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Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
I'm here for a bit of advice. We are building a house (in Croatia, Europe), and finally have a chance to build a kitchen as i want it
We would like to get a professional combi oven, something like this new Rational (a bit pricey) or this UNOX (better price) so that we have a long term solution for our needs.
The reason we are going for the professional oven is that, for example UNOX, is cheaper than "home combi ovens" from brands like Miele, Gaggenau, etc. and are much better than those.
Does anyone have any experience with pro combis at home? i have only seen a couple of people, at least on the internet, that have them at home. I guess that setup would not be a problem, because we designed a water inlet and outlet for the oven, and the voltage is OK. is there anything we didnt think of? Will that oven have higher maintananace cost, even if its used only couple of days a week?
Thanks for help
Thanks to the good folks on Egullet, I will be installing a 36" induction cooktop into my new kitchen. But I am really stumped as to what hood to purchase. Since induction does not produce the heat and vapor gas does, it does not require high power. The problem is I'm not able to check these units out in person so am at the mercy of wildly divergent online reviews. Please help!
I'm looking for undercabinet with 400 - 600 cfm. Good light. Reasonably quiet and quietly attractive. Budget in the $400 - 600. Would love to hear from induction owners about what works for them.
Here's a picture of the current kitchen. The microwave and fan died about 4 years ago. The stove and oven died about 8 weeks ago. Cabinets are 80's oak. Decided it was time to bite the bullet and spend the money to get a new kitchen. Demo/construction will start after Thanksgiving and won't be finished until after New Year. I thought you may enjoy the ride. It's a galley kitchen in a condo so have to work with existing space but I think I'm getting more counter space which is great
Looking for your opinions and experiences... I am planning to put some wire shelving in my chocolate & confections kitchen. The kitchen has a concrete floor. This shelving will hold ingredients, colored cocoa butters, and packaging. Wondering if I should get casters for this shelving... what are your thoughts on this oh so important question? ;-)
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