Induction cooktop

[Fueling Around]

There are also 2 burner portable units. I have this
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I tested it vs my gas top and it heated up a measured amount of water in half the time it took my gasser to boil--4min vs 7 min.
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I debated getting a 2 unit model about a month after getting the single.
Wife decided we didn't have enough counter space. She also said it isn't that big of a deal cooking one pot/pan at a time.
If it was just me, I would probably go for a dual unit.

 

[Fueling Around]

If I buy anything else. Ann will have a interesting decoration hanging from her rearview mirror. And it won't be a dreamcatcher!

Maybe ask if this is something you get for her (both of you)?

 

[Fueling Around]

Too funny you posted the wok as I plan to stir fry in mine too. Oh man have I been studying up on that stuff!
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I'm still learning with the wok. The great factor is the heat is concentrated to the flat and the sides stay cooler. If you can get the cooked stuff to cling to the sides while frying the next round is good.
I seasoned the crap out of the wok and the concentrated heat burned the seasoning loose, but the chicken fats re seasoned the wok

 

[Fueling Around]

Forgot to post some Pros and Cons in original post
Pros
The bottoms of the pans stay clean. I don't have to take the green scrubbie or the SS wool pad to them as I did often with the glass top pos.
The cook top stays much cleaner. I've only had to take the green scrubbie to it once with the glass top cleaner. Wifey boiled something over and didn't clean it enough. Mention it once and be the bad boy for a few days
Cons
The induction coil is relatively small. If using a large pan start at a lower percentage (or temperature) for a few minutes to get the pan up to temp and then bump the heat. Cast iron is the slowest to equalize temps across the cook surface.

WARNING
You cannot use the cook top over your smooth top range or any metal table top. The induction will pick up the underside as a cook surface and send heat both ways. Your unit will experience a melt down

 

[voyager 663rd]

I debated getting a 2 unit model about a month after getting the single.
Wife decided we didn't have enough counter space. She also said it isn't that big of a deal cooking one pot/pan at a time.
If it was just me, I would probably go for a dual unit.

Ahh, but using it outside makes having the double burners extra useful

 

[mmoennig]

Our home had a Jenn-Aire electric when we purchased it in 1998. We replaced it soon after with one of the early induction cooktops (30" Electrolux Induction unit). The cast iron cookware works the fastest, very close to a gas cooktop. The induction ready Stainless is a little slower. We have SS induction adapters for special non-induction cookware. The only issue we've had is if not watched carefully to prevent boiling over, the sealing on the edges isn't perfect and can get into the electronic controls, causing errors and possibly needing a reset. We recently purchased a new 30" Frigidaire Induction unit, but haven't installed it yet.

 

[Fueling Around]

Ahh, but using it outside makes having the double burners extra useful

Ours has been an indoor unit only here in Florida.
I don't have a dedicated outdoor space.
We can reserve a room by the pool, but my wife is not keen on the idea of bringing it down for our monthly parties.

Don't have one in Minnesota as the coil top electric range isn't ideal, but it isn't a pos as a smooth top radiant unit.
I have multiple outdoor (LP) propane cooktops at my disposal so haven't seen the need for one

 

[Parshooter]

Cooking control is easily changeable from percentage to temperature.

So what is cooking by "percentage" ?

 

[zwiller]

So what is cooking by "percentage" ?

Wondered that myself but my Waring does not have that option.

 

[Fueling Around]

So what is cooking by "percentage" ?

Similar to the Low to High setting on a conventional electric range. The power pulses on and off at a fixed rate.
On my unit it goes from 0.5 to 10