Hello,
It would be really great if everyone here could just post one or a few pictures showing the current state of their house.
I'll start right away.
For renovations, it’s best to provide a comparison of before and after the remodeling.
Before March 2014:
After May 2015:
It would be really great if everyone here could just post one or a few pictures showing the current state of their house.
I'll start right away.
For renovations, it’s best to provide a comparison of before and after the remodeling.
Before March 2014:
After May 2015:
My wife has always been against induction cooking for understandable reasons. However, the advantages outweigh those of ceramic cooktops. I don’t believe the health risks are any greater than what you typically encounter in everyday life. Also, compared to other activities, you spend very little time actually cooking.
Never without induction again. I no longer need a kettle, and nothing ever burns anymore...
By the way, if you use the right pots on the cooktop, no energy is wasted around them.
With a pregnant belly, you can use the rear burners—I did that too.
By the way, Miele offers specially angled range hoods so no one hits their head on them anymore.
By the way, if you use the right pots on the cooktop, no energy is wasted around them.
With a pregnant belly, you can use the rear burners—I did that too.
By the way, Miele offers specially angled range hoods so no one hits their head on them anymore.
I’m not an excessive phone user, but I am a passionate cook. Still, I believe I am more exposed to radiation from my phone than from the induction cooktop.
Suitable pots: well, we have a commercial induction cooktop with a rectangular cooking zone that heats depending on which pots you place on it. I can put one large pot or two smaller ones on it. I really like that, but none of the pots fit perfectly. What’s great about induction is that only the areas with a pot on them get hot. I now have really small pots with diameters of 10 or 12cm (4 or 5 inches) for boiling eggs, melting chocolate, etc. I don’t need more than that, and induction won’t heat anything beyond the pots placed on it.
Suitable pots: well, we have a commercial induction cooktop with a rectangular cooking zone that heats depending on which pots you place on it. I can put one large pot or two smaller ones on it. I really like that, but none of the pots fit perfectly. What’s great about induction is that only the areas with a pot on them get hot. I now have really small pots with diameters of 10 or 12cm (4 or 5 inches) for boiling eggs, melting chocolate, etc. I don’t need more than that, and induction won’t heat anything beyond the pots placed on it.
MadameP schrieb:
Ours is there too. There are still a few small details missing here and there, but it's coming along… The wall strip will get a drywall boxing all around so it looks flush with the wall, and of course a baseboard will be added as well. Wow, that’s really annoying. Why do the pictures always get rotated when posting from a phone?!
We also have induction, and its advantages outweigh those of ceramic glass cooktops. I would prefer gas, but the complicated cleaning is a downside.
A major disadvantage is the localized heat: when you put a large pan on it and add oil, you can see where the coils are located. Although the entire pan heats up, there are local temperature variations. This needs to be taken into account when cooking meat.
A major disadvantage is the localized heat: when you put a large pan on it and add oil, you can see where the coils are located. Although the entire pan heats up, there are local temperature variations. This needs to be taken into account when cooking meat.
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