Induction Cooktops in 2024

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#3300768 24-Oct-2024 00:09

elpenguino:

Induction woks don't seem to be a thing, it's the only thing I haven't found since we went induction.

You can get countertop plug-in ones in the US at least:

mattwnz

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#3300769 24-Oct-2024 00:14

networkn:

There are multiple reasons to keep Gas. We have a Wok that we use a lot, not to mention some other cookware that isn't induction friendly we would avoid needing to replace. The cost of replacing that, is probably 2/3 the cost difference not to mention the power outage thing. The F&P we are looking at has everything we want/need and is relatively inexpensive relative to other models with the same functionality, the major downside being it only has 9 power settings, but, well, that's life I guess.

We will go and see what's up over the weekend, but fairly extensive online research indicates options are limited.

I have a wok (cast iron I think) that works perfectly well on an induction hob. It has a rounded surface inside, but the bottom is flat, which allows it to work on induction. Was quite expensive though but lasted many years. Is similar to this one https://homeessentials.co.nz/collections/woks/products/lodge-cast-iron-wok-35-5cm

Danite

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#3300770 24-Oct-2024 03:05

Put a Bosch one last year didn’t go down the hybrid route as we are looking to replace gas for cost reasons.

Heat control is good, make sure you have appropriately sized pans for the size of the rings. We had aluminium with steel inserts and they were useless for even heating. Steel got hot Ali didn’t. Have changed pans and not a problem any longer.

Much safer, much cooler, we have young kids. Generally can wipe down the surface as soon as your done.

Some cheaper models can have crap glass that scratches. Ours has Schott Ceran written on it, didn’t think about it at the time but researched it later and it’s a much harder glass than some others.

Some people swear by individual zone control, ours you have to select the zone then the temp. Kinda annoying sometimes, but you get used to it.

timmmay

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#3300774 24-Oct-2024 06:21

Nine power settings is plenty, no problem.

pih

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#3300775 24-Oct-2024 06:22

A fairly good intro:

pih

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#3300776 24-Oct-2024 06:27

timmmay: Nine power settings is plenty, no problem.

It might depend on the power curve of the model you get. I have 9 and do find it a little annoying at the top end. I basically only really use 1, 3 (sometimes), 6, 7, 8 and 9, and I wish the top 3 had half steps in between.

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#3300822 24-Oct-2024 09:40

pih:

timmmay: Nine power settings is plenty, no problem.

It might depend on the power curve of the model you get. I have 9 and do find it a little annoying at the top end. I basically only really use 1, 3 (sometimes), 6, 7, 8 and 9, and I wish the top 3 had half steps in between.

Good thing about our Bosch is that there are half steps, and I use these often -- usually by mistake!

gml

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#3300823 24-Oct-2024 09:44

elpenguino:

Keeping gas for power cuts is making a decision based on an outlier.

Induction woks don't seem to be a thing, it's the only thing I haven't found since we went induction.

We have a wok that is compatible with induction cooktops. We did however buy it when we were living overseas so not sure what is available locally.

morrisk

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#3301098 24-Oct-2024 15:48

We also have a wok that we use with our Bosch induction cooktop. It has a flat bottom and is made of steel that rusts if you don't oil it after every cleaning. Works well.

mattwnz

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#3301146 24-Oct-2024 16:03

Danite: Put a Bosch one last year didn’t go down the hybrid route as we are looking to replace gas for cost reasons.

Heat control is good, make sure you have appropriately sized pans for the size of the rings. We had aluminium with steel inserts and they were useless for even heating. Steel got hot Ali didn’t. Have changed pans and not a problem any longer.

Much safer, much cooler, we have young kids. Generally can wipe down the surface as soon as your done.

Some cheaper models can have crap glass that scratches. Ours has Schott Ceran written on it, didn’t think about it at the time but researched it later and it’s a much harder glass than some others.

Some people swear by individual zone control, ours you have to select the zone then the temp. Kinda annoying sometimes, but you get used to it.

I find that can be dangerous, especially if you have something simmering and then put a new pan on to boil. Especially if someone isn't an expert at using the hob and controls. Let's just say that we have had a few very burnt pans. With gas you can visibly see the flames and when it is on high

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#3301147 24-Oct-2024 16:13

Senecio:
elpenguino:

Keeping gas for power cuts is making a decision based on an outlier.

Induction woks don't seem to be a thing, it's the only thing I haven't found since we went induction.

We have a wok that is compatible with induction cooktops. We did however buy it when we were living overseas so not sure what is available locally.

Carbon steel woks (which it should be) will work with induction. The normal issue is if they have a flat bottom.

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#3301155 24-Oct-2024 17:18

pih:

timmmay: Nine power settings is plenty, no problem.

It might depend on the power curve of the model you get. I have 9 and do find it a little annoying at the top end. I basically only really use 1, 3 (sometimes), 6, 7, 8 and 9, and I wish the top 3 had half steps in between.

The better ones go all the way up to 11, its one more than normal.

OwenWatson

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#3301470 25-Oct-2024 14:57

Induction heats much faster than gas, unless you've got a commercial gas burner.

networkn

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#3301471 25-Oct-2024 15:03

Frustratingly, the model we want isn't due till Mid Dec.

pdh

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#3301545 25-Oct-2024 18:47

We tried induction for a year.
It was OK, but we went back to gas.

We bought enough induction pots & pans (not super fancy) to use instead of our nice Scanpans & old copper-bottoms.
Yes I know that all modern good pots are induction-friendly - but we had 1-2 K$ of old ones...
Sue me ;-)

We decided that induction was much nicer to clean and fractionally faster boiling spuds...
But it was complete crap on stir-frying in the wok - don't really like flat-bottom woks... seems to miss the point.
Finally decided that it was due to the missing flame-up-the-sides effect.

So we decided we could survive cleaning a 5x Smeg gas top and enjoy the fearsome heat of its dual-ring wok burner.

I think it just boils down what's important to you in a cooktop.
Both approaches have their pluses & minuses - so there's no right or wrong for everyone.

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