<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>390349</id>
  <title>Induction cooktop</title>
  <published_at>Tue Apr 10 14:38:21 -0700 2007</published_at>
  <post_count>6</post_count>
  <board>
    <id>41</id>
    <name>Cookware</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>2468120</id>
        <content>Hello fellow hands,

I would like your experiances and input on induction cooktops.  I just came home from the appliance showroom after a great product demonstration.  The mid range brand that was suggested was Diva.

Thanks in advance for all of your help!

Cape Cod Chow Hound</content>
        <published_at>Tue Apr 10 14:38:22 -0700 2007</published_at>
        <parent_id></parent_id>
        <user>
          <id>14305</id>
          <name>CapeCodChowHound</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>2468537</id>
      <content>I just reported my experience in this thread
http://www.chowhound.com/topics/357233?query=induction

Also check the 'gear' sidebar for a review of a couple of models.

paulj

</content>
      <published_at>Tue Apr 10 16:49:47 -0700 2007</published_at>
      <parent_id>2468120</parent_id>
      <user>
        <id>12139</id>
        <name>paulj</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2469624</id>
      <content>Hi paulj,

Thanks for linking me to the other thread!

CCCH</content>
      <published_at>Wed Apr 11 04:00:35 -0700 2007</published_at>
      <parent_id>2468537</parent_id>
      <user>
        <id>14305</id>
        <name>CapeCodChowHound</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2472370</id>
      <content>If you have any pots or pans that aren't magnetic, Emile Henry is about to come out with an "Induction Disk" that you put between the stovetop and the pan to transfer the heat.</content>
      <published_at>Wed Apr 11 17:35:00 -0700 2007</published_at>
      <parent_id>2468120</parent_id>
      <user>
        <id>42869</id>
        <name>StuartHMB</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2474332</id>
      <content>which would seem to throw away just about every advantage that one gets with induction heating the pot and basically make the cooktop no more responsive, efficient, or speedy as a 40 year old electric hob..</content>
      <published_at>Thu Apr 12 10:27:53 -0700 2007</published_at>
      <parent_id>2472370</parent_id>
      <user>
        <id>87093</id>
        <name>renov8r</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2475089</id>
      <content>We moved to our new home this week, and I cooked my first meal on the induction cooktop (Kenmore) last night.  I love it so far.  Pasta was part of the meal, and I did boil a couple of quarts of water (say 1.5 to 2 quarts?  I didn't measure) in 5 minutes*.  On the other burner I made a meat sauce in a enamel/cast iron pot.  The cooktop handled the onions, garlic, browning meat, simmering sauce, and then slowly cooking all without a hitch.  Very responsive.  Or perhaps I'm just a genius in the kitchen, who knows?  :^)

* How geeky am I to actually time the water boiling?  And even call my DH to report my findings?    </content>
      <published_at>Thu Apr 12 13:20:09 -0700 2007</published_at>
      <parent_id>2468120</parent_id>
      <user>
        <id>84107</id>
        <name>ErasmusBDragon</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2477073</id>
      <content>Hi,

Thanks for your response... and I don't think you're geeky!
Oh... I love your screen name.

CCCH</content>
      <published_at>Fri Apr 13 06:13:11 -0700 2007</published_at>
      <parent_id>2475089</parent_id>
      <user>
        <id>14305</id>
        <name>CapeCodChowHound</name>
      </user>
    </post>
  </posts>
</topic>
