Do You Need BuzzFeed's Tasty One Top Induction Cooktop? You Can Do This!
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Date: 2020-05-20
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Comments and reviews: 10
Edmund
Because of the nature of induction it requires special pans but they say cast iron works. Here is an answer from the FAQ from Cuisinart: The One Top works with all induction compatible pots and pans. Dont know if your pans are induction compatible? Put a magnet (a refrigerator magnet will do) on the bottom of the pan and shake your pan. If it sticks, youre good to go. If it slides off easily, your pan may not work. Wondering if cast iron works? Hell yeah it does.
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Because of the nature of induction it requires special pans but they say cast iron works. Here is an answer from the FAQ from Cuisinart: The One Top works with all induction compatible pots and pans. Dont know if your pans are induction compatible? Put a magnet (a refrigerator magnet will do) on the bottom of the pan and shake your pan. If it sticks, youre good to go. If it slides off easily, your pan may not work. Wondering if cast iron works? Hell yeah it does.
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Shelley
Uuuhhh. before you put that huge pot of water on to boil, you had already determined, with the flour test, that the heat was pretty centred, soooo. you should have also boiled water in a smaller pot, to compare and be fair! Not to mention, using a smaller pan for the steak, so the heat stays in the whole pan. not dissipates to the outer edges. It's just common sense.
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Uuuhhh. before you put that huge pot of water on to boil, you had already determined, with the flour test, that the heat was pretty centred, soooo. you should have also boiled water in a smaller pot, to compare and be fair! Not to mention, using a smaller pan for the steak, so the heat stays in the whole pan. not dissipates to the outer edges. It's just common sense.
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Maddy
The reviewers used a cast iron skillet, which is heavier than the tasty pans which look shitty and aluminum (but they have to be a thin stainless steel, idk) I would assume the heating issues they are having can be attributed to the heavy pan. Also, they should've included a control test on the stove top he was literally leaning on. This bugs me a lot.
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The reviewers used a cast iron skillet, which is heavier than the tasty pans which look shitty and aluminum (but they have to be a thin stainless steel, idk) I would assume the heating issues they are having can be attributed to the heavy pan. Also, they should've included a control test on the stove top he was literally leaning on. This bugs me a lot.
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shypokemon
doesnt the one top come with its own induction-surfaced pots? those probably contain the technology necessary to get a full, even heating instead of that lil tenderloin ring. Some pots are incompatible with induction heating because the material they are made of doesn't conduct well. i think it deserves another chance with it's own pots.
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doesnt the one top come with its own induction-surfaced pots? those probably contain the technology necessary to get a full, even heating instead of that lil tenderloin ring. Some pots are incompatible with induction heating because the material they are made of doesn't conduct well. i think it deserves another chance with it's own pots.
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mike
doesn't look like induction, looks like a hotplate. some frauds are selling hot plates as induction cooktops. induction is proven faster in heat up times, and the temperate control/changes are instantaneous. put a cast iron pan on an induction top, and you can feel the heat in the pan in SECONDS. way faster than electric, and faster than gas.
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doesn't look like induction, looks like a hotplate. some frauds are selling hot plates as induction cooktops. induction is proven faster in heat up times, and the temperate control/changes are instantaneous. put a cast iron pan on an induction top, and you can feel the heat in the pan in SECONDS. way faster than electric, and faster than gas.
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Dior
I agree that this isn't a necessary appliance, but the steak test was done poorly. If your internal temp was still 65F after 4 minutes of cooking, that just means that you didn't bring the meat to room temp before cooking, or even just went straight from the fridge to the pan. Bring the meat up to room temperature first, that's meat 101.
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I agree that this isn't a necessary appliance, but the steak test was done poorly. If your internal temp was still 65F after 4 minutes of cooking, that just means that you didn't bring the meat to room temp before cooking, or even just went straight from the fridge to the pan. Bring the meat up to room temperature first, that's meat 101.
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Santiago
The center burn ring is normal for all induction cooktops in that range. you guys should know this; ) A 12 top will have about a 6 hot spot. This is why the cookware you choose in important as a good pan will spread the heat more quickly and evenly (such as All-Clad) vs Cast Iron which will, as that pan did, not spread heat evenly.
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The center burn ring is normal for all induction cooktops in that range. you guys should know this; ) A 12 top will have about a 6 hot spot. This is why the cookware you choose in important as a good pan will spread the heat more quickly and evenly (such as All-Clad) vs Cast Iron which will, as that pan did, not spread heat evenly.
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lexwaldez
Good review! You guys did this one correctly! Nice job. You can't argue with the Lodge cast iron pans either. they're everywhere. Tasty had a decent idea and cheaped out on the execution. Get an Instant Pot and a Sous Vide machine and you're good in the kitchen (assuming you have a stove and an oven.
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Good review! You guys did this one correctly! Nice job. You can't argue with the Lodge cast iron pans either. they're everywhere. Tasty had a decent idea and cheaped out on the execution. Get an Instant Pot and a Sous Vide machine and you're good in the kitchen (assuming you have a stove and an oven.
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איתמר
Umm, you should've tested it on a regular pan, not a cast iron one. As you can see on your video on the 1800 induction cooker also had a circle with the cast iron while with the regular pan it was even. I'm not biased but this test honestly disappointed me.
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Umm, you should've tested it on a regular pan, not a cast iron one. As you can see on your video on the 1800 induction cooker also had a circle with the cast iron while with the regular pan it was even. I'm not biased but this test honestly disappointed me.
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Joseph
Bought an induction cooktop for 35 and uses 2000W (One Top is only 1500W) and it evenly distributes the heat, and pretty much works really well. It also cools down the ceramic top after cooking, can boil that same amount of water in less than 5 mins.
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Bought an induction cooktop for 35 and uses 2000W (One Top is only 1500W) and it evenly distributes the heat, and pretty much works really well. It also cools down the ceramic top after cooking, can boil that same amount of water in less than 5 mins.
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