NuWave PIC Gold is advertised in the US market having 8" coil size, which is the reason I am seriously considering to buy one. You seem to prove that it is a false advertisement.
You are the first reviewer I've seen that even mentioned that there was a coil size. Also, the mention of the discrepancy of reported vs actual diameter. Thanks for the visual effect.
This is EXACTLY the information I needed. I’m not interested in how quickly water boils or how it distributes heat. All I want is for it to simmer and you answered that to my satisfaction. Thank you so much. I just ordered one.
Most consumer countertop burners have a six-inch coil, giving you (approx) a 3-inch ring of heat. I have also tried some commercial countertop ones with 8- and 9-inch coils; they give around a 4-inch ring of heat. I then tested the smaller burners on my induction stove (hob), and those rings were also around 3 inches. I have been using induction for over 15 years and never notice a problem when cooking. I'm not an expert cook, but I have made thousands of meals using induction technology, and it works OK despite the small heat ring. I guess that my results would be different if I were making delicate sauces instead of just dumping them out of a jar🙂.
The problem isn't so much delicate foods; I think the reason most people care about even heating is worrying about warping pans. In my opinion though, this is a silly worry since if it warps you can just get the thing real hot and hit it with a hammer, then cool it slowly.
There is an induction cooker by Meile which allows you to drag the pot or pan anywhere on the cooktop, which I assume means they use multiple small induction loops instead of one larger induction loop per pan.
Hot spots always gonna be a problem in most affordable induction cooktops I've tried. Also most 8" coils turned out to be around 6 3/4 to 6.5". This one is around the latter. Need to use quality induction compatible cookware that can evenly spread the heat instead of concentrating it. It's your call if you want to pay more for a quality cooktop or quality cookware.
Could you retest the inductor size boil test using a larger cast iron pan? Or a large metal baking tray (fine if you heat slowly). Some large built in units have two concentric induction coils, and the outer coil is only activated for large cookware. This seems big enough that maybe it has that too? On my built in 3 ring Electrolux, you need at least a 24cm pot on the big ring before the outer ring comes on. 26cm makes it work reliably.
I have tried it with bigger pots even a tray only one loop that I can see from the boil ring. I think double coils on hard wired units for sure portable units limit is power draw in amps
I got this nuwave pic gold in today and took a while just to boil a small pot of water. Am i doing something wrong? Is there a certain type of pot i have to use?
Do these actually have closed loop feedback based on the actual temperature at (or near) the bottom surface of the pan? Or is it just an arbitrary "temperature" setting where it just adjusts the on off time based on the preset and not actually adjusting the average power in response to the temperature. IF it DID sense the pan temp you would think displaying that actual* temp would be an option.
@@QuackZack which brand? It's almost definitely not ai lmao. So I have a Mueller and duxtop e200a. The duxtop does have a temp sensor under the glass and it seems ok, not very accurate but just takes some learning. The Mueller does not have a sensor or it's not very good. The $1500 breville "control freak" 😅 has much more accurate sensors and temperature control
I put a milk steaming pot (espresso) on it it will boil like mad at 60 degrees so I think it’s an estimate on average pot assuming liquid is at temp. No sensor otherwise it would go full power then cycle ramp down at temperature. So in short just cycle wattage then on and off. No sensor be my guess
The ability of the pan itself to distribute heat is critical with induction. you dont need a large induction ring, if the pan distributes heat effectively. I use the Nuwave PIC Titanium and it work s amazing, but i also have to use try ply cookware for the best heat distribution and even cooking
I nearly destroyed (or actually managed to partially crack) my cast iron pan on my 3.5kW portable hob because i was stupid enough to try using the temperature control setting - in cast iron the induction ring is a thin ring of molten lava and everything else is dead cold - and the temp sensor looks at the massive cold spot in the middle
NuWave PIC Gold is advertised in the US market having 8" coil size, which is the reason I am seriously considering to buy one. You seem to prove that it is a false advertisement.
You are the first reviewer I've seen that even mentioned that there was a coil size. Also, the mention of the discrepancy of reported vs actual diameter. Thanks for the visual effect.
This is EXACTLY the information I needed. I’m not interested in how quickly water boils or how it distributes heat. All I want is for it to simmer and you answered that to my satisfaction. Thank you so much. I just ordered one.
Most consumer countertop burners have a six-inch coil, giving you (approx) a 3-inch ring of heat. I have also tried some commercial countertop ones with 8- and 9-inch coils; they give around a 4-inch ring of heat. I then tested the smaller burners on my induction stove (hob), and those rings were also around 3 inches. I have been using induction for over 15 years and never notice a problem when cooking. I'm not an expert cook, but I have made thousands of meals using induction technology, and it works OK despite the small heat ring. I guess that my results would be different if I were making delicate sauces instead of just dumping them out of a jar🙂.
The problem isn't so much delicate foods; I think the reason most people care about even heating is worrying about warping pans. In my opinion though, this is a silly worry since if it warps you can just get the thing real hot and hit it with a hammer, then cool it slowly.
There is an induction cooker by Meile which allows you to drag the pot or pan anywhere on the cooktop, which I assume means they use multiple small induction loops instead of one larger induction loop per pan.
@@DatGirlWhoDoesShtuff my pans are real thick bottoms not a light aluminium Teflon job so no warping.
Thanks, really good info in your video!
Thank you for this extremely helpful video
I use a cheap device to even out the temperature of whatever I’m cooking. It’s a spoon to stir the contents of the pot.
Very good review just need a wattmeter to complete review
Hot spots always gonna be a problem in most affordable induction cooktops I've tried. Also most 8" coils turned out to be around 6 3/4 to 6.5". This one is around the latter. Need to use quality induction compatible cookware that can evenly spread the heat instead of concentrating it. It's your call if you want to pay more for a quality cooktop or quality cookware.
nice work
I just got one ,was it a large one???
Hello from Las Vegas Nevada🇺🇸
Could you retest the inductor size boil test using a larger cast iron pan? Or a large metal baking tray (fine if you heat slowly). Some large built in units have two concentric induction coils, and the outer coil is only activated for large cookware. This seems big enough that maybe it has that too? On my built in 3 ring Electrolux, you need at least a 24cm pot on the big ring before the outer ring comes on. 26cm makes it work reliably.
I have tried it with bigger pots even a tray only one loop that I can see from the boil ring. I think double coils on hard wired units for sure portable units limit is power draw in amps
thanks for the good information - this video was released a year ago... is there any update?
The induction unit is Still going strong 💪 I use it every day as opposed to gas hob.
I got this nuwave pic gold in today and took a while just to boil a small pot of water. Am i doing something wrong? Is there a certain type of pot i have to use?
Maybe the pot.
Do these actually have closed loop feedback based on the actual temperature at (or near) the bottom surface of the pan? Or is it just an arbitrary "temperature" setting where it just adjusts the on off time based on the preset and not actually adjusting the average power in response to the temperature. IF it DID sense the pan temp you would think displaying that actual* temp would be an option.
I would assume all cheaper models just throttle the wattage and/or power cycle speed. The $1500 model has more advanced sensors and electronics.
It claims an AI chip to steady the temp and hold cooking temp, not sure if that's more marketing bs or fact.
@@QuackZack which brand? It's almost definitely not ai lmao.
So I have a Mueller and duxtop e200a. The duxtop does have a temp sensor under the glass and it seems ok, not very accurate but just takes some learning. The Mueller does not have a sensor or it's not very good.
The $1500 breville "control freak" 😅 has much more accurate sensors and temperature control
@@WatsitTooyah The marketing images on the NuWave cooker, all over amazon and walmart.
I put a milk steaming pot (espresso) on it it will boil like mad at 60 degrees so I think it’s an estimate on average pot assuming liquid is at temp. No sensor otherwise it would go full power then cycle ramp down at temperature. So in short just cycle wattage then on and off. No sensor be my guess
The ability of the pan itself to distribute heat is critical with induction. you dont need a large induction ring, if the pan distributes heat effectively. I use the Nuwave PIC Titanium and it work s amazing, but i also have to use try ply cookware for the best heat distribution and even cooking
Love to see the water test with the nuwave pan.
What is a better portable induction cooker
Still best model I have tried.
Thanks you for helping
Have you used cast iron cookwasre?
I nearly destroyed (or actually managed to partially crack) my cast iron pan on my 3.5kW portable hob because i was stupid enough to try using the temperature control setting - in cast iron the induction ring is a thin ring of molten lava and everything else is dead cold - and the temp sensor looks at the massive cold spot in the middle
i use cast iron
You saved me from purchasing this. I was looking at it because of its wide cooking diameter... but its a flat out lie isn't it? I'll keep looking...
I don’t think you will get a wider induction loop on a portable model.
For even heat distribution don't use that cheap pan. Get a heavy gauge pan.
Bigger coil = more money
And I assume more current more amps required