Having faffed around for a long while considering the relative merits of induction cooking vs. non-induction vs. doing nothing at all about replacing my ever deteriorating cooktop I finally took the plunge and bought myself a (surprisingly) cheap standalone induction hob to test the waters:
http://www.amazon.co.uk/gp/product/B0069KUR6C
The good news is that most of what is promised by induction cooking appears to be true.
A test boiling 2 litres of water on induction vs. ceramic was about half the time and 7 minutes quicker.
Heating a pan to "fried" egg temperature is achieved in "several" seconds.
Powering off the hob stopped the cooking pretty much instantly apart from residual heat in the pan.
There is a surprisingly fine level of temperature control and the "keep warm" appears to work on a feedback loop from the pot.
So overall I am really very impressed... apart of course from the small problem that only two of my current pots are ferrous and so will need to replace others. I sense a new cooker and a kitchen renovation on the way!
http://www.amazon.co.uk/gp/product/B0069KUR6C
The good news is that most of what is promised by induction cooking appears to be true.
A test boiling 2 litres of water on induction vs. ceramic was about half the time and 7 minutes quicker.
Heating a pan to "fried" egg temperature is achieved in "several" seconds.
Powering off the hob stopped the cooking pretty much instantly apart from residual heat in the pan.
There is a surprisingly fine level of temperature control and the "keep warm" appears to work on a feedback loop from the pot.
So overall I am really very impressed... apart of course from the small problem that only two of my current pots are ferrous and so will need to replace others. I sense a new cooker and a kitchen renovation on the way!
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