Sorry, I think physics and stuff make glass the natural choice. It is hard (but not impossible, just stand by and watch/learn!) to burn something on an induction top. The heat really goes into the pan an you get a little on the surface from conduction. You can really control the heat better than traditional electric - when you turn it down it goes down immediately. You can also boil a pot of water in a little more than a minute. Upside from this is that you spend less time cooking and most of the energy expended goes into heating the pan/food, not the room, it also cools faster, so you don't add to the heat load of the kitchen (less AC needed in the summer). You can scratch them, but we use cast iron a lot (and carbon steel and other steel pans), and I'm not especially careful. We've had two induction cooktops now and I haven't left more than a minor scratch on them. Clean up is pretty easy because they are smooth. They are also tough, so if you do scorch something with the bottom of a pan (ahem), you can razor blade it off and then hit it with some ceramic polish. Once it's all clean, it will look good enough that you'll get the side eye from the spouse when you go to mess it up again.
all true and definitely the easiest to clean cooking device I have ever used. The only thing that really bugs me is the algorithm overriding my manual commands but we are gradually finding a working relationship.
Sorry, I think physics and stuff make glass the natural choice. It is hard (but not impossible, just stand by and watch/learn!) to burn something on an induction top. The heat really goes into the pan an you get a little on the surface from conduction. You can really control the heat better than traditional electric - when you turn it down it goes down immediately. You can also boil a pot of water in a little more than a minute. Upside from this is that you spend less time cooking and most of the energy expended goes into heating the pan/food, not the room, it also cools faster, so you don't add to the heat load of the kitchen (less AC needed in the summer). You can scratch them, but we use cast iron a lot (and carbon steel and other steel pans), and I'm not especially careful. We've had two induction cooktops now and I haven't left more than a minor scratch on them. Clean up is pretty easy because they are smooth. They are also tough, so if you do scorch something with the bottom of a pan (ahem), you can razor blade it off and then hit it with some ceramic polish. Once it's all clean, it will look good enough that you'll get the side eye from the spouse when you go to mess it up again.
Thereâs a place in the Mojave we like to go to sometimes and itâs clear: NO COOKING IN ROOMS. So you have to pay âwhere else you gonna go?â Prices in their cafeteria/dining room. Bleh.
After the first trip we started bringing a portable plug in induction, and I love the thing. A nice big all-clad pan and some groceries in a cooler and weâre set. Very little heat radiation from the âstoveâ and super easy clean up.
I would like an induction top that's not glass. Every glass top I've ever cooked on made me uncomfortable. Plus if you scorch something on it it's marred forever (probably a bigger problem on the old type of electric glass whatever cooktops that aren't induction.
Sorry, I think physics and stuff make glass the natural choice. It is hard (but not impossible, just stand by and watch/learn!) to burn something on an induction top. The heat really goes into the pan an you get a little on the surface from conduction. You can really control the heat better than traditional electric - when you turn it down it goes down immediately. You can also boil a pot of water in a little more than a minute. Upside from this is that you spend less time cooking and most of the energy expended goes into heating the pan/food, not the room, it also cools faster, so you don't add to the heat load of the kitchen (less AC needed in the summer). You can scratch them, but we use cast iron a lot (and carbon steel and other steel pans), and I'm not especially careful. We've had two induction cooktops now and I haven't left more than a minor scratch on them. Clean up is pretty easy because they are smooth. They are also tough, so if you do scorch something with the bottom of a pan (ahem), you can razor blade it off and then hit it with some ceramic polish. Once it's all clean, it will look good enough that you'll get the side eye from the spouse when you go to mess it up again.
induction is really cool. lots of benefits all around.
I would like an induction top that's not glass. Every glass top I've ever cooked on made me uncomfortable. Plus if you scorch something on it it's marred forever (probably a bigger problem on the old type of electric glass whatever cooktops that aren't induction.
The trick here is knowing how much is being used. The way that electrical meters and billing are designed, placed, and processed, it would be a full-time job knowing how much you have used in the current billing cycle. Gas and water are the same, for that matter.
If utilities are serious about reducing consumption (and they are not), they would make it possible to know your consumption at any given moment.
Our utility here (Snohomish PUD www.snopud.com) is actually very progressive and helpful with conservation projects. But they are the exception, not the rule. If you want to know you'll have to do it yourself. Fortunately, you can. It's not terribly expensive and it is interesting. I've been steadily trending down at my house. We now use almost 40% less electricity that when we moved in 8 years ago.
