Jump to content

teapot

participating member
  • Content count

    148
  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Well I ended up purchasing a KA 36" induction cooktop but it will be another month until it's installed. I can't wait! I believe I paid about $1300 for mine. There are arguments to be made for gas over induction but I don't think there's much to be said for standard electric over induction...except price and power. I believe you'll need a 240w electrical supply.
  2. @Smithy Yes, good point. I am able to vent outside.
  3. I do a lot of high heat cooking...and also like to cook Indian and other aromatic foods so removing smells is a consideration for me.
  4. Thanks to the good folks on Egullet, I will be installing a 36" induction cooktop into my new kitchen. But I am really stumped as to what hood to purchase. Since induction does not produce the heat and vapor gas does, it does not require high power. The problem is I'm not able to check these units out in person so am at the mercy of wildly divergent online reviews. Please help! I'm looking for undercabinet with 400 - 600 cfm. Good light. Reasonably quiet and quietly attractive. Budget in the $400 - 600. Would love to hear from induction owners about what works for them.
  5. teapot

    Cuisinart Recall

    My blade did exactly what this recall describes! And yesterday my Osterizer blender blade broke while whirring up salad dressing (!!!). Cheap expensive crap.
  6. Well I drove into the big city today to look at induction ranges today. I was heading in the direction of the Bosch Benchmark. The benchmark has the "flex zone" to allow you to set a single temp for two burners so you can griddle and such. What I didn't like about the range was the skimpy oven. But then the new JennAir convection range caught my attention. Its oven is bigger (6.4 cf instead of 4.6) and the burners are more powerful (the most powerful burner is 3,600 vs 2,400 for Bosch). It has a bridge (like flex zone) plus other appealing features. The price is the same. I know Jenn-Air was good, then bad and is now, supposedly becoming respectable again. I dunno. This is the company's first foray into induction. It does come with a full two-year warranty (double Bosch's). Anyone with experience with this Jenn-Air induction range?
  7. Love those Dehillerin copper pans and it's a pity you can't use them. I've seen induction pan converters advertised...would those work for you? Thanks for sharing your thoughts about induction -- it will help shape my questions when I go to test drive various options next week. A question regarding the wok. Do you think it would be possible to use a round bottom wok on the cooktop if it was surrounded by towel roll or something to hold it in place? And if so, could you use a power boost to create the kind of heat you'd want?
  8. That would be a problem but I think the new Bosch Benchmark series has a bridge between burners that would allow you to put a roaster pan or griddle across both burners. I don't know about the two large pots going at once. Will have to explore.
  9. To those of you who have induction...any thoughts about the "freedom" type cooktop that Thermador makes? Does having the entire surface be a cooktop seem like it would be worth the money. I'm tempted because I have a wonderful old Griswald griddle that would be nice to use and I suspect having the entire pan in full contact with the cooking zone would be pretty awesome.
  10. I have had the very same thought. I think you speak wise btbyrd.
  11. No...I wasn't clear. I was referring to an induction cooktop and an electric oven.
  12. I really appreciate the feedback. I (somewhat reluctantly) realize that part of the equation is that I expect to grow old in this house. So not having to move around heavy cast iron grates on a weekly basis in order to clean...and not having to worry about forgetting whether or not I turned off a burner are factors to consider. Per Boilsover recommendation that I get a hood no matter what, I most certainly will. But with induction I don't need to go over 400 cfm...which means I don't have to buy and install a Make Up Air Unit. Still on the fence.... hoping for more input
  13. A few years ago I bought a Capital Culinarian range and loved it - especially the 25,000 BTU burners and wok ring. I did not, however, like the gas oven much for baking bread. I left the range behind when I moved and am now ready to do a remodel of a new home. I always figured I would buy a Culinarian rangetop and go with electric wall oven....but when you factor in the need for a powerful hood and new requirements for Make Up Air Units my 30" range starts getting spendy -- 5 grand probably w/o cost of oven. I'm thinking I should consider induction. What I see as pros: Most of my cookware is either All Clad or cast iron so that's not really an issue. Living in a hotter climate now Ease of cleaning Can get comparable BTU power as Culinarian (I think). The biggest con for me is not being able to use my terrific round bottomed, well-seasoned wok. I know there are flat bottomed woks available for cooking on induction but do they work well? Is there another option for wok cooking I should consider? For those of you who have induction, do you have the "freedom zone" type unit or wish you did?
  14. teapot

    Thanksgiving cocktails

    Champagne Americana -- a bourbon, bitters, champagne drink that is a very nice cocktail to serve with appetizers -- and I like that you can make up the bourbon components in advance and then simply top with bubbly as people arrive. http://www.epicurious.com/recipes/food/views/champagne-americana-200562
  15. Since I had been considering a braise approach I thought I'd do a practice round using turkey thighs last week. Flavor/texture of meat was okay - though unattractive, requiring additional steps to make it more appealing. The skin I removed and recrisped in oven (I did not try sticking it under a broiler). The turkey meat, like so many other braises, was best the next day when I used it to fill crepes. I agree with Rotuts, that the roast/braise would be a lot of fuss on an already busy day. You might consider braising dark meat the day before and then roasting the breast day off...it would lighten the workload. Still, I've abandoned the idea for Thanksgiving -- I think I'll spatchcock instead.
×