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

ypg schrieb:

Touch controls take some getting used to, but you can learn them.

Yaso2.0 schrieb:

I also have a touch panel now, and I get along with it very well.

You get used to many things, but that doesn’t mean they couldn’t be better.
Our cooktop has 20 power levels per burner (0-9 with an intermediate step each, plus a boost). You tap the metal jog dial once for the burner, then turn it to the desired level. There is tactile feedback for each step.
With "touch only" and the same assumed 20 power levels per burner, you either swipe or hold a touch button. This takes longer, and you need to release at the right moment to avoid going above or below the desired power level. Without tactile feedback, you have to watch closely. From experience, that gets frustrating when things get hectic. Especially when water boils over and the touch surface stops working (which usually causes the cooktop to shut off automatically, which is fine).

Yaso2.0 schrieb:

With my current cooktop, I often start sautéing while chopping other ingredients on the side. I once read that induction heating works so fast that it’s better to finish chopping before starting to cook. Can you confirm that?

With great power comes great responsibility ;-)
You can certainly keep your routine if you control the power carefully. But yes, if you use the full potential (bringing to a boil, heating water, etc.), your process changes. For example, I used to start spaghetti with tomato sauce by first heating the pasta water, then calmly preparing the sauce ingredients. By the time I finished chopping, the water was boiling… pasta in, sauce started. The sauce was ready before or at the same time as the pasta. Using the power of induction, the pasta will definitely cook faster, and the water boils while you are still chopping.

Yaso2.0 schrieb:

For example: I pre-boil pasta water in the kettle and pour it into a preheated pot because it otherwise feels like it takes forever to boil.

That is a thing of the past. The stove is faster (and more efficient) than the kettle.

hampshire schrieb:

This function is called "powerMove Pro." Our cooktop is a bit older, and the names change all the time. Congratulations on a good choice. 😉

Our Neff has that feature too. It’s an extra-wide cooktop with a full-surface induction area (in the form of a vertical roasting zone). This feature is available there as well. We’ve never used it though, I haven’t really found a practical use for it yet.

It’s nice to have a cooktop that works like an inverter. That means, instead of the lower heat settings switching the cooktop on and off repeatedly to supply "less" energy to the pan, the cooktop adjusts to a constant lower power output. Our Neff does this, but my sister-in-law’s Bora does not...

Yes, I like our range 😀

haydee schrieb:


Heats up quickly, cools down quickly, no more worries about the kids burning their hands on still hot cooking zones, etc.

We needed that 7 years ago... my poor little one once touched the hot burner surface. Luckily, I reacted quickly and it ended without serious harm. Never happened again, but I would have liked to spare her that experience 🙁

hampshire schrieb:

Congratulations on a good choice.

Thanks, I hope so 😀

Tolentino schrieb:

I would even say that with the power boost (which on my cooktop is only available on one cooking zone), induction heats the pot faster than the kettle.

guckuck2 schrieb:

That’s a thing of the past. The stove is faster (and more efficient) than the kettle.

Great, because I want to get rid of the kettle on the countertop!

I like induction cooking, but the touch control is terrible. By the way, it’s a Siemens cooktop. The next one will be induction with rotary knobs.

Tolentino schrieb:

I would even say that with the power boost (available on only one cooking zone on my cooktop), induction heats up a pot faster than a kettle. However, I also assume that it simply uses much more power.

The only thing faster is the tap with boiling water (well, just below 100°C (212°F)). As with many things in our kitchen, I love it, my wife doesn’t find it as important. Since we both cook reasonably well, this shows: you don’t need all the fancy extras for a good meal.

guckuck2 schrieb:

We have never used that feature; I haven’t found any practical benefit in it yet.

Sometimes I get a bit rushed when cooking because my timing isn’t professional. Then I like this very simple control movement instead of the somewhat complicated touchscreen, where I first have to select the pot and then the temperature. I don’t find it as terrible as @haydee does, but I do have some suggestions for improvement. I can hardly imagine how this could be managed on a full-surface induction hob with rotary knobs. There is no assignment between the knob and the position of the cookware.

hampshire schrieb:

Only the tap with boiling water is faster (well, just under 100 degrees Celsius (212°F)).

Our kitchen consultant said that the Q.ooker supply line exceeds 100 degrees Celsius (212°F), so when water is poured into a pot, it would immediately continue boiling on the stovetop.

We are getting a Q.ooker; I’m curious to see how it performs.