Plastic handles interfere with the induction process??? No they don't, unless you put them on the bottom between the magnet and the utensil. Carbon steel wok with wooden handle works great. Boils water much faster than a conventional stove with a fraction of the power. Cast iron cookware can crack or break. Chances are very low of that happening. You can probably hand even an inexpensive dutch oven down to your grandkids. Of course if you get that pot super hot over a campfire, then quench it in cold water all bets are off. If you learn the basics of seasoning and cooking with cast iron on a induction top, you will love it.
I wanna ask about the glass in the induction stove, is it safe ? Because iron will get hotter right ? And i'm afraid it will have a negative impact on the glass
I don't know why but I used to cook on a gas stove and my lodge cast iron worked perfectly, but since I moved and the house came with an induction stove, the seasoning literally disappears in the part in which the induction stove has more power. (also, the induction seems to cook really unevenly.)
Yeah, nothing really beats gas when it comes to cooking, other options may be more energy efficient, and get hotter faster, etc. but the control and even heat you get from gas is unbeatable.
Hey Paul, I haven't used an induction top since I lived in Sweden 8 years ago, so I can't remember what I used to use myself back then. So unfortunately I can't give a real recommendation as I haven't used anything myself and don't want to mislead you, sorry!
Your premise is incorrect because the strength of the induction effect on the cookware degrades exponentially over distance - after a few centiliters the effect becomes pretty much null. Compare that with a flame which leaks much easier on the sides in some stoves.
awesome, 1st ever video on entire "TH-cam and etc sites" where the answer was given within 10sec of video, that's the way a video should be
Glad it was helpful!
I came for information and I received it without any bullshit. Thank you. 👍
Thank you!
So glad that you gave away the answer at the beginning, I'm subscribing😁😁😁
Haha yeah drives me nuts sometimes when it takes 75% of a video to get the answer to the question in the title! haha...
You get a thumb for answering the question right off. Thank you.
Clear and crisp video… ❤
Plastic handles interfere with the induction process???
No they don't, unless you put them on the bottom between the magnet and the utensil.
Carbon steel wok with wooden handle works great. Boils water much faster than a conventional stove with a fraction of the power.
Cast iron cookware can crack or break. Chances are very low of that happening. You can probably hand even an inexpensive dutch oven down to your grandkids.
Of course if you get that pot super hot over a campfire, then quench it in cold water all bets are off.
If you learn the basics of seasoning and cooking with cast iron on a induction top, you will love it.
Great insights Patrick, thanks for contributing!
I wanna ask about the glass in the induction stove, is it safe ? Because iron will get hotter right ? And i'm afraid it will have a negative impact on the glass
I don't know why but I used to cook on a gas stove and my lodge cast iron worked perfectly, but since I moved and the house came with an induction stove, the seasoning literally disappears in the part in which the induction stove has more power. (also, the induction seems to cook really unevenly.)
Induction heaters get hotter then gas and can straight up burn the seasoning off, so if your induction heater has hot spots, it will do that.
Is your pan warped? Gas is good for a warped pan, but I’m wondering how induction would affect cooking on a warped pan
Yeah, nothing really beats gas when it comes to cooking, other options may be more energy efficient, and get hotter faster, etc. but the control and even heat you get from gas is unbeatable.
What do you recommend for an induction burner? How many watts is enough for a cast iron? Can you send me a product link?
Hey Paul, I haven't used an induction top since I lived in Sweden 8 years ago, so I can't remember what I used to use myself back then. So unfortunately I can't give a real recommendation as I haven't used anything myself and don't want to mislead you, sorry!
Is it takes more time..if I cook on induction, compare to other material utensil like, steel?
Not really, similar to using gas or regular electric stove tops. The thicker the material the longer to heat up
Will enameled cast iron skillets work as well?
Yes, just a different surface though, so generally more used for stews, and tomato-based sauces.
Thanks!
Thank you for watching and leaving a comment Kenny, means a lot.
Thank you
Your premise is incorrect because the strength of the induction effect on the cookware degrades exponentially over distance - after a few centiliters the effect becomes pretty much null. Compare that with a flame which leaks much easier on the sides in some stoves.
The brand doesn’t matter. If it’s made of iron, it’ll work.
Don't dutch ovens get way too hot for IH? Do they cook faster or you get normal times?
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