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Induction Cooktops


AmyH
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4 hours ago, KennethT said:

whether or not the power scale just adjusts how long the power is on for on a time weighted average - for instance, in my unit, when setting to 400W, it basically puts out the full 3200W for like 1 second, then it's off for 7 seconds or something like that.  It's fine when simmering a pot of water, but when sauteeing or shallow frying you get a boil/cooling/boil/cooling cycle.

That's a great point to ponder.  I don't mind that when I'm using a microwave to thaw soup, because a little off-time allows the heat to flow to the center of the frozen block so it heats more evenly, but it would be awful for a stir-fry.

 

What is a paragon probe?  And I'm sure that's a one-burner/one pot at a time solution, right? 

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6 minutes ago, Wholemeal Crank said:

That's a great point to ponder.  I don't mind that when I'm using a microwave to thaw soup, because a little off-time allows the heat to flow to the center of the frozen block so it heats more evenly, but it would be awful for a stir-fry.

 

What is a paragon probe?  And I'm sure that's a one-burner/one pot at a time solution, right? 

 

https://products.geappliances.com/appliance/gea-support-search-content?contentId=22533

 

Yes, the temperature control is for one burner only.  How many pressure cookers and stockpots do you have cooking simultaneously?

 

It looks like Best Buy has the probe for $159.99...

https://www.bestbuy.com/site/precision-cooking-probe-for-select-ge-induction-cooktops-red-black-gray/4685300.p?skuId=4685300

 

 

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I happened to think that if the GE part number includes only the probe it would help with the stock pot situation but not with pressure cooking.  For using a pressure cooker you would need the Paragon mat.

 

I may be misremembering but I recall @lindag has a GE induction stove.  Perhaps she could say more?

 

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

 

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6 hours ago, JoNorvelleWalker said:

Yes, the temperature control is for one burner only.  How many pressure cookers and stockpots do you have cooking simultaneously?

 

It looks like Best Buy has the probe for $159.99...

https://www.bestbuy.com/site/precision-cooking-probe-for-select-ge-induction-cooktops-red-black-gray/4685300.p?skuId=4685300

When I'm canning stock, as often as not I have 4 burners on at once, and often enough I've had 3 pressure cookers--the 22qt canner and 2 6qt Fagor pots--going at the same time.  I prep several weeks' worth of soups and beans at one time on weekends, so things get busy on the stove.

 

The probe specs say the range is to 200 degrees, and the pressure cooker heats to 250 at 15 lbs, so this doesn't seem like the right tool for it.  Plus if you can't immerse it, how do you use it inside the sealed cooker?

 

 

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10 hours ago, Wholemeal Crank said:

When I'm canning stock, as often as not I have 4 burners on at once, and often enough I've had 3 pressure cookers--the 22qt canner and 2 6qt Fagor pots--going at the same time.  I prep several weeks' worth of soups and beans at one time on weekends, so things get busy on the stove.

 

The probe specs say the range is to 200 degrees, and the pressure cooker heats to 250 at 15 lbs, so this doesn't seem like the right tool for it.  Plus if you can't immerse it, how do you use it inside the sealed cooker?

 

 

 

Wow, I only have three pressure cookers total.  (Though I admit I have three Paragons, not that that helps you.)

 

Forgive me for misremembering the probe temperature range.  I think I was previously corrected about this in an earlier thread.  On the Paragon they allow the probe to go up to 375F, which is useful for deep frying.  In my post just above I clarified that for use with a pressure cooker you would need the mat, which also goes up to 375F.  I use the Paragon with the mat several times a week (most recently the last two nights), whereas I seldom use the probe.  I do not know if the mat would work with the stovetop or not.

 

To pressure cook with the mat, usually a batch of Rancho Gordo beans, I set the temperature to 260F till in a couple minutes the pot comes up to pressure.  Then I reduce the temperature to whatever temperature I want for cooking.  I can then go take a shower or read eGullet without worrying about beans on the kitchen ceiling.

 

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On 8/20/2022 at 11:32 AM, Wholemeal Crank said:

So far, my 30 inch slot seems quite limiting--when I select that option I'm down to 1 or maybe 2 choices vs a half dozen for the larger size, searching so far GE, Miele, Bosch. 

 

Even the $8000 Miele, which does have 'steam injection program cooking', doesn't have truly continuous cooktop temp controls--it's a 1 to 9 power scale.  That's much better than the 5 settings on the electric range I grew up with, but still not great.  When you're pressure cooking something for 30-45 minutes at pressure, you want just that gentle puff puff puff, and that takes precise control.....that's where I'm most often fussing to get things *just right*. 

 

And the people on the Bosch website chat can't do any more than read the manual, which only says that the auto-shut-off settings vary by power selected, and won't tell me if the setting required to keep a 16 quart stockpot simmering for meat stock will let me run it for 6 hours without having to reset over and over.   All they can do is read the manual that doesn't say.

 

It was much easier shopping for the gas range.

Another option is to get commercial induction cooktops. I have a Hatco PIC that's been great. Hatco has single or dual high-power dual burner units that have 30"-10hr timers (1 sec. to 100 hrs. in program mode), 3-stage program and single/dual temperatures probes. Their units can be set to a specific temperature or power levels from 1-100% allowing very precise and repeatable settings. 

 

https://www.webstaurantstore.com/hatco-irng-pc2s-36-high-power-heavy-duty-commercial-dual-induction-range-with-knob-control-208-240v-7200w/413IRNPC2S36.html

 

If I were building a kitchen, this would be my first choice, since residential units seem inferior even at the high-end.

Edited by cgman117 (log)
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29 minutes ago, Wholemeal Crank said:

That makes sense for building a new kitchen, but I've got a very functional space for a 30" slide in range, and no good space for a wall oven or drop in range.  Wish I'd pushed for a 36 inch at the beginning, would be more options now....

Any reason that you cannot supplement with a standalone induction hob?

Anna Nielsen aka "Anna N"

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On 8/28/2022 at 9:26 AM, Anna N said:

Any reason that you cannot supplement with a standalone induction hob

I can supplement with it, but I've been thinking about replacing my gas range with induction for quite some time, but never really looked at what the practicalities of what that would mean before, so am exploring in this opportune moment because the gas convection is on the fritz--repair or replace with induction is my current question.  Perhaps repair, try a single standalone burner (this is your use of 'hob', correct?) to play with induction, and replace at a later time when options are more flexible with properly simple and honest analog controls for the induction cooking.

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3 minutes ago, Wholemeal Crank said:

I can supplement with it, but I've been thinking about replacing my gas range with induction for quite some time, but never really looked at what the practicalities of what that would mean before, so am exploring in this opportune moment because the gas convection is on the fritz--repair or replace with induction is my current question.  Perhaps repair, try a single standalone burner (this is your use of 'hob', correct?) to play with induction, and replace at a later time when options are more flexible with properly simple and honest analog controls for the induction cooking.

If you're planning on trying a standalone burner (aka hob), I'd recommend a 230V model rather than a 120V one as they can be much more powerful.  Hard to get a good sear or boil water quickly with only 1800W, the max of 120V models.

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7 minutes ago, Wholemeal Crank said:

single standalone burner (this is your use of 'hob', correct?

Yes. But I was trying to overcome the limitation of your 30 inch range - allowing you 3 pans on it and a 4th on the stand-alone. 

 

On 8/21/2022 at 2:30 AM, Wholemeal Crank said:

When I'm canning stock, as often as not I have 4 burners on at once, and often enough I've had 3 pressure cookers--the 22qt canner and 2 6qt Fagor pots--going at the same time.  I prep several weeks' worth of soups and beans at one time on weekends, so things get busy on the stove.

 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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11 minutes ago, Anna N said:

Yes. But I was trying to overcome the limitation of your 30 inch range - allowing you 3 pans on it and a 4th on the stand-alone. 

 

 

I did this pretty much for the entirety of the past three years, living in a rental with a 24-inch range. That gave me three small burners and one large, which was inadequate, so I put a cheapie induction hob alongside the range. In practice, I ended up using that for the vast majority of my cooking.

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  • 3 months later...

I currently have two Breville Control Freaks (1800W, 120V) and need to pick up a third induction stovetop.  I'm thinking that it probably makes sense to pick up a high-wattage unit (3600W-3800W, 240V) which would be useful for boiling water, heavy searing work, wok cooking, etc.

I have a collection of Falk induction-compatible copper pans.  The pans with bottom diameters of 11.5cm to 26cm work pretty great.  But I also have a few that I bought for the oven which are a little bit too small (10.5cm bottom diameter) or a bit too large (28-35cm bottom diameter) for the Breville cooktops.  Plus it would be nice to have a cooktop that can work in either power output % mode or temperature control mode.

I'm looking at the following two cooktops:

  1. Hatco IRNG-PC1-36 (3600W, 240V) (eG-friendly Amazon.com link)
  2. Vollrath HPI4-3800 (3800W, 240V) (webstaurantstore.com)

@cgman117 mentioned the Hatco unit (thank you).  At just over half the price of the Vollrath, it seems to do just about everything the Vollrath can do--plus it'll work with my smallest and largest induction-compatible copper pans.

I know that the Vollrath unit is about 5% more powerful and that it's supposed to be able to deliver energy to the pan even when the pan is lifted above the induction plate (useful for my Falk 28cm Wok, for some sautéing, etc.).  But the Hatco unit is basically the same size as my Control Freaks, whereas the Vollrath unit is bulkier. 

I've also heard that the Vollrath units like to run their fans all the time, even when off, which would require me to install a switch to turn on/off its power.

Has anyone here had experience with one or both of these?  Which one would you get for your home?

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Regarding the Hatco and Vollrath units, one of my concerns is controlling the heat ramping speed.

On the Breville Control Freak, when I set a target temperature I also set a heat intensity (slow, medium or fast).  So I get to control how much energy is going into the pan when the pan is being heated.

With the Hatco, the video on their product page shows that I can set a power intensity to cook with until a temperature is reached in custom programs.  But their manual (on page 14) seems to say that I can only used timed programs, based on either power intensity OR target temperature.  And when just using the machine ad-hoc, the demos also make it seem like I either have to set the power level OR the target temperature. 

That worries me, as there are lots of times that I want to ramp up to a temperature slowly (like when I'm making yogurt).  And I don't want to have to create a new "program" every time I cook, to do both at the same time (if that's even possible on the Hatco).

And with the Vollrath, well, this is what they say in their manual (on page 5).
"When heating delicate foods, start with a lower temperature and gradually increase temperature."

That makes me think that I would basically end up just using the machine as a boiling/searing machine.  And if I ever wanted to do temperature control and didn't want maximum heat intensity, I'd basically need to stand there nudging the temperature dial a little bit at a time. 🤦‍♂️

Does anyone know of another commercial-quality induction burner that's high wattage and also lets me control both power intensity and target temperature at the same time?  Bonus if it will also show me both the probe and pan temperature while it's cooking.

 

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