CanadianHomeChef

Anyone else notice on the Canadian site they switched batch 1 shipping date to October 9th? I noticed a count down before to get the oven shipped by September 28th (only 15% of units left)... but now it just gives 1 date for batch one... no email communication since the initial order...

I just got a response from chat. They said it will be sold separately. So they'll produce one but won't ship with it. I agree... it's misleading when they feature it so prominently in their featured recipes.

I was wondering where that date comes from. The website still says "9/28" for me with no mention of "10/12"... discovered it's geography based. In Canada it appears they haven't sold out of first batch (must be shipping from a Canadian warehouse). I used GeoPeeker to view the American website and saw the 10/12 date.

I find it odd that they refer to it as "the perforated pan"... "the" implies something that came with the unit. If it was an optional third-party piece of equipment, I'd suspect them to refer to it as "a perforated pan" ...

I really would have no idea as I easily interpret that as 12:36am. It appears there are two settings for clock settings. One is 24 hours and the other one is 12. The AM indicator only shows up on the 12 hour clock, but it would show 12:36am as 12:36am. On the 24 hour clock, it'll appear as 00:36 but no am/pm indicator. At the end of the day, this wouldn't both me as I'm use to 24 hour clocks. I also never set the clock on appliances like this 😂 I plug them in and out too much. Not sure why the discrepancy... I updated my firmware while they were still providing updates, so maybe that's why. Do you have a USA model?

I did that and didn't hear anything back... I just tried again.

So I caved. Put in for a preorder. Rationalized it with the fact that I can cancel it at anytime if I have second thoughts and the 100 day money back guarantee. If you really can sous vide in it, it'll be a game changer for me as I seldom sous vide because filling up the water vessel can be so tedious. They say bagless sous vide, which is interesting to me. But I've also seen other combi-oven videos online where people still bag. Anyone have experience with both? If I really like it, I'll be getting rid of my CSO which has been collecting dust anyways as I have a Breville Air Smart Oven on my counter for most cooking tasks. I'm wondering if this will replace the Breville Air for me as well? If I sell both I can probably get at least half the dollars I spent on the APO. I've also been looking at Miele's... this won't happen until I buy my own place, but if I really like ASO, I'll be looking for a kitchen where I can easily install a Miele.... but I can't find any dealers in Canada who sell them? Anyone? The Menu cooking looks super interesting.

Excuse my ignorance, but what is the BSO? I keep reading that as Breville Smart Oven, but those controls look different. Is it a steam oven?

I'm very interested. I think it would pair well with my Breville Control Freaks... however, I just can't afford this expense right now as there is a good chance my profession will be going on strike in the near future. Got to save those dollars.

Funny you should mention that. I made creme brulee the other day too. Used regular ramekins and just wrapped them in plastic. Filled the pot with enough water os it was just below the rims of the ramekins. I used probe control but I'd imagine for something like this, pan control wold work just as well.

I Is it new? Same price here: https://testek.ca/en/produit/control-freaktm-induction-cooker-from-breville-polyscience/

That’s not bad. Does it maintain this gradient at higher searing temperatures? I’ve added the mini griddle to my Amazon wish list.

Thanks. I'll have to take a look at them... I've already spent a small fortune on kitchen equipment since schools have been dismissed for the summer 😂 I just saw the baking steel is out of stock on Amazon.ca. I'll have to see if I can source any of your suggestions from Canadian suppliers

No way to change the default (as far I know). I'm assuming you are using an adapter on the Canadian model? If I was in your situation, I'd give it a try on fast.... for certain applications (like searing). The unit, from my understanding, is still 1800watts. Yes, there's a little bit of an extra draw from the adapter, but I've plugged mine (USA model - also 1800 watts but with a standard 15-amp plugin instead of the 20-amp that comes with the Canadian model) into a 15amp circuit that had a couple other things plugged in drawing a little bit of power. Never had a problem. I'd avoid things like boiling a large pot of water or heating up a large pot of oil (I think they draw the most power) but searing/panfrying/sauteeing/simmering should be okay..... Luckily I live in a kitchen with 20 amp circuits throughout the kitchen... so I never worry and it gives me a little of extra wattage to plug in other things. I only plug it into a 15 amp circuit when I'm cooking outside (if I run the extension cord inside, I have to leave the screen door open a crack and a bunch of bugs get inside) The only time I've ever had the CF blow a breaker on me was when I brought it to a friends house. I found out they had aluminum wiring and it as just a bit too much for it to handle. I solved the problem by plugging the control freak into the plugin on the stove... Does your stove have an additional plugin? Maybe give that a try...

It's never going to be "equal" but I am left wondering if it's usable? Technically a 10-inch pan is larger than the coil but if it's made out of good materials, the drop off can be minimal.

I've thought about it but I was worried about heat conductivity... It works great? Geeze.. now I might need to buy one...

Welcome to the club! Where abouts in Canada are you located? No too many Control Freak owners up here I haven't done poached eggs in a while... I really should take advantage of the CF for that... Traditionally, I'll create a little whirl pool before inserting the egg... I'm sure I did the same thing the couple times I poached an egg on the CF... don't recall it sticking

Also some stainless works very poorly, or not at all on induction, maybe this pan is composed of various types and hence the spotty pattern? Again guessing...

That's quite the odd result. I've had overshoot, but never 340 degrees. Largest overshoot tends to happen on smaller pans. Most of my regular pans might have 5-10 degree overshoot that stabilize once the pan comes down to temperature (it seems like the CF software is "smart" and adapts once it learns how the pan heats up and responds to changes in power). Also the pattern is odd as it over heated on the edges.... I'm wondering if the center of the pan did not make proper contact with the through-the-glass temperature sensor (like it was warped?)... so the machine kept heating up and up and overheat the sides that were making good contact with the glass and hence affected by the induction element? Just guessing...

There's nothing to stop you from overhanging the black square on top. I'd avoid doing it at the front as the heat may transfer to the controls.... but on the other hand, I've had hot oil overflow on me and cover the entire control freak. Didn't damage anything. It's built well and you can see it getting abused in a commercial kitchen and coming out fine. Weight also shouldn't be an issue --- I frequently heat up a 12 qt pot of water to get a head start on sous vide. I think technically it's over the limit stated in the manual; however, there was a promo video PolyScience produced that advocated using the CF to simmer a full 12 or 16 qt stock pot of soup overnight. Not sure about GN pans. I use Anolon Novell Copper for my nonstick, All-Clad -Triply stainless most days for stockpots, saucepans, and skillets. I have a 10", 12" All Clad D7 Skillet and a D7 Saute Pan for when heat distribution really matters. I also use a large Le-Creuset Dutch Oven on it no problem.

The manual states a maximum bottom surface of 10" in diameter. The induction coils aren't this thick so it does count on your pans having good conductivity. You can also go larger, but then good conductivity starts mattering more and more if you want to heave as even heat as possible across the pan.

I've found using a pressure cooker, I have to set the temperature much lower than what my math dictates. Otherwise I get too much venting. But yes, I can stabilize it pretty easily. Wonder if it's my pressure cooker? It's a Fissler VitaQuick. It can't really be the CF as the temperature control is flawless on an open pan (I.e. If I set a pot of water to 180 using pan control, the water will eventually reach 180 inside the pot). Or perhaps some venting is normal? I always thought it shouldn't vent until 15PSI is reached.

If you get it, be sure to post your experience with it. I too am intrigued by 2600W for large quantities of liquid and oil. I'd still keep on of my Control Freaks, but maybe sell the other one as the higher wattage would expand my options considerably. That is if it's high quality and reliable like the CF.

Thanks for the insights! If the vollrath doesn't compensation, wouldn't it make sense to set it at a lower temperature, not a higher temperature? Like let's say you wanted to heat it to 300. If you set it to 300, it would wait until the sensor was 300? Surely the pan would be hotter than 300 at this point as it needs to travel through the glass? IF you set it at 290, the pan should be closer to 300... no?

Yeah. I have heard good things about it too. It was second on my list when I bought the CF.