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Joined 2 years ago
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Cake day: June 14th, 2023

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  • Sounds like a crappy product. I’ve cooked on 2 Whirlpool/KitchenAid induction ranges (they’re the same company) and two cheap brands of countertop induction. All four were able to simmer easily and cycled on much more often and more briefly than you describe. And all were plenty powerful.

    I did the most cooking on the KitchenAid and it could melt chocolate in a saucepan without scorching. I could hear it pulsing on probably for 1/2 second every 3-5 seconds. On the next setting hotter it could maintain a simmer in silly small quantities. And it could still boil a big pot of water for pasta in a couple of minutes. Pot handles stay cool and spoons don’t get burnt if you leave them hanging over the side. Loved it. I miss that range.

    The only thing I had more trouble with was making caramel. The sides of the pan don’t get as much indirect heat compared with radiant or gas, so it wanted to crystallize at the edges. I had to use a thick tri-ply pan for that and still kept a blowtorch on hand to add a little side-heat.











  • I haven’t had any trouble with it on laminate or finished MDF surfaces. I have some mini PCs, docks and network gear mounted under desks with it.

    The main thing is to not use too much. A 1l pc would only need 4 small pieces. Pry from the edge to separate the sides at an angle - tilted removal is easier than trying to pull straight apart.