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A regular electric oven uses a large coiled resistor as a heating element. A large electric current is passed through this element which generates heat, similar to the tungsten filament of an incandescent light bulb. An induction stove doesn't actually generate heat itself, but rather induces it the pot or pan. It does this using a rapidly oscillating ...


9

As you probably know, induction burners produce an alternating magnetic field that induces a current in the cookware. This process can produce attractive and repulsive forces as well that cause vibrations. The problem can be caused not only by poor sandwiched construction but by an uneven bottom surface, or loose parts or lids. I have read that some people ...


6

Some approximate figures Energy efficiency while cooking Induction 90% Electric resistive 55% Gas 50% Energy efficiency while heating up Induction 99% Electric resistive 0% Gas 0% Time, total energy used, and cost to boil 2 l of Water Induction 2:20, 0.2 kWh, $0.034 Electric resistive 5:00, 0.34 kWh, $0.058 Gas 4:00, 0.37 kWh, $0.016 Assumptions ...


6

Induction cooking works by generating an electric current in the metal cooking vessel and converting that current into heat, which requires a resistive material (i.e. a poor conductor). It's a bit of a catch-22, because you need a good conductor to actually distribute that heat. This is why some of the best induction cookware is clad metal - two layers of ...


6

Yes, it will work. The induction interface disks are practically the same thing as a griddle. Of course, both disks and griddles mean that the induction stove will behave like a resistive stove (slow heating, etc.) If you want to get your money's worth from the induction stove, replace your cookware. The combination with cast iron is great, as it gives you ...


5

Depends on what you mean by "cost effective", and what expectations you have of cooking evenness. A solid fuel stove will probably be cheapest (grandma style wood or coal oven), followed by a resistive electric stove and the most expensive stove being induction electric. This covers the initial cost of the stove itself. The quality of heating goes along ...


4

One important factor in induction cooking is surface contact. This means that the base has to be sturdy. I have a carbon steel skillet similar to your option. After about one year, it's starting to warp. So, I wouldn't buy one, if I were you. You say that forged is thinner than cast iron... I'd go for the cast iron. As for the heat transfer, induction ...


4

I had a question a few weeks ago regarding induction vs gas. Since that time, I have spoken with a few people who have switched to an induction range from either gas or electric. A couple of aspects not mentioned above, regarding differences between resistive electric and induction, are control and response. According to my sources, the temperature in a ...


4

Most reputable sources say that curved surfaces such as woks don't work as well on induction stoves. They even make special tools and cooktops for inductively heating woks. This phenomenum could be because of the angled surface or the extra distance from the cooktop, but it's probably both. It's not that these surfaces are immune to induction heating, just ...


3

I don't think there is any single answer to this question, because it would depend on: The type and thickness of the steak The starting temperature of the steak How well you like it done (because the goal is to get enough browning and crust development on the outside, without crossing over into burning, while still cooking the steak through) The ...


3

Induction just heats the pan using magnetism. Aside from very high efficiency, it isn't so different from any other method, and how hot the oil gets is an issue of power output and heat transfer/conductivity of the pan itself. There isn't an appreciable difference in how the physics work inside the pan. Clearly your oil is not hot enough for ...


3

Induction cooking is accomplished through a magnetic field created in the hob that excites (causes to vibrate) the IRON ATOMS in the cooking vessel you use. This is what causes your pan to heat. If there is no iron in the pan (non-ferrous stainless steel, tin lined copper pots, aluminum pots and pans, glass or clay cooking vessels, etc) they WILL NOT heat! ...


3

I made a sous-vide setup that uses a slow cooker and no pump. I was able to observe as much as a 5 degree temperature gradient from the bottom to the top of the cooker. A big part of the problem was that my target food almost fills the cooker and impedes convection. I didn't measure the temperature gradient with an empty bath. My setup worked passably ...


3

You're perhaps missing a point about induction cooking when you bring heat transfer into the equation. Induction cooking is magnetic flux generating heat in the material, so the heat generation is virtually instantaneous; in fact, temperature "overshoot" is a bit of a problem in cast iron, so the skillet should remain on the "burner" surface for about three ...


2

If you like to cook using 3 or more elements at once, ensure you buy a sufficiently powered model. There's nothing more frustrating than upping the power on one element and watching another one reduce at the same time. Touch controls look nice but they're horrible from a usability standpoint. I always had problems with responsiveness with wet or greasy ...


2

The phenomenon is called magnetostriction, and occurs when the oscillating magnetic field causes the cookware to change shape rapidly. This frequency will be twice that of the electromagnetic field of the cooker, which is typically over 20kHz, which means that the base frequency of the vibrations is well into the inaudible range of the spectrum. However, ...


2

What you will be dealing with is called stratification. Given a reasonable volume of water the difference can be quite remarkable. A one metre height of water can stratify water from 20°C to 95°C as long as the water is not disturbed and heated gently, even if heated from the bottom The simple solution is to regularly stir the water, say once every five ...


2

I have an induction stove and have had similar marks. I think rumtscho is right; these are mineral deposits from water. Water gets between the surface and the pan, most likely because the base of the pan was initially wet (spillage from the pan will mostly end up beside it, and only areas directly under the pan will get significantly hot), the heat of the ...


2

You can get a single or double burner induction cooktop. They are relatively inexpensive, most efficient electric burners, and perform well in cooking. You will need induction compatible cookware though. They are in most sense better than other electric cooktops. The old resistive element burners are cheaper though. Fuel based stoves have similar ...


2

It sounds like the only thing you can do is use an interface disk - basically a piece of metal that is compatible with the induction cooktop, which will then transfer the heat to the espresso maker. You can also potentially use an induction-compatible pan as an interface - see this question. Unfortunately either way, you'll lose the fast-response benefit ...


1

This answer assumes that you are using a moka pot. Though you don't state it explicitly, it seems to me that the problem is that your espresso maker is not compatible with an induction stove top. The solution, then, is to get one that is compatible.


1

There are also other parameters to consider. A gas cooker will use half of the energy (according to TFD's brilliant answer) to heat the room. If you live in cold climate this is almost an added boon as gas is a fairly cheap way to heat your dwelling. If, on the other hand, you live in a warmer climate (I don't know much about Arizona, but I haven't heard ...


1

TDF gave a fantastic answer as far as price for the usage of the product, but you also have to factor in a few other things. While the induction ovens are by far the most effective, you also have to consider that only certain pans will work on an induction surface. You also can't have pans that have a textured bottom as they will scratch the surface. On top ...


1

I have been cooking on induction stoves for several years now, and I RTFM. The temperature numbers you get are from a sensor just below the glass. They are !not! the temperature of the food inside the pan. If you need the real temperature of the pan, use an infrared thermometer. I usually use the numbered setting of my stove, which is a linear increase ...


1

If you heat silica gel, you will drive out the water from it. What actually happens depends on how you heat it, and how hot it gets. If you have a thick layer, you may not be able to effectively dehydrate the crystals in a reasonable time. If you try to use a gas oven, you're on a loser because burning gas makes water and carbon dioxide - it takes ages ...


1

I use a Sunartis E514 digital household thermometer on an induction stove, and I get normal readings. I can't say it is the best thermometer out there, as it is a bit slow. The specification is 4 to 10 seconds measuring time. From experience, it doesn't need 4 seconds to change the display when immersed in hot liquid, but while it gives you the temperature ...



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