|
Post by lagatta on Feb 2, 2014 22:31:57 GMT
Do any of you use an induction stovetop or independent induction burner? Are they worth it in terms of ease, cost (of power etc) safety or practicality?
|
|
|
Post by Margaret on Feb 3, 2014 4:50:11 GMT
I have had a smeginduction top and love it it heats up quickly & cools down quickly it turns itself off in 5 minutes after u take your saucepan off (if u forget to turn it off). I was told it was the cheapest form of cooking
|
|
|
Post by bjd on Feb 3, 2014 8:15:42 GMT
I also have one -- it's great. As flexible as gas as far as instantly heating and cooling, and much easier to clean than a gas stovetop. I also read that it's the most energy-saving method of cooking.
|
|
|
Post by Don Cuevas on Feb 3, 2014 10:33:47 GMT
I also have one -- it's great. As flexible as gas as far as instantly heating and cooling, and much easier to clean than a gas stovetop. I also read that it's the most energy-saving method of cooking. Here in Mexico, electricity can be costly, so we stay with a straightforward gas range. I'm thinking of replacing the 8 year old one with a more professional, heavier duty model.
|
|
|
Post by lagatta on Feb 3, 2014 12:55:52 GMT
I'd love a gas stove, but I'd have to get the approval of our co-op, and spend a fortune getting the gas lines. Hydro-Québec, the government monopoly here, waged a hard campaign decades ago pour le "tout-électrique".
Don, do people use gas heaters in their homes, in regions where heating is necessary in Mexico?
The induction burners do look easy to clean. There is such a range of prices; I don't know how much money it is really necessary to invest for a decent one (just talking about an independent cooking plate for now). Those also look like they would be good to take to prepare or reheat food outside my flat.
|
|
|
Post by Deleted on Feb 3, 2014 18:26:04 GMT
I have heard great things about induction cooking but, we have opted to keep our 1953 Chambers gas stove that has never failed us in any way. The only thing lacking about it would be having a larger oven space, but, because we don't entertain on a grand level it suffices. Yes, we rely on gas space heaters here, one small one in both bathrooms, one medium sized in the master bedroom,, and another medium one for the downstairs. There are hookups for the other rooms but we rarely use them. Usually, just the correct opening or closing of certain doors will adequately heat the whole house.
|
|
|
Post by Don Cuevas on Feb 3, 2014 18:52:11 GMT
Yes, we have three portable propane room heaters. This winter we've been fortunate and have only used the ones in the bathroom when bathing, and the other in the "office", where the computers are.
|
|
|
Post by lagatta on Feb 4, 2014 2:10:37 GMT
Casimira, I'd love to have a stove like that.http://en.wikipedia.org/wiki/Chambers_stove Keep it! I'd think that if you need to bake or roast more stuff for guests, you could do it outside somehow, even in the wintertime. I know it can get chilly there but nothing that should prevent cooking outdoors (except perhaps intense rain?)
Don and Casimira, I had heaters like that in Italy. I used to have a gas stove heater here; it was a stove on one side and a heater on the other. It was at least as old as Casimira's stove. I liked it better than the baseboard heaters most people in Québec have now: they make rooms very dry.
|
|
|
Post by Deleted on Feb 4, 2014 6:57:39 GMT
I'm thinking of upgrading from vitroceramic to induction one of these days, particularly now that the price difference is very minor compared to how it was before.
|
|