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I believe most Chefs have been using Induction for long long time.

silent_fish(silent_fish)
"I had the pleasure of working in Europe a few years ago. At that time (1995) there were virtually no gas burners to be found anywhere in commercial kitchens. The industry has moved to Induction and Combi-ovens almost exclusively. The best advise I received when I was starting to use the Induction was: cover your induction top with cloths so it will be easier to clean until you get used to the speed. It was so true! Product was finished in less than 1/2 the time that gas took, and we won't get into electric (useless in my opinion). The cloths were a huge plus as I had several pots boil over before I had a chance to turn back to the induction top. Two years ago, my former chef came to Canada for a visit and came and saw me at work. He was aghast at the "stone age" conditions of the kitchen as we were still using gas. 'Nuff said."
(#8129992@0)
Last Updated: 2013-4-2
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Replies, comments and Discussions:

  • 枫下家园 / 美丽家居 / 有没有人装INDUCTION COOKTOP？ 看着厨房真的很漂亮。除了价钱贵一点，还有别的什么要考虑的？当然，整套锅都得换。 -ashura(碧落); 2013-4-1 (#8128860@0)
    • 你说的是那种平板的炉台？为啥要换锅？ -drmf(1234); 2013-4-1 (#8129203@0)
      • 你out啦 -jeffrey815(Smartiecat); 2013-4-1 (#8129392@0)
        • 我从来就没有in过啊，帅哥美女能给个中文缩略版的么？ -drmf(1234); 2013-4-1 (#8129574@0)
          • 电磁炉，通过磁场来让锅自己发热。所以不是什么锅都可以，必须是磁铁能磁住的。其他东西例如手放上去一点事都没有，十分安全。 -jeffrey815(Smartiecat); 2013-4-1 (#8129600@0)
            • 炉面容易清理么？溅到的汤水油星会不会成顽固性污渍？Sales 说不会，很容易，可听一个用过的说炉面也会烫，因为锅底烫，所以烫煳的东西擦不下来。请过来人谈谈。现在用的电炉实在难清理。 -llrm(-); 2013-4-1 (#8129626@0)
              • 可以用陶瓷平面的。。。 -ding_ding(丁_丁); 2013-4-1 (#8129652@0)
              • 刚开始用的不错，时间一久表面就开始变色，只能全部换掉，除非你能将就 -rambrandt(Rambrandt); 2013-4-1 (#8129747@0)
              • 还有锅底容易把炉面挂花，只有新的时候好看 -budongbudong(梦想中奖); 2013-4-3 (#8133027@0)
                • 哎，电炉真闹心，今天和LP又吵了一架，炒菜把菜炒到电炉面上，这还不算，炉面滚烫时用塑料铲铲炉面，弄成不可收拾，晚上刮了半天，说她笨，罢工了明天不做了，不做就不做，下馆子去 -llrm(-); 2013-4-3 (#8133040@0)
    • 好看是好看，但火候不易控制，适合对烹饪不讲究人士 -rambrandt(Rambrandt); 2013-4-1 (#8129583@0)
      • It is exactly the opposite. Induction cooktop is the most precise cooktop, better than gas and coil. -jeffrey815(Smartiecat); 2013-4-1 (#8129596@0)
        • 若如此，为何大厨专家都不用？豪宅也没人用啊？怎么回事？难道人家都不知道 -rambrandt(Rambrandt); 2013-4-1 (#8129738@0)
          • It is a new technology so people (for example, you) might not accept it right away. Although the temperature control is more precise than gas/coil, it does have its drawbacks. -jeffrey815(Smartiecat); 2013-4-1 (#8129755@0)
            • 新技术？这玩意都出来半个多世纪了，还有人说它是新技术？太 out! 电磁炉的缺陷是很明显的，而且是致命的。所以50多年了到现在还远远无法普及，这个不用多说了吧 -shuidajie(睡大街); 2013-4-2 (#8129921@0)
              • 50+ year is still shorter than fire which has been around since mankind. Plus I don't think it is 50+ year. -jeffrey815(Smartiecat); 2013-4-2 (#8130028@0)
                • 不知道的话就自己给自己科普一下吧，上网搜搜，在这里耍嘴皮也没什么意思，反而显得有些无知 -shuidajie(睡大街); 2013-4-2 (#8130244@0)
          • I believe most Chefs have been using Induction for long long time. -silent_fish(silent_fish); 2013-4-2 {846} (#8129992@0)
            "I had the pleasure of working in Europe a few years ago. At that time (1995) there were virtually no gas burners to be found anywhere in commercial kitchens. The industry has moved to Induction and Combi-ovens almost exclusively. The best advise I received when I was starting to use the Induction was: cover your induction top with cloths so it will be easier to clean until you get used to the speed. It was so true! Product was finished in less than 1/2 the time that gas took, and we won't get into electric (useless in my opinion). The cloths were a huge plus as I had several pots boil over before I had a chance to turn back to the induction top. Two years ago, my former chef came to Canada for a visit and came and saw me at work. He was aghast at the "stone age" conditions of the kitchen as we were still using gas. 'Nuff said."
          • 老外很多讲究的用的。有INDUCTION COOKTOP，还有GAS COOKTOP。 -ashura(碧落); 2013-4-2 (#8130067@0)
    • 电磁炉十几年前就有了吧？中国蛮流行的，这里好像不普及，不知道为啥。 -ding_ding(丁_丁); 2013-4-1 (#8129647@0)
    • 那个热心的id“民工”好像写过攻略，找不着了 -llrm(-); 2013-4-1 (#8129746@0)
      • 我记得他说自己家里用的就是,然后最后结论是不推荐? -daydayup88(daydayup); 2013-4-2 (#8130257@0)
    • 我家里用的是Induction cook top，两年啦。火力很大，也很好清理，到目前为止还像新的一样。就是对锅的要求高，有些喜欢的不能拥有。 -9y9(Discovery); 2013-4-2 (#8129991@0)
      • 是不是平底锅用一段时间底就不平了，不能用在这种炉子上了？ -my98(No); 2013-4-2 (#8131015@0)
        • 必须含铁量高的不锈钢锅或铸铁锅，IKEA的不锈钢夹铝的轻锅不行，一些合金含铁太少也不行，铝锅不行，沙锅陶锅玻璃锅都不能用了。 -llrm(-); 2013-4-2 (#8131026@0)
          • 谢谢。听起来不错。也查了英文网站，优点很多，就是要专门的锅。还说电磁辐射不会泄漏。这一点不知道是不是已经公认 -my98(No); 2013-4-2 (#8131236@0)
    • 谢谢大家参与哈。我想不普及的原因还有价钱吧。光一个COOKTOP可以买一般的整的加OVEN了。现在还得再花那么多买OVEN。不过我心里已经长草了，豁出去了。。。 -ashura(碧落); 2013-4-2 (#8130069@0)
      • 买吧，不会后悔的，特别好清洁。 -9y9(Discovery); 2013-4-2 (#8130121@0)
        • 你买的是啥牌子的？KITCHENAID都已经很贵了，１２００左右。有个同事还嫌不好看，买了个更贵的，就为周围多了圈金属边压在COUNTER TOP上好看。我在想这个多花几百为个边也太夸张了。 -ashura(碧落); 2013-4-2 (#8130172@0)
          • Regardless the brand, you need to buy one with sufficient "power". -jeffrey815(Smartiecat); 2013-4-2 (#8130196@0)
          • 我买的是Kenmore Elite 30"，最大的功率可达3900W。我朋友买的是Bosch最贵的一款，有瞬间boost的功能，炒菜时很好。但kenmore便宜很多，我也很满意了。Kichenaid的功率都很小。 -9y9(Discovery); 2013-4-2 (#8130255@0)
            • 嗯，又便宜又好是王道。谢谢哈。本来开始看的是KITCHMENAID -ashura(碧落); 2013-4-2 (#8130283@0)
              • 到美国去买 -believeyou(MTL); 2013-4-2 (#8130399@0)
    • 没明白，你在装修厨房吗？你得有装cooktop的橱柜，和另外一组装wall oven的橱柜。。。有了橱柜，再选什么样的cooktop...电器是要多花钱，橱柜上要多花的钱不比电器少。。。 -byly(辣白菜); 2013-4-2 (#8130304@0)
      • Sears 就有几种 induction range，整体炉子，和电炉气炉一样尺寸，烤箱仍然是电的。 -llrm(-); 2013-4-2 (#8131023@0)
        • 她长草的是cooktop。 -byly(辣白菜); 2013-4-3 (#8132021@0)

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