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Single burner induction cooktop with easy temperature adjustment?


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#31 Anna N

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Posted 15 August 2013 - 04:35 AM

Has anyone tried the NuWave, with 52 temp settings?
 
http://www.nuwavepic...CFS6CQgodZREAUw

 
This could potentially solve the problem of limited levels. And the price is far better than the Volraith one. I'd be interested to hear from anyone who ends up with one of these. Nice fine, Shel_B.

If something sounds too good to be true..... Check out the reviews on Amazon.com. I cooked on nothing but the Max Burton, the Salton and the Eurodib (all inexpensive cooktops) for years and was very, very satisfied. A small windfall allowed me to fulfill my dreams and get the Kenmore induction range else I would still be happily using the "cheap" cooktops.
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#32 furzzy

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Posted 19 August 2013 - 12:58 AM

After skimming this thread, it seems to me you only have three options:1) Buy a budget countertop induction burner, with good reviews, and hope for the best.2) Buy a propane burner (like this one, for example) and use it outdoors. Within in your budget.3) Buy the best, a Cooktek built-in single hob or countertop induction burner. Very expensive, but worth it.I'd skip the better quality standard hot plates -- they're expensive (~$200 for a good one at a restaurant supply store), and they might not offer anything better than what you already have...


I have the CookTek - it has a low-high range but ALSO A SET YOUR TEMP function. And it works! Pricey? Yes. Worth it? Yes.
http://www.cooktek.c...ter-top-cooktop

Edited by furzzy, 19 August 2013 - 01:02 AM.


#33 nickrey

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Posted 19 August 2013 - 03:01 AM

After skimming this thread, it seems to me you only have three options:1) Buy a budget countertop induction burner, with good reviews, and hope for the best.2) Buy a propane burner (like this one, for example) and use it outdoors. Within in your budget.3) Buy the best, a Cooktek built-in single hob or countertop induction burner. Very expensive, but worth it.I'd skip the better quality standard hot plates -- they're expensive (~$200 for a good one at a restaurant supply store), and they might not offer anything better than what you already have...


I have the CookTek - it has a low-high range but ALSO A SET YOUR TEMP function. And it works! Pricey? Yes. Worth it? Yes.
http://www.cooktek.c...ter-top-cooktop

I just looked that unit up. It's over $2,000 here in Australia.


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#34 furzzy

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Posted 19 August 2013 - 05:36 AM


After skimming this thread, it seems to me you only have three options:1) Buy a budget countertop induction burner, with good reviews, and hope for the best.2) Buy a propane burner (like this one, for example) and use it outdoors. Within in your budget.3) Buy the best, a Cooktek built-in single hob or countertop induction burner. Very expensive, but worth it.I'd skip the better quality standard hot plates -- they're expensive (~$200 for a good one at a restaurant supply store), and they might not offer anything better than what you already have...


I have the CookTek - it has a low-high range but ALSO A SET YOUR TEMP function. And it works! Pricey? Yes. Worth it? Yes.http://www.cooktek.com/product/cooking-front-house/cooktops/apogee™-single-counter-top-cooktop
I just looked that unit up. It's over $2,000 here in Australia.

I'm not surprised. I've had mine a few years, and it was around $1,500. Worth every penny - and I use it for my Sous Vide set up to maintain a steady temp.

#35 Joe Blowe

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Posted 19 August 2013 - 08:20 AM

Anyone thinking of using an induction burner for SV would be wise to read the following (and other similar queries):

 

eG: Portable induction burner for sous-vide?

 

In short, even a Cooktek will not perform as well as a dedicated SV rig.  But, it may get you close for short cooks...


So we finish the eighteenth and he's gonna stiff me. And I say, "Hey, Lama, hey, how about a little something, you know, for the effort, you know." And he says, "Oh, uh, there won't be any money. But when you die, on your deathbed, you will receive total consciousness."

So I got that goin' for me, which is nice.

#36 rotuts

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Posted 19 August 2013 - 08:39 AM

My next windfall ( the first BTW ) ill be following A.N.'s lead.  

 

unfortunately I have a lot of snappy FR. very heavy copper pans from here:

 

http://www.e-dehillerin.fr/en/home.php

 

they are impressive, were inexpensive at the time believe it or not, due to trade issues in the mid '80's but really out of date. And i dont really want a steel between the pans and the stove.

 

After the electrician adds a lot of AMP's to the kitchen, Ill get a few of these for high-heat saute:

 

http://eshop.e-dehil...3_269-1238.html

 

http://eshop.e-dehil...3_269-1240.html

 

http://eshop.e-dehil...3_269-1243.html

 

thats it.   the rest of the pans will be coming from IKEA.  well maybe just a few more of the above.

 

looks to me Ill be needing two windfalls.

 

:huh:

 

I cant imagine anyone having these induction copper pans.  Im turning Green just thinking about that.


Edited by rotuts, 19 August 2013 - 08:45 AM.


#37 Syzygies

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Posted 19 August 2013 - 10:51 PM

I put a pot a little off-center on this:

(link)

Yes, it costs more than some SV set-ups, but shows the versatility of A REALLY GOOD INDUCTION BURNER.

 
Your link didn't work for me, but I believe that you mean this unit: Apogee Single Counter Top Cooktop

It does look great.
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#38 brucesw

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Posted 03 September 2013 - 11:36 AM

Has anyone taken the plunge and tried either of these Vollrath units (mentioned upthread as Volraith)?

http://www.acemart.c...d240611006.html

http://www.acemart.c...d261511015.html

I have a Duxtop which I’ve been using for over a year and I really like induction cooking but the unit does have some limitations, as mentioned in this thread.  Over half my induction compatible cookware is unusable because the unit overheats and shuts down (heavier/larger cast iron pieces, a carbon steel skillet).  I take it that’s typical of these small units with a small fan for cooling?

Would these Vollraths be a signficantly better bet than a consumer unit that is more expensive than the basic Duxtop or are they going to be the same quality with a professional nameplate?  The Cooktek units that have been recommended are out of my price range.

These will used for home cooking.



#39 stckciv

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Posted 03 September 2013 - 03:21 PM

Has anyone taken the plunge and tried either of these Vollrath units (mentioned upthread as Volraith)?

http://www.acemart.c...d240611006.html

http://www.acemart.c...d261511015.html

I have a Duxtop which I’ve been using for over a year and I really like induction cooking but the unit does have some limitations, as mentioned in this thread.  Over half my induction compatible cookware is unusable because the unit overheats and shuts down (heavier/larger cast iron pieces, a carbon steel skillet).  I take it that’s typical of these small units with a small fan for cooling?

Would these Vollraths be a signficantly better bet than a consumer unit that is more expensive than the basic Duxtop or are they going to be the same quality with a professional nameplate?  The Cooktek units that have been recommended are out of my price range.

These will used for home cooking.

 

I have been looking at those as well. I was going to try and contact someone and ask some of those questions as mine were the same.

 

They are a little cheaper here. http://www.webstaura...v/92259500.html

 

They had a few other brands that I may ask about as well. http://www.webstaura...on-cookers.html



#40 Burke

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Posted 03 September 2013 - 06:55 PM

Has anyone taken the plunge and tried either of these Vollrath units (mentioned upthread as Volraith)?

http://www.acemart.c...d240611006.html

http://www.acemart.c...d261511015.html

I have a Duxtop which I’ve been using for over a year and I really like induction cooking but the unit does have some limitations, as mentioned in this thread.  Over half my induction compatible cookware is unusable because the unit overheats and shuts down (heavier/larger cast iron pieces, a carbon steel skillet).  I take it that’s typical of these small units with a small fan for cooling?

Would these Vollraths be a signficantly better bet than a consumer unit that is more expensive than the basic Duxtop or are they going to be the same quality with a professional nameplate?  The Cooktek units that have been recommended are out of my price range.

These will used for home cooking.

 

I have the Vollrath 59500P 120v "Mirage" Portable Countertop Induction Range and love it.   I have had it for about two years now and it has never once shut down or misbehaved.   One thing I love about it that has been brought up earlier in the thread is that the heat control has 100 steps and when I am simmering something like beans or spaghetti sauce for hours the difference in two or three steps usually in the 10-15 range is the difference between boiling and below simmer.   You really do need a lot of steps especially at the low end.

 

The only problem I have ever had is with my one quart sauce pan,  It is just not quite big enough to be sensed by the coils and is often read as pot missing.   All induction coils have a practical min and max pot diameter based on the coil size.

 

I am very glad I opted to spend the extra dollars over the max burton that I was looking at.



#41 stckciv

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Posted 03 September 2013 - 10:55 PM

Has anyone taken the plunge and tried either of these Vollrath units (mentioned upthread as Volraith)?

http://www.acemart.c...d240611006.html

http://www.acemart.c...d261511015.html

I have a Duxtop which I’ve been using for over a year and I really like induction cooking but the unit does have some limitations, as mentioned in this thread.  Over half my induction compatible cookware is unusable because the unit overheats and shuts down (heavier/larger cast iron pieces, a carbon steel skillet).  I take it that’s typical of these small units with a small fan for cooling?

Would these Vollraths be a signficantly better bet than a consumer unit that is more expensive than the basic Duxtop or are they going to be the same quality with a professional nameplate?  The Cooktek units that have been recommended are out of my price range.

These will used for home cooking.

 

I have the Vollrath 59500P 120v "Mirage" Portable Countertop Induction Range and love it.   I have had it for about two years now and it has never once shut down or misbehaved.   One thing I love about it that has been brought up earlier in the thread is that the heat control has 100 steps and when I am simmering something like beans or spaghetti sauce for hours the difference in two or three steps usually in the 10-15 range is the difference between boiling and below simmer.   You really do need a lot of steps especially at the low end.

 

The only problem I have ever had is with my one quart sauce pan,  It is just not quite big enough to be sensed by the coils and is often read as pot missing.   All induction coils have a practical min and max pot diameter based on the coil size.

 

I am very glad I opted to spend the extra dollars over the max burton that I was looking at.

Do you know what the range is on temp. settings? 10 degrees, 20 degrees, 30 etc...Have you used the Max Burton units or something similar?

 

I hate buying something that is $100 five/ten times when I could have done it up front and not had the hassle.

 

Thanks for the reply!!

 

edit: One thing I wanted to use this for is fondue. My wife wants something to have cheese or chocolate for parties. Have you done this? If so how did it work out?


Edited by stckciv, 03 September 2013 - 10:57 PM.


#42 brucesw

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Posted 04 September 2013 - 09:02 AM

have the Vollrath 59500P 120v "Mirage" Portable Countertop Induction Range and love it.   I have had it for about two years now and it has never once shut down or misbehaved.   One thing I love about it that has been brought up earlier in the thread is that the heat control has 100 steps and when I am simmering something like beans or spaghetti sauce for hours the difference in two or three steps usually in the 10-15 range is the difference between boiling and below simmer.   You really do need a lot of steps especially at the low end.

 

The only problem I have ever had is with my one quart sauce pan,  It is just not quite big enough to be sensed by the coils and is often read as pot missing.   All induction coils have a practical min and max pot diameter based on the coil size.

 

I am very glad I opted to spend the extra dollars over the max burton that I was looking at.

Thanks for the report.  There's an Ace Mart a few miles from me so I think I'll go take a look and talk to a salesman.  I've got to get some rewiring done to get another circuit in the kitchen.

 

ETA:  I will appreciate any further comments by anyone, too.


Edited by brucesw, 04 September 2013 - 09:03 AM.


#43 quiet1

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Posted 07 September 2013 - 05:30 PM

 

Has anyone tried the NuWave, with 52 temp settings?
 
http://www.nuwavepic...CFS6CQgodZREAUw

 
This could potentially solve the problem of limited levels. And the price is far better than the Volraith one. I'd be interested to hear from anyone who ends up with one of these. Nice fine, Shel_B.

If something sounds too good to be true..... Check out the reviews on Amazon.com. I cooked on nothing but the Max Burton, the Salton and the Eurodib (all inexpensive cooktops) for years and was very, very satisfied. A small windfall allowed me to fulfill my dreams and get the Kenmore induction range else I would still be happily using the "cheap" cooktops.

 

I've actually used a NuWave (my mom is weak for infomercials, it's an issue) and it's okay. I've never tried to do anything particularly low or controlled on it since it primarily gets used when we go on vacation, but in general I've found it tolerable for stuff like eggs and simmering a large pot of chili. It probably wouldn't be my choice if I wanted induction specifically for control just because it doesn't seem that well made so I'd be suspicious of it holding temp accurately and so on. (I also completely ignore the stated temperatures and just treat them as power settings, since I doubt they're accurate. I've never used a thermometer with it to actually compare.)

 

That said, it is enough that I'm pretty firmly in the 'going to try nicer induction' camp when next I find myself needing to purchase cooking appliances. I'm not 100% set on induction vs gas as a general rule, but performance seems close enough that if I did have safety concerns (children, people with certain types of disability, etc.) then I'd probably opt for induction. At the moment I suspect my ideal would be a combination of induction and gas - induction as the primary cooking surface and then a gas module or 4 burner cooktop for applications where the gas will perform better.

 

ETA: I've never seen the actual infomercial for this thing or read any of the advertising information, so I have no idea what they claim it will do. I don't think I'd want it as my primary cooking surface. (As I said, we mostly use it on vacation, places like cabins where it's basically the NuWave or cook over the fire. I did use it once at a place that had a proper gas stove, but the stove was quite old and seemed prone to blowing out and I decided that I just didn't want to mess with it.)


Edited by quiet1, 07 September 2013 - 05:37 PM.


#44 JoNorvelleWalker

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Posted 07 November 2013 - 09:26 PM

I saw a NuWave tonight.  First induction unit I have ever seen, so I don't have a whole lot to compare it to.  The unit looked kind of light weight and cheap, however it belongs to an instructor from FCI, so it probably holds up...although he added he had not had it long.  He said he saw it on an infomercial.  I asked if it worked for low temperatures and he said it did.  I can vouch it cooks very fast.

 

The NuWave also has a temperature setting control.  I asked if he had ever tested against a thermometer.  He said no, he has not tested, he just relies on his thermometer.

 

I must say I am tempted.  Are there any other units that work well at temperatures well below boiling, without fluctuations?



#45 pbear

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Posted 08 November 2013 - 12:56 AM

FWIW, I have a NuWave, mainly because I don't have enough amperage to support an 1800 watt unit.  Works pretty well.  As quiet1 says, though, the "temp" settings aren't accurate as such (and, yes, I've done lots of testing).  OTOH, they work as power settings and the wide range of fine gradations make this cooker much more useful IMHO than the (better built) Fagor, which has only six power levels.  In particular, to answer your question, it does nicely holding sub-boil temps.

 

Be aware, if you've not used induction before, that it can be a bit annoying.  Well suited to things where you leave the pan alone, e.g., simmers and braises, but not when you want to move the pan around, especially sautes.