HOW TO USE INDUCTION HOB/ COOKTOP / TIPS AND TRICKS
ฝัง
- เผยแพร่เมื่อ 6 ก.ค. 2024
- 🍳🔥 Welcome to our kitchen! In this video, we're sharing our valuable insights and tips on how to make the most of your induction hob or induction cooktop. Having used our Smeg induction hob for over a year, we've picked up some tricks along the way to enhance your cooking experience and troubleshoot common issues.
👉 Whether you're a seasoned pro or just getting started with induction cooking, these tips will help you unlock the full potential of your cooktop. From temperature control to cookware selection, we've got you covered.
🌟 Subscribe to our TH-cam channel for more handy home hacks, home improvement ideas, and insightful kitchen tips! Don't miss out on the latest updates - hit that subscribe button now!
📸 Follow me on Instagram @georginabisby_diy for behind-the-scenes glimpses, additional tips, and a closer look at our home projects.
🔍 If you're considering induction hobs and want an in-depth discussion on the pros and cons, along with a comparison between induction and gas cooktops, check out our previous video: • Should You Ditch Your ...
🍽️ Explore more kitchen-related content in our dedicated playlist: • Kitchen extension & ki...
🏡 Let's make your kitchen the heart of your home with these fantastic tips! #kitchentips #kitchenrenovation #home 🏡 - แนวปฏิบัติและการใช้ชีวิต
See a comparison of cooking with induction and cooking with gas along with a round own of the pros and cons of both in my video: Is induction cooktop better than gas cooking?
th-cam.com/video/0tzgULZjvdA/w-d-xo.html
Another tip you didn't mentioned, I always put parchment paper on my induction hob before cooking greasy things that can spurts. You can put your pan over the paper then take it off after cooking and no need to clean.
I absolutely love induction technology, it's so quick you spare a lot of time !
Thanks for sharing : )
@@GeorginaBisbyDIY you're welcome 😀
Is this safe even on the highest temperature setting for the induction? I just bought a cooktop and I'm terrifying of the parchment paper scorching when the setting is at its highest temperature. Thanks!
@@Anthony-wp4vh yes you can, it won't burn with flames ! The cooktop in itself doesn't heat, it's just the pan that is heated. And as there are no space between the pan and the paper, it cannot " burn ". It will just be " browned " yes 😄
As one who literally just got my induction stove top installed yesterday, I find all these comments and the above video very helpful.
Glad I could help!
I would never have thought about the tip about the metal utensils , thanks 👍
Thanks for tips as someone who actually uses induction hob. Clear to understand. Smiley friendly. Extremely useful.
Glad it was helpful! 🙂
Yes we refurbished our kitchen, laundry and toilet and shower and changed over from an electric hob to an induction cooking hob. I've found it to be fast and quite cool to work with, I mean no heat from an ordinary cooking top. Makes standing over a cooking top more if not pleasant to cook on. Love it!
I know what you mean - it’s a different experience cooking with induction
Thank you just got an induction hob so found this very helpful😀
I have recently moved house, and I have an induction hob. I had to buy a hot plate type item to go under my Bialetti coffee pot as it won’t heat up. Luckily, I have some pans that I could use (i tested what I had using a magnet, if a magnet sticks to the base of the pan, it will work on an induction hob). It looks smart, is easy to clean and I noticed heats up quickly. The way gas prices are rising, I am pleased I have it.
Really helpful - swift and smiley! Thanks!
Phenomenal information for new induction buyers like myself. Thank you so so much.
Awesome information, short, concise to the point. Exactly what I needed to understand what type of cookware I can use on my induction cook-top. You rock ! Many thanks for Carrboro, North Carolina USA.
Thanks for watching!
I’ve been loving the speed of my induction hob. Went back to gas hob on holiday, so much slower to get things to boil. Agree that getting to know what heat the numbers mean is important as you can’t see the flames!
Loved your video. We’ve had an induction range which is a 4 burner hob over an electric convection oven. We’ve had ours for going on 4 years. It is great to cook on and clean up is a breeze. I noticed in the end of your video, you were using a ceramic top cleaner/polisher. I use that too, perhaps twice a week, more if my husband cooks as he likes to cook in oil and I don’t use much if at all. So it may not seem like it but oil also becomes airborne and either settles or spatters. It cleans off yes. But the hubby doesn’t think cooking when the top hasn’t been cleaned is a problem and my opinion is not welcome. So one of us has to be an adult, don’t we… so I am elected. I’d rather clean it up even if I did not make the mess.
The other is when he does his oily cooking, he takes a towel and smears it all over the top and thinks that is clean. We have a microwave over the stove which is vented and has added lighting. So my idea of clean and his are different. It is clean when it is as shiny as it was when it was delivered. He does wear glasses but is vain about his appearance. I wear them too and I would rather see what I am missing.
My previous range was a gas one which I did not really want but to have installed electric at the time was too costly so the gas hookup was already there. Even though I cleaned that all the time too, the top looked unsightly, especially my favorite burner. With my induction range, it looks brand new all the time.
Before we bought the induction range, I thought I should try a single burner counter-top hob to test out cooking on induction. I loved it. And I use that hob when I cook with my wok as it gives me a read out of temperature whereas I have a temperature chart for my range, I just don’t get it out. I did have an episode with my wok on my range top which marred the surface and I’ve really did not want that to happen again so it is likely due to the make of the pan as well as using power boost too long. The wok has more iron in it than stainless steel and apparently it gets hotter due to that. Now that mar is very unnoticeable as the polish for the top really does work well.
We’ve been able to do eggs nicely and all other cooking. It’s been very easy to transition. The controls are very responsive so I find I have better control than when I was using gas. Yes, no point in pre-heating a pan as power boost heats so fast, it is not worth getting an empty pan too hot either.
And my kitchen stays so much cleaner. I never thought about how cooking with gas leaves a residue in the air which turns the ceiling yellow. But it hasn’t happened here. But we’ve also become vegan as my husband had cancer and I learned it was the safest for him so the cancer did not appear in another place on his body. I am at that age myself, 69, and have avoided breast cancer which killed both my mother and sister. So I’ve been extremely well-pleased with induction in that we are exposed to less such as the gas fumes and with cooking with so little oil, the kitchen stays clean. My cabinets don’t get that yucky coat of gummy lacquer on them which is so hard to clean off. Didn’t think it would make that much difference, but it does.
I also have a Cuisinart Griddler which I love, it is not induction but the griddle plates are similar to a panini machine, which grills both sides so I will make tofu in there for myself and it is very nice that way.
No matter our age, we have to try to stay healthy. In my quest to get us healthier, I’ve lost 45 lbs. My husband, not as much, as he isn’t really as on board with it all but then he hasn’t done the research either. But if I cook it, he eats it. There are loads of recipes which I am making as I am always cooking with an eye to including whatever is colorful and in season, the food looks great and gets done faster as steaming takes less time than boiling.
Glad to hear you’re enjoying your hob. Best wishes to you.
Thanks for sharing. Best wishes to you too 😊
Thanks so much. To the point and very useful.
You're welcome!
You mention hob covers and the risk of fire. I saw those claims as well and did a bit of a dive into it. In the vast majority of cases these were people who bought hob pads (circles of non-flammable material to prevent scratches) and then used them with a radiant hob, not induction; I'm not surprised they burned! We've used the pads for 18 months now with no issues whatsoever, and saved a lot of potential scratches when using cast iron.
That’s interesting- thanks for sharing
Do you know if these induction hob covers come in sizes that can handle 11 inch frypans?? Most of them seem to be limited in size.
@@lm3718 Yes, you can buy them either as round individual mats or as a rectangle which covers the entire surface. Without wishing to advertise any particular make, a certain organisation named after a South American river has plenty.
I love my Bosch hub. I don't find it to be scratching quite easy but I do wish I had those knobs like your smeg. We pull trays out of the oven all the time and place them there. I'm wondering if I need to be more careful. Our temp adjustment is is touch feature and sometimes if your finger is wet or the hob is slightly wet, it doesn't work or respond fast and that is a bummer. I love induction 10,000 times more than my gas cooktop. It is so easy to clean. I bought some hob cleaner from the manufacturer and found it works wonders on my countertops as well. I bought that same 'razor' type tool you used to clean the glass in your oven and clean the hob with it. I really love how flush with the countertops yours turned out.
I bought a hob protector from Lakeland and wouldn't be without it!
thankyou nice lady just popping down the shops for that magnetic pan you educated me on.
We love our friends from across the pond. Thank you for these tips. I'm going to get a portable one, because gas is out of sight here is the US. All the folk I Know from the U,K I have never heard the term "hob" Guess they dont cook .lol lol
Thanks for the video. I am planning for a renovation and considering to have an induction range for my new kitchen. How can I make sure that the lowest temperature setting in a heating zone is low enough to perform the simmering function? What specification should I be looking for in induction range similar to simmering at 750 or 375 btu in gas burner? Thanks.
Great thanks 😀
Building a house and ordered an induction stove stop. Will be a learning curve but I feel more confident with your tips, thank you!
Good luck!
Don't do it Amber. Stick to gas.
@@robertperring4194 why?
@@alvo6314 if you see my own comments and replies you will have a better understanding of my point of view. They are awful.
If only gas was an option for me...@@robertperring4194
Just got a Neff, this is first useful video I found, I have so many questions 😂 gas was my cooking medium for 40yrs. I'm a good cook but my first attempt I burned two fried eggs 😂
It takes a bit of getting used to - good luck : )
@@GeorginaBisbyDIY Yes, I just cooked an omlette for the first time on ours and almost burnt it
🤣
We have a VonShef with a power (watts) and a temperature setting. Do you have to set power then temp (using both) or do you use power OR temp (not both)?
hey great video" you look good! cheers
This was very helpful. We are remodeling and are expecting the stove and oven to be delivered. So it will be a very new experience. TY
Good luck : )
Thanks for your experienced review. I am moving and love my gas stove here but gas is not available there, only electric. YUCK I have found 2 portable induction eyes I am hoping will be a good transition and have used them a few times. Florida USA
Useful tip to avoid a lot of damage, if your hob has a temperature setting rather (or as well as) than power USE THE TEMPERATURE SETTING. Set it to 90° C (or equivalent) when everything's in set the temp you actually want. Over the years I have used both gas and various electric resistive hobs and I find induction far better for getting a steady temperature for simmering, reducing or frying. No other hob type can give this level of consistency and repeatability.
I would agree - I have found this over time too. Thanks for sharing : )
Your smeg oven says its temperature ranges from 50-240 degrees. I’m looking for a range cooker that can accurately keep low temperatures around 60 degrees.
Have you ever set your oven to low temperature and also verified its accuracy at low temperature? If not would you mind testing it out sometime ? Thanks :)
Thank you for short and well covered video. Do you have any recommendation where I can purchase saucepans suitable for my Zanussi induction hob?
Thank you. I don't know where you're based but I have found the IKEA stainless steel pans to be as good as any.
Can you use a magic erasers on the cook top?
Great tips.
Can I combine an induction c/top with a gas oven.
I am in the process of remodeling my kitchen.
I want to install and induction c/top and gas oven with a 10inch space in between; or does the oven need to be electric. Thank you.
I should think that’s fine - there are combined models on the market
The first pan you picked up is one of the worst ones to use on induction cookers. The one you used with the magnet is the best to use. The sensors find it easier to pick these ones up as they have a thick, solid and flat surface whereas the thin based pans with multiple hole design can overheat the heat sync on the boards and cause them to fail.
I agree with your comment on the design with holes; I bought a cheap, covered saute pan for use with my countertop induction cooktop I bought (a Duxtop) when i was first investigating induction cooking. It had a pattern just like that: it worked... sorta... and I thought the so-so performance was a limitation of the cooktop; but I've just recently had my Bosch Benchmark induction range unit installed and it complains bitterly about that saute pan - humming alarmingly, and producing very little heat. As soon as the new cookware set arrives, that cheap pan is leaving the building...
which SMEG induction hob model you have?
I love my induction cooktop. It is fairly new, though, just a couple of months. I noticed that the largest spot seems to cause the water to boil in the pot on one side. Is this proper or does it need a tweek by the installer?
Mine too! Did you figure it out?
How durable is the surface glass? I’m a bit clumsy in the kitchen and I worry if i drop something like pot lid or spoon on it it would break?
Thanks.
I cover mine with a tea towel because I put pots and larger objects on the hob when I am washing the dishes. Just to put something soft between the cookware and the glass.
we do the same just to protect the surface
Any idea why sometimes when your hob has been set it goals over to H. You can re set it and sometimes it does the same again. Anyone had same experience please and how did you cure the problem. Thanks. Thanks for video.
Greetings from Sweden
Thank you for sharing
Very likable face
My pleasure 😊
I would not use an adapter for non induction cookware. The adapter gets horribly hot and there is an efficiency loss. When using cast iron on the cooktop, I use a Teflon BBQ matt under the pot. Cast iron will easily scratch the ceramic surface. Parchment paper will also work nicely. High temperature rated silicon mat should also work well.
I have an induction adapter. The iron plate will get red hot and crack the glass if you use a high heat setting!!! So it's Vital to set the hob to the lowest setting. I have heard of people cracking the glass top. I have never had any problems, like I said, Never use high power with an adapter, the adapter will get very hot very fast !!! I like induction hobs. But I have had 2 go wrong over the years. My Tefal one I could not fix, but I repaired my English Electric one !!! I have 3 individual hobs and the cast iron pans work very well with induction !!! I think induction is far better than gas, but induction hobs are highly complex and can break down !!!
Thanks for sharing
@@GeorginaBisbyDIY I love induction Hobs. I now have four of them !!!! They are far better than gas and perfect for pressure cooking because you can set the heat and the timer and forget about it !!! It`s just that you need to know quite a bit about electronics to fix them if they go wrong !!! So I always buy the cheapest and simplest ones because they are less likely to fail. The less complicated they are the more reliable they are !!!! The most expensive ones like the £375 Buffalo Machine is a simple Catering one without hundreds of programs !!! They are all the same inside, but with high voltages and complicated electronics they can go wrong. But now they can be bought for £40 or so you can afford to throw it away. I also like them because I like plain cast iron pots and pans but I have a set of Meyer stainless steel pans for cooking acidic food like fish with lemon juice or tangy Mexican food with Lime Juice !!!!!
I just bought an induction hob. There is a buzzing,pulsing noise during cooking. It is so annoying. I tried different pots,no changes. Is there any tips how to make this noise quieter? It causing me headache.
Is it work if the cookware bottom size (eg 28 cm) is larger than the diameter of the hob (eg 21 cm)? Thanks
It would work but probably wouldn't be as effective.
Actually in al lot of new stoves the dimensions of the pit is not Indicated but it will adapt itself to the size of the pot automatically. Smaller or larger.
I can understand how a metal spoon can get hot on a hot hob but does it have enough metal contact to engage the induction?
That's not the hob that heats, it will literally be the spoon. Just a slight contact will engage a magnetic field.
So where do you buy towels that won't catch fire? The covers I've seen are made from silicon so I'm contemplating one of those. I haven't used my job yet, so trying to educate myself first 😂, thank you for sharing.
A paper towel can be used under cast iron while cooking to prevent cast iron from scratching surface.
there are several different ways to heat up a pot and cook something, but induction is the best. period.
Larsic cook cover , is made from rubber very safe . You cover the cooktop with this cover so you can use as a counter space for your prep work
Did u find any scratches on it? Plz share ur experience
We retro fitted an induction hob in place of a gas one. It has touch sensitive controls. You need to be careful when wiping up spillages while cooking otherwise you can easily adjust the settings of active burners(called zones). Another issue is that with the installed induction hobs they can overheat and then it will cut out until it cools down to it's working temperature. VERY annoying in the midst of cooking. The built in fans don't seem to be able to cope with the heat. I experimented with a free standing induction hob first. They have a much deeper height profile with better fans and of course they sit in free air, (on your worktop) compared to being in an enclosed confinement as in the case of an installed type. Hope this helps guys.
thanks for the info our smeg induction hob doesn't have touch screen controls but useful information to share, thanks :)
Very informative video, although you failed to mention whether you still like your induction hob or not?
Ah yes I do on the whole - it’s responsive, safe, and easy to use - maybe a bit boring but very practical!
What brand and model is that?
I need the wall protecting mirror
I hate induction.... I love cooking, and when It comes to frying on it, i'm so frustrated...always burning part of the food,part isn't fried at all...
Love the look of an induction hob. Great tips thanks for sharing, does your hob warn you if the zone is still warm?
Yes it does - a lighted H shows on the controls until it cools off
Well actually it does not. Since the top of the stove is slightly warm but not so hot that it will heat up a pot in any significant way. The 'H' may be showing but feel free to consider this a warning for a hazard but in reality you can just put your bare hand flat down on the stove surface
tell me about ventilation
Whoa. That slow motion tea towel drop.
Another tip- Make sure when buying a teapot that it has a perfectly flat bottom or else it won't work.
Good tip - thanks for sharing : )
I put mine on boost to start the water boiling when boiling eggs, rice or pasta or porridge. When boiling I then set to 6 or 7.
Any setting under 7 is a simmering setting and never goes to boiling over which is what a gas hob will do.
our hob is very similar thanks :)
Pans need to be flat across the bottom surface. Check with straight edge in case the pan has warped due to heating it up too fast or warped from putting larger pan on smaller 'burner'. Also be aware that electronic thermostats may not work when held close to the induction surface when it is on.
Thanks for sharing
Can you use cif cream to clean it?
Yes you can
The one thing I'm wondering, what if your boiling water in a pot, it's activated by metal pot. What happens if you accidentally fall asleep, will it keep going and overheat and start on fire..
Does anyone find them very noisy? I have adhd and I've used mine for the first time this morning and I'm wondering if the noise it normal?
Does it still bother you?
In her pros and cons video, Georgina mentions that there's just a little noise at the beginning with flat bottom pans, more if the bottom is rounded
i can't seem to find the answer to a question i've had for a while. Do the handles of induction ready cookware get hot? for example a stainless steel pan with a fully metal handle or a cast iron pan.
Yes gets hot!
I would think so if they have a metal handle - ours are rubber.
Induction cookware never have metal handles because it gets hot otherwise.
My cookware has rubber on handles.
I find the metal handles do NOT get very hot. Much better than when we used the pots on gas.
I like using potholders that fit the handle on cast iron pans on a regular electric range - which should work effectively on induction as well.
PLEASE DO NOT BUT A BELLING INDUCTION HOB!!! We purchased a Belling Cookcentre in November 2021 and the Induction hob is terrible. It pulses on and off like no other Induction hob. We have had a Bosch for 10 years and it was wonderful, and even a small Tefal one was good, but this Belling one is awful. We have raised it as an issue with Belling but have been told "that's the way it works", and so far told they will not change it or refund us. We are so disappointed, as it makes cooking food at low temperatures almost impossible. For example at level 3 it is ON for 0.5 seconds and then OFF for 7.5 seconds. At level 4 it is on for 1 second and then off for 7 seconds. At level 5 it is on for 1.5 seconds and then off for 6.5 seconds. Even at level 7 it is on for 3.5 seconds and then off for 4.5 seconds! This exaggerated pulsing is awful.
How scratch resistant is the surface? And I'm worried about the longevity, online they say they last only around 3000 hours.
Use parchment paper under the pans.
Ours has been fine using pans and we're careful with it the rest of the time
My grandmother still have one from the 90's and still working perfectly fine.
Why do induction hobs scratch easily? Are they the same as glass or more prone to scratches than that? I read that scratches can cause them to crack which doesnt sound good, Why cant they develop some kind of hard surface to protect them which is easily replaceable - like a giant phone screen protector?
I don't think they necessarily scratch more than glass but they cost more so are not easily replaced.
There are after-market protectors available but I'm always a bit nervous about them from a safety perspective.
Important factor to consider **before** buying an induction stove: burner size. It matters--A LOT. On most lower-end induction stoves the largest burner you'll get is 6". Since induction burners only heat the area of the pan making contact with the burner surface, this means trouble for 12" skillets, which typically have a 9" bottom diameter. The central area of that pan will heat nicely, but the outer area will not. If you want to get 12" burners, count on spending big bucks, like $5,000 and up.
My NEFF has flexible zones that can cope with any size pan and it only cost a little over one thousand pounds.
@@garethhanby America is in the dark ages when it comes to induction, they are expensive and have the functionality of a 15 year old European hob.
Not sure where u live but here in the US there is the Samsung model for $1200 that comes with 2-6" burners, 1-7" and 1-11"
You don't need burners as large ! Just choose a full zone one, the entire surface of the hob can be used.
Use the flexible one!
My hob keeps ticking when I turn in on
Water got accidentally spilt over the induction cooktop. Can you please tell the solution?
I’d google it, no one is answering questions!
Does it use solar
it uses electricity which can be power by solar if you had an energy storage system at home
What is a “hob”?
It's a cooktop in England.
I saw someone put down parchment paper, then the pan on top.
I always do that it's great, no cleaning needed.
😢 I can't even put it on
Why is not scratching the top so important besides beauty?
What is wrong with mine it is so slow to heat up?
Difficult to know without seeing it - perhaps contact the manufacturer?
Are you sure that yours is induction and not resistive ? It heats up really instantly.
We just bought an induction cook top and it was the worst purchase we made in our life. It either works on burning hot heat, or it doesn't work at all. If you try to cook anything under the 7 setting of heat, you'll be sitting for hours, and your food won't even warm up. Then, if you try lowering to a lower setting, it'll stay at the same and burn your food. Definitely POS technology, and we're switching to gas on our new house
Sounds rubbish! Thankfully ours isn’t like that but they seem to vary! I would try and speak to the manufacturer.
Why would you not put a pan out of the oven on the hob?
To avoid scratching it
@@GeorginaBisbyDIY that’s... surprising! Surely a thing designed to have metal things put on it should be able to have metal things put on it! That’s a pretty fundamental design flaw!
The biggest reason I can think of would be the temperature difference between the pot fresh out of the oven and the room temperature of the stove's top glass plate. But since most ovens have a maximum temperature of 250-270° C I would not be overly concerned.
Just treat glass with care.
my shitty Miele induction cooktop got a scratch just from a minor pot slip... what a joke
Yes unfortunately they can scratch easily.
also my tip for every one : when you using induction cook top which is big one , make sure you hands are free from metal bracelets or rings or any thing metal on ur hands just be safe.
Can we use gold bangles/bracelets?
@@sweetyg8877 yes, gold is not magnetic so won’t be impacted by the induction heating. I recommend the Adam Ragusea induction TH-cam video for more info.
Link: th-cam.com/video/Xn1LUo5ra_A/w-d-xo.html
That's nonsense. A ring or bracelet hovering or flying above a pot or around a pit will not react. Just like using a spoon 🥄 or other utensil will not burn your hand or burst into a flaming torch.
Rangemaster elise. Job stopped working after 5 years light use. Terrible aftermarket service. Up to £1200 to repair. Stay well away.
It sounds that you got British accent. Am I right?
Correct
Noooooooooo
Do.. go gas.. Don’t get an induction hob... however if you must these tips are great to keep it looking good
Thanks 🙂 if I had space I would have both
Why is your kitchen so annoyingly clean and tidy? My missus has got pots of spoons and kitcheny type knick knacks, toaster, coffee maker, paperwork, recycle stuff waiting to go outside, you name it it's there. Are you actually in a Wrens (other kitchen companies are available) show room? 😅😅
😂😂 wish it was like that all the time - we only tidy up for visitors and TH-cam videos!
I HATE INDUCTION HOBS. I have turned myself from confident home cook into a complete mess. I have ruined two pots. One is now thrown away.
However, thank you for your tips.
Oh no, what a shame. I've ruined a couple of pans too. It's a learning curve!
@@GeorginaBisbyDIY the real sad thing is I can't fry an egg. It seems cook the yoke while the white is still very runny. It happened this morning. I feel like I can't cook anymore.
@@robertperring4194 🥲 could you try some different pans - definitely find some better than others. It also took me a while to work out the right heats for things.
@@GeorginaBisbyDIY I have two frying pans. One of them cost over £50, the other came with a set I bought in Sainsburys. Both have the same effect. The yoke cooks hard while the egg white remains runny.
While I am venting my spline (SORRY!), boiling milk is an issue. Despite constant stirring the milk get very hot at the bottom without any sign of heat visible.
And another thing (You can just ignore me at this point, I don't blame you), there are a lot of automation that I don't like. Touch the area to reduce the boil the wrong way you get an "A". If a pan is small I will get an "F", but will go on others. If I have the timer on and it finishes counting down then the whole thing shuts down even though the timer is for one thing. Worst than that if a turn off a pan it will switch off the timer.
I want my hob to do want I want, when I want in the way I want it to. 40 years of cooking gas I didn't even have to think that way, and yet none the above is allowed on this f*****g induction hob. Sorry.
I genuinely hate my induction hob.
Ooh, I'm so sorry you can't handle the conversion. There's no reason to avoid induction cooking.
You probably also still have a non-smartphone Nokia...
complete waste of money don't even bother getting one
Such a childish and foolish reaction without any sound reasoning.
Don't buy a smartphone, electric car or led TV. You won't be able to cope with it.
And why so ?? I would never go back to anything else. No waste of money for me.
Use parchment paper underneath pots, catch the spills and just toss when done