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barbhealy

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    http://www.quarksbarb.com

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    Naperville, IL

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  1. @lindag, go to http://www.gardenweb.com and search on "induction" in "home". Lots of models, lots of opinions....
  2. It's not the cooktop. It's because I'm so used to induction, where I could cook ON the dishtowel, that I forget there's a live flame under my pan.
  3. @lindag, please read this thread by Dave Scantland. It's the BEST description of why gas is not really for home cooks, and it's hilarious, too. I never tire of reading it. http://forums.egullet.org/topic/138325-flameout/ When we designed the new kitchen I considered adding one gas burner, to use in case the electricity went out (it does that too often here), but I didn't want to waste the countertop space or pay to have the gas line extended. I don't remember what we paid for the Miele but it was worth every penny. We had the 30" 4-burner unit. Our new Thermador is a 36" unit which also only has 4 "burners" but those burners can be anywhere, and any size your cookware is. So, I can use two 14" saute pans simultaneously! Or, two griddles. If you have room for a 36" unit, I would recommend the Thermadore Freedom. Obviously I have't cooked on it yet but all the reviews I've read have been glowing (on other forums, which I trust, not on sites like Amazon where paid reviews are a problem.)
  4. You cannot ban him due to his nationality or tipping practices but you can absolutely ban him for being disruptive. If he's constantly badgering the waitress and then criticizing her when she doesn't fall over backwards for him, his behaviour is possibly preventing her from giving your other customers excellent service. I am a consumer, not a restaurant owner, and people like this guy really do ruin the experience for the other diners. Serving him yourself would give you an opportunity to explain how his behaviour is impacting your servers and your other customers but it might also give him the 'recognition' he craves (he's the only one being served by the chef) and it might make the problem worse: when you don't serve him, he'll be even more obnoxious so that next time you will. The problem with people like this is that you cannot change their behavour - they think it's justified. I've had friends who were both thrown out and banned and, knowing them, I understood exactly why it happened and would never hold it against the restaurant. If you do ban him, and he trashes you to his friends, they would probably take his words with a grain of salt. I say ban him. Or, have the bus boy serve him. If he complains, tell him he can have the waitress if he promises not to abuse her. If he stiffs her, next time he gets the bus boy. Eventually, he'll stop coming on his own. If I had been sitting next to him the night he complained so loudly about the duck, I would have given him a piece of my mind....
  5. It's not a commercial unit. It's a cooktop, not a range, and was installed in 2003. The seller owned a high-end appliance store so it's probably the best that was available in 2003. There is no sales receipt, only a manual, and no model number. It has 5 hobs with dual stacked sealed burners and two-tier burner knobs. It has a griddle accessory which we've never used. It's probably a decent cooktop if you like gas. After using induction, I have decided I hate gas. I wouldn't even have another Viking. Gas is wasteful (too much energy lost to the room), uncomfortable (too hot), unhealthy (combustion byproducts), requires a massive updraft, and it's dirty (too hard to clean so kitchen always smells.) When I was younger I thought having a massive gas range was proof I was a 'real' cook. Now I know the 'proof' is in the pudding and I make much better pudding with induction. I enjoy it more, too. However...if I couldn't have an induction cooktop, I would take gas over conventional electric. Conventional electric, including ceramic glass units, are worse than gas. IMO. BTW, we have a Wolf convenction oven and warming drawer and they are very nice - we are not replacing them.
  6. I've had gas hobs from the time I left my parent's home at age 20, including a Viking range, until we moved to the suburbs 25 years later. We couldn't take the Viking with us so I managed first with an electric Jenn-aire (which I hated) and then with a GE ceramic glass electric (which I also hated) until we put in the Meile induction 2 years ago. I was very apprehensive about committing to another electric stove but I absolutely LOVED the Miele; and, now that I've used induction, I will never, EVER, go back to gas. With induction I had infinitesimal control, it was easy to clean, and it didn't heat up the room. Fast forward two years.... My husband accepted a new job which required us to move and leave my beloved kitchen (this is why I've been absent from the forum - I'm STILL unpacking boxes from our move last August!). The house we moved to has a Wolf gas cooktop and I HATE IT! I have set on fire 3 dishtowels and singed 2 pot holders. In an effort to avoid cleaing the grids after a messy fry, I covered the unused hobs with foil and melted the control knobs - yes, that was dumb, but it shows how much heat didn't go into my cooking vessel. I made risotto a few weeks ago and had to use the biggest hob to keep the pot simmering when I added stock. The heat forced me to wear an oven mitt to protect my hand while I stirred. When the risotto was ready, I was drenched in sweat despite the fact that our house is only 64 degrees. A few weeks ago I had a small pot of stock boil over. When I cursed the cooktop my husband commented, "You let something boil over and it's the cooktop's fault?" Well, yes, if the cooktop doesn't have a low enough setting to maintain a simmer. The Meile would safely melt chocolate without a double boiler. Cleaning the Wolf is a nightmare and, because the grids hold their heat for so long, I can't clean them when I wash the rest of the dishes, I have to wait until the following morning. I cannot think of one thing I like about this unit. (I don't remember having these problems with the Viking but, perhaps, never having cooked on an induction hob then, I just accepted them as 'normal'. ) Fortunately....construction started last week on my new kitchen!! It will have a Thermador Freedom induction cooktop and I am counting the days 'till the kitchen is finished. (I would have used Meile but they don't have a Freedom-style model in the US yet.) I will never, EVER, willingly go back to gas. The old cooktop will stay, for now, because we can't afford to remove it (the new kitchen will not replace the old one, it's being built next to the old one which will become a prep-pantry). I see only two uses for the old gas cooktop long term - it will enable us to cook when the electricity is out (with a match to light the flame), and it can be used to char peppers, which I rarely do. @cookwareset - I would advise you to put your money into an induction hob and buy one of the inexpensive cookware sets mentioned above. Regarding my cookware, I have some of nearly all the lines mentioned above and I have not noticed any cooking performance advantage with any of them. I use the Demeyere Atlantis, the Iittala, and the Le Creuset more than the others because the handles are not riveted and they're much easier to clean.
  7. barbhealy

    Flameout

    Two years ago, because of this article, we replaced our electric cooktop with gas even though I had been lusting over gas for 15 years, and not only have I never regretted it but, when we move at the end of this month, I will be replaced a 5-burner Wolf gas cooktop with an induction one. I would like to have 2 gas burners in addition to the induction ones for when the electricity goes out, as it tends to do in this neighborhood, but if I have to chose between them I will take induction every time. Thank you so much, Dave, for taking the time to write the article.
  8. I have been reading and re-reading this thread for months now trying to determine the best cookware for induction and have not been able to find the answer. It seems to me there are three properties that cooking vessels need to have to make them "good": 1. the ability to heat up quickly and evenly 2. the ability to hold that heat when cold food is added to the pan 3. the ability to loose heat when the heat source is lowered @slkinsey and others have repeatedly mentioned carbon steel and Mauviel Induc'Inox as the ideal but if neither stainless nor carbon steel has a high degree of thermal conductivity, how will it be "good" at point number three, loosing heat quickly? Won't both of them function very much like cast iron once they are up to temp? Or, does steel loose its heat as quickly as it gains it when that heat is generated by a magnetic field? Assuming that all induction-compatible cookware heats evenly (can I assume that?), if I have determined that the most important characteristic -- for me -- is responsiveness, and I don't care about the ability to heat quickly or to retain heat, which would be best: carbon steel copper with a feromagnetic base Iittala's All Stainless Steel Induc'Inox Here are some other questions (in blue) regarding induction: Can any induction-compatible pan be expected to heat evenly, assuming the pan is not warped? I'm having a lot of trouble understanding this... When the cold chicken hits the pan, the hob will sense a drop in temp and increase 'heat' to compensate? Or will the pan just not be affected by the cold chicken (and how can that be)? Would induction-optimized cookware not have the same need for a thick or multi-ply base to prevent warping? Thanks in advance, I'm so confused.... Barb
  9. Why would the Prima Matera be the best choice for all my needs and not just the sauteuse? Thanks, Andiesenji! I didn't realize there was another straight-gauge clad copper option (other than All Clad). Were they more responsive on induction than on gas or was the response time the same? Yes, I did the magnet test right after we made the decision to convert. The majority of my current pots and pans are All Clad LTD, Iittala Tools, Le Creuset and tin lined copper. Iittala and Le Creuset are the only ones that are compatible. Even the pressure cooker and stock pots (16 and 32 qt) have to be replaced. I have a tagine, too, which I suppose I will have to get a disc for. I have a Mauviel roasting pan which I believe is induction compatible. The only time I roast, though, is at our Thanksgiving Dinner and I found a way around the last minute gravy scramble: my husband loves leftover turkey breast sandwiches and there never seems to be enough left over so I bought an extra breast, roasted it the day before, and made gravy with the drippings. He was happy and I had one less thing to worry about.
  10. In two days we will be replacing our ceramic glass electric cooktop with Miele Induction (!) and I will need to replace most of my cookware. I have read, multiple times, the understanding stovetop cookware thread as well as all of the Q&A associated with that course and the only clear recommendation was for Mauviel Indoc'Inox which is no longer available. So, what is the best cookware currently available for induction hobs, from a construction / functionality standpoint, regardless of price? I need the following (sizes are approximate and my biggest hob is 11"): 1. 11-12 inch fry pan used mostly for eggs (I do not use non-stick) (Demeyere Proline? Cast iron?) 2. 5qt conical sauteuse used primarily for risotto (Demeyere Atlantis?) 3. 2qt conical sauteuse used for hollandaise and similar (De Buyer Prima Matera Copper Induction?) 4. 6-9qt rondeau/saute my go-to pan used for everything from frying fish to making stew (Paderno Grand Gourmet**? Demeyere Atlantis or Apollo? Mauviel M'Cook?) 5. 4qt sauce used primarily for thick soups, sauces, beans, rice, etc (Iittala Tools? AllClad D5? Mauviel M'Cook?) 6. 8qt pasta/chili pot (Paderno Grand Gourmet**?) **Is Paderno World Cuisine Grand Gourmet the same as Paderno Grand Gourmet? I realize that none of my suggestions may be ideal but that is all I am familiar with so please offer alternatives. If possible, please support your suggestions with an explanation (either technical or practical).... Price is no object. In fact, I prefer to pay for beautiful design, if it is also functional, than to save money on something that is equally functional but not beautiful. I prefer to buy American-made but that is less important than performance. I prefer welded handles and pouring lips but they are also less important than performance. Weight is no object. Although I wash all our cookware by hand, I would like to be able to put them in the dishwasher on occasion. Note: On my ceramic glass electric cooktop Demeyere performs a bit like cast iron -- retaining heat longer, even when removed from the cooktop -- and I predict it will not be responsive on the induction hob either. Thanks in advance! Barb (Does anyone have some old Induc'Inox they want to sell me?)
  11. This. Exactly this. I've been gluten free for seven or eight years now (and I can't eat potatoes, and the spouse can't have unfermented soy), and I don't crave the foods I can't have. I crave being able to go out to lunch or dinner on the spur of the moment. I crave not having to explain my diagnosis or my eating habits to people I barely know. I crave being able to trust people (who I know have the best intentions, and make the best efforts) to serve me food that doesn't make me sick. It doesn't matter what your allergies are, mine is MSG, restaurants -- and even well-meaning friends houses -- are dangerous because they use so many pre-prepared products where no one has any idea what's in them. How do you tell your friends that their cooking makes you sick? My MIL used to be a wonderful cook but now she cuts corners by buying stuff from Costco and I get a migraine every time we eat there. I love her (she's not your typical MIL) and we enjoy spending time with them, but I dread the meals.
  12. Can you eat tomatillos? They make a wonderful salsa.
  13. Have you tried storing them in a glass container or metal tin? In an effort to reduce our exposure to plastic and aluminum I now store everything in glass containers. Ours have a plastic lid (Pyrex makes some with a glass lid but I don't like the shape) so I place a sheet of natural wax paper between it and the food. I've noticed that our food stays fresh much longer now -- I've kept a head of butter lettuce for a month and it looked as fresh as the day I bought it* -- so it might work with your muffins. *I bought it for hamburgers and then forgot it at the back of the fridge and was amazed that it was still edible.
  14. Wow! Thank you! How did you find them so quickly? Yes, the are expensive...I guess I'll get one of each and see if they're worth it. QuarksBarB
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