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Author Topic: Introduction to Induction Cooking  (Read 468 times)

Len and Jo

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Introduction to Induction Cooking
« on: April 14, 2019, 02:08:34 PM »
Flipped a coin and am posting this here rather then the "Technical" board.  Have always wondered about power consumption using induction cooking.  George nails it and of course provides hummer while doing it.


https://www.youtube.com/watch?v=YOl_iyb2mTE
Len & Jo
The Green TARDIS
We 'B' RVing   Berkley, Michigan
The TARDIS Channel: https://www.youtube.com/watch?v=CRgdCTfURsg

John From Detroit

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Re: Introduction to Induction Cooking
« Reply #1 on: April 14, 2019, 04:48:41 PM »
I really like a text article over a video (Bandwidth reasons)  21 minutes is too long to watch

So. how does he conclude induction cooking compares to a good old fashion resistive element?

I know my induction burner is nice for many reasons. including once I turn it off and lift the pan the surface is not hot to the touch (Warm yes. hot no) in fact it is so cool i can lay  a paper towel on it then put the fry pan on top of that and not have to clean splatters off it (they are pre-cleaned by the paper towel) (NOTE do not use PCR towels (recycled)  But mine i a single. I have a resistive burner an 2 burner resistive burner and a 3 burner gas if I need 'em.. I don't often need 2.
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D-n-R

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Re: Introduction to Induction Cooking
« Reply #2 on: April 15, 2019, 08:25:30 AM »
Just returned from our winter get away.  I had initially gotten them thinking I did to want to put all the heat in the RV i.e. gas burners.  This winter it was so cool everywhere the heat was actually welcomed just hate to haul and refill the propane tanks.

I used my induction burner and my pans most of the time.  I love the fast clean up as you really can just wipe them out and your food does not stay in the pan---hashbrowns, Mac and cheese etc.  they brown incredibly and the crust stays on the food!!!!!!

The set I got is copper chef and although the the burner is a little off on the temp. All you need to do is just work with it awhile and get used to your unit.

I love the investment and even for a simmer they are good.  Or even to keep food warm it works.  Also you can use them stovetop and also in the oven with the lids so very versatile.  Hope this helps your decision.

docj

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Re: Introduction to Induction Cooking
« Reply #3 on: April 15, 2019, 05:59:59 PM »
We use our induction burner almost exclusively for "stovetop" cooking.  However, it's worth noting that not all induction burners have equal capability and it's not about paying a lot, just being aware of the specifications.  First of all, one key spec is maximum power, ours is 1800W which is the maximum for a standard 15A device.  But there are lots of burners with maximums of 1500W or even 1300W; in this case more is better since it relates to how quickly you can boil a pot of water for pasta!

Even more significant, quite a few induction burners can't regulate themselves to power levels lower than ~40% of full power.  Most claim that they can regulate to relatively low temperatures, but they do that by pulsing on and off.  If they can't produce a low enough power they can burn foods during the power pulse.  The one we chose can control to 10% of full power and/or 90 degrees whichever way you wish to control.  It can melt chocolate without burning it!  But all these features are in a burner that costs less than $100: https://smile.amazon.com/gp/product/B01FLR0ET8/ref=oh_aui_search_asin_title?ie=UTF8&psc=1
Sandie & Joel

2000 40' Beaver Patriot Thunder Princeton--425 HP/1550 ft-lbs CAT C-12
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decaturbob

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Re: Introduction to Induction Cooking
« Reply #4 on: April 17, 2019, 06:16:51 AM »
I replaced our induction hot plate and our crock pot with an Instant Pot, perhaps one of the best improvements we made this year with our winter in Florida. I have used the instant pot for everything from prepping baby back ribs to go in my Smoke Hollow grill/smoker to corned beef and cabbage to chili. Best of all, I place it outside on one of tables.
proud to have a 2008 Tioga 31M MH towing a 2010 Ford Escape around America

docj

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Re: Introduction to Induction Cooking
« Reply #5 on: April 17, 2019, 09:26:59 AM »
I replaced our induction hot plate and our crock pot with an Instant Pot, perhaps one of the best improvements we made this year with our winter in Florida. I have used the instant pot for everything from prepping baby back ribs to go in my Smoke Hollow grill/smoker to corned beef and cabbage to chili. Best of all, I place it outside on one of tables.

By way of comparison, our Instant Pot now sits, unused in our storage shed.  Our primary cooking methods are the induction burner, a sous vide cooker, and our microwave convection oven.  To each his own.

FWIW, sous vide cooking beats traditional slow cooking hands down.  Last night we had ribs that had been in the sous vide for ~24 hours.  They were falling off the bone good!
Sandie & Joel

2000 40' Beaver Patriot Thunder Princeton--425 HP/1550 ft-lbs CAT C-12
2014 Honda CR-V AWD EX-L with ReadyBrute tow bar/braking system
WiFiRanger Ambassador/RVParkReviews administrator
Follow our adventures on Facebook at www.facebook.com/weisstravels.net

John From Detroit

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Re: Introduction to Induction Cooking
« Reply #6 on: April 17, 2019, 10:15:14 AM »
I replaced our induction hot plate and our crock pot with an Instant Pot, perhaps one of the best improvements we made this year with our winter in Florida. I have used the instant pot for everything from prepping baby back ribs to go in my Smoke Hollow grill/smoker to corned beef and cabbage to chili. Best of all, I place it outside on one of tables.

I got a "knock off" of the Insta pot to replace an older pressure cooker and a slow-cooker /steamer I had  I still use a different slow cooker for ribs and all-day stuff (Force of habit) but I do admit I like the "Multi Cooker"   Use it most days or rather evenings.

Still use the induction burner for Frying... ON the rare occsions I fry.
Nothing adds excitement like something that is none of your business
My Home is where I park it.

TheBar

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Re: Introduction to Induction Cooking
« Reply #7 on: April 17, 2019, 10:55:50 AM »
We love our Instant Pot! I never would have bought one but our daughter loved hers so much she gave one to us. My parents used a pressure cooker weekly and an Instant Pot is not just a fancy version of a pressure cooker. This is something new and improved using less water because it is computer controlled. The first time you open the vent it's a little scary but the results are great. Most remarkable is how the meat and individual veggies retain their own flavor without everything blending together. Besides retaining more vitamins a roast comes out very tender but the veggies are not mush.  No more adding the veggies after the roast is mostly cooked. Just throw everything in at once and press the button. Doesn't seem to matter if a roast is 2 lbs or 6 lbs. Always comes out perfect.
Retired factory automation computer programmer
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Len and Jo

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Re: Introduction to Induction Cooking
« Reply #8 on: April 18, 2019, 10:23:18 AM »
I'm not familiar with Insta pot.  The ones I have just checked out on line draw 700 watts.  So what is the cook time for various items.  Really relates to battery drain.  If we were to get one for our 'B' it would be the 2 quart one (smallest one possible for limited storage space).  Since we dry camp a large percentage of the time power consumption is always an issue.  When we use a 1000 watt hot pot there is always battery issues.  The internal resistance of our two 6v golf cart batteries must be high since the 1000w draw (83 amps at 12 VDC) will knock the battery voltage down one to one and half volts.  Maybe an Insta pot at 700 watts would be friendlier to the batteries.
Len & Jo
The Green TARDIS
We 'B' RVing   Berkley, Michigan
The TARDIS Channel: https://www.youtube.com/watch?v=CRgdCTfURsg

Lou Schneider

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Re: Introduction to Induction Cooking
« Reply #9 on: April 18, 2019, 01:28:34 PM »
Cooking times using an induction burner are the same as using a gas or electric burner at the same heat setting.  The difference is the induction burner uses about 90% of the incoming electrical energy to heat the pan, while an electric resistance burner only sends 60% to 70% of the incoming energy to the pan, leaving the remainder to heat the room.

Or to put it another way, 700 watts of inductive cooktop heat is equivilent to 900-1000 watts from a conventional electric burner.

https://www.pcrichard.com/library/blogArticle/induction-vs-gas-vs-electric-cooktops/2300371.pcra
« Last Edit: April 18, 2019, 01:31:11 PM by Lou Schneider »

Len and Jo

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Re: Introduction to Induction Cooking
« Reply #10 on: April 18, 2019, 01:52:30 PM »
The Insta Pot is a pressure cooker so I am assuming that cooking time is shorter??
Len & Jo
The Green TARDIS
We 'B' RVing   Berkley, Michigan
The TARDIS Channel: https://www.youtube.com/watch?v=CRgdCTfURsg

TheBar

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Re: Introduction to Induction Cooking
« Reply #11 on: April 18, 2019, 02:17:53 PM »
Yes, up to 70% faster "on most dishes" but I'd say at least 50% in reality. So you have to figure that into the electrical equation.
Retired factory automation computer programmer
Cabin fever solution: 30' Class C
DW loves it more than I do

Len and Jo

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Re: Introduction to Induction Cooking
« Reply #12 on: April 18, 2019, 03:32:20 PM »
Next question.  Has anyone hooked it up with a Kill-o-Watt meter?  Some dishes say "start on high".  Does that mean the wattage is variable or just 700 watts but regulated by a thermastat??  If a dishes cooked at 700 watts all the time, say for 30 minutes- then consumption would be about 350 watts or so.  That would require me 300 watts of solar panels to have 2 hours of "good" sun to replace the wattage taken from the batteries by the pressure cooker.
Len & Jo
The Green TARDIS
We 'B' RVing   Berkley, Michigan
The TARDIS Channel: https://www.youtube.com/watch?v=CRgdCTfURsg

John From Detroit

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Re: Introduction to Induction Cooking
« Reply #13 on: April 19, 2019, 07:27:09 AM »
LOU.. THank you you answered my question..  so if ther resistive burner is 60% and the induction 90. that means I use about 2/3 the watthours.. Thanks.
Nothing adds excitement like something that is none of your business
My Home is where I park it.