Costco Wholesale has for their
Members: Nuwave Dual Top Precision Induction Cooktop (80040CT) on sale for
$119.99.
Shipping is free.
Thanks to Community Member
No1nfoProvided for finding this deal.
Features:- 6 temperature presets & 94 precise temperature settings between 100°F and 575°F
- Two wattage selections: 900W & 1800W
- Two 11.5" heat-resistant, shatterproof heavy duty ceramic glass cooking surfaces each with 25-pound weight capacity
- 8" heating coils beneath each cooking surface for faster, even heating
- Separate control panels with numeric keypad for each cooking surface
- Warming function keeps foods warm at 155°F for up to 2 hours
- Stage cooking capabilities along with built-in timer with up to 100 hours of memory
- 50 preset recipes available at the press of a button, letting the cooktop do all the work along with 150 open memory slots lets you program and save your own custom recipes
- Fahrenheit & Celsius temperature options
- Automatic shutoff for safety
- Accessories Included:
- User Manual
- Recipe Book with 131 Recipes
- Quick Start Guide
Top Comments
You can tell how well a pan will work with a refrigerator or any other "weak" magnet the better the stick the better it will work. If you want to do a neat trick with other than cast iron you can usually put a thin towel between the pan and the cooktop to keep things clean. I have used a full size induction cooktop for over 10 years.
29 Comments
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Cast iron is generally considered a poor conductor of heat. It is used because even though it is a poor conductor, its mass helps hold a lot of heat content and eventually the heat spreads throughout the whole bottom. Cast iron pans will be more likely to get hot just directly under the induction coil area and will not be as good at spreading the heat to the rest of the bottom as well as a multilayer pan.
EDIT: Also, be very careful not to start heating your cast iron at a high temperature on an induction stove as the thermal shock can cause the brittle cast iron to crack because it will expand unevenly very quickly.
https://fieldcompany.co
Also my own experience having used an induction cooktop for over 10 years with all kinds of pots and pans. The big factor is just how much iron there is some pans seem to have a iron core and others have a disc on the bottom. I like to tell people to use a refrigerator magnet as they are not very strong. You have to be careful with cast iron as it will get hot very quickly. Since the cooktop "excites" the iron in the pan it gets hot all over. I have not found it to have any hotspots as I use my pans to sear a steak more than anything else and the browning is very even.
A "normal" burner provides heat to the bottom of the pan and induction does not work that way.
You get less of a hot spot it seems with induction than other types of heat.
https://fieldcompany.com/pages/do...4Bm8dHuLNG [fieldcompany.com]
Also my own experience having used an induction cooktop for over 10 years with all kinds of pots and pans. The big factor is just how much iron there is some pans seem to have a iron core and others have a disc on the bottom. I like to tell people to use a refrigerator magnet as they are not very strong. You have to be careful with cast iron as it will get hot very quickly. Since the cooktop "excites" the iron in the pan it gets hot all over. I have not found it to have any hotspots as I use my pans to sear a steak more than anything else and the browning is very even.
A "normal" burner provides heat to the bottom of the pan and induction does not work that way.
You get less of a hot spot it seems with induction than other types of heat.
Eventually the areas outside that 8" coil will also get hot through conduction, but with a multilayer steel pan that has an aluminum or copper conduction layer between the steel layers, this conduction is faster because those materials conduct heat better than cast iron.
When using cast iron on a gas stove, the heat spreads all over the bottom surface of the pan.
Here is a link where some people are discussing some of these issues: https://www.physicsforu
edit: I may have read specs wrong, seems to allow temps in finer increments but maybe wattage selection is what's limited?
edit: I may have read specs wrong, seems to allow temps in finer increments but maybe wattage selection is what's limited?
Eventually the areas outside that 8" coil will also get hot through conduction, but with a multilayer steel pan that has an aluminum or copper conduction layer between the steel layers, this conduction is faster because those materials conduct heat better than cast iron.
When using cast iron on a gas stove, the heat spreads all over the bottom surface of the pan.
Here is a link where some people are discussing some of these issues: https://www.physicsforu
This is from your article
How does heat distribution differ between induction cooking and traditional stoves? In induction cooking, the heat is evenly distributed throughout the cooking vessel, resulting in more evenly cooked food. Traditional stoves may have hot spots and uneven heat distribution, which can lead to unevenly cooked foo
Reference: https://www.physicsforu
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How does heat distribution differ between induction cooking and traditional stoves? In induction cooking, the heat is evenly distributed throughout the cooking vessel, resulting in more evenly cooked food. Traditional stoves may have hot spots and uneven heat distribution, which can lead to unevenly cooked foo
Reference: https://www.physicsforums.com/thr...on.796235/ [physicsforums.com]
I will have to disagree with that one statement you selected about induuction that "heat is evenly distributed throughout the cooking vessel." I do not think people see that heat is evenly coming from all sides of a cooking pan when using a cast iron pan on an induction cooker. If anything, a gas stove probably spreads heat somewhat evenly across the whole pan than an induction cooker, as you can feel the heat coming off the sides of the pan from the gas flames rather than from just directly underneath as in an induction cooker with a cast iron pan. Though the gas also will have its own hot spots from where the gas flames form a ring. You can also see the hot spots with gas when you heat water in the pan.
I think the difference may be in how even the heat is from the induction coil area outwards (where it drops off), in contrast to gas flames where there may be cold spots in the very center, but it is more even as you go outward.
If you look at the very first article it says this:
Reference: https://www.physicsforu
This is difficult to do with an induction cooker--and it is because it does not heat up the whole "cooking vessel."
https://fieldcompany.co
Also my own experience having used an induction cooktop for over 10 years with all kinds of pots and pans. The big factor is just how much iron there is some pans seem to have a iron core and others have a disc on the bottom. I like to tell people to use a refrigerator magnet as they are not very strong. You have to be careful with cast iron as it will get hot very quickly. Since the cooktop "excites" the iron in the pan it gets hot all over. I have not found it to have any hotspots as I use my pans to sear a steak more than anything else and the browning is very even.
A "normal" burner provides heat to the bottom of the pan and induction does not work that way.
You get less of a hot spot it seems with induction than other types of heat.
While the density of ferrous material affects induction efficiency indirectly by influencing resistivity and heat retention it doesn't mean that cast iron is always the best choice. Cast iron is most efficient in applications where prolonged steady heating is needed, while multilayer pans excel in tasks requiring precision and quick adjustments.
Cast Iron works best once heated due to high resistivity and heat retention but much slower to start because its higher mass and low thermal conductivity.
Multilayer Induction Pans are more efficient for rapid heating due to optimized ferrous layers and lower thermal mass, they lose heat faster when removed from the cooktop or the cooktop power is adjusted which allows precise temperature control during the cooking process.
Even your article points out these issues with cast iron:
Preheat your pan over low heat. Fast temperature changes aren't good for cast iron; the iron expands as it heats up, and retracts as it cools. In extreme cases, forcing this process to happen too quickly can cause issues like cracking or warping. Induction burners are known for heating up a pot or pan much more quickly (this is one of induction's advantages). We recommend preheating your pan over low heat on your induction burner for a few minutes before turning the temperature up. This will heat the skillet up gradually, and more evenly, helping to prevent any hot spots.
Use a burner that matches the width of your pan as closely as possible. While this holds true for a gas or electric stovetop as well, it's even more important when working with induction. Cooking on an appropriately sized burner will ensure that the pan's cooking surface heats evenly.