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Anyone who cooks

trawler69

trawler69

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Do any of you who cook have an induction hob? I just ordered one as I remember them being a cool idea from my youth. I now get the impression that they are coming of age but would love to hear the opinions of those who have used them. Are they as good as they are made out to be? obviously assuming one uses the correct ferromagnetic cookware. All feedback is appreciated.
 
You might want to explain 'hob'. We don't use that expression over here. ;)

Edit: Oh, yeah. I've never used one, but I've heard only good things about them.
 
i've been cooking for years and am quite good at it. i also have no idea what you are talking about..splain lucy
 
Sorry. Induction hob is a cooking surface that just heats the pot not the surface. It saves all the wasted energy that would otherwise go into the environment. Article here . those who have one will know what I mean. The surface stays cool even after cooking. Would just like to know the experiences / opinions of those who have used them. The stuff I have found says that they are getting more and more popular.
 
trawler69 said:
Sorry. Induction hob is a cooking surface that just heats the pot not the surface.
Click to expand...

It's the 'hob' thing which we don't use over here. We call it a 'stove top'. ;)

I watch a lot of British television and home-makeover programmes, so I'm quite used to hobs and hoovering and bed head and jumpers and vests and spanners and torches and such, most of which have completely different meaning over here (if they have any meaning at all).

Oh, and we don't use 'cooker' either. We call it a 'stove'.
 
One thing to note: They don't generate their own heat as do electric coils or gas burners, but the glass top can still become very hot from, say, boiling water or simmering food. It might cause minor burns, but nothing like electric or gas stoves.
 
gsdx said:
It's the 'hob' thing which we don't use over here. We call it a 'stove top'. ;)

I watch a lot of British television and home-makeover programmes, so I'm quite used to hobs and hoovering and bed head and jumpers and vests and spanners and torches and such, most of which have completely different meaning over here (if they have any meaning at all).

Oh, and we don't use 'cooker' either. We call it a 'stove'.
Click to expand...

Ok. Any one have an induction stove top that are easy to vacuum, can be found with a flashlight and fixed with a wrench and also be hidden down your pullover (Jersey?) Wer think we speak the same language but really we don't.
 
^ Oh, it's the same language. We just both use it differently. ;)

However, most of us on this side of The Pond would be in full agreement to the statement that is sounds much sexier when you use it.
 
gsdx said:
One thing to note: They don't generate their own heat as do electric coils or gas burners, but the glass top can still become very hot from, say, boiling water or simmering food. It might cause minor burns, but nothing like electric or gas stoves.
Click to expand...
I think the great thing is that the surface never reaches a greater heat than the pot itself (usually 100 degrees C) and as glass / ceramic is a good insulator it is unlikely to burn at those temperatures. The prob with boiling water is that is has a very high specific heat capacity of 4200 joules per kg per deg C. While glass / ceramic is 0.84 so to cool from boiling point to blood temperature results in far less expenditure of energy from glass than it does from water, Hence hoew easy it is to be scalded by water as it tries to transfer all that energy to your skin.
 
I grew up with electric stoves, but never did anything that could really be called cooking until I got a gas stove. I've never tried to cook on an induction hob, but it sounds like it would be somewhere between the two in actual "cookability." You can't reduce heat fast enough with an electric, but it seems that heat would go away fast under the pan with an induction hob.

On the other hand, copper-bottom pans and even steel woks would be useless, the former because they'd get hot everywhere but the bottom, and the latter because they'd get hot everywhere at once, which is not good for cooking in a wok.
 
trawler69 said:
The prob with boiling water is that is has a very high specific heat capacity of 4200 joules per kg per deg C. While glass / ceramic is 0.84 so to cool from boiling point to blood temperature results in far less expenditure of energy from glass than it does from water, Hence hoew easy it is to be scalded by water as it tries to transfer all that energy to your skin.
Click to expand...

To borrow a phrase from Col. Jack O'Neill, "Yeah, my eyes glazed over right about there."
 
I am not sure, I don't really know what I have, I just use it. It is just a glass surface and I put my pans on top of it and twist a knob and it magically becomes hot. Is that what you mean?
 
Can you do this when the water is boiling? If you can, than it's an induction cooker:

attachment.php
 
gsdx said:
Can you do this when the water is boiling? If you can, than it's an induction cooker:

attachment.php
Click to expand...

...or you've lost the nerves in your hand from years of taking hot metal pans out of the oven barehanded.

No, not me, but I know a guy.
 
I have never touched the hob when it is turned on (I have fear of being burned and things exploding...) but I have put my hand near by and it was quite warm.

What is the point in it? To stop people being burnt?
 
Ease of cleaning, and someone upthread said it saved energy, but I don't believe that.
 
Lukeee said:
What is the point in it? To stop people being burnt?
Click to expand...

No. It's heat created by magnetics. The food is heated directly without having to heat the element and transferring that heat to the pot and then to the food.

It's a very efficient way to cook and doesn't waste energy heating pots and elements.
 
gsdx said:
No. It's heat created by magnetics. The food is heated directly without having to heat the element and transferring that heat to the pot and then to the food.

It's a very efficient way to cook and doesn't waste energy heating pots and elements.
Click to expand...

But magnetic induction is a very inefficient way to transfer energy to food. That's why I don't buy that it saves energy, but I don't know the numbers.

Btw, it heats the POT directly, not the food. Use a pyrex pot and nothing will happen.
 
My mother has one. She is a good cook when she wants.
I have never found difference in food cooked with a gas and induction hob.
In fact it's pretty fast and most precise than the gas one.
 
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