[Alfisti]

HEre's my induction top, got for next to nothing (Like under $1K CDN) and it boils enough water for 2 cups of coffee in 20 seconds and a full large pot in 2 minutes, it is INSANELY good.

I highly, highly recommend it for $1k vs $3500 for the blue star and again, simply LOATHE touch panels but YMMV.

[383vett]

We've had our Thermodore induction cooktop for 8 years now. It looks great, easy to clean and works fine. However, if I were a gourmet chef, I would choose gas.

[BMWGUYinCO]

Our Jenn-Air has held up really well, and at least for us, the touch panel works very well.

My wife is 100% Italian and is a "physical chef" LOL - I'll take a picture of our induction cooktop after 6 years of every day use and post it here later - I don't recall it scratching...

[eluded]

Will I be able to use a large pan like this on the induction ? I sometimes use larger "grill" like pans.

[dmatre]

Originally Posted by eluded

Will I be able to use a large pan like this on the induction ? I sometimes use larger "grill" like pans.

If it's steel or iron - yes.

Quick test: if a magnet sticks to the pan, it'll work.

[GenXer]

Pro:
1. No clean up of burnt cook top
2. Can leave on all day without burning anything if you don't have cooking vessel on top
3. Stays relatively cool after finished cooking

Con:
1. Limited cookware can be used
2. Shuts off immediately so you have to change your judgment on cooking time
3. Can not use copper, glass or aluminum pots and pans unless the bottom is steel

[Alfisti]

Who the hell cooks with aluminum or glass?? And copper is usually encase din stainless these days.

I exclusively use stainless and cast iron, or french blue steel. Even when we had gas.

[Alfisti]

Originally Posted by eluded

Will I be able to use a large pan like this on the induction ? I sometimes use larger "grill" like pans.

My unit has a bridge burner that can be used as one large rectangular burner or two smaller separate burners.

[David70]

Originally Posted by dmatre

If it's steel or iron - yes.

Quick test: if a magnet sticks to the pan, it'll work.

Originally Posted by Alfisti

Who the hell cooks with aluminum or glass?? And copper is usually encase din stainless these days.

I exclusively use stainless and cast iron, or french blue steel. Even when we had gas.

We have gas and when I looked at the initial price and complexity for what is going on with induction (I could personally take apart and replace everything in my gas stove top) I stuck with gas.

For the above, I checked our stainless pans and a magnet doesn't stick to any of them. I think we would need to replace all of them if we went induction?

[dmatre]

Originally Posted by David70

We have gas and when I looked at the initial price and complexity for what is going on with induction (I could personally take apart and replace everything in my gas stove top) I stuck with gas.

For the above, I checked our stainless pans and a magnet doesn't stick to any of them. I think we would need to replace all of them if we went induction?

Some stainless cookware have a steel disk in the bottom, sandwiched between layers of stainless. These will work.
If it's 100% stainless with no steel disk, no go. If the magnet sticks to the bottom of the pan, . Otherwise,

[Alfisti]

See I found induction way cheaper, $1,000 vs $3K for a good quality gas stove.