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Induction Cooking Help. Preheat how?

amini1 Jul 13, 2013 04:00 AM

I just moved into a new house and am having a horrible time with the induction cooktop. I've only really cooked on gas and "transitioning" to induction is more than frustrating. The cooktop is an AEG like this one:


The controls go from 1 to 14 with a boost sort of feature. Boiling water is simple and fast of course, it's the medium low temp I don't understand. Preheat takes forever (the opposite of what I read about induction). Normally I'd fry eggs on gas at medium low. It's easy. Turn stove on, add butter, once water sizzles out of butter, add eggs. The whole process takes about 6 minutes. Using a de Buyer Mineral B pan and setting the control to 5 (medium low-ish) it takes at least six minutes just to get the pan hot enough to melt butter let alone sizzle. I tried 8, same thing. I tried 10, same thing but slightly quicker. I tried the boost setting where it pre heats until it "senses" the pan is hot enough then goes to the temp you selected. Butter burns really quickly using this. If I wait until it thinks it's fully preheated I need to wait more than 5 minutes for the pan to cool down to add butter and even then it browns immediately.

I really hate this thing but I rarely hear a bad word about induction. I assume I'm doing something wrong. I consider myself a more than average cook but after one month fighting this beast, I'm fed up. Can anyone offer suggestions, help, etc.? I know all induction controls are (frustratingly) very different but should 7 equal medium on a scale of 1-14? Sounds like a stupid question but 1-6 seems to be really low, 7-10 med low, 11-13 medium, 14 scorch. And the preheat is killing me.

Thanks in advance for any help.

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  1. JayL RE: amini1 Jul 13, 2013 10:00 AM

    I can't answer your question.

    I've cooked 3 meals so far on my GE 36"...2 dinners and eggs this morning for breakfast.

    I preheated my cast iron pan for the eggs just like I would with anything else...worked fine.

    2 Replies
    1. re: JayL
      JayL RE: JayL Jul 20, 2013 01:32 PM

      Preheated this morning on "2". Perfect.

      1. re: JayL
        kaleokahu RE: JayL Jul 20, 2013 02:22 PM

        Hi, Jay:

        I think this issue is comparable to the old "Le Creuset-Won't-Work-on-Viking" problem: There's undoubtedly a glitch in the sensors/electronics in some brands/lines/models. Hopefully, there aren't any that apply to safety.


    2. paulj RE: amini1 Jul 13, 2013 10:13 AM

      Does your unit have a temperature mode? I wonder if that is, in some way, messing with the power settings.

      My induction unit is an inexpensive hot plate. It has 10 power settings. Default 5 is fine for boiling water, and starting to saute things. But for most cooking I soon reduce heat to 3 or lower.

      Is Mineral B one of their thicker pans? I have a Force Blue. It works fine on the induction, though it isn't my favorite pan on that burner.

      In an induction compatible aluminum pan, I can cook a eggs by starting it cold with oil on level 2. This is for an even,no crisp edges, egg.

      4 Replies
      1. re: paulj
        amini1 RE: paulj Jul 30, 2013 12:41 PM

        I believe the Mineral B is thicker than the Force Blue. I will say it's a pain to try and season these on induction as it seems to create rings of seasoned parts.

        1. re: amini1
          kaleokahu RE: amini1 Jul 30, 2013 04:31 PM

          No! You don't say!

          1. re: kaleokahu
            DuffyH RE: kaleokahu Jul 30, 2013 09:07 PM


            Now that's just full on snark. :p

        2. re: paulj
          DuffyH RE: paulj Jul 30, 2013 01:36 PM

          In fry pans, Mineral B is .5-1mm thicker than Force Blue, depending on pan size. Force Blue are 2mm thick.

        3. e
          ellabee RE: amini1 Jul 14, 2013 08:17 AM

          Electrolux now owns AEG, so it's possible that owners of Electrolux induction cooktops might be able to share useful experience. Yours seems similar in features to the 30" Icon model (E30IC75FSS).

          Another place to ask for help might be the Kitchen Forum at GardenWeb (http://ths.gardenweb.com/forums/kitch...), and/or the appliance forum there. The Kitchen participants are somewhat more helpful in my experience.

          1. Breadcrumbs RE: amini1 Jul 14, 2013 08:26 AM

            amini1 I have a Miele induction cooktop and I find that the responsiveness of my pans varies greatly depending on their make and composition. I find my All Clad Stainless (not the D5) are the most responsive and I do notice the differences in each # on the temp scale. The pan heats up instantaneously. Conversely, I have an old TFal non-stick frying pan that's been with us for some time and that thing is a beast on the cooktop. I find I have to maintain a high setting 9 or 10 to get the same results I would achieve at a much lower setting on my ACSS pan. The D5 cookware is good and, from what I understand it is supposed to have been designed w induction cooking in mind but I still find that my older AC stainless pieces work just that much better.

            So, all that said, I wonder if you could try using different pans to see if your results vary.

            1. kaleokahu RE: amini1 Jul 14, 2013 08:50 AM

              Hi, amini1: "I rarely hear a bad word about induction."

              You obviously haven't read many of my posts.


              1. s
                sueatmo RE: amini1 Jul 18, 2013 01:00 PM

                I am also just starting out on induction, and I also noticed that it was hard to bring a pan up to heat unless you start out at a high setting. I only have 17 settings but so far I've only paid attention to the numbered settings. (You can go up a tad between numbers.)

                For years I heated almost any pan on my old electric cook tops by starting at medium heat. Higher heat, even with a fast reduction, usually ended in burned or scorched food. But with the induction, I am finding that I have to turn the heat on pretty high, and then lower it.

                I am still experimenting with pans. I like my cast iron grill pan, but haven't totally figured out my CI skillets, for instance. I think the technique might need to be, high heat for a couple of minutes, then lowered heat for the remainder. I am trying to get the hang of a carbon steel frypan now. It does OK, with this method, but I am still refining it.

                I actually like my new cook top. I am getting good results even with my limited experience.

                And, perhaps you could contact de Buyer to ask what technique you should use on induction? Just a thought.

                4 Replies
                1. re: sueatmo
                  JayL RE: sueatmo Jul 18, 2013 07:57 PM

                  Just tried my GE.

                  The default setting when you turn a hob on is "5" (out of 9.5 plus H-boost). Heated within seconds.

                  I quickly removed it before getting too hot, fanned it a bit to cool, and put it back on...this time on a setting of "3". The pan was still warm from the first test, but within five seconds or so I could tell it was getting warmer to my fingers.

                  Preheat, even at low settings, seems just fine on the GE.

                  1. re: JayL
                    BobB RE: JayL Jul 24, 2013 07:44 AM

                    Ditto on my GE. Preheats much faster than my old halogen electric.

                  2. re: sueatmo
                    amini1 RE: sueatmo Jul 30, 2013 12:37 PM

                    The starting on high heat and lowering is the method I've started to use. It's just difficult in the beginning learning when to turn the boost off. It's just shocking when I try to preheat on something like 8 and it takes butter close to 8 minutes to start to "sizzle" On boost it takes about 30 seconds. Asking de Buyer is a good idea. Thanks.

                    1. re: amini1
                      c oliver RE: amini1 Jul 30, 2013 01:09 PM

                      That's just so weird. If I had butter set on 8 it would have burned away in seconds. Are you sure the problem isn't the cooktop?

                  3. s
                    sueatmo RE: amini1 Jul 20, 2013 04:41 PM

                    How are you doing with it today? I had a thought later. Perhaps you should have a serviceman call and have a look at your cook top.

                    2 Replies
                    1. re: sueatmo
                      c oliver RE: sueatmo Jul 22, 2013 12:16 PM

                      I think that's a good rec. If even on hi, OP is having the problem then that just doesn't sound right. I usually start around 7 and then cut it down. I can maintain a simmer anywhere between 2.5 and 3.5

                      1. re: c oliver
                        sueatmo RE: c oliver Jul 22, 2013 02:51 PM

                        I am now maintaining a slow simmer on 1.5. I started on 9 (highest setting) and moved it down slowly to see how it went. My cooktop is performing very well. I like it a lot.

                    2. r
                      Ray2 RE: amini1 Jul 29, 2013 02:31 AM

                      Your AEG sounds a lot like our Miele. Numbers from 1 to 12. Here's some of our experience.

                      1 through 7 are variations of low settings. For simmering or keeping things coating they are superb.

                      For frying, 8 to 10 easily and 12 for short spurts.

                      For high heat and large pots full of food, we don't hesitate going to boost modes (we have 2).

                      We preheat on 8 then back things down or up shortly before we add food to the pan. We don't preheat higher as we cracked a cast iron pan once at 10. Our fault for not paying attention but know that you can crack a pan on these units.

                      We've had ours for a bit over 2 years. The first year was difficult, after that we found it to be a superb appliance. Having said that, a house we are in the process of building has been spec'd for a gas stove.

                      26 Replies
                      1. re: Ray2
                        kaleokahu RE: Ray2 Jul 29, 2013 08:30 AM

                        Hi, Ray2:

                        Eureka! You're the missing link! Sasquatch! A true black swan! Someone who chose induction, knows how to use it, and STILL switches (back?) to gas?

                        They all said you didn't exist. I need to bookmark this page, and *you* need to go into the Witness Protection program.


                        1. re: kaleokahu
                          DuffyH RE: kaleokahu Jul 29, 2013 09:08 AM

                          Hi Kaleo,

                          I was right. You really are the devil. ;)

                          1. re: DuffyH
                            kaleokahu RE: DuffyH Jul 29, 2013 09:14 AM

                            Hi, Duffy:

                            At least you aren't claiming I'm really Ray2...


                            1. re: kaleokahu
                              DuffyH RE: kaleokahu Jul 29, 2013 02:10 PM


                              Thanks for the giggle. :)

                          2. re: kaleokahu
                            Ray2 RE: kaleokahu Jul 30, 2013 07:55 AM

                            Ah, but here's the reasons why.

                            Cleaning the mirror finish Miele means a mildly soapy sponge, wipe with coarse micro fiber, rinse, wipe again, then a high thread count microfiber and finally a high thread count dish towel to take off the last few smudges.

                            Its a very delicate top. Both my wife and I are pan movers. The two don't mix.

                            No flame, there are times we need a flame and a torch won't do.

                            I'm a believer in tech where it adds functionality. The Miele follows in the BMW tradition of adding tech that requires multiple steps to get to the same end result as a simple twist of a knob or push of a button. Not to mention the incredibly inept programming choices Miele made in the cooktops operation. After 2 years, my wife still goes for the user manual at times. I simply walk to the breaker box, shut down the electric feed and reboot the ****ing thing.

                            But, it is a superb cooking appliance and temperature control is unmatched by even the highest end gas cooktops.

                            1. re: Ray2
                              c oliver RE: Ray2 Jul 30, 2013 08:10 AM

                              Thanks for returning to elaborate. My budget Samsung range doesn't seem to have those issues. As you point out, with some things, they add these unnecessary doodads to justify the price. My daily cleaning is frequently just a soapy sponge. More might be glass cleaner and occasionally Cerama-Brite.

                              Our family has been here this weekend. I told them honestly that if I were offered THE most expensive gas cooktop (and I've cooked on them since getting this) plus $1k, I wouldn't switch back to gas.

                              1. re: c oliver
                                JayL RE: c oliver Jul 30, 2013 08:53 AM

                                The added tech of the Miele sounds like a real issue.

                                About the most complicated thing about our low-tech GE is figuring out to hit the +/- button after hitting the one marked "ON".

                                My wife cooked on our top for the first time over the weekend. I didn't help her, I didn't explain much (other than to tell her to not be intimidated and just turn the hobs up or down as the heat/level of cooking dictated...just like you would any other range), and I left her alone in the kitchen.

                                She cooked a few Trinidadian dishes on Sunday (actually just Dhal, rice, and a pot of geera pork...my fav...) and at dinner I asked what she thought of the induction. She gushed about it...on and on!!! I do believe that if the flipping range could talk she'd kick me out and just live with the darn thing instead of me!

                                She went on about how quick it heated, how fast it cooked, how easy it was to control the heat...and she described cooking the pork and split pea dishes in detail (when she noticed things too hot or too cool, and how she experimented to see where the settings needed to be, etc.). Oh lord she is in love.

                                And that makes me a VERY happy man...

                                1. re: JayL
                                  Breadcrumbs RE: JayL Jul 30, 2013 09:04 AM

                                  I love my Miele Jay and I haven't found the technology to be a challenge at all. It is a new-ish model though, we purchased & installed it last year (along w 4 other Miele appliances: the Speed Oven, regular wall oven, warming oven and dishwasher) I have nothing but great things to say about all of them but like your wife, I love my induction cooktop!

                                  1. re: JayL
                                    c oliver RE: JayL Jul 30, 2013 09:49 AM

                                    Jay, it made me smile reading this :) I believe on this thread someone commented about a long learning curve. I didn't feel that way at all. And, as we do house exchanges, a number of people have come away saying "I want one of those."

                                2. re: Ray2
                                  kaleokahu RE: Ray2 Jul 30, 2013 09:11 AM

                                  Hi, Ray:

                                  Yeah, thanks for elaborating. Those would be good reasons to switch:

                                  --Cleaning a mirror finish;
                                  --Too delicate to jump or shake pans;
                                  --You need a flame;
                                  --Over-complicated controls;
                                  --Inept programming.

                                  I'm a little unclear on your point about temperature control. I know your Miele probably had a large number of numerical power settings, so I totally get the idea of going up or down 1 number. But if a gas valve is infinitely adjustable, you certainly have more "settings". Is the idea that you *know* you've moved up (or down), e.g., 1/25th, and it's just harder to *judge* that small an increment without markings on the knob or visually judging the flame?

                                  Why aren't you just replacing the Miele with a different brand/model of induction unit?


                                  1. re: kaleokahu
                                    Ray2 RE: kaleokahu Jul 30, 2013 10:19 AM

                                    Our experience with even good gas cooktops is you don't get steady very low temp cooking. My wife is an ace with sauces and our ventilators, open windows, perhaps gas regulator interfere with the flame. The induction unit holds perfectly.

                                    We looked at a lot of induction units, although we've always had a strong preference for Miele as there's 8 appliances between two houses. On build quality alone, we did not see anything that came close.

                                    We're at a home in Italy at the moment with gas. Its simply liberating to being able to move a pan around, not worry about how smooth the bottom of a cast iron pan is, and simply turn a knob to adjust heat (as opposed to pressing a light sensitive button and wondering why nothing happens, even though there's no light going through my finger) and being able to lay utensils on empty burners without some alarm going off or induction coil activating.

                                    In our view, induction is a nice idea that's not worth all the idiosyncrasies.

                                    1. re: Ray2
                                      kaleokahu RE: Ray2 Jul 30, 2013 11:48 AM

                                      Hi, Ray:

                                      Sure, everything has its idisyncrasies. Induction doesn't have a flame that is subject to air currents--that's certainly one point in its favor.

                                      I found it interesting that the ModernKitchn vid sponsored here on CH on choosing cookware doesn't mention induction at all. http://www.chow.com/videos/show/mdrn-... In fact, their solution for attaining super-even hobs is a piece of thick aluminum plate atop a gas burner. You might try that to obtain a dependable low heat for sauces.


                                  2. re: Ray2
                                    DuffyH RE: Ray2 Jul 30, 2013 11:46 AM

                                    Wow, Ray, you diss induction and my beloved BMW in one post? Don't you like me? ;)

                                    Actually, I appreciate reading about your experience. My unit will likely be either c's Samsung or Jay's GE. Well, not *theirs*, but one like.

                                    1. re: DuffyH
                                      c oliver RE: DuffyH Jul 30, 2013 11:59 AM

                                      Out of my cold dead hands :)

                                      One of the features I particularly like is the ability to do the barest simmer, way beyond the ability of any gas cooktop I've ever used.

                                      1. re: c oliver
                                        sueatmo RE: c oliver Jul 30, 2013 02:58 PM

                                        Yes to the simmer which I have barely used, but found impressive. I held broth at setting 2 for hours, and the simmer was perfect.

                                        For us cleanup is so easy. We use Simple Green, diluted to medium strength, and we wipe it down with microfiber cloths. it is amazing that we can clean the stove and the porcelain tile with the same things.

                                        When I wipe down the cook top, I lock it so I don't accidentally turn in on.

                                        Yes to not moving pans around, but really why would you? You can achieve the right temp within seconds by using the temp settings? I do lift pans slightly to swirl oil around, but I have to do it quickly. Otherwise the burner turns off. I have not noticed any marks on the hob where the Lodge grill pan sits. I use that pan every day.

                                        I want to mention that Bosch seems to make a very good unit.

                                        1. re: sueatmo
                                          DuffyH RE: sueatmo Jul 30, 2013 03:15 PM


                                          < I do lift pans slightly to swirl oil around, but I have to do it quickly. >

                                          I've read similar statements from others before, but I've also read that some (not sure of brand) will turn right back on once the pan is returned to the hob. The idea was that it would allow you to move the pan over to, say, a cutting board, add some chopped veg and return the pan to the same heat setting without having to reset the burner.

                                          Have you tried this?

                                          1. re: DuffyH
                                            c oliver RE: DuffyH Jul 30, 2013 03:33 PM

                                            I'm not sure how long it takes before it completely shuts off but yeah you have a bit of time. Another nice thing is that your whole cook top is a work surface so you can have that cutting board or whatever sitting right on the cooktop, something not so easy to do with gas.

                                            1. re: c oliver
                                              JayL RE: c oliver Jul 30, 2013 07:27 PM

                                              My GE takes around 25 seconds to shut off once the pan is lifted off the hob. Plenty of time to sauté.

                                              1. re: JayL
                                                c oliver RE: JayL Jul 30, 2013 07:37 PM

                                                Yep. Figured it was about that.

                                                1. re: JayL
                                                  sueatmo RE: JayL Jul 30, 2013 08:59 PM

                                                  I'm going to try this with my cooktop.

                                                2. re: c oliver
                                                  Ray2 RE: c oliver Jul 30, 2013 08:42 PM

                                                  The entire cooktop on our Miele can hardly be considered a work surface. On our 36" model, the control set is centered right in front of you. It's about 12" wide and 6" to 8" high. Any of the following will trigger the controls: a loose shirt sleeve, a drop of water or sauce, a utensil, a kitchen towel, a hand inadvertently placed in the most natural position. On our older 30" non-induction unit, the controls are in the side. Still a constant pita as pots get moved around or minor spills, but a far more intelligent placement.

                                                  Again, a superb cooking appliance. We, along with others, sous vide in our Miele ovens. Preparing eggs for my carbonara has gone from 2 people, one spending 45 minutes keeping a pot of water at the right temperature with a baking thermometer and a beaker of cold water, to one person and simply letting the Miele do its job. However, a cooktop is a tool and ease of use is a significant criteria to us.

                                                  Perhaps it's Miele, haven't tried others. But while we'll miss certain aspects of it, ease of use won't be one of them.

                                                3. re: DuffyH
                                                  sueatmo RE: DuffyH Jul 30, 2013 08:58 PM

                                                  to duffy, I don't think I can do that with mine but you make a good point. I can lift the pot, and replace it within a half second, and it will come back. I don't think I can remove it for much more. But realistically, turning the burner back on is super easy.

                                                  1. re: sueatmo
                                                    DuffyH RE: sueatmo Jul 30, 2013 09:05 PM

                                                    c, Jay and sue,

                                                    Thanks. I'm a pan tosser by nature, so it's good to know I can still do it.

                                                  2. re: DuffyH
                                                    sueatmo RE: DuffyH Aug 1, 2013 05:51 PM

                                                    I just tried this. I was able to hold the pan off the hob for one minute, and return it without having to turn the stove back on. Of course the hob was not heating during the time the pan was removed. I think I could have held it off for longer.

                                                    While the pan was off the hob, but still turned on, the hob symbol went to flash, instead of the steady red light of an turned on burner with a pan on top.

                                                    1. re: sueatmo
                                                      DuffyH RE: sueatmo Aug 1, 2013 06:03 PM

                                                      Thanks, sue. Yours is a cooktop, yes? What brand have you got?

                                                      1. re: DuffyH
                                                        sueatmo RE: DuffyH Aug 1, 2013 08:38 PM

                                                        I have this:

                                                        http://tinyurl.com/l2ev68m Bosch 30” Induction Cooktop with Touch Control

                                      2. r
                                        Ray2 RE: amini1 Jul 30, 2013 10:37 PM

                                        Since I appear to have started a bit of a discussion, allow me to put my statements into context.

                                        As a result of our age, my Swedish/Swiss wife grew up in a home with a wood burning stove. My mom's family in Rome did not have a refrigerator until 1962 when my Dad gave them what had to be the first in the neighborhood. My Dads family, also in Italy, also had a wood burning stove. As my mom would say, as long as it gets hot, you can cook on it. Her mom made fresh pasta for one of Rome's finest restaurants, they understood what it took to make a good meal.

                                        Neither my wife nor I consider the cooktop to be of significant importance. In terms of priority, a good oven is essential, a good frig makes food storage a lot easier, things like a good garbage disposal unit, ventilation and dishwasher are important. The cooktop however is pretty much the last in line in terms of importance. We've cooked on junk/camping stoves and we've cooked on $5,000 ranges. The food results were pretty much the same.

                                        As we split our time between Europe and the USA, the sourcing of ingredients is what we consider paramount. Easy in Italy or Switzerland, a real challenge in the USA no matter where you shop, farm stands and farms included. After that, decent pots and pans, good knives and the rest is more a matter of kitchen design than cooking excellence.

                                        So, our Miele has a nuisance factor that killed it as a choice for our next kitchen. Whether we go with gas, induction or ribbons is pretty much irrelevant to us.

                                        10 Replies
                                        1. re: Ray2
                                          DuffyH RE: Ray2 Jul 31, 2013 12:12 AM


                                          I can agree with much of what you wrote, but for the fact that after 2+ years, I simply cannot get consistently good results from my radiant range. The slow downward response of electric has me stymied. I've tried all the recommendations from good cooks here and elsewhere, but even so.

                                          I know the fault lies solely with the cook (me), because there are world-class chefs who crank out amazing meals on electic ranges every day. I console myself with the knowledge that they'd still best me if they were using the hood of my Dude's car for a stir-fry.

                                          For my money, give me gas or induction, or find another cook. I'm really over electric ranges.

                                          1. re: Ray2
                                            kaleokahu RE: Ray2 Jul 31, 2013 03:59 AM

                                            Hi, Ray:

                                            My main cookstove these days is a 1910 Monarch woodstove. I'm still learning how to control the oven, but adjusting heat on the top couldn't be easier--you just move the pan.


                                            1. re: Ray2
                                              sueatmo RE: Ray2 Aug 1, 2013 05:53 PM

                                              I agree that you can cook pretty well on almost anything. I think I did OK using the hated glass type cooktop, and even for a short while on an old fashioned coil. But induction is great for those of us whose homes aren't equipped with a gas line for their stoves.

                                              1. re: sueatmo
                                                c oliver RE: sueatmo Aug 1, 2013 06:18 PM

                                                I removed my gas range and replaced with induction. And don't ever try to take it away from me :)

                                                1. re: c oliver
                                                  sueatmo RE: c oliver Aug 1, 2013 08:40 PM

                                                  Yeah, I agree, induction is great. But I would have been happy with a good gas cooktop. Would have had to have a gas line run to get one. Not sorry though. Cleanup on the induction cooktop is much easier than I remember being with gas. And no pilot light.

                                                  1. re: sueatmo
                                                    DuffyH RE: sueatmo Aug 2, 2013 07:25 AM

                                                    Me too, sue. I likely would have gone with gas, had gas been available, on the theory that it would be less spendy than induction, as was always true in the past. But it turns out that my favorite mid-grade Profile gas range costs about the same as the Profile induction range and several hundred dollars more than the Samsung.

                                                    I do wish I had a cooktop with wall oven for even more choices, but that would involve some new cabinets.

                                                    1. re: DuffyH
                                                      c oliver RE: DuffyH Aug 2, 2013 08:16 AM

                                                      Yeah, my Samsung induction cooktop RANGE was about $1600.

                                                      In order to have a second oven I got a really large Samsung MW/convection oven.

                                                      1. re: c oliver
                                                        sueatmo RE: c oliver Aug 2, 2013 11:30 AM

                                                        That sounds like a pretty good price, to me, for induction.

                                                  2. re: c oliver
                                                    JayL RE: c oliver Aug 1, 2013 09:12 PM

                                                    With our new house the gas line was already run to the range location when we told the builder we were going with induction.

                                                    The gas range would have had more BTUs than those weak Viking ranges...but that didn't sway us...and we have yet to regret the decision.

                                                    1. re: JayL
                                                      c oliver RE: JayL Aug 2, 2013 08:21 AM

                                                      About nine years ago we did a whole house remodel and addition, ran the gas line to the 'location' and installed a gas range. The costs had exceeded our first 'budget' by multiples so I went with a cheapie range. So it wasn't so hard to part with it to get the induction. Plus I sold the 'old' one on craigslist. We just had family in (seven adults and two little toddlers) and we were cooking up a storm. Everyone was quite impressed.

                                              2. johnb RE: amini1 Aug 2, 2013 09:43 AM

                                                Since there's a lot of experience about induction in this thread, I have a question to toss out there. I like to cook Chinese, obviously with a wok, from time to time. My Bluestar is great for this purpose, and many other purposes I might add. However, were I to consider an induction top some day, what option might I have for quasi-wok cooking? Has there yet been a pan invented that can perform like a wok on an induction range? Seems daunting from a technical standpoint, but maybe somebody has come up with a solution. I'd be interested to hear any comments.

                                                9 Replies
                                                1. re: johnb
                                                  c oliver RE: johnb Aug 2, 2013 09:54 AM

                                                  I have a steel, flat bottomed wok that works fine on induction.

                                                  1. re: c oliver
                                                    c oliver RE: c oliver Aug 2, 2013 02:20 PM

                                                    BTW, I got mine at The Wok Shop in SF. They do mail order also.

                                                  2. re: johnb
                                                    sueatmo RE: johnb Aug 2, 2013 11:35 AM

                                                    I just bought this:

                                                    http://tinyurl.com/kn5e76t Cast iron wok set

                                                    I did a little seasoning on the cooktop, but I haven't tried it yet. I'll post my experience.

                                                    Have you considered buying a Fagor induction hob to supplement your beautiful Blue Star?

                                                    http://tinyurl.com/9ju84w3 Fagor induction burner

                                                    1. re: sueatmo
                                                      johnb RE: sueatmo Aug 3, 2013 08:47 AM

                                                      Yes I have considered a small induction "hob", but haven't done it. There have been several threads on CH about different brands, with all kinds of opinions -- is the Fagor particularly good?

                                                      Is the wok a flat-bottom one? I didn't see that in the description.

                                                      1. re: johnb
                                                        sueatmo RE: johnb Aug 3, 2013 03:02 PM

                                                        Yes it is a flat bottomed wok.

                                                        If I were buying one of those, I would check out the Fagor, for sure. There are some youtube videos out there, and Fagor might have done one for this product.

                                                        There is more stuff from Europe and Australia than from the U.S. Bosch's U.S. videos are especially uninformative.

                                                        At any rate you can check out the Fagor site for info: http://tinyurl.com/kd7m2ua Fagor portable induction burner

                                                    2. re: johnb
                                                      kaleokahu RE: johnb Aug 2, 2013 02:03 PM

                                                      You have two options: (1) Learn to use a flat-bottomed wok; or (2) buy a $$$ dedicated concave wok burner. There would be other issues (no slamming, wok hei, etc.) but at least you could use a conventional wok.

                                                      1. re: kaleokahu
                                                        DuffyH RE: kaleokahu Aug 3, 2013 11:49 AM

                                                        Hi Kaleo,

                                                        There's a new wok burner in town, and instead of $$$, it's more like $. 1/5 the price of the cook-tek unit, with the same power. Check it out:


                                                        1. re: DuffyH
                                                          kaleokahu RE: DuffyH Aug 3, 2013 05:09 PM

                                                          Hi, Duffy:

                                                          Well, that's promising. The 2 reviews are pretty favorable. If you wok a lot and can't do gas, it makes total sense. Now if someone can configure one of these hotplates so you can switch between flat and concave, it would make it more versatile.

                                                          Good research. Now try finding a $ multi-hob home induction cooktop with the wok bowl--that's what johnb was asking about, I think.


                                                          1. re: kaleokahu
                                                            DuffyH RE: kaleokahu Aug 4, 2013 09:17 AM


                                                            When I saw the price, I really expected to find it was much lower wattage than the highly rated Cook-tek unit. Big surprise, and yes, even with just 2 reviews, it does seem like it works pretty well. A definite option for people with under-powered or no gas.

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