ᐅ Flexible cooktop / flexible induction / teppanyaki

Bauexperte schrieb:
"Teppanyaki Attachment"

I've been around so long in life and still had to look up this kitchen tool on good old Google to recognize it

Regards, Bauexperte

"Well, you can be as old as the hills and still keep learning" Or maybe it’s just time for a new kitchen again…. *laughs*

The attachments are made of stainless steel and are more or less an alternative to the real Teppanyaki cooking plates, which quickly cost in the four-digit range...
Could be worth testing for us.

I chose an induction cooktop from Neff with a full-surface induction area (similar to the Neff TT5355N). This means it has two large rectangular zones on the left and right, which can be divided into four separate cooking zones. This setup allows me to place three or four smaller pots on one side at the same time.

I also plan to buy a separate induction grill plate later on (for example, an AEG MaxiSense Plancha). This way, I can use my induction cooktop as a grill as well.

WildThing schrieb:
AEG MaxiSense Plancha)

Ah, cool. I hadn’t heard of that before, but it’s basically similar to a Teppanyaki plate, just focused on grilling. Sounds worthwhile.
You don’t have any experience with the rectangular cooktops yet, then—your kitchen is still under construction?

Make sure your cooktop does not have a raised edge. I didn’t pay attention to this, and it would sometimes be useful to have enough space at the edge for a larger pan.

We don’t have flexible cooking zones, but we wouldn’t hesitate to turn on two burners for a roasting pan.

daytona schrieb:

We are currently configuring the kitchen. However, we are a bit uncertain about the choice of cooktop. Should we go with the traditional layout based on the (round) size of the pots, possibly including a roasting zone, or rather opt for a fully flexible cooktop that automatically detects the shape, size, and position of the pots?
QUOTE]

nordanney schrieb:


If you cook for five people every day, you’ll appreciate having the large pan, spaghetti pot, roasting pan, or whatever, comfortably fit on the large cooking area.
You also don’t have to worry about placing the pan exactly on the round burner or whether it’s partly in an area that doesn’t heat up.

@hbf12: If you move the pot or pan, the cooking zone moves with it. That’s how I know it works.

This also means that you can’t quickly slide a boiling-over pot off the cooktop to stop the cooking process as fast as possible.

In the end, it always comes down to the price. Flexible cooking zones are usually significantly more expensive than standard induction cooktops.
By the way, during every negotiation round, we were offered a better (standard) induction cooktop—until it eventually suited us. OK, we played two suppliers off against each other a bit. However, in my opinion, anyone who starts with a high initial price and immediately cuts it by 40% as a “great offer” deserves some reproach. I found that highly unprofessional.

daytona schrieb:
You don’t have any experience with the rectangular cooktops yet, your kitchen is still to be built?

Exactly, we are still in the process of building the house. I will be able to share my experience only next year.