TCB, talk to me of induction cook tops (and maybe other cooking appliances)

At this stage remaining in a house with gas or moving to one with gas are options, it’s just that a lot of new builds seem to be cheaping out on running gas lines.

Wok’s seam to be a particular challenge, it’s all about movement of the pan and stuff in it and would cool down pretty quickly if not in intimate contact.. Our current gas wok ring is very good, and a pretty common standard feature in Melbourne thanks to a big Asian community.

i *can* use a wok (flat bottom, carbon steel) on my cooktop but i haven’t come close to mastering it. i try to keep the wok itself pretty still and use a big wok spatula to keep the contents moving.

We had induction all last year in every single rental. It was fine. Way better than electric. Gas is preferable. I kind of just really hated cleaning it and was tense about accidentally sitting something on the flat surface while it was still hot.

I just bought a magic/nutribullet. There was much deliberation over this but I am overly excited. We try to keep the appliances in the house at a super minimum/must use it several times a week to be worthwhile.

https://i.ytimg.com/vi/0V8Hd5lfheY/hqdefault.jpg

I finally bought an ikea plug in induction single ring cooktop to test out induction cookery. The co-build housing I’m involved in is considering being all electric. I’m actually impressed so far. Gets hot quick and it’s easy to vary temperature.

Would definite recommend for the 50 bucks it cost me.

Need to work out what I’m going to do about the wok thing.

you can get a wok stand specifically for induction (search 'infinite wok').

any flat-bottomed carbon steel wok should be fine on induction

so i just moved into a new flat which is grebt in many ways but the cooker is smaller than my older one and also it's an induction hob

which i don't mind tbh (i've always used gas but i also have asthma) except i can no longer use half my trustiest pans apparently

You can get a flat metal piece to put between your nonmagnetic pans and the cooktop. The flat metal gets hot which in turns heats the pan. Inefficient but works.

I'm set on getting rid of the electric 4 burner stove/oven in our kitchen and replacing it with 2 induction burners and a countertop convection oven. Will put everything on an IKEA kitchen island thing. We haven't used the stove in over a year - we've got a bamboo cover on it that a single induction burner sits on. The Anova oven I got a year ago and use constantly is at the other end of the kitchen currently.

ok so the scrambled egg i am making via induction is actually i think better than it ever was before (i am using the helldude-approved splash-of-water-toward-the-end recipe, to make it superfluffy) (water! not! milk!)

but i have apparently lost the ability to fry bacon w/o extensive charring :(

fvck i just realised i can no longer make soup in my magic black aztec pot >:(

i mean unless i source one of jaq's flat metal things

This kind of thing: induction adapter

thank you!