Dogman
24th May 2014, 01:28 PM
Because I like options and watching the tv ads, out of curiosity, I bought an induction cook top, Not the nuwave (huge bad reviews and scam)
Abt 1/2 of my cookware is magnetic, old I guess? I was fantasized on the concept.
Can say I can bring up to boil anywhere between, 1/2 to a tad less than 3/4 s of the time compared to using my gas stove top, and for dam sure I do not feel the kitchen heat up if I was using gas, it is very fast. With gas prices being what they are vs electric? jury is still out.
But to help not pump heat into a house, induction is a "wow" factor. Unlike a gas or electric burner in the old sense, all the heat is in the pot directly, there is no surface interface between metals, or waste heat that is lost into the air.
Winter would not give a crap, but summer, to keep any excess btu's out of the house and then paying to remove them, is always good.
Cooking times are cooking times, open atmosphere/pressure, or using a pressure cooker that will not change. But to bring things up to temp/boil and then cook without any waste heat, heating the general area is amazing.
It costs more to remove heat here than to produce it in a house.
Wow...Just need to get on the learning curve, quick temps possible,
Think overall cheaper energy use than a gas or all electric regular resistance cook-top.
Anyone want to admit they use one?
Abt 1/2 of my cookware is magnetic, old I guess? I was fantasized on the concept.
Can say I can bring up to boil anywhere between, 1/2 to a tad less than 3/4 s of the time compared to using my gas stove top, and for dam sure I do not feel the kitchen heat up if I was using gas, it is very fast. With gas prices being what they are vs electric? jury is still out.
But to help not pump heat into a house, induction is a "wow" factor. Unlike a gas or electric burner in the old sense, all the heat is in the pot directly, there is no surface interface between metals, or waste heat that is lost into the air.
Winter would not give a crap, but summer, to keep any excess btu's out of the house and then paying to remove them, is always good.
Cooking times are cooking times, open atmosphere/pressure, or using a pressure cooker that will not change. But to bring things up to temp/boil and then cook without any waste heat, heating the general area is amazing.
It costs more to remove heat here than to produce it in a house.
Wow...Just need to get on the learning curve, quick temps possible,
Think overall cheaper energy use than a gas or all electric regular resistance cook-top.
Anyone want to admit they use one?