Robenco15
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Posts posted by Robenco15
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Hello everyone,
Switching from gas to induction (new home) and I am very excited about induction. I'm also mourning the loss of my 2 Mauviel Fry Pans and Matfer Bourgeat saucier.
However, I've since found that the De Buyer Prima Matera line exists and that is making this change much easier.
I will definitely be buying a new 1.8qt saucier, 5qt saute pan, and two 1.2qt sauce pans in the Prima Matera line. I think all of those pans benefit immensely from the copper.
I'm between going with the 32cm Prima Matera fry pan (I understand it runs smaller) and the 11inch Demeyere Proline 5-Star though.
I've used copper for a few years now and when it comes to fry pans, I'd say that would be the only type of pan that may not need the benefits of copper as much as the others (though I freaking love my Mauviel fry pans and they do amazing things).
I wanted to see if anyone could help me out in comparing these two. I understand the thicknesses are different, but one is aluminum compared to the copper. While it is frustrating that the Prima Matera line is only 1.8mm of copper compared to the 2.5mm I'm used to, in general, would anyone say that given I'll be using them on an induction cooktop - I should worry about their performance? Is 1.8mm of copper still better off than the 3.7mm of the aluminum on an induction top?
Don't worry about the expense of these pans. Just want performance opinions.
If you know of pans better than these please chime in! The Prima Matera line looks pretty unbeatable though.
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I'm going to do a 30" Miele KM6365 induction top and put a 24" Miele Combi Steam Oven underneath. Eventually close up the window and put in a hood.We have a 10 foot blank wall where eventually some built-ins will go and a 30" oven.
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I want a 36", I think 30" fits the space better. Goes directly over the pull out fridge. Replacing the fridge with a 27" oven.I like Miele over the Bosch 30". I do like the half increment adjustments Bosch can do, but prefer Miele layout. Will put in a hood too. Cooking for myself, my wife, and eventual kid(s).Thank you! Appreciate any opinions!
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While I agree with that philosophy, don't think I'll have the counter top space.
That is the cafe model. I may get the Profile model.
However I'm also looking at Miele and Bosch so we'll see.
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The ability to link two burners together so that you can put a griddle down and evenly heat all of it.
I'm also trying ro learn if in some it activates the entire area and therefore instead of a griddle I could fit say 3 small saucepans in the area to simmer together or something.
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Alright. It's been a wild 2 days. Lots of stress and whatnot. Think (at least for now) I have my kitchen figured out.
Doing a 30" induction cook top. Thinking a GE Profile is the one. I like that it has a bridge in it. I'm open to other opinions. Reliability and a bridge are important to me.
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2 hours ago, blue_dolphin said:
Have you searched on the AJ Madison website? They list a 36" Viking induction cooktop with 6 zones and a Dakor with 9 zones. Quite a few 5 element induction cooktops are also listed. The biggest is a 42" Miele.
I did not go in depth into that site. That Viking looks great. Still looking for the Dakor. I did look at the Miele earlier. Thanks for your reply!
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2 hours ago, andiesenji said:
Friends who did a partial reno of their kitchen last year took out a 36" stove and replaced it with a Thermador induction cooktop.
I'm pretty sure it has 5 burners - I remember the middle one has concentric rings on the surface. They put warming ovens below the cooktop. They were going to put in side-by-side wall ovens but for the present (then) were using countertop ovens until the other part of the kitchen was finished.
They also got the newest 600 CFM Thermador range hood.
I just phoned and asked James how they like the cook top and he said it has been fantastic. They have 4-year-old twins and wanted a safer cooktop than the gas range. They have since installed the two ovens
Thank you so much Andie. I've been thinking of some conversations we had years ago about the BellaCopper diffusers that I wanted to eventually put over a gas range and use it as a warming area (somewhat like a French Top). Was looking forward to that until some issues with a house popped up and we are now looking at this other one.
However, there is a propane tank in the house, so I may just go ahead with the Blue Star and use the propane tank. I just can't see getting rid of my copper pans for induction. Makes me sad.
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Hey Everyone,Wife and I are looking at homes to purchase and most we like have gas already in them and that's exactly what I want for the range. Already have a 36" Blue Star RNB 6 burner range picked out for when the time comes, but today we are actually looking at a house we really like that probably doesn't even have natural gas in the street. Electric stovetop there now that I would replace with an induction cooktop.As I was looking at having a 6 burner range I was hoping to find a 6 burner induction cooktop. No luck so far.I know you can buy induction units as single burners like the Mirage Pro, but I was hoping there would be something out there that would be more of a cooktop. Worst case I guess I buy something I like, like the Thermador Freedom induction top, and then buy 1 or 2 of the single induction tops when I need more than 4 pans.Anyway, haven't had to think about induction until these past 24 hours and wanted to reach out for some insight.Thank you so much and look forward to hearing some replies!
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Anybody take a look at Paul Bocuse's new book? It is massive and thorough. Lot of step by step pictures apparently for basic techniques and things along with a bunch of legitimate recipes. At over 700 pages I couldn't help but grab it for $60 pages. First I heard of it was today too.
It seems to have a bunch of basic stuff I along with most of you probably already know how to do, but so far it seems to be so extensive that if I ever have a question about something, I'll be able to find the answer with detailed instructions and pictures there.
Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence
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SV Dry Aged Strip, Roasted Potatoes, Steamed Vegetables, Red Wine Sauce
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Heartbroken to report that The Nomad book does NOT include a recipe for their Chicken Burger with foie gras and truffle mayo, which is beyond a doubt the best sandwich I've ever eaten in my life.
Maybe try twitter? They might pass it along.
I just bought this book. Comes tomorrow. Looks like a great mix of high end dishes that are still actually able to be sourced and cooked.
Any other opinions on it?
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Wait. There are griddles coming to market that will do better than 1/8" copper.
No no no. I meant copper plates that will go over the griddle.
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I have some 1/8 inch thick copper plates that I use under pots when I am concerned about scorching from uneven heating. I can make any pot a copper pot.
Sorta.
I do plan on eventually buying a long copper plate fitted to a section of my stove top. I'd either use it over two burners to act like a faux flat top or over the long griddle section that is common on a gas range stovetop (but hoping I don't end up with one of those). I've actually been in contact with someone who does this and was able to fit 5 pans on their copper plate and kept them all warm. It's a bit of an ingenious move.
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You're welcome.
The latest data released by DoE show that induction is not nearly as efficient as was originally claimed (up to 90%). Any small % saving in electricity cost becomes truly minuscule when you understand what a tiny share of total household electricity is used by cooking appliances. Gas only becomes prohibitively expensive (in USA) if you have to put in your own infrastructure extensions; even then, there is propane.
I greatly value being able to see, feel, and hear a gas flame. It makes my cooking easier and faster, and I feel more involved. I find cooking by preset digital displays on opaque sheets of cool glass somewhat soulless. But to each her/his own...
Souless. Yes. I'm with you there. Love that feeling of involvement with gas.
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Yes, flared. That is the word I was looking for.
I absolutely love my 1 5/8 quart saucier. Can't wait to buy the big one.
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There are at least three issues here.
One, the induction field essentially only heats the bottom (the field falls off as a function of the inverse of the square root). This is unlike gas (and to a lesser extent electric coil), which tends to flow heat up and around the pan. Any induction-generated heat you expect to reach beyond the floor must be conducted there by the pan itself or the food. Which leads us to...
Two, very few induction-capable pan lines contain substantial thickness of conductive material up the sidewalls. And only a few $$$ lines even contain substantially thick disk bases. Folks debate whether conductive sidewalls are necessary, but if you think they are even desirable, you are compromising by going with induction over copper or aluminum fired by gas. Manufacturers of clad do this for several reasons, chief among them being a lack of responsiveness when you swaddle a truly thick conductive core in steel. The other reasons have mostly to do with saving money by tricking consumers.
Three, there is a coil under the black Ceran induction surface. It is generally round, and produces a torus-shaped (donut-shaped) magnetic field. This coil is almost always smaller than the painted ring on the Ceran. This can, on MOST units, result in a colder central spot and periphery, i.e., a "ring of fire" effect. If you don't appreciate this, make a "scorchprint" by dusting a pan with four and turning up the heat--the shape of the small ring will clearly translate up through the pan in the form of a scorch.
Help is on the way, though. I believe sometime in 2016, a new technology will be applied to cookware manufacture which will dramatically increase conductivity of induction-compatible wares. This will largely solve evenness and responsiveness problems that bedevil existing clad designs. Stay tuned...
Thank you for the response. I love my gas stovetop and copper pans. Induction is appealing to me more so in the way that not every house I look into buying may have gas, so I could always install an induction since it would have electricity. But I think I'd prefer gas more.
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the rolled edges/rims indicate they are probably on the thin side.
That's interesting. I have some Matfer Bourgeat copper that has rolled rims (although not that rolled like the pictures above), and that is definitely thick copper (2.5mm). I'm sure the older pans though are completely different though.
Love my copper stuff and didn't even consider buying any of it until I had a gas stovetop. Completely wasted on electric coils. I also agree, it's all about "what is the best cookware for _____________"
Mauviel and Matfer Bourgeat makes some of of the best pieces. Here is a great place to get Mauviel at a fantastic price - http://www.previninc.com/shop/Mauviel-Copper-Cookware.html
And here is a place for Matfer Bourgeat - http://www.culinarycookware.com/matfer-bourgeat-copper-cookware.html
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I seen a few on-line that have a thing . . . 10-15 hours polishing the bevel on glass with 500,000 grit pastes, pictures of newpaper print reflected on the bevel.... and they're going to cut something with it?
K.C. Ma was fond of edges that would cut 1 mm slices of huge bundles of chives - so sharp he said the slices would stay fresh for a week in the fridge. okay. my definition of fresh green stuff does not include a week's worth of pre-prepped stuff, but that's just me.
the sushi types are fond of, and rightly so, very very sharp knives. who wants a chunk of raggedy fish slice?
my personal favorite tho is the poster who bragged his knife was such fine metal that they could slice up three apples before "going back to the stones." me? my idea of good metal is a knife I can slice up three bushels of apples before it needs attention.
but that's just me.
agreed, some people tend to be knife enthusiasts who tend to cook rather than cooks who enjoy sharp knives.
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Everything you said makes me think you are a "hobbyist", some one who is really into knives.
Again, I can't remember a famous chef who puts as much attention as you do on knives.
dcarch
Wow. I can't remember reading a more condescending post. I'm shocked. You don't know me. You don't know who I am, what my kitchen looks like, or anything else about me. I simply posted about how I enjoy my knife.
Years ago I got a set of Henkels 4 star knives. Great knives. Still have them, still keep them sharp. Why? Because I care about my things (and for safety). After using them a lot and my wife using them a lot I decided I wanted ONE really nice knife to use so that I could "beat up" my chef knife a little (not stress about cutting bones a little bit when deboning chickens, things like that, etc.) so I researched and ended up with the Konosuke HD2.
Then I thought, you know what, if I am going to own such a wonderful knife, I better learn how to keep it sharp. So I did. Why? Because I care about my things (and safety).
And that's it. It's the only japanese knife I own, it is the only "nicer" knife I own. I'm thinking about getting a 150mm petty knife as I find myself wishing I had one the more I work in my kitchen, so I guess I might be owning 2 japanese knives. Jeez, what will the world think of me...
I wouldn't call myself a hobbyist because I own and take care of a nice knife. I also own an assortment of copper pans that, shocker, I take care of. Oh, and a nice end grain cutting board that, shocker again, I take care of. Oh and I buy good quality produce, meats, and fish, because I care about what I cook.
I guess if anything, cooking is my, wait for it.........HOBBY! Who would have thought someone on eGullet would make cooking their hobby.
And the argument that famous chefs don't use nice knives like a Konosuke so anyone who does must be a hobbyist is utterly ridiculous. You honestly don't think that Grant Achatz, Thomas Keller, David Chang, Sean Brock, and the like don't keep their knives extremely sharp? That is the first rule of being a competent cook; taking care of your equipment and keeping your knives sharp. I'm going to go out on a limb here and say that Morimoto probably has some pretty freaking sharp Japanese knives...
Why the chefs need to be famous as a qualifier is beyond me, but if that is how you judge chefs, then ok, I don't want to assume anything as I don't know you.
I apologize if I'm coming off a little brusque, but as I read your reply, for you to just completely write off what I said and make assumptions based on how I answered the question "how sharp do you need your kitchen knives to be", was just completely ridiculous and I felt the need to respond.
I'm sure, as I've seen hundreds of your posts and can tell you are a very competent cook, that you take care of your cooking equipment in all of its forms. I do too. I like to cook and cooking is more fun when the things I have perform well/as they should. It helps me perform well too, and that helps my food taste better and my wife much happier. After all, she is married to someone who buys Japanese knives.
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I guess I thought that the induction cooktops interact with the pan and affect all of the metal (even going up the pan) so in my mind induction pans were completely evenly heated throughout (bottom and side). I guess only the bottom of the pans are heated by the cooktop and then the heat needs to spread to the sides of the pan. Copper makes sense then, especially to combat hot spots that I didn't really realize occured with induction tops.
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Rotuts, it's a Konosuke HD. That exact model is no longer made, but they now make a Konosuke HD2, which is what I own and love. It is crazy sharp and is a laser (crazy thin at the edge). Somewhat expensive, but I've loved every moment with it.
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I need/prefer my knives to be very sharp (scary sharp?). This past weekend I stropped my Konosuke HD2 of 1.25 years to a mirror finish and was able to perform the tomato test exactly as I did the day I got it. The knife is amazing and with proper stropping, I've never actually had to sharpen it on stones. It is unreal. I use it for produce and meat to whole watermelons and pineapples. There isn't much I don't use it for.
In my mind here are the benefits of having a very sharp knife:
A sharp knife makes me want to get in the kitchen more so than I already want to. It makes doing all of my prep an absolute joy. It makes everything look better as my cuts are more precise and even. It makes everything go quicker (and therefore even more enjoyable).
A sharp knife is one of the best parts about cooking. It removes any thought that cooking is a chore and continues to make cooking an enjoyable after work activity.
I disagree with the notion that crazy sharp knives are only for "hobbyist." If I gave my extremely sharp knife to my Mom, I doubt after using it she'd want to give it back.
p.s. the tomato test (not me, but what I do as well) -
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Cooking with Distilled Water
in Cooking
Posted
Anyone here cook with distilled water? Know anything about doing so? Recently got a cpap machine for my sleep apnea and need to use distilled water for the humidifier. Figured I could put the gallons of water to other use too.