I've never been so excited to watch a video of water boiling in my life
Thanks for posting, that was pretty cool.
Thanks for posting, that was pretty cool.
If the power goes out for a few hours, or a gas line is ruptured and we can't cook dinner, is it really that big of a deal? I have plenty of stuff in my pantry that can be eaten without elaborate preparation. I'm sure you do, too. So what if we need to eat cold cereal for dinner? What's the problem if breakfast consists of leftovers from yesterday's lunch?
Going without power for brief periods is a nuisance and an inconvenience, but it also reminds us of how good we have things now.
For those who are interested in how fast the burners come on and off on the induction cooktop, I put together a 4 minute video that shows how fast 1 quart of water boils on a 2,500 watt burner and, more to the point, how responsive the cooking process is to changes in the burner setting. For those who just want to get to the responsive part of the video, go to about 3:35 and start from there. You will see me let the water come to a full boil, turn the burner off, then back on, then off again. I apologize for the quality of my videography, but the video conveys the info I was looking to share.
I've never been so excited to watch a video of water boiling in my life
Thanks for posting, that was pretty cool.
I don't think it's a design flaw, just physics working by sucking the air in the lid to the top.Wow! That's just twisted. I'm sorry for your loss and especially the design flaw Kitchenaid isn't owning. Up until then it seemed everything was going as desired.
BTW, if anybody wants to try Induction without going whole-hog into a range, you can get a really nice countertop unit for under $100.
http://www.amazon.com/Burton-6200-1...id=1423636231&sr=8-1&keywords=max+burton+6200
Max Burton makes several other models, but this one has a stainless steel frame which is nice to have, because sooner or later, your pan is going to slip off to the side and melt a plastic frame. That's what happened with my Fagor, although the damage is purely cosmetic.
They also have accesories like a ferrous disk with handle that you can use when you want to heat up an aluminum pan or other non-induction compatible piece of cookware.
If I ever have to replace the Fagor I have now, this Max Burton 6200 is what I will get.
+1, or I balance the lid on the handle of the pot I'm using, which is conveniently though not purposefully sized.VerbaVolant said:I always rest the lids upside down, regardless of the surface.
I don't think it's a design flaw, just physics working by sucking the air in the lid to the top.
http://www.thekitchn.com/help-why-did-this-lid-fuse-to-145703
http://cooking.stackexchange.com/questions/55431/pot-sticking-to-induction-cooktop
What is the design flaw? I guess they could use unbreakable glass tops and charge 20x more, but then no one would use them.The citations simply demonstrate the problem here, and our tendencies to accept less than ideal product. Or as a recent Verizon television campaign says "Better matters."