We're buying an induction range and have narrowed it down to two models: A Frigidaire one that has pretty much all the features we want except it has no knobs to control the elements and has buttons that you press instead and a Samsung one that has more limited features, costs a little more, but has knobs.I tend to hate having to press little buttons instead of having a physical knob that I can turn. I value being able to quickly turn an element from max heat down to simmer. But maybe buttons aren't that much of a pain in this context? Does anyone have a similar stove?Unfortunately, it's hard to get an idea of this by actually looking at the stoves, as they aren't plugged in at the store, so you can't really tell how annoying the buttons are.
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About 5 months ago I purchased a portable 240VAC induction cook top to evaluate this type of cooking.
A lot of the hype about induction heating seems to be about how fast it can heat up.
Cooking water for a cuppa or a big mass rice serving, this could be big or small advantage depending on personalities? I’m not a person who needs an immediate response. Energy efficiency is my priority, not quick response times.
Observing what happens if I put some water in an induction compatible container and opt for temperature control and select 100 deg C, I see (and hear from relay clicking) that it always starts at full power and when the temperature is reached it boils, stops, boils again with resultant on off relay audible feedback on this appliance.
With a 1000W element, selecting 200W it is obvious that PWM (Pulse Width Modulation) control is being used in both power and temperature modes.
The problem with PWM is if the target mass is small it doesn’t always work.
I live alone and on my gas stove I can cook a single serve of rice, say 1/3 cup with 1/2 cup water on a gas stove in absorption mode, no problems.
On the Induction cooker, with the same saucepan, same portions on 200W (minimum power someone decided I should have) the rice is burnt on to the bottom of the saucepan before I can do not much. Bugger to clean up,
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Have the same problems with pancakes on a 16cm skillet, just depends when in the PWM cycle you happen to pour it in.Power off when pouring in, no problems. Power on when pouring in, burnt on the bottom.
So PWM control of induction cooking is not for me.
Having gone PV solar and battery, I’m wondering what the pulse requirement on the inverter and battery are going to be long term for any PWM induction hardware.
I am also trying to live on solar off grid. Not there yet, but with a PWM induction bursts and reliability, 'm still pondering…
I’m an amateur radio hobbyist, I know that analog control of magnetic and electric fields is possible. I do this with my radios all the time with no reliability problems.
Which induction cook top manufacturer if any provides this level of control.
To compete with gas or resistive electric you will have to do it?
Speed is not the only goal. Give your customers analog control not incremental company/model specific fixed intervals. Life is analog, changes must take time!
Hers Hoping Paul
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