- Location
- Surrey
The only thing I don't like about induction is that none of my roasting pans work on it. Otherwise I find it consistently brilliant.
NWR Kitchen Thread
- Thread starter David Crossley
- Start date
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- Tags
- kitchens
- Location
- London
Do you know why that is Nick?
- Location
- Herts
Used one where there was a magnetic puck you could spin to change temp etc, also was handy to work out if the pan would work!
- Location
- London
we have that - it’s awesome. Basically - we bought everything Neff because I loved the puck so much.
- Location
- Surrey
I think because my roasting pans are hard anodised aluminium, so not magnetic. They’ve always worked great for me in the oven. But for induction you need stainless steel or other magnetic metal, so perhaps over time I’ll migrate the pans.
But really this is a small issue... I would not go back to gas now having had induction.
- Location
- London
Ok. I thought it might have been a little less obvious than that!
To be technical you need martensitic stainless steel (usually 4 series grades) as they are magnetic. Austenitic stainless steels (usually 3 series) are non-magnetic. The most common of these are 304 and 316. A former life intervenes yet again!
- Location
- UK
In my experience of gas hobs, one has to really push the boat out and buy something pretty specialist to get decent wok performance. So I don’t think it’s a problem that is peculiar to induction.
- Location
- UK
You’ll love it Mr P. I would never go back, even if someone did decide to connect my house to the gas main. The control at low temperatures is alone worth the price of entry.
- Location
- London
Fabulous to hear. Especially as your life may depend upon it.....
Actually that’s probably the thing I’m most hoping to be true. I spend an inordinate amount of time with the smallest burners and diffusers trying to get a consistently low temperature and still turning things off and on trying to get lower still.
- Location
- London
As I think I mentioned earlier in the thread, a 1960s Parkinson-Cowan with overhead grill will give a superb wok flame.
- Location
- London
Semi related - I get inordinate pleasure from melting butter on the induction hob. Being able to have it sizzling away without ever catching brings far more joy than it should.
- Location
- Surrey
That will never be a problem again... the lowest setting on my induction is incredibly gentle.
The contrary situation took me a bit of getting used to... because there's no noise, steaming or spitting when a pan boils over, it pays to keep a close eye on things! It does eventually shut off of course, but at least on my hob quite a bit of water can be everywhere before that happens
- Location
- East Sussex
I should say here thank you to those who told me to go induction. We did and are very happy.
As well as slow settings there's a boost which can boil a large saucepan of cold water in under two minutes. Transformative.
As to our kitchen, it is finished but took a long time, delayed by the first lockdown and luckily the bits that needed replacing (having been damaged in transit from Germany) came just in time to avoid the second, though I think we would have been okay).
My only quibble is our integral fridge freezer. We had a Bosch of a few years vintage and assumed the AEG would be of similar quality. In fact the drawers are thin and useless. One cracked withing two days (they replaced it but I don't fancy my chances next time). Lesson to learn - DO NOT pick an appliance like this from a brochure.
Otherwise, our most used room is transformed. My wife loves it, which makes me happy seeing as it was me who badgered her for a year to do it.
As well as slow settings there's a boost which can boil a large saucepan of cold water in under two minutes. Transformative.
As to our kitchen, it is finished but took a long time, delayed by the first lockdown and luckily the bits that needed replacing (having been damaged in transit from Germany) came just in time to avoid the second, though I think we would have been okay).
My only quibble is our integral fridge freezer. We had a Bosch of a few years vintage and assumed the AEG would be of similar quality. In fact the drawers are thin and useless. One cracked withing two days (they replaced it but I don't fancy my chances next time). Lesson to learn - DO NOT pick an appliance like this from a brochure.
Otherwise, our most used room is transformed. My wife loves it, which makes me happy seeing as it was me who badgered her for a year to do it.
We are planning for a new kitchen next year. I've done a search for "90 cm pig oven" and it doesn't return anything. Perhaps it was on the old site, but does anybody have a link to it?
- Location
- UK
NWR - General Kitchen Advice
Hoping to tap into the incredible collective wisdom of the forum..... I am currently going through the process of getting a new kitchen. The idea is to put it into what is effectively a newly built room, so we have a relatively blank sheet of paper - but that does mean that we are starting...
wine-pages.com
- Location
- UK
The only problem with 90cm pig ovens is that they cost the same as a small car.
Thanks; not interested in a pig oven, but thought that the general comments on kitchens in that thread would be useful.
We last did a kitchen in our current house 10 years ago, so I have a list of things I would do differently if faced with similar challenges and options (moving house next month)
We last did a kitchen in our current house 10 years ago, so I have a list of things I would do differently if faced with similar challenges and options (moving house next month)
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- Location
- London
One might say the same thing in reverse, of course. A 90cm pig oven has considerably more cachet than a small car, in my view.
- Location
- UK
We didn't manage 90cm, but going for wider than standard ovens was one of our best decisions.
- Location
- London
Post script
I did go induction.
Low temperature cooking is amazing.
Plenty of heat for my wok with instant control.
Boiling a large saucepan of water is inordinately quick.
The responsiveness is formula 1 like. Great fun to watch liquids bubble then instantaneously stop as you turn it down one notch. Not absolutely necessary, but great fun.
Downsides? The cost of replacing a lot of pans. Hours of cleaning burned gas deposits off the bottoms of those that remained.
The loss of my favourite Lodge frying pan, as it has a raised ring on the base and therefore doesn’t have a flat bottom to conduct electricity.
Sometimes you’re not quite intuitively sure if something is on. Find myself having to confirm if I’ve done so.
So all in all nothing really.
I did a lot of research on pans knowing that it was going to be necessary to replace mine. I finally settled on Demeyere and although prohibitively expensive the performance is outstanding.
I did go induction.
Low temperature cooking is amazing.
Plenty of heat for my wok with instant control.
Boiling a large saucepan of water is inordinately quick.
The responsiveness is formula 1 like. Great fun to watch liquids bubble then instantaneously stop as you turn it down one notch. Not absolutely necessary, but great fun.
Downsides? The cost of replacing a lot of pans. Hours of cleaning burned gas deposits off the bottoms of those that remained.
The loss of my favourite Lodge frying pan, as it has a raised ring on the base and therefore doesn’t have a flat bottom to conduct electricity.
Sometimes you’re not quite intuitively sure if something is on. Find myself having to confirm if I’ve done so.
So all in all nothing really.
I did a lot of research on pans knowing that it was going to be necessary to replace mine. I finally settled on Demeyere and although prohibitively expensive the performance is outstanding.
- Location
- Bordeaux
We are putting in an outdoor kitchen soon.
Any thoughts on planchas? Looking for quite a large one - gas I suppose.
Any thoughts on planchas? Looking for quite a large one - gas I suppose.
- Location
- Northampton
Good for you Mark.
I did not get on so well.
Mmm, induction….I find that no matter what pans I use boiled eggs bounce and crack and steaks and bacon cook differently to Gas as the heat source.
Any spitting or spills results in stupid behaviour from my hob bleeping and turning off.
I had a Neff induction, went back to Gas and now am back with AEG induction….wish I wasn’t.
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- Location
- London
Do you find everything robust enough to cope with banging things down and generally cooking in a slight frenzy, Mark?
- Location
- London
No, strangely I find it quite calming to cook with induction and find myself slightly less frenzied. I have no idea why.
- Location
- London
Bora. None of these problems, although I generally cook steaks outside in either the wood burner or the Weber gas grill.
With regard to your bacon, have you checked that you have the right cables and connectors. Maybe solid silver interconnects might be the key to unlocking the correct performance from your setup?