Laurentius

Nice review. This thing looks like it's related to a Magic Bullet. Although I own a Big 'Ol masticating juicer, I don't use it much. I've always wanted one of the big lever presses. Would you say this electric makes better juice than those manuals?

The business end looks identical. How do they compare in use? I need to order some spatulas. Or spatulae...

Stand-alone capability should be included on all these things, even if they're also Bluetooth and/or WiFi. I was recently shopping for a fan/controller for a barbecue. I ended up buying a Thermoworks Billows that works with my ThermaQ 2 base. $70 vs. $270 for all the connectivity, which I don't need. And the Type K format is much better than the mini-plug (Thermistor) system. However, a wireless probe(s) that would connect to this base unit would be nice.

I think you're correct. While Thermoworks sells base units with Bluetooth and WiFi capability, and they have apps, I believe all their probes are wired. I just ordered items from them.

Use it however you choose. It appears to be aluminum coated with ceramic, similar to enameled cast iron. Except it required a bottom disk to work on induction. I could not find any information on how thick the aluminum is, which is not a particularly promising sign for high performance. It's not DW-wise, and I wouldn't sear in it at high temperatures.

I found some new, old stock. Price is $850, plus shipping. Anyone who is ready to buy, please PM me.

It's not offered in USA any longer, for reasons I don't understand. You might find new old stock. I paid $700, and the last price I saw was $999. Yes, 220/240VAC

Well, both Panasonic and Vollrath say this unit's power was design-limited to 2400W, and I was given a reason for that limit. Frankly, that's still a lot of power for pans made of conductive metals. I think it's a shame that dual-frequency appliances haven't become widely available.

It's definitely beyond the concept stage. It's been available in Japan for years. Try here: https://www.mercari.com/us/item/m53781273987/?gclsrc=aw.ds&&utm_source=google&utm_medium=cpc&utm_campaign=17807057024&utm_content=t0&adgroup=139339603819&network=g&device=c&merchant_id=126358573&product_id=m53781273987&product_id=1931555151504&gad_source=1&gclid=Cj0KCQjw9vqyBhCKARIsAIIcLMHbBkjcObv4Zc3dMKA8bhEs5qr03fxqpV2b7u3RlPcimlkxd_zvuFgaApQOEALw_wcB There was a discussion of the Panasonic Met-ALL posted here 5-6 years ago. I think it works well with copper. Panasonic limited the output of the higher frequency mode to 2400W (vs. 3600 for "regular"). I always wondered why until I met with a Vollrath engineer, who told me that full power under a light aluminum pan it would levitate the pan off the appliance. Unfortunately, dual frequency induction has become Betamaxed out of the market.

It is accumulating in the center, as your data suggest. They also verify that there is a gross thermal discontinuity at the sidewall--that was my meaning. This large Delta T means foods stuck to or propped against the sidewall will receive a lot less heat than foods on the floor. And liquid foods will have less complex convection currents. IMO, you've reached the Realization Point about evenness on induction: If very high evenness is important to you, you must choose very thick disc-based constructions. But that choice entails slow downward response and effectively no sidewall heat. If those aren't disadvantageous to you, then the Fissler OP type pans are good choices. And of course the other realization is that the Control Freak doesn't produce completely even heat with any pan.

Staff note: This post and responses to it have been moved from the Graphite core cookware: Does graphite heat under induction? discussion to maintain topic focus. This is false. I own a dual-frequency induction hob that induces both copper and aluminum.

Congratulations. This is a good shape and size. I hope you enjoy it like you stole it--which I think you did.

Add my name to the agreement. Your point about "as we age" is well-taken. But your best one is how the detestable keypads vitiate both the safety and cooking impulses for the aged and forgetful. What point is there in having a Demeyere ControlInduc pan (which limits max temp) if you can't or won't use the appliance? I have read that Julia Child, of all people, was sentenced to using induction because of her progressing dementia. Despite the paving of that road with good intentions, I can't help but wonder if she gave up when saddled with the beeping keypad.

I second this recommendation, with two important caveats: 1. My BSOs haven't lasted terribly long--I think I'm on #4. 2. IMO, the larger ones suck at making toast. I have mine mounted on a shelf directly under a cooktop, so it's kinda/sorta like a built-in. I also recently replaced a combi MWO/oven with a straight microwave. I bought a huge one because I wanted a turntable big enough to handle oval platters. So far I haven't used it once for that!

An ultimate kitchen has everything, but that's not your situation. I think the big problem here is the focus on combo MWO+convection. In my limited experience, these two really don't belong together--with every one I've owned, the oven/broiler took a crapper. AND, the oven wasn't very good. From what you've written, I'd buy a dedicated oven with convection, and try doing without the MWO. If you can't do without, buy the tiniest dorm-size MWO you can find and put it away somewhere.

This is a non sequitur. You can't have complete evenness because of the Second Law. It is true that food in a pan Affects the pan's evenness, but (for homogenous contents), in predictable ways. For viscous and solid foods, and overall, measuring evenness of empty Pan A on Hob B is quite useful.

That's because it doesn't make sense. What they're probably referring to is that Demeyere uses a proprietary layup called TriplInduc that optimizes efficiency on induction hobs. The claim a 10% boost in efficiency, and the claim is consistent with my experience. This effect isn't that great in cooking, but it's probably enough to goof some sensors and feedback. We can't have a lack of control with a Control Freak, now can we?

For temperature settings they certainly do.

No, you don't. The same volume of gas, and therefore the same Btus, will be output on an given analog hob at a given setting, no matter what. This is not the case with induction, with its discrete digital settings, cycling, PID control and standby modes. Let me give you an example. Suppose you want to assess the evenness of Pan A, and compare how it performs on one induction versus one gas hob. The easiest (and fairest) way to do this is to pick your discrete induction setting, and let the pan come to thermal equilibrium. Take your readings. Choose a sensible location, usually dead center. What is the temp at that location? Then fire the pan over the gas hob. You dial the analog valve to the point where the same location comes to equilibrium at the same temperature. Take your readings. Compare. If you try to do this the other way around, if you have a good thermocouple, you'll see a difference, because you may not be able to match the center temperatures with precision. This also points up that the old-fashioned analog gas valve is infinitely variable within its range. Not so with induction. The practical difference here depends on the granularity of the available settings on the induction appliance--the finer the granularity, the closer to infinite variability. Control Freak and the Vollrath 100-step units offers good granularity, but their chief virtue is repeatability.

This is word salad. Pans can be in thermal equilibrium at any temperature. When a temperature or setting is one useful for cooking, the minimum Delta T is a meaningful measure of evenness. It merely means the pan is fully preheated. That's the epitome of 'useful'. Less variation over time. More steady. You didn't understand That? But you make a good point about exhaust gas flow enveloping pans, applying heat above the floor. This is an advantage the C.F. and other induction hobs don't enjoy. There are now induction rethermalizers in thermowell configurations that kinda emulate the gas effect, but they're incompatible with what most of us think of as cookware.

Oh, it exists, in both the theoretical and practical senses. And don't assume the C.F. attains some magical steady state where nothing else will. Merely walking by the system will affect it Practically, the equilibrium for our purposes is the point where the Delta Ts over the whole pan under constant heat are as small as they're going to get. You don't need a C.F. for that, and some cycling or sine doesn't really matter. Frankly, the heat output of regulated gas is probably more constant than that of any induction appliance.

This is definitely not scaled. A-C is famous for not doing so, but rarely does any maker proportionally show relative thicknesses. Yes. Actually to try to help it diffuse. Imagine a 2.5mm bimetal copper pan that somehow had its lining made of induction-compatible 400-Series stainless. It would approximate the performance of having no copper at all.

It's a little like the thin copper A-C uses in Copper Core. Also the conductivity of this graphite, while impressive in the lateral direction (about 1300W/mK), isn't spectacular orthogonally. I would expect G5 not to mitigate the induction donut hole. My piece is the small skillet, which isn't a good test bed. People debate whether having upper layers heat is a good thing. I say no, because it merely puts the donut closer to the food, avoiding what blunting and spreading would otherwise happen. There are also skin depth issues.

Yes, although I'd express it as: thick disk does a better job of mitigating the intrinsic unevenness of induction. You can think of your hypothetical 3mm clad pan as being all disc. For instance, a 28cm Demeyere Proline is formed from a flat disc that is about 34cm in diameter. There's close to the same volume of aluminum in that pan as there is in the thicker but much smaller disc of say a Fissler OP or a Paderno GG. A problem with these tests on empty pans is that comparisons require waiting for the pans to reach thermal equilibrium. Virtually no cook waits that long to preheat. If you peruse Centurylife.org, you can see that Franz's evenness rankings suffer from this, as well as setting an arbitrary time-to-temp criterion well short of equilibrium. Basically, pans that heat up faster are awarded a low handicap. And of course food has it's own conductivity and other thermal properties within a realistic system.