British Pinned Red Flower

Induction: Buying advice 4 / 4

Feel free to take a plate of good quality. Take what is even more expensive in the induction. I used a Miele which is not bad, but Gaggenau makes very good products. It may also include Jump, De Dietrich, Bosch, Siemens, and Place Vendome (for the wealthy). Avoid absolutely sub brands like Ariston, Ikea ... (it was not always afford the bad quality). This is very important because induction is a plate filled with electronic cards, chips, cables etc.. This is a sensitive and fragile. The plate does not produce heat, it your pan that produces this heat, the plate merely produce a magnetic field. So beware of too much heat and shock, which can damage the internal electronics of your plate. Good ventilation and compliance with the requirements of installation are a guarantee of longevity. But still avoid cooking too much too often.

sure to check also the following: the total power should be as large as possible (personally my home are the most powerful 3KW and I'm happy with 1kg more I would be very happy), below is a bit low. Have at least two boost levels and many gradations of light, I have 9 and it's a fair bit, 12 or more would be better. Opt for small baking aids (timers, program ...): they are very practical and useful. Have at least one large outbreak of at least 24cm, convenient to a casserole. Three or four fires? Personally, I prefer to have 4 lights, but beware of traffic jams for a plate 50X50. Make sure you the functions of detection cooking white and overflow detection. Finally, I would advise against the mixed induction / gas and induction / halogen, in particular the latter. Swiss army knives have never really cut the legs.

Finally, some links:

http://www.sauter-electromenager.com/

http://www.dedietrich-electromenager.com/

http://www.miele.fr/fr/electromenager/home.htm

http://www.gaggenau.com/FR_fr/home.do?region = reg_europe & country = U.S.

http://www.airlux.com/home.html

http://www.plaque-induction.com/

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Induction: The negative points 3 / 4

In the negative, the main one is that induction operates through a ferrous metal. So, we can not use it on his plate or earthenware, or glass or aluminum, or copper. Exit the large tagine dish, battery Mauviel copper and its beautiful aluminum pan. Do not choose the low end, you will have great heat loss and energy. Opt for beautiful pots very heavy, as we like here. Induction works with steel, cast iron (same glazed) and iron. We can use hard metal inducers, but not terrible and it loses much of the benefits of induction.

Similarly, there must be some contact surface so that there is induction. For Wok There are special plates, but we have the means, the space and utility.

The price of course is a negative point. The induction is the most expensive. And then? Think of the hours spent clean plates traditional expectations of the minutes to boil water, burns, safety of children, unfortunate outbursts, casseroles forgotten on the fire ... It's not for nothing if it's been that professionals have switched to induction.

In the additional costs, there is also the price of pots. I recommend all thin bottom pan, they stuck out quite quickly under the effect of high temperatures. But it is a inconveniant which can be a good opportunity to throw all his old horrors bought for his first studio when we were studying.

Finally include the fragility of the plates of this technology very specific and sometimes sensitive to high temperatures. The induction cook this and more fragile than a walking cast coal. I must say that Silicon Valley is not better than Thiers or Le Creusot level quality.

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Induction: Highlights 2 / 4

You may remember a pub a few years ago for a brand of induction cooker? It showed spaghetti all freshly package, yet rigid, immersed in boiling water. Not very impressive? Yes! Throw pasta in a pot, boiling will not resume until after 3-4 minutes, whereas with the induction, it is not stopped. It's really incredible.

This responsiveness is impressive in both directions: Boil the water stops two seconds after turning off the plate, boiling takes three seconds after it turned on. You can spend big broth to simmer in a second and vice versa. Oil smoke after 5-6 seconds. Hardly time to turn his plate that can cook to live in St. Jacques. No thermal inertia, incredible comfort. No other method of heating allows.
Low temperatures are a major highlight of the induction. The simmer is incomparable. Finally you can melt chocolate in a safe, which is impossible on any other type of plate for a person distracted and not always attentive.
Induction is also incredibly accurate. My plate has 9 levels and I know exactly each of these levels.

For maintenance, it is no longer practical, the remaining cold plates, projections, in particular the sugars caramelize, not not in contact with the plate. After 6 years, my plate has some micro-scratches, but not the usual black marks around the home. I spend a sponge without scratching all day to remove fat and a shot of scraper every six months. We are far from removing the gas burner to unclog.

In terms of consumption, the induction consumes only when used. Once you remove the pan from the plate, there is no induction and the power is off. The induction also has sensors that adapt it to what we put on it, so small saucepan, small consumption. One liter of water can boil in 2 minutes on a boost to 3KW / h. It seems much 3Kw, halogen and radiant plates announce lower consumption, but if it takes 10 minutes to boil a liter of water, consumption is ultimately higher.

For safety, it's wonderful. The plate is always cold, sometimes the pot by heating transmits heat to the plate. Ideal for children. If a pan is left on the plate and the water evaporated away, the plate shuts off automatically after a few minutes. If liquid overflows, sensors stop the plate.

In little more than all these advantages, there are timers. It may sound gadget, but I use it all the time, and as I said in a previous post: "everything we use is useful." As
advantage I can also say that the kitchen is not as hot as the energy used is concentrated on my pans. It's nice in summer when there are people in his kitchen.

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What griddle for its cuisine? The induction without hesitation! 1 / 4

This article is mainly an opportunity to apologize for induction. It is for those who still hesitate to make the breakthrough.

everything I had in my kitchen, gas, electric, ceramic, induction, except for wood and coal, I practiced in the open air, but not very useful indoors. I have an induction hob for six years and is a real revolution. THE revolution is certainly in my kitchen.

Technologically, it's a bit complicated, I did not understand much beyond the fact that These eddy currents which electromagnetic energy is transformed into heat. Basically, it is a solenoid (a coil of wire) which is under the plane-ceramic. When we put a metal object above, the electromagnetic field created generates heat over the object. And it heats very well.

I will address three important aspects of this mode of heating in three sections: The strengths, weaknesses, and finally some shopping tips.