ᐅ Kitchen Island in Practice

DerBjoern schrieb:
We also have a kitchen island. I believe it measures 180 by 1.20 meters (6 by 4 feet) with an 80 cm (31.5 inch) induction cooktop. It definitely isn’t more demanding to maintain than a cooktop installed along the counter. Splashes that used to end up on the wall behind the cooktop now just land on the surface behind it. Those that previously splattered onto the floor still do. We also have enough space on both sides of the cooktop. We really like the kitchen island. I would even prefer it over a simple breakfast bar, as it is perfect for repurposing during gatherings.
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I agree with both points! It also works with a depth of 90 cm (35 inches) regarding the splashes.

Best regards, Yvonne

Hello,

DerBjoern schrieb:

And the temperature can be controlled very well because it heats up quickly but also cools down quickly.

I have been cooking with electric stoves for ages and, because of the many advantages, cannot imagine using anything else. One of the benefits for me is that the cooking zones cool down relatively quickly. Is it really faster with induction? What should I understand by "quickly"... 1 minute, 2 minutes...?

Regards, Bauexperte

Yes, it is definitely faster than ceramic or conventional cooktops. I haven’t tested or measured how long it takes for them to cool down completely. The advantage of induction is that the heat is generated directly in the pot base, rather than in the cooktop surface, which first has to transfer its energy to the pot. That causes the delay. For example, if you turn up a conventional stove fully and then notice it’s too hot and turn it down again, there is a certain delay before this temperature change reaches the pot. This happens much faster with induction. Also, the cooking zones don’t get as hot because they only warm up through direct contact with the pot but do not generate heat themselves.

If you already have a working stove, of course I wouldn’t replace it. But when buying a new one, I would almost always choose induction since I haven’t noticed any disadvantages so far (as long as you have suitable pots).

@DerBjoern

Thanks for the detailed response!

Best regards, Bauexperte

I also have a 90cm (35-inch) induction cooktop installed in a 2m x 1.2m (6.5ft x 4ft) kitchen island and am happy with both choices. Previously, I used gas for cooking, but unfortunately, there is no gas connection available here. Induction works by generating an electric current directly in the pot or pan through magnetic alternating fields, which causes the cookware to heat up. With my cooktop on the power setting, water starts boiling at the bottom of the pot about one second after switching it on. Of course, it takes longer for everything to boil, but it happens surprisingly fast. At first, I was skeptical (a firm “gas stove” supporter), but now I am completely happy with it. It is also quite safe for children and pets; without pots or pans, nothing heats up when switched on. The surface temperature of the cooking zone is high after cooking, but compared to ceramic cooktops (glass-ceramic), it remains well below the ignition temperature of paper (which I once experienced at my parents’ place on a ceramic hob).

Regarding the kitchen island: I don’t regret that either. It provides a lot of space for preparation and cooking, especially when I cook with friends; it’s much more comfortable than working along a single countertop. You can never have enough space in that regard.

Regarding the kitchen island again:

I find it very practical not to have the workflow (washing, preparing, cooking) arranged in a straight line, but rather in a triangle. To wash, I turn about 150 degrees on one foot (I planned my kitchen island slightly angled, otherwise it would be 180 degrees) and then turn back to the countertop next to the stove. This way, you can fit all the important stations into a small area, which saves steps!
Personally, I also arranged the kitchen island so that I can look into the living room and watch TV while cooking.

Regards, Yvonne