Anyone have any personal experience with a portable
tabletop induction cooker (hob) such as the Wolfgang Puck
Induction Cooker with induction mat or one of the
Sunpentowns in the $100-$140 price range.

If you have a WP -- does the induction mat work well.

Any recommendations, praises, warnings, techniques, etc.

How is the temperature control, quickness of heating,
safety features.

I do plan to use induction ready cookware.

On Thu, 19 Jun 2008, zydecogary gmail.com> wrote:

I know a restaurant that bought cheap ones and they did not like them. She
said afterwards that you want to buy the highest wattage possible. So the
price you note I can't believe these have any power at all. Maybe if all
you want to do is simmer stock overnight (first brought to a boil on a
regular stove), then they would be fine.

Don <www.donwiss.com> (e-mail link at home page bottom).

"Don Wiss" no_spam.com> wrote in message
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Thanks for writing Don.........

"zydecogary" gmail.com> wrote in
news:kOudnb7M0t2mNsfVnZ2dnUVZ_qjinZ2d@comcast.com:

I recently bought a BergHOFF (that's the way THEY spell it) induction
hob rated at 1600 watts. It is a portable, running on 120V with a
standard plug. I do like the fact that it is very controllable...

Doc -- your comments are much appreciated.

I too would be using it for a proof of concept. I love to
play around with kitchen gadgets.

I will most likely go with the Wolfgang Puck one as the
price is right, HSN is giving me an additional 20%% off this
month, the reviews seem good, and you get the induction
mat/trivet (although I will shoot for Clad or wrought iron
utensils with which to experiment. I will visit a 'real'
restaurant supply place and look at their pots and pans.
I've tested many 'good' p&p in places like Linens & Things
and Bed, Bath & Beyond but couldn't get my magnet to stick
to any bottoms. Perhaps that's the problem of your saute pan.

I am equipped with an infra-red thermometer that I will
use for temperature hold testing.

I am looking forward to using the hob for 'sweating'
vegetables (onions, garlic) with a good temperature hold --
something I always fail at on my electric range.

Gary Hayman

==========================

"DocV" wrote in message
news:Xns9AC45587CDD3CYouremailnonenone@216.196.97.131...

...

zydecogary wrote:

Is the problem that your electric burner is too hot or that it cycles to
widely? If the later, try a heat diffuser:

<http://www.amazon.com/dp/B0000X6ESO?smid=A2OWTFZVIG7K1P&tag=dealtime-kitchen-20&linkCode...>

by way of example, not recommendation.

I don't have any problem holding low, even temperatures with my glass
top electric cook top.

Matthew

"zydecogary" gmail.com> wrote in
news:xbudnY8vOPTP5cLVnZ2dnUVZ_sbinZ2d@comcast.com:

Snipped

I hear you as my existing range is a GE glasstop and I find that it
tends to overheat everything and the control is very slow. I find that
the induction controllability makes this much easier as it tends to
reduce heat very quickly (although it still requires watching as the pan
thickness retains enough heat that it can get out of control if left too
long)

Now if I could figure out a way for my kitchen to stop looking funny
with an induction hob sitting on top of the stove burner.

On Jun 26, 9:22 am, Doc wrote:

Dee Dee shentel.net> wrote in
news:83d66ff3-fab8-44a5-bf12-fbc079454c21@k13g2000hse.googlegroups.com: