New Toy: Breville/Polyscience Control Freak!

[CanadianHomeChef]

11 hours ago, JoNorvelleWalker said:

I have to wonder why the Control Freak has this problem and the Paragon mat does not.

 

Paragon doesn’t have a protruding probe from what I can tell. It’s all contained inside the silicone mat. 

[Anna N]

40 minutes ago, CanadianHomeChef said:

Paragon doesn’t have a protruding probe from what I can tell. It’s all contained inside the silicone mat. 

But it does!  There are two ways of controlling the Paragon the mat or the probe and they are two separate items. 

Edited January 26, 2020 by Anna N
Further clarification. (log)

[KennethT]

1 hour ago, Anna N said:

But it does!  There are two ways of controlling the Paragon the mat or the probe and they are two separate items. 

 

Does the Paragon probe go in the pan or underneath it?  From my understanding, one of the things that makes the CF unique is that it has a probe built into the surface of the unit (that the pan sits on) which directly measures the temperature of the pan itself, not the pan contents.

 

Edit: Sorry - I just found info on the mat (I didn't see previously) that shows the mat's purpose - to measure the pan temperature....

Edited January 26, 2020 by KennethT (log)

[CanadianHomeChef]

1 hour ago, Anna N said:

But it does!  There are two ways of controlling the Paragon the mat or the probe and they are two separate items. 

 

 

That mat doesn't protude, does it though? That sensor is built into the mat, from my understanding. 

[KennethT]

2 hours ago, CanadianHomeChef said:

I second Anolon Copper Nouvelle for nonstick. Great heat distribution that complements the precision of the Control Freak nicely. 

Which ACN do you like?  Looks like there's 2 versions for induction - the stainless and luxe which has an anodized alum interior...

[Anna N]

42 minutes ago, CanadianHomeChef said:

 

That mat doesn't protude, does it though? That sensor is built into the mat, from my understanding. 

I am not sure what you mean by protrude.

 

This shows the set up of both the mat and the probe. They are used independently.

[CanadianHomeChef]

2 minutes ago, Anna N said:

I am not sure what you mean by protrude.

 

This shows the set up of both the mat and the probe. They are used independently.

 

I think there's some miscommunication as I used the word "probe" to describe the through the glass sensor on the Control Freak that measures the bottom surface temperature of the cooking vessel. That protrudes from the surface on the Control Freak. On the Paragon, the temperature mat is all flat and wouldn't cause tipping on lighter weight smaller pans. 

[CanadianHomeChef]

29 minutes ago, KennethT said:

Which ACN do you like?  Looks like there's 2 versions for induction - the stainless and luxe which has an anodized alum interior...

Stainless, I think. It's got stainless on the bottom that's got copper sandwiched in.

From the description of the luxe, I don't think it would work on induction. 

Edited January 26, 2020 by CanadianHomeChef (log)

[Anna N]

1 minute ago, CanadianHomeChef said:

 

I think there's some miscommunication as I used the word "probe" to describe the through the glass sensor on the Control Freak that measures the bottom surface temperature of the cooking vessel. That protrudes from the surface on the Control Freak. On the Paragon, the temperature mat is all flat and wouldn't cause tipping on lighter weight smaller pans. 

Thanks for that explanation. I have actually seen the Control Freak in action but I’ve never noticed any issues such as are being discussed.  And the temperature probe of the Paragon will definitely tip a pan if the pan is not heavy enough and/or deep enough.

[CanadianHomeChef]

7 minutes ago, Anna N said:

Thanks for that explanation. I have actually seen the Control Freak in action but I’ve never noticed any issues such as are being discussed.  And the temperature probe of the Paragon will definitely tip a pan if the pan is not heavy enough and/or deep enough.

Yeah, I guess it would make sense that the in-pot probe could tip something light.

The through-the-glass tipping problem I've only seen with the smallest of pans. 

[blue_dolphin]

27 minutes ago, CanadianHomeChef said:

 

I think there's some miscommunication as I used the word "probe" to describe the through the glass sensor on the Control Freak that measures the bottom surface temperature of the cooking vessel. That protrudes from the surface on the Control Freak. On the Paragon, the temperature mat is all flat and wouldn't cause tipping on lighter weight smaller pans. 

 

I put my Paragon by the window in hopes of illustrating this.   Without the mat, the surface is perfectly smooth:

 

The mat is flexible and hopefully, you can see that the sensor in the middle does actually sit just slightly proud of the surface when there is no pan to press it down:

 

My 1 qt All Clad saucier, which has a fairly heavy handle can be a little tippy on this surface when empty. As I've used it more, this seems to be less of an issue.  Maybe the mat has gotten less stiff than when brand new? I dunno. 

 

Edited to add:  @CanadianHomeChef, thanks for all your contributions to this thread and the table of temps you linked to in the first post.  I can't afford a Control Freak but am just delving into this topic for tips I can use with my bargain Paragon and appreciate your input!

Edited January 26, 2020 by blue_dolphin (log)

[CanadianHomeChef]

7 minutes ago, blue_dolphin said:

 

I put my Paragon by the window in hopes of illustrating this.   Without the mat, the surface is perfectly smooth:

 

The mat is flexible and hopefully, you can see that the sensor in the middle does actually sit just slightly proud of the surface when there is no pan to press it down:

 

My 1 qt All Clad saucier, which has a fairly heavy handle can be a little tippy on this surface when empty. As I've used it more, this seems to be less of an issue.  Maybe the mat has gotten less stiff than when brand new? I dunno. 

 

Edited to add:  @CanadianHomeChef, thanks for all your contributions to this thread and the table of temps you linked to in the first post.  I can't afford a Control Freak but am just delving into this topic for tips I can use with my bargain Paragon and appreciate your input!

 

Thanks! I was wrong about their not being a protruding sensor. Never looked at it that closely. 

 

[JoNorvelleWalker]

8 hours ago, Anna N said:

 But aren’t they talking about using the temperature probe?

 

I didn't think so but I see my comment has caused untold confusion.

 

[Anna N]

56 minutes ago, JoNorvelleWalker said:

 

I didn't think so but I see my comment has caused untold confusion.

 

My fault. 

[bpwhistler]

11 hours ago, CanadianHomeChef said:

I second Anolon Copper Nouvelle for nonstick. Great heat distribution that complements the precision of the Control Freak nicely. 

What’s the smallest diameter fryer from Nouvelle have you used without tipping issues?  With just a few eggs in it perhaps. 

[CanadianHomeChef]

I bought a set of three. I believe they are roughly 8.5", 10", and 12.5". An empty 8.5 has a slight wobble that's barely noticeable (I had to go and check, as I couldn't even remember, and I use it everyday)... once you have an egg in it, it no longer wobbles. 

[bpwhistler]

On 1/25/2020 at 10:44 AM, CanadianHomeChef said:

I use these: https://www.canadiantire.ca/en/pdp/vileda-glass-ceramic-scrunge-4-pk-0427675p.0427675.html?gclid=CjwKCAiA66_xBRBhEiwAhrMuLU0iocUxAjPyAMsQr_K5Nxc_AKXZ7YxAO8O2xhvhxPcKGikSFRfoaxoC_14QAvD_BwE&gclsrc=aw.ds

Some people say that it might be a little harsh on the glass top, but it works on removing everything. After using my pair of control freaks everyday for the last 1.5 years, light scratches have been inevitable. Does not detract from the performance.

I ended up trying some gel toothpaste and a soft bristled toothbrush.  It came right up.

[bpwhistler]

19 hours ago, CanadianHomeChef said:

I bought a set of three. I believe they are roughly 8.5", 10", and 12.5". An empty 8.5 has a slight wobble that's barely noticeable (I had to go and check, as I couldn't even remember, and I use it everyday)... once you have an egg in it, it no longer wobbles. 

Thanks.  I will return my 3 Misen pans of the same size if I can find that set!  The 12" doesn't wobble empty, and the 10" doesn't wobble with a single egg.  The 8" requires a reasonable amount of weight.  I purchased it as an egg pan for 1-2 eggs.  It still wobbles considerably with a few eggs in it.

[SantiagoDraco]

On 1/25/2020 at 8:51 PM, bpwhistler said:

LOL!! I literally just got them in the mail today. They are Misen 8, 10, & 12” non-stick. 

Oops!  Sorry I thought they were older pans with issues lol.   Didn't mean to imply you made a bad purchase

[SantiagoDraco]

On 1/25/2020 at 10:25 PM, JoNorvelleWalker said:

I have to wonder why the Control Freak has this problem and the Paragon mat does not.

 

If referring to the tipping issue it's due to the temperature sensor that protrudes from the glass top of the Breville.   It has some resistance to it (it drops down as you put a pan on it) so that it remains in constant contact with the pan it is sensing the temperature of.   Very light pans, or pans with an ungainly handle weight (in relation to the pan itself) can wobble.   This would likely be somewhat of an issue on any surface for those pans but the sensor adds a bit of pressure that can be enough to cause the tipping.

 

 

[SantiagoDraco]

On 1/27/2020 at 6:48 PM, bpwhistler said:

Thanks.  I will return my 3 Misen pans of the same size if I can find that set!  The 12" doesn't wobble empty, and the 10" doesn't wobble with a single egg.  The 8" requires a reasonable amount of weight.  I purchased it as an egg pan for 1-2 eggs.  It still wobbles considerably with a few eggs in it.

Yep, you won't regret it.   The Analon's are especially good for Induction as they have a copper core in the base which further enhances heat distribution.   Fantastic pans.

[SantiagoDraco]

On 1/26/2020 at 10:43 AM, Anna N said:

But it does!  There are two ways of controlling the Paragon the mat or the probe and they are two separate items. 

 

I think the Paragon surface probe is likely shorter and maybe has less upward pressure/resistance.  Also the mat on the Paragon likely helps reduce tipping by keeping the pan from sliding relative to the probe.  To tip there needs to be some minute movement across the surface.

Now if we are talking about tipping due to the weight of a handle being too much in relation to the pan that would be a different story.  I have pans that tip on any surface.   Not sure why they would even build them this way

[JoNorvelleWalker]

7 hours ago, SantiagoDraco said:

I think the Paragon surface probe is likely shorter and maybe has less upward pressure/resistance.  Also the mat on the Paragon likely helps reduce tipping by keeping the pan from sliding relative to the probe.  To tip there needs to be some minute movement across the surface.

Now if we are talking about tipping due to the weight of a handle being too much in relation to the pan that would be a different story.  I have pans that tip on any surface.   Not sure why they would even build them this way

 

Indeed, I have a Cuisinart pan that tips from the handle weight on any surface, even with stuff in it.  Why would they do this?

 

Has anyone tried the Falk induction copper pans on the Breville or on any other induction cooking surface?

 

[SantiagoDraco]

So how's everyone enjoying their Control Freaks?   I'm curious how they've worked for those that have used them for some time.   My experience has been pretty stellar I have to say and I haven't used my gas range but maybe a few times in a couple of years as a result.

 

I bought my first unit in 2018 and it's still going strong with daily use.   Second unit bought a bit over a year ago.

 

Other than great experiences so far if I had anything that I found to be an issue it would be that I had difficulty using it with one of the T-Fal nonstick thermospot 12" pans since the pan is not flat and is even less flat when heated.  This caused the surface to "lift" far enough up in the middle that the probe did not have good contact and the pan would not heat.   Gave the pan to a friend and have been using my Anolon and All-clad pans ever since then.

 

For liquids I find I don't use the probe much with the possible exception of frying.   I'm currently thinking about ways to make a lid that will have a slot for the probe to fit, maybe some kind of semi-rigid silicon lid that I can cut a slot in for the probe.    For deep frying it's not an issue of course.

 

Overall I think the CF has had the biggest impact on my cooking experiences than any other tool I've used.   

[adey73]

smeared nostrils on windows aside, i want to know why they aren't coming down in price and why a renowned competitor isn't seeing a margin, in bones or clams or whatever you call them?