Quote:
Originally Posted by craigepo
We have broken ground on a new house. Of the myriad decisions to be made, one is choice of how to cook stuff.
We had planned to put in a large Viking-type propane range and oven. However, we have now been looking at this induction stuff. I was curious whether anybody had any experience with, whether it really works as well as advertised, etc.
|
It just so happens I have been researching stoves for my house as that's where the tax refund is going this year. Here's a site that breaks down the pros and cons pretty well. It's a site that has a bias towards induction, but they are fair in the pros and cons and self-disclose so I'm OK with it.
http://theinductionsite.com/proandcon.shtml
For me, I have too many copper and other non-magnetic pans, including my main sets of both stainless and non stick for it to work and I'm not reinvesting. The magnet trick works. Take a magnet and if it sticks strongly to the bottom of your pan, on the outside where the pan will make contact with the stove, then induction will work. Also, I do char foods directly on the burners, especially roasted peppers, and use larger than normal pans. Can't char that with an induction.
The results of my research are I'm going with the LG LDG3037T
http://www.lg.com/us/ranges-ovens/lg...37ST-gas-range for the double oven with convection.