Two things almost always take first-time induction range owners by surprise. First, they are really, really powerful. I mean burn-your-food-if-you-go-too-high powerful. Second, they make a lot of noise, whether that’s humming, hissing, or buzzing.
The typical induction cooktop (or “hobs,” as some of you know them) has a surface made of glass-ceramic.
True to its name, glass-ceramic is a material with a chemical composition that’s similar to glass, but with ceramic’s opaqueness, resistance to heat, and the ability to withstand thermal shocks.
It can also be notoriously difficult to clean if you like to keep your cooktop spotless. And who doesn’t?
KitchenAid’s stand mixers are iconic for a reason (some would say for much more than one).
They’re gorgeous in their looks and, with a variety of accessories and attachments, designed for much more than baking. When you buy a new one from KitchenAid’s website, you can even have it engraved for free.
Try to find KitchenAid’s iconic stand mixers at any retailer right now, and chances are you’ll come across red “Currently unavailable” or “Out of stock” signs no matter where you try.
Stand mixers are a sound investment and a mandatory countertop appliance for the seasoned home cook. But they can also be a bit pricey.
Nowhere is this more true than with KitchenAid, the iconic American brand that’s behind some of the best stand mixers on the market ever since it launched its first model, the H-5, in 1919.
So you went on a shopping spree at the grocery store last week, stocked up on more fruits and veggies than you normally do, and kept some of them in your fridge for longer.
Now, you opened the fridge, only to see that some of them had caught mold. What should you do? Do you have to throw those moldy food items away, or are they still safe to eat?
It’s been half a year since I started cooking with induction. So far, it’s been working out great. Enough so that I continue to stick to the opinion that, despite their higher price, induction cooktops are generally worth it.
The cooktop heats my pans and pots quickly and evenly (for those of you coming here for the first time and who may be wondering, I cook mostly with tri-ply stainless steel and every now and then with cast iron).
Since my induction cooktop’s surface stays cool and my cookware heats from the inside out (I’ll tell you exactly how this works later on in this post), cleanup has been mostly effortless.
Until the mid-last century, gas or electric stovetops were pretty much the only way to equip a kitchen, in a restaurant or your home. Until induction cooktops showed up and started raising eyebrows.
The thing that gets many people fascinated by induction cooktops is that they don’t require an electric burner or gas flame. They stay cool and transfer energy directly to your cookware, heating it contactlessly.
But what do chefs think about them?
If you are like me, then your induction cooktop is as much a part of your home’s decor as it is an appliance in your kitchen. Yet the unfortunate fact is that, no matter how careful you are with the surface, it will sooner or later get dirty.
At least this has been my experience owning an induction cooktop for four-five months by the time I wrote this post. For the majority of that time, I managed to keep it spotless. Until today, when I came across a few surprisingly stubborn white spots.
