Marguerite
Active Member
husband & I are going to have to replace our cooktop soon and are looking at a number of options, including putting together our own combination. I'm interested in checking out induction cooktops, but we don't want to spend lots of money to find out it's a waste of space. They are very expensive here, much more expensive than conventional cooktops - do you have induction cooking options where you are?
We're considering an induction cooktop because they seem to have a lot of advantages - not hot to touch even when on; use less energy; instant availability (ie no warm-up time except the food itself) but we're wondering about the disadvantages, especially the likelihood of having to chuck out all our stainless steel cookware. So induction would have to be really good to justify that!
Has anybody got an induction cooktop - and if so, what do you think of it? What are the good points, the bad points and anything that is neither good nor bad but perhaps interesting about it?
When I was in Canberra last weekend with easy child, we saw a small portable induction cooktop in an Asian supplies store there and I'm kicking myself for not at least finding out how much it was. It could be a compromise option.
I know we need to have cast iron cookware because stainless steel doesn't work on induction; but I do have a couple of pots that would work on one and I would be prepared to get more if I had to. But again, it would need to be worth the effort. I was thinking it would be good for the long slow cooking I like to do on the stove. Our current cooktop (about to be replaced) has a temperature-controlled thermostat which allows us to hold the pot contents at an exact temperature (usually just below boiling point) for as long as we want. It does this regardless of size - you can adjust it down a longer way than the other hot plates.
No, we don't have gas. We'd have to get bottled gas but that is something husband is considering. Because we're isolated, it will be a long time (if ever) before they put in a gas pipeline to here.
So - feedback please?
Marg & Marg's Man
We're considering an induction cooktop because they seem to have a lot of advantages - not hot to touch even when on; use less energy; instant availability (ie no warm-up time except the food itself) but we're wondering about the disadvantages, especially the likelihood of having to chuck out all our stainless steel cookware. So induction would have to be really good to justify that!
Has anybody got an induction cooktop - and if so, what do you think of it? What are the good points, the bad points and anything that is neither good nor bad but perhaps interesting about it?
When I was in Canberra last weekend with easy child, we saw a small portable induction cooktop in an Asian supplies store there and I'm kicking myself for not at least finding out how much it was. It could be a compromise option.
I know we need to have cast iron cookware because stainless steel doesn't work on induction; but I do have a couple of pots that would work on one and I would be prepared to get more if I had to. But again, it would need to be worth the effort. I was thinking it would be good for the long slow cooking I like to do on the stove. Our current cooktop (about to be replaced) has a temperature-controlled thermostat which allows us to hold the pot contents at an exact temperature (usually just below boiling point) for as long as we want. It does this regardless of size - you can adjust it down a longer way than the other hot plates.
No, we don't have gas. We'd have to get bottled gas but that is something husband is considering. Because we're isolated, it will be a long time (if ever) before they put in a gas pipeline to here.
So - feedback please?
Marg & Marg's Man