Ever used a zoneless induction hob?
I have my eye on this http://www.electrolux.com.au/node38.a...
but have never used one. I believe these are sold as AEG Maxi-Sense in some countries.
I'm wondering how good the zoneless feature is since that's the point of difference I am in love with. If it's no good, I will just buy whatever is on sale. The other features all seem like much of a muchness to me, but do correct me if I'm wrong.
I've never even seen an induction hob in action in real life but I'm trusting all the fervent praise from those who have made the switch.
Induction Rules! is right.
I actually looked for one (Fagor) but the zoneless units don't appear to be available in Canada. Would have been cool to be able to fit whatever size pot/pan/grill(s) into the zoneless regions but in hindsight I don't cook that way (I have control issues [sic]).
I say go out and just buy the best available (for your budget) now; zoneless won't be widespread for a while and you can always look for it when it's the next go-around for the kitchen reno.
Two words from me - Induction rules!! But mine doesn't have this zoneless feature.
This is what The Induction Site says about zoneless cooktops
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This technology has only been around since about 2006, and in fairness it must be said that early reports on the prototypes were not all that one might have hoped for; De Dietrich, which is to say the Fagor Group, led then, but the prototype as distributed for testing had problems remembering where things were if they were moved about any, and also with uniform heating. Presumably, the engineers learned from what they heard, because such units are now in production and available (sort of--see the note below). We see, though, that Electrolux is into this technology in a substantial way in some of their induction lines, such as AEG. De Dietrich calls it "Continuum", AEG calls it "Maxi-sense" (as seen at the left). One supposes that soon everyone will have it; we feel it is clearly the future of induction, which in a way is to say the future of cooking, for it won't be so long now before gas for cooking is looked back at in the same way we today look back on coal and wood.
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