steve
Prep Cook
Posts: 236
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Post by steve on Jul 29, 2014 19:56:29 GMT -5
A customer gave me the Nu Wave a couple of years ago & it turns out you have to have use pots/pans that are made for induction heat or buy a special plate for 50 bucks. I wanted to upgrade on pots & pans cause my fleet is a bit rag tag. So I got a really good set that works on any surface & have been cooking with this thing the past few nights. I may be converted & actually think this is better than gas. This thing is amazing & is about as precise as you can get. Its also energy efficient & you can instantly change temps & see immediate results. I had a room mate that loved his NuWave oven & now I might have to check that out.
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Post by Valerie on Jul 29, 2014 20:37:42 GMT -5
Interesting! I hadn't heard of this before. It sounds pretty cool, though.
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steve
Prep Cook
Posts: 236
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Post by steve on Jul 29, 2014 21:31:30 GMT -5
Made a pan seared ribeye tonight in 5 minutes from the time I turned on the stove. Max temp is 575 degrees. I may need an induction wok!
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Post by Valerie on Jul 29, 2014 22:07:12 GMT -5
Wow!!! I'd be burning the crap out of everything!  |
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Post by BigM on Jul 30, 2014 7:16:25 GMT -5
I've seen these on TV. DH wants one so I it's good to know that I have to have "special" pans. We only use cast iron here and I'm guessing those won't work.
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Post by BigM on Jul 30, 2014 7:16:39 GMT -5
I've seen these on TV. DH wants one so I it's good to know that I have to have "special" pans. We only use cast iron here and I'm guessing those won't work.
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steve
Prep Cook
Posts: 236
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Post by steve on Jul 30, 2014 17:28:39 GMT -5
They make an induction plate that you can get for about $40. Then any pot/pan will work. Also I just researched a lil for ya & if a magnet sticks to the pot/pan it will probably work just fine since induction heating is magnetic.
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Post by Valerie on Jul 30, 2014 17:57:27 GMT -5
Oh that's interesting to know!
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steve
Prep Cook
Posts: 236
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Post by steve on Jul 30, 2014 18:17:57 GMT -5
I will try cast iron on it tonight & let ya know. A couple other good perks with this. Apparently induction heat does not burn oil for deep frying so you can re-use your oil much longer. The oil will stay clear & not smoke. Another big perk is that along with using 85% less power than a regular burner it won't heat up the kitchen in the Summer. I actually put my hand on it 30 seconds after I turned it off & did not burn myself either.
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steve
Prep Cook
Posts: 236
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Post by steve on Jul 30, 2014 20:39:18 GMT -5
Good news BigM cast iron works which makes me very happy.
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Post by BigM on Jul 31, 2014 8:20:15 GMT -5
Thanks for looking into it Steve!
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steve
Prep Cook
Posts: 236
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Post by steve on Aug 3, 2014 21:57:33 GMT -5
Found a flaw.....maybe. Made beef stroganoff tonight & did the meat/sauce part first. Set that aside to boil noodles but I could not get a rolling boil on 2.5 quarts of water. Just small bubbles. Noodles took a little longer but came out perfect. I need to test it deep frying something & put a thermometer in the grease.
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steve
Prep Cook
Posts: 236
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Post by steve on Sept 13, 2014 20:49:52 GMT -5
I happened to notice a couple of these at a chefs station on Masterchef a couple weeks ago.
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Post by oscarjpink on Aug 22, 2015 23:02:15 GMT -5
i like to make a good mean for my home. thank for sharing, Steve.
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