Induction cooking for home kitchens.

Long time lurker, first time poster. This board is fab.

I installed a De Dietrich (sp.?) 5 burner induction cooktop about three months ago and I absolutely love it. I had to import it, but it was easy to do. It is made in France, but there's a company in England and another one in New Zealand who send them to USA. I used New Zealand, ccokpower.com. Totally painless, though a bit expensive, and it arrived 5 days after I ordered it.

As to cooking. I have not mastered the various permutations of burner size to heat intensity to pot material yet. In fact, I have been limping along with only a few old pieces of cookware until I decide what I like best. Cast iron and Le Creuset work fabulously, but are so heavy to use daily. I have a couple of large stockpots with strainer inserts from IKEA which work very well - water boils very fast on the 'boost' setting. And I have one old Revereware saucepan in which I boil water for tea faster than I can get the cup and tea etc. ready.

The unit looks beautiful in my very contemporary kitchen, very sleek, much more so than the other units I had seen. And cleanup is a breeze.

I did a lot of reading online before buying. There are some very good discussions of the pros and cons of induction elsewhere, including comparisons of how many minutes a given volume of water takes to boil on the different models. I am looking forward to playing around even more with mine, especially on the very slow settings.

I had piped a gas line into our island during the remodel in case I didn't like the induction unit, or felt that I needed a gas burner as well, but I don't think I'll be needing gas anymore.

lagoon_lisa in Cookware