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New Toy: Breville/Polyscience Control Freak!

CanadianHomeChef

By CanadianHomeChef
in Kitchen Consumer

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cgman117

cgman117

Posted
Posted
15 hours ago, horseflesh said:

 

Is this your guy? And, do you happen to know if this is one of those brands that won't provide a warranty for home use? 

 

https://www.webstaurantstore.com/hatco-irng-pc1-18-rapide-cuisine-stainless-steel-black-countertop-induction-range-cooker-120v-1800w/413IRNGPC118.html

 

Yes, except I have the 1440w model. The unit comes with a 1-yr warranty and the terms on their website doesn't have exclusions for residential use. However, for extra protection, I purchased it using a credit card that extends the warranty to 2 years.

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cgman117

cgman117

Posted
Posted (edited)
33 minutes ago, horseflesh said:

 

Ah yes that makes sense... I don't have a 20A circuit for it either. Thanks for verifying the warranty info. Nice looking unit, I need to read some more about it. 

Yes, the 1800W Canadian model requires a 20A circuit and a NEMA 5-20P outlet. I actually have 20A and NEMA 5-20P outlets in my kitchen, but I decided I don't need the 1800W, and it will be handy to be able to use the unit on a 15A circuit.

 

What I've found so far is the 1440W Hatco is more efficient than the 1800W Salton. The induction coil in the Salton is very uneven and cycles more often. I'm assuming the cycling is caused by the simpler and cheaper electronics, and is also used to prevent overheating. The Hatco induction coil is very even and there's no noticeable cycling when using it in the power level mode.

Edited by cgman117 (log)
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andrewk512

andrewk512

Posted
Posted
On 8/27/2021 at 1:32 PM, andrewk512 said:

I would love to get a Control Freak but instead I have ordered the Hestan Cue + Thermometer at 1/10th of the price of the Control Freak. There is not much info out there about it probably because it is not marketed towards serious cooks. It doesn't have the full versatility of the Control Freak but the main thing I wanted to be able to do was hold liquids at a relatively close temp - for keeping emulsified sauces warm, cooking ice cream base, poaching etc. I will report back once it arrives.

 

So after having this a few months, the technology works good - good temp control within ~3 degrees, which is all I need really. I do miss the ability to control the rate of heat change (it always goes full heat until it reaches desired temp, which I learned after trying to heat some egg whites for meringue...)

 

Overall for the price I would've said it is worth it, but the huge caveat and the reason I cannot recommend it is that that software is atrocious. I have been having major connection issues with my thermometer almost every time I use the machine. It also requires your phone to have the app open and in focus to maintain temp control.

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horseflesh

horseflesh

Posted
Posted
21 minutes ago, andrewk512 said:

It also requires your phone to have the app open and in focus to maintain temp control.

 

Wait, so if I want the Control Freak to keep a pot at a certain temperature, that cannot be done without use of the mobile app?!

 

If that's the case it's an absolute deal killer and I'm unsubscribing from the thread, LOL. 

 

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andrewk512

andrewk512

Posted
Posted
1 hour ago, horseflesh said:

 

Wait, so if I want the Control Freak to keep a pot at a certain temperature, that cannot be done without use of the mobile app?!

 

If that's the case it's an absolute deal killer and I'm unsubscribing from the thread, LOL. 

 

I am referring to the Hestan Cue, a similar product at a much cheaper price point

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, horseflesh said:

 

Wait, so if I want the Control Freak to keep a pot at a certain temperature, that cannot be done without use of the mobile app?!

 

If that's the case it's an absolute deal killer and I'm unsubscribing from the thread, LOL. 

 

 

With the Paragon, use of its app is optional.  All controls are on the front panel.  Plus it doesn't ramp to the set temperature at full blast unless you tell it too.  (There are two settings:  rapid precise and gentle precise.)

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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stationequation

stationequation

Posted
Posted

I bought my Control Freak with the images of confits, ramens, and braises in my head, and it's turned into a Hollandaise machine. 

 

Not only making, but especially reheating leftover.  I'm the only Hollandaise lover in the house, so I still make a serving for four, but put the rest in the fridge.  The next morning I set the Freak to 125, stir in a heaping teaspoon at a time into a saucepan and whisk, and you can't tell it wasn't freshly made.

 

Does the food pyramid still say you're supposed to eat 6-8 quarts of butter sauces per week?

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stationequation

stationequation

Posted
Posted

I’ve got steaks down with the CF, and am almost ready to quit reverse sear or SV entirely for them. 

 

Two steps, max heat with avo oil, flipping every minute until the crust is nice and ready, then dial it back to 300F flipping every two-to-three minutes to finish cooking. I still use a thermapen instead of the probe. 

 

Since 300F is right on the cusp of the minimum Maillard temp, it kinda just stops browning.  And a 2” steak is done in 10 minutes instead of hours. It doesn’t make the perfect edge-to-edge pink but the grey bands are very minimal. And maybe I’ve just been getting fantastic cuts lately, but I’ve been enjoying them more than my SV runs. 

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  • 3 months later...
nato

nato

Posted
Posted

Still curious about the coil size on the control freak. Has anyone done a flour test to see the exact size of the heating area?

 

Also, the control freak is a few years old now. Think it will be updated soon?

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palo

palo

Posted
Posted

ATK did testing of induction burners - in their review they said:

 

"We wondered why some of the heating coils were so much smaller than the bottoms of our full-size pans. One factor is that a smaller coil is cheaper to manufacture, so the less expensive units tended to have coils about 6 inches in diameter, while the priciest and most powerful unit's coil was approximately 9 inches."

The Breville was the 9 incher

 

The full review is pay walled.

 

p

 

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btbyrd

btbyrd

Posted
Posted

I don't know how induction coils really work, but it seems like the size of the coil and the size of the hot spot in the pan are not the same. Like really not the same. That brown spot in the Control Freak flour test is not nine inches across. And there's always a cold spot in the middle too. I'm surprised that the Control Freak is as accurate as it is given that its temperature sensor is in that cold zone. 

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nato

nato

Posted
Posted

Despite ATK's review, that doesn't seem conclusive.

 

I feel like if it's 9 inches for sure I'd probably buy one. Should be big enough for the bottom of my 12 inch carbon steel pan (and everything else, of course).

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jbates

jbates

Posted
Posted

I've used my Kuhn Rikon hotel pressure cooker (11" diameter) on the CF for a couple of years now. I use it as a normal pot as well.

 

The pan heats up evenly and accurately. A couple of times I've overheated the milk while making yogurt and had lightly caramelized milk solids on the bottom of the pan; the stuck bits covered the pan from edge to edge without a ring.

 

I haven't tried the flour test, will have to play around with different pans. I suspect the pan base thickness plays a part.

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horseflesh

horseflesh

Posted
Posted

Man, nothing is more confusing than induction... People seem to love it or hate it. 

 

So far, I hate it! I have to live with it though since I am currently without a range and do all my cooking with one miserable cheap induction cooktop. (If my experience with what I have wasn't so bad I would have long ago upgraded to a CF or other commercial grade cooktop.)

 

Can anyone recommend a non-stick frying pan with really good induction performance? I have a Circulon Symmetry in my cart but if there is something objectively better I want to know about it. I don't care how much it costs, I just need one righteous nonstick pan to make the best of my induction life. 

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Kerry Beal

Kerry Beal

Posted
Posted
20 minutes ago, horseflesh said:

Man, nothing is more confusing than induction... People seem to love it or hate it. 

 

So far, I hate it! I have to live with it though since I am currently without a range and do all my cooking with one miserable cheap induction cooktop. (If my experience with what I have wasn't so bad I would have long ago upgraded to a CF or other commercial grade cooktop.)

 

Can anyone recommend a non-stick frying pan with really good induction performance? I have a Circulon Symmetry in my cart but if there is something objectively better I want to know about it. I don't care how much it costs, I just need one righteous nonstick pan to make the best of my induction life. 

These T-fal pans have been fabulous on induction 

 

https://www.amazon.ca/gp/product/B01E3JK6IO/ref=ox_sc_saved_title_6?smid=A3DWYIK6Y9EEQB&th=1

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btbyrd

btbyrd

Posted
Posted

Those TFals are pretty light, but work fine. But mine was so light that it caused a problem when I was using it on my Vollrath Mirage Pro. I like to do a slow scrambled egg by setting that to 65C, but the TFal was so light that the pan got overheated and smelled like burning Teflon before the temp sensor knew what was happening. I had much better results with the now discontinued Anolon Nouvelle Copper nonstick pans, which are much thicker. Slower to respond, but more even and able to deliver a decent sear on account of the thermal mass.

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bpwhistler

bpwhistler

Posted
Posted (edited)

Hi...there is a stainless milk frother I want to use. The Bellman Stovetop Steamer @ https://prima-coffee.com/equipment/bellman/50ss It's not induction compatible according to the retailer. I'm in a small basement apartment and only have my Control Freak. Can I safely use an induction adapter plate on my CF? If so, which is the best/most highly recommended?

 

Thanks

Edited by Smithy
Adjusted title for clarity (log)
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palo

palo

Posted
Posted

Safely yes, inefficiently most definitely - your espresso machine doesn't have a steam wand?

 

Check out Amazon for milk warmer/heaters - I have the Breville Milk Cafe which produces hot microfoam - perfect for lattes and cappuccinos

 

Considerably less expensive and more convenient.

 

p

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bpwhistler

bpwhistler

Posted
Posted
1 hour ago, palo said:

your espresso machine doesn't have a steam wand?

I don't have an espresso machine. I use frothed milk to make matcha latte's. I looked at the Breville and several others. I've been warming my milk in a pan on the CF. I liked the milk frother I linked because it was the only stand-alone I could find that had a steam wand like an espresso machine. The steam wand REALLY makes a difference in the texture (and taste in my opinion) of the froth.

 

Do you have any knowledge of a highly rated induction adapter plate? There seems to be no firm 'this is the best' reviews out there. Just a lot of conflicting opinions. This post always has great info, so I decided to give it a try!

 

Thanks.

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bpwhistler

bpwhistler

Posted
Posted (edited)
2 hours ago, palo said:

I have the Breville Milk Cafe

I've read varying reviews on this. Some good...some not so good. I'm a Breville fan. Joule Oven, Smooth Wave Microwave, 2x Joule stainless sous vide circulators, AND the Control Freak. Some of the reviewers mentioned that the Milk Cafe wasn't very sturdy. That was one of the things I liked about the Bellman. Super durable, simple design. Something to last a lifetime.

 

Do you like your Milk Cafe?

 

Regards

 

Edited by bpwhistler (log)
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bpwhistler

bpwhistler

Posted
Posted
7 minutes ago, weinoo said:

I have one of these - works very nicely...

This looks nice. I'm looking for something that will make smooth and creamy. I'm not interested in latte art...but I'm looking for that consistency. Is this unit capable of that texture...very little froth?

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