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rivkie123
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 Wed, May 29 2024, 4:19 am
| dats me wrote: | Can I ask what company cooktop you have?
I’m also in Israel and looking for recommendations. |
electrolux
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amother
Nasturtium
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Wed, May 29 2024, 12:36 pm
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One thing to keep in mind - induction glass cooktops are fragile. I know of two people whose induction cooktop cracked from normal use, but they accidentally banged something on it or put something too heavy on it.
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stepmama
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Wed, May 29 2024, 12:56 pm
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Absolutely hate hate hate my dairy induction stove, it's a wolf very expensive, I hate it. Please get gas.
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stepmama
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Wed, May 29 2024, 12:57 pm
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Maybe I need to invest in better pots I don't know..I also was hoping the water boils fast but nope it doesn't.
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amother
Currant
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Wed, May 29 2024, 1:07 pm
| stepmama wrote: | | Absolutely hate hate hate my dairy induction stove, it's a wolf very expensive, I hate it. Please get gas. |
What company do you have? What do you hate about it?
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amother
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Wed, May 29 2024, 1:14 pm
I have Bosch which I like very much.
When I researched there were some features that were important to me.
For example, I wanted the ability ti go to the temperature I wanted without having to cycle up or down.
I also wanted to have one super powerful hob as well as javjg tue ability to link two hobs for large pots or pans.
Bosch was very highly rated in terms of reliability
Because of the way induction works, you need conductive cookware which means no aluminum. When you purchase new cookware, you can use a magnet to test for test your current pots.
There is a myth about the superiority of gas cooking. Gas works well for some things but induction is better at other things and a good cook can produce top results from either kind as long as they are familiar with how they work.
Induction isn’t more fragile than any other electric stove and the ease of cleaning is astounding. Nit to mention how safe it is since the surface doesn’t get hot. It is the reaction with the pan as well as the heat of the liquid if you are braising or boiling or even sautéing that cooks the food.
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nicole81
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Wed, May 29 2024, 1:37 pm
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I'm all for gas. I want to switch out my stovetop but that means making a gas connection too and $$$
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amother
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Wed, May 29 2024, 1:47 pm
| amother Daffodil wrote: | I have both. I have induction for dairy and gas for meat. If I could only have one in my house I would definitely go with gas. Food cooks better, and you have more flexibility with the gas. I like the induction basically for pasta because it boils the water very quickly.
Head to head, even scrambled eggs come out better with gas.
Also you can’t kasher induction acccording to my rav so can’t use it for Pesach. That alone would be a deal breaker for me. |
You can put a silicone mat ontop. It works very well.
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amother
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Wed, May 29 2024, 1:51 pm
| amother cornflower wrote: | I have Bosch which I like very much.
When I researched there were some features that were important to me.
For example, I wanted the ability ti go to the temperature I wanted without having to cycle up or down.
I also wanted to have one super powerful hob as well as javjg tue ability to link two hobs for large pots or pans.
Bosch was very highly rated in terms of reliability
Because of the way induction works, you need conductive cookware which means no aluminum. When you purchase new cookware, you can use a magnet to test for test your current pots.
There is a myth about the superiority of gas cooking. Gas works well for some things but induction is better at other things and a good cook can produce top results from either kind as long as they are familiar with how they work.
Induction isn’t more fragile than any other electric stove and the ease of cleaning is astounding. Nit to mention how safe it is since the surface doesn’t get hot. It is the reaction with the pan as well as the heat of the liquid if you are braising or boiling or even sautéing that cooks the food. |
This might be the case but it is fragile. Mine is cracked and I know someone else who has had it fixed twice. You don't have that problem with gas or electric.
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amother
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Wed, May 29 2024, 1:53 pm
| amother Cognac wrote: | | This might be the case but it is fragile. Mine is cracked and I know someone else who has had it fixed twice. You don't have that problem with gas or electric. |
Electric stoves are glass top which are exactly like an induction cooktop.
No one buys the old electric coil stoves which are terrible.
I don’t know anyone who still has an electric coil stove.
You need to compare an induction with a normal electric stove which is glass top and no more or less fragile.
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amother
Bluebell
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Sun, Sep 08 2024, 6:58 am
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I'm using an induction stovetop (for milchigs) for the first time and was surprised to find that the cooking surface that my pot was sitting on was very hot when I removed the pot. I understand that its not from the coil heating up the stovetop surface, but rather from the heat transferred from the pot to the stovetop surface. Still, it is very hot, so not an advantage as far as being safer. My big question though is, can I use the same surface for milchigs and pareve? Its not like a gas stove where the burner area is constantly getting burned out by flames. So, how does the induction stovetop work kashrus wise?
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amother
Aconite
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Sun, Sep 08 2024, 7:17 am
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I like gas, it gives you more options for what pots you use.
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amother
Whitewash
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Sun, Sep 08 2024, 7:45 am
I love my induction.
I use this adapter if I need to cook foods in aluminum
https://www.amazon.com/Diffuse.....ss_tl
If you are type to cook using a wok, know that you won’t be able to.
It is true that induction surface stays hot after cooking directly under the surface. Mine has a light which warns you when it is still hot.
The cooking is extremely precise, fast and odorless.
Personally I would never go back to gas because I despise cleaning grates and that trumps all other cons. (Cons cooking on yom tov, open fire on yom tov, being able to char foods on the flame…l etc)
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amother
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Sun, Sep 08 2024, 8:00 am
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Everyone I know with an induction hob uses it on Pesach with a silicone cover, works perfectly and you don't need to kasher.
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Ella1
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Sun, Sep 08 2024, 8:04 am
Can you use the same hob for pareve and milchig? What if cheese spills over, etc. Can you then use the same hob for pareve?
Was also wondering. How about this?
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Ella1
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Sun, Sep 08 2024, 8:05 am
| amother Ghostwhite wrote: | | Everyone I know with an induction hob uses it on Pesach with a silicone cover, works perfectly and you don't need to kasher. |
Where do you get the silicone cover? Is there hasgocha for it/using it for Pesach?
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Raizle
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Sun, Sep 08 2024, 8:17 am
I haven't read the whole thread so this may have been said .
You cant kasher kasher induction (so no use Pesach) and you also can't use it on yomtov.
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amother
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Sun, Sep 08 2024, 8:54 am
| Ella1 wrote: | | Where do you get the silicone cover? Is there hasgocha for it/using it for Pesach? |
Most people I know asked a rav and we're told it's fine, some just use baking paper, literally just a cover so that you're not working on the chometz surface, apparently there are no blios.
Someone posted a link to an Israeli site earlier and at the bottom of the page there are endorsements from a few rabbanim.
https://siliplus.co.il/
I think you can find them on Amazon tho.
I think they were selling it in the Pesach groceries last year where I live (not the us)
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zebra111
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Sun, Sep 08 2024, 10:50 am
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Just to throw this out there for the sefardim among us...because it is glass, it doesnt need kashering for pesach. Not even a cover. Wipe it clean and ur good to go..
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salsa
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Sun, Sep 08 2024, 11:22 am
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Can u clarify difference between electric and induction? Not sure which one I have. Its just a flat glass on the counter
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