induction cooking

Is anyone using induction stoves? If so please contact me I have some questions!

Got one. I like it very much; in fact, I'd really like to have another smaller one.
I'll try to answer any questions. It's new to me ,too.

I have been using induction burners for over a year now and I don't have alot of good things to say about them. Yes, they're great if you don't have a hood, but they're expensive,the pans don't last long, and I think the heat stinks. If you need to know anything specific, let me know.

[tazdad]

just got one in my restaurant

[buonaboy]

I have two Volraths and I love them. On weekends we use one at the dessert station, for sauces and whenever I do private dinners I bring them to the host's house, I prefer them over just about any consumer grade stovetop. They do take a little getting use to, but once you get a feel for the temperature controls, you'll find they can do just about anything gas can. They do draw quite a bit of current, so running two at once on the same circut, that is shared with other equiptment, will usualy pop the breaker. I have over heated one also, but I had a 16 inch cast iron skillet on it and was blackening about 20 fillets of fish. When that happens it just shuts off, so no real danger of ruining it. All in all they're worth it, espescialy if you have limited hood space like me. As for the pans, I use the carbon steel pans at the restaurant and al-clad for private dinners , no complaints all around.
- ciao

[kuan]

The original question is eight years old.