ᐅ Switching to induction cooking – how has your experience been?

One more nice tip,
you can cover the glass cooktop with kitchen paper,
place the pan on the paper, sear steaks,
splashes land on the paper,
after cooking, just wipe and it’s gone.

Yaso2.0 schrieb:

How did you experience your transition?

Living in a new house often feels different than before the move. So there wasn’t really a direct feeling about the stove 😉

Yaso2.0 schrieb:

Many people reported that you can almost hear a “humming” when cooking with induction.

But only at full power.

Yaso2.0 schrieb:

By the way, does anyone have a full-surf

Next kitchen will have this upgrade

Yaso2.0 schrieb:

Currently, some of my pots are either too large or too small for the cooking zones.

That’s no longer an issue. … By the way, I got a cookware set included with the kitchen order.

Yaso2.0 schrieb:

How did you experience the transition? Has anyone perhaps switched back to electric? And how long did it take you to adjust?

The change with the second-to-last cooktop was an immediate revelation for me. My wife, who doesn’t like dealing with technology, also had to adjust from the old induction cooktop to the current one – the "5" is no longer the same "5." Switching to electric? Induction is also electric. What I like is that a well-designed induction cooktop with the right cookware is almost as fast as gas.

Yaso2.0 schrieb:

Many people mentioned that you can basically hear a “buzzing” sound when cooking on induction.

By design, induction cooktops are audible at higher settings. I have yet to come across one that is completely “buzz-free.”

Yaso2.0 schrieb:

I will have to look more closely at the pots and pans. I’d like to have coated cookware because my current ones are not suitable.

As @chand1986 writes: the more magnetic, the more efficient. When choosing new cookware, I made sure that not only the base is magnetic (which is enough for the label “induction-compatible”). Especially with “full pots,” I really appreciate heat coming from the sides. We use Silit (excellent coating), Le Creuset (loved despite the weight), and De Buyer (uncoated iron).

Yaso2.0 schrieb:

By the way, does anyone have a full-surface induction cooktop?

We have the Siemens EZ877K2Y1E/01. The cooktop reliably detects the position of the cookware. What’s great is that you can simply slide the pots around and the induction zone moves with the pot. For example, you can easily work at the front or control the heat by moving the pot instead of adjusting any knobs. I really like using this feature; my wife couldn’t care less.

Induction cooking is great. Much faster, powerful, excellent control, more efficient, and doesn’t stay hot long after turning off.
There is some noise, but honestly it doesn’t matter at all. A minor downside, but I wouldn’t let that put me off.
We bought a Neff because of the twist pad; fully touch controls are really annoying – also with Bora.

This is our second induction cooktop, so the above is based on experience.

Induction is the new gas 🙂 It offers many advantages of a gas stove combined with electric. The touch controls take some getting used to, but you can learn them too 😉

Nida35a schrieb:

One more nice tip,
you can cover the glass cooktop with kitchen paper,
put the pan on the paper, sear steaks quickly,
splashes go onto the paper,

At the moment I sometimes just put the kitchen paper next to the cooktop and have to be careful that it doesn’t catch fire.. 😀

ypg schrieb:

By the way, I received a cookware set when I ordered the kitchen.

Our kitchen showroom also included one, I think it’s supposed to be a set by Johann Lafer, I’ll have to see how good it is.

hampshire schrieb:

We are using the Siemens EZ877K2Y1E/01.

I haven’t found that particular cooktop.. We are getting the EZ977KZY1E and it’s supposed to recognize the pot’s position, but I can’t recall if you can also adjust the heat by moving the pot around 🙂

Our kitchen showroom delivers and installs the kitchen with their own staff. At the “handover” of the kitchen, we will also get instructions on the appliances, so they will probably explain it to us in more detail then.

guckuck2 schrieb:

Induction is great. Much faster, powerful, excellent regulation, efficient, and not as hot after switching off.

With my current cooktop, I always start by sautéing things while chopping other ingredients beside it. I’ve read that with induction the temperature changes are so fast that it’s better to finish all the chopping first and then start cooking. Can you confirm that?