Re: Induction Cook top - Any X10 interference?
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Posted by Bill Kearney on August 23, 2007, 10:28 am
Please log in for more thread options Eh, cooking on them is nowhere near as good as gas. Heat control for sauces and such just doesn't work as well. At least not from my experience trying to use them. | ||||||||||||||||
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Posted by Robert L Bass on August 23, 2007, 10:39 pm
Please log in for more thread options > I don't follow any of the cooking newsgroups...
Of course, now that you mentioned their existence I just "subscribed" to a couple to see what kind of info is around. Thanks. -- Regards, Robert L Bass =============================>
Bass Home Electronics
941-925-8650 4883 Fallcrest Circle Sarasota · Florida · 34233 http://www.bassburglaralarms.com =============================>
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Posted by ClamRake on August 24, 2007, 6:38 pm
Please log in for more thread options Robert L Bass
>
require specialized cookware or would my stainless stuff
>I haven't tried an induction range so I can't comment on that. Do those >work?
The inductive stove tops require a magnetically susceptible pans & pots. So steel works fine, cast iron works grreat. Aluminum won't work. Neither will copper. But I think there were some Aluminum pots and pans with steel bottom inserts that can be used. As for your stainless steel, it depends on the quality of the stainless. If it is the harder less corrosion resistant "martensitic" stainless, then it is somewhat magnetic and will be heated by the induction stove top's magnetic fields. But if the cookware is the "better" corrosion resistant grade "Austenitic" stainless, it is non-magnetic and will not work with the induction stove top. You can use a refridgerator magnet to do your testing. hths ClamRake | ||||||||||||||||
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Posted by Robert L Bass on August 24, 2007, 10:20 pm
Please log in for more thread options
> Robert L Bass
>>
require specialized cookware or would my stainless stuff
>>I haven't tried an induction range so I can't comment on that. Do those >>work?
>
> The inductive stove tops require a magnetically susceptible pans & > pots. So steel works fine, cast iron works grreat. Aluminum won't > work. Neither will copper. But I think there were some Aluminum > pots and pans with steel bottom inserts that can be used. I don't use aluminum cookware. > As for your stainless steel, it depends on the quality of the
> stainless. If it is the harder less corrosion resistant "martensitic" > stainless, then it is somewhat magnetic and will be heated by the > induction stove top's magnetic fields. > > But if the cookware is the "better" corrosion resistant grade > "Austenitic" stainless, it is non-magnetic and will not work with the > induction stove top. > > You can use a refridgerator magnet to do your testing. Thanks. That's interesting information. I always assumed that SS was magnetic. Checking my major cookware, magnets don't stick to any of it. :( In this area almost everything is electric. I hate using an electric range. In fact, I cook for most major events on the gas grill. It has the double advantage of better control and not heating up the kitchen. The disadvantage is I have to make periodic trips to replace the cylinder. I've been kicking around the idea of installing a gas auxiliary heater for the pool. That will require an in-ground propane tank and some tubing. If we do it I'll probably switch the single kitchen stove and range for a gas side-by-side oven and range. I'm curious, though. Do you feel that the level of control with an induction range equals gas? Besides less gunk in the air, are there other advantages to induction cooking? -- Regards, Robert L Bass =============================>
Bass Home Electronics
941-925-8650 4883 Fallcrest Circle Sarasota · Florida · 34233 http://www.bassburglaralarms.com =============================>
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Posted by B Fuhrmann on August 25, 2007, 10:54 am
Please log in for more thread options >> As for your stainless steel, it depends on the quality of the
>> stainless. If it is the harder less corrosion resistant "martensitic" >> stainless, then it is somewhat magnetic and will be heated by the >> induction stove top's magnetic fields. >> >> But if the cookware is the "better" corrosion resistant grade >> "Austenitic" stainless, it is non-magnetic and will not work with the >> induction stove top. Ikea's 365+ series is austenitic but has other steel and aluminum in the base which makes it useable with induction stoves. www.ikea.com/us/en/catalog/products/00101160 From what I've seen, induction cook tops are more common in Europe. > Thanks. That's interesting information. I always assumed that SS was
> magnetic. Checking my major cookware, magnets don't stick to any of > it. :( Most people don't realize that stainless can have different magnetic properties than most other steels. Of those that do, many think that all stainless is not magnetic. > I'm curious, though. Do you feel that the level of control with an
> induction > range equals gas? Besides less gunk in the air, are there other > advantages to induction cooking? The bottom of the pan heats more evenly. Mine is an old (15+ years) and only has 10 power levels (one burner is higher power than the others) but the lack of total control hasn't been a problem. | ||||||||||||||||
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> cook.