got a new gaggenau induction cooktop 90cm with 10800W

http://www.gaggenau.com/DE_de/Cooktops/ ... Id=9416856

sorry for that it is german language but it seems this is not listed in the gaggenau-usa page.

great oventop!

i´m using it for 14 days now and i´m totaly happy with it

i have replaced my alssi cintura di orione pots (cooper) witch i own and use since 1987 with the alessi chintura di orione 20years anniversary inductional-allminium potshttp://www.alessi.com/catalogo/oggetto/La+cintura+di+Orione/saucepan/504/1299/
http://www.alessi.com/catalogo/oggetto/La+cintura+di+Orione/casserole+with+two+handles/500/3779/

the gaggeanu oventop has 17 power steps plus a super-power-step.
so it can be regulated perfectly. at powerstep 1 i did melt chocolat directly in the pan without having any trouble (not went over 40°C). at powerlevel
2. (the point shows the half-step, so this would be the 4th level) water that i used for pre-warming a lamb-loin (molekular-kitchen) did slowliest let fall the themp of the water from 54°C to 52°C within 60 minutes.

i love this gaggenau because it´s fastness and because it is the most precise agiustable oventop i ever cooked with (i meen at privet cooking).

i love the "puck" to regulade it !

i was driven almost mad with the oventops that has only tuchbuttoms.

Interesting to hear this, Albino. We'll be replacing our old electric range sometime in the future. I've heard a lot of good things about induction cooktops but would be hard for me to choose that over a good gas range. Your post makes me think I should look a little closer at induction.

Mike

[Jenise]

Albino, how COOL! I'm in love with everything I've read about induction cooking, but I understand not all cookware is usable on induction. Can't remember the details, but the thought of replacing any of my most beloved pots and pans sends me running into the hills. Which kind can't you use?

That is slick. I started learning web German after a few clicks, too. cool.

anyway, you cannot get gas unless you go propane tank where I am...I always thought this would be my alternative...

Very pretty.

b

[Jenise]

anyway, you cannot get gas unless you go propane tank where I am...I always thought this would be my alternative...

b

Barb, somehow this surprises me. I think of propane being an option for sparsely populated areas and high elevations--doesn't match my (admittedly ignorant) image of Florida at all. Is propane common in that state?

Had a 2 burner induction put into my island making it a total second cooking space with sink/oven/cooktop and lots of counter. Totally cool - we fight over using it. Ordered it from New Zealand and the salesman told me I should design the other cooktop area [ 6 burner gas ] so that it would fit induction when I came to my senses and wanted all induction over gas. He might be right in terms of control/energy efficiency and ease of keeping clean.
As far as the pans - most now have symbols on the bottom indicating suitability for various heat sources. Just in case I carried around a small magnet in my purse while shopping. If the magnet stuck it could be used on the induction. Final treat was finding some super cool Italian and German stainless steel pots/pans that can be used on both. I am totally happy with induction.

[Jenise]

Had a 2 burner induction put into my island making it a total second cooking space with sink/oven/cooktop and lots of counter. Totally cool - we fight over using it.

I remember your discussion of this in the design stage. Wasn't the induction cooktop for your husband originally? It's so smart environmentally. You guys are making me regret having impulsively bought my gas range instead of waiting.

Yes, the overall design in terms of working areas worked out very well. They are almost totally independent - except for fridge/freezer - and we can stay out of each others hair. He acutally likes the 22,000 BTU power of the gas - more tangible. I like the clean Zen feel of the induction. Knowing what I now know I wouldn't blink at total induction. I did do the
open, full extension SS wire shelves under the gas cooktop and it would be very easy to convert down the line.

In the older neighborhoods, I think no problem..there are probably loads of places in Miami and downtown Fort Lauderdale where there are gas lines..but these new towns grew up so quicklyl..they ran the electric but not the gas...heck, this was swamp until about 15 years ago, not kidding...umm, I mean the Everglades. (And honestly, I do love the Everglades...they are NOT swamps)...so 15 years ago, this area absolutely fit your vision of rural...Even homes just a few miles from here are on septic systems...

I've heard a lot of good things about induction cooktops but would be hard for me to choose that over a good gas range.

well, there is oney one thing that is better on a gas range,

with gas you never have troubles.
- the gasflame can get less effectiv and its getting yellow, and so on.

against the induction coud just dont work.


i have worked with gas in buisness and in private

- gas is slower
- gas is by far dirtier (not only the range, but also the whole kitchen) and needs alot longer to clean
- gas is less good adjustable
- gas heats also the kitchen
- gas heats also the handholds and finger burning can happen
- gas is (i know, ist small chance but hey) dangerous

summa-summarum there ist no way i woud go back to gas

but I understand not all cookware is usable on induction. Can't remember the details, but the thought of replacing any of my most beloved pots and pans sends me running into the hills. Which kind can't you use?

thake a magnet and stick it under the bottom of youre pan/pot. if it sticks it would work on induction.

as you can see i did buy the alessi chintura di orione, but also fine would be lagostina or spring.

Yes, the overall design in terms of working areas worked out very well. They are almost totally independent - except for fridge/freezer - and we can stay out of each others hair. He acutally likes the 22,000 BTU power of the gas - more tangible. I like the clean Zen feel of the induction. Knowing what I now know I wouldn't blink at total induction. I did do the
open, full extension SS wire shelves under the gas cooktop and it would be very easy to convert down the line.

please note, the word induction only says how the heating system is.
but inductin is not like induction
the gaggenau has 10´800W and the strongest "plate" has with power-boost 4400W (on one pot ), directly, no heat gos losse.
withhin 20 seconds the oil start smoking
put then you have 17 stages to regulate perfectly.

i´ll try to make a short video and put it to google-video or similar, than you can see how it works.

on the other hand there are inductions arround with 1500W, those are more for the kindergarden

btw. 22´000 btu are slower

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[Jenise]

Christina, love those open wire shelves. Sounds like your new kitchen has worked out perfectly. Anything you'd do different, now that you've been using it awhile?

And Barb, seems strange to have run electric only, but I have a very Californian view of the world. Not that I'm a stranger to propane, up here, a "mixed neighborhood" refers to one where both piped-in nat gas and propane are available! Three of the nine houses visible from my home are on propane. And my home was only converted a few years before I bought it, according to the gas company who called to check up on my plans to convert to 100% gas appliances. Apparently the gas company installed the gas line on the former owner's promise to convert all appliances and the fireplace, otherwise it would have cost them several grand. He was still liable for that cost if he didn't switch over in X time. When they contacted that owner, he claimed that he hadn't done it but that we who bought the house were planning to. A lie, in that he was not privy to our plans, and not the first expensive lie that seller told. So I told the gas company I had no idea what that man was talking about even though I have a brand new Viking gas range in storage.

I did not want all my walls lined with cabinets above the counter so I have more drawers below counter and I love them - would have done more if room. Also, I put in a very slick German blind corner SS wire shelf system that works extremely well and is very efficient on one end of the U. I wish I could have done the same in the other blind corner - gave up the corner for a view of the wood fired pizza oven from the gas cook top.
These are more compromises rather than things that should have been done differently. Still settling into new patterns of movement and learning how to use the convection oven.

I can see why you like the infinite control of a knob but I wanted the touch pad for ease of cleaning and keeping the counter clear. My induction goes from 50 - 2500W. You can see the heat swirls in the liquid almost immediately when on high. Not high enough for wok work but there is no vent over the induction and it was intended only for incidental cooking.
Nevertheless I totally agree on its merits and when I get tired of cleaning the gas cooktop, induction it will be.

I can see why you like the infinite control of a knob but I wanted the touch pad for ease of cleaning and keeping the counter clear.

the knob is magnetic and it is remouvable,

i added fotos

added video

http://www.youtube.com/watch?v=F7KVtrm44fA