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Induction cooktop

CapeCodChowHound Apr 10, 2007 02:38 PM

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

  1. e
    ErasmusBDragon Apr 12, 2007 01:20 PM

    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?

    1 Reply
    1. re: ErasmusBDragon
      CapeCodChowHound Apr 13, 2007 06:13 AM


      Thanks for your response... and I don't think you're geeky!
      Oh... I love your screen name.


    2. StuartHMB Apr 11, 2007 05:35 PM

      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.

      1 Reply
      1. re: StuartHMB
        renov8r Apr 12, 2007 10:27 AM

        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..

      2. paulj Apr 10, 2007 04:49 PM

        I just reported my experience in this thread

        Also check the 'gear' sidebar for a review of a couple of models.


        1 Reply
        1. re: paulj
          CapeCodChowHound Apr 11, 2007 04:00 AM

          Hi paulj,

          Thanks for linking me to the other thread!


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