these things have a narrower range or heat possible compared to the other two options don't they? I am almost certain these things don't go lower than medium on a gas stove. I put an egg into a pan atop an induciton stove doing the lowest it can, 400w, and I never succeeded making anything but a Chinese version of scrambled eggs. Thing cooks the egg under 30 seconds. And I am pretty sure these things don't go over 3000 watts, cuz the socket/plug for electricity don't go over that.
reply
So when is that episode of making pizza on a pizza steel atop an induction cooker? Besides, these things have a narrower range or heat possible compared to the other two options don't they? I am almost certain these things don't go lower than medium on a gas stove. I put an egg into a pan atop an induciton stove doing the lowest it can, 400w, and I never succeeded making anything but a Chinese version of scrambled eggs. Thing cooks the egg under 30 seconds. And I am pretty sure these things don't go over 3000 watts, cuz the socket/plug for electricity don't go over that.
reply
TheGlobal
The phenomenon which causes the pan to heat up is called eddy currents: basically a changing magnetic field (caused by changing current directions in an electromagnet) which induces a current to produce an oppositional magnetic pole in the pan. This current encounters resistance which causes heat. eddy currents will always form as large as they possibly can, and therefore in a ring or pairing knife, there will be very little heat generated since the eddy currents that form are only very small loops, and as such don't produce much heat.
reply
The phenomenon which causes the pan to heat up is called eddy currents: basically a changing magnetic field (caused by changing current directions in an electromagnet) which induces a current to produce an oppositional magnetic pole in the pan. This current encounters resistance which causes heat. eddy currents will always form as large as they possibly can, and therefore in a ring or pairing knife, there will be very little heat generated since the eddy currents that form are only very small loops, and as such don't produce much heat.
reply
- Minembo
Ive had an induction cooker for roughly 9 months now and I love it Its great with cast iron pans, starts light smoking in about 2 minutes at medium power. Unfortunately, I have 4 pans and pots together that will react to induction. We bought an induction de-fusion plate that gets put on top. It works just ok. It takes awhile to heat a pot of water to a boil, and it doesnt feel as fast when an induction pot is just naked on the cooktop. Any way I can mitigate this?
reply
Ive had an induction cooker for roughly 9 months now and I love it Its great with cast iron pans, starts light smoking in about 2 minutes at medium power. Unfortunately, I have 4 pans and pots together that will react to induction. We bought an induction de-fusion plate that gets put on top. It works just ok. It takes awhile to heat a pot of water to a boil, and it doesnt feel as fast when an induction pot is just naked on the cooktop. Any way I can mitigate this?
reply
Nordlands
Could mention there are some, though minor, health concerns with induction cooktops. They create a somewhat strong electromagnetic field reaching upwards, so it is not recommended to keep eg. your head in close proximity to a pan heating on full blast (most people do not do this much anyway. People with pacemakers should also be a bit careful, as placing pots off center can create leakage currents that interferes with pacemakers.
reply
Could mention there are some, though minor, health concerns with induction cooktops. They create a somewhat strong electromagnetic field reaching upwards, so it is not recommended to keep eg. your head in close proximity to a pan heating on full blast (most people do not do this much anyway. People with pacemakers should also be a bit careful, as placing pots off center can create leakage currents that interferes with pacemakers.
reply
Launchy21
I'm sure that cheap/small one you used is noisier than most proper full size induction cooktops. Here in Europe they're very common, and even the cheap IKEA one I have doesn't make a sound like you're describing, and the really nice cooktops from brands like Bosch or Miele are basically silent and WAAAAYYY faster than the one you showcased in the video - we're talking 3600 watts instead 2000 watts or so. Huge difference.
reply
I'm sure that cheap/small one you used is noisier than most proper full size induction cooktops. Here in Europe they're very common, and even the cheap IKEA one I have doesn't make a sound like you're describing, and the really nice cooktops from brands like Bosch or Miele are basically silent and WAAAAYYY faster than the one you showcased in the video - we're talking 3600 watts instead 2000 watts or so. Huge difference.
reply
Add a review, comment
Other channel videos
