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Post by jonjel on Dec 21, 2011 11:01:37 GMT 1
I have an induction hob as backup to my stove. Had it a few months and binned most of my old pans as they had non magnetic bases.
However I kept a set of large SS stock pots as I can use those on the stove and indeed on the wood burner, and they were too nice to give away or replace.
Question. Since there will be big cook ups going on over the festive season is there any reason why I can not put a thinnish (1.5mm) steel plate of the right size on an induction ring and put my non magnetic stock pots on top of that?
I am happy to experiment but don't want to bugger up the hob!
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Post by principled on Dec 21, 2011 12:24:47 GMT 1
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Post by jonjel on Dec 21, 2011 13:26:48 GMT 1
Thanks P. I will confess that I glazed over a bit with the paper, and the Which report did not want to open, but since I have what is laughingly called an engineering business I have asked one of the lads to produce a couple of discs in MS. I don't need handles, I have an oven cloth! If it works I might go for a Mk 2 complete with handles in the New Year
I was a bit concerned about distortion, but the temperature won't be that high so I doubt it will cause problems.
I also considered if it was possible to make a few magnetic SS discs to put inside the pans, but I suspect the distance from the source to the disc would have the effect of making it none too efficient.
I am surprised at the claims that SS is better than MS in that paper (if I read it right) I do know that I decided to do a stir fry a few weeks ago. Stuck a MS wok on the hob with a bit of oil and the kitchen was full of blue smoke before I had time to open the prawns! Very impressive.
Fascinating to watch spuds boil when it is set at 100C. They come up to the boil, then drop to a simmer in a cycle.
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Post by principled on Dec 21, 2011 16:26:03 GMT 1
Jonjel I thought about distortion as well, and wondered whether that could be a reason for the proprietary ones being thicker. Bbut with an aluminium pan on top the heat transfer will be pretty rapid so I would have thought distortion would be small. As for that Chinese research paper, you didn't miss much! I think most of it must have been lost in the translation.
I told my wife this morning that I'm not doing any more cooking till after Xmas. She replied that she didn't recall me doing any cooking recently, so I had to remind her that I boiled TWO eggs for the salad last night...and I didn't even burn them! All the best with the interface trial...feedback after the hols. P
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Post by jonjel on Dec 21, 2011 16:39:36 GMT 1
I don't have any aluminium pans any more P. Not because of any faddy health scares (They give you Alzheimers don't you know) but because SS is much more durable, and the heat transfer with modern sandwich base materials is very little different from aluminium. Also aluminium pans stain in the dishwasher. You and I don't want to know what they put in dishwasher powder/tablets.
If I had thought of transfer plates before I would never have binned the old non magnetic SS pans....
As for your cooking, the advanced course incudes toast, and opening cans, so there is hope for your wife.....
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Post by jonjel on Dec 22, 2011 15:11:36 GMT 1
Well I am pleased to report that a piece of 14swg out of the scrap box works. I only had a few minutes at lunch time and have yet had time to do any of the fancy settings, just whacked it under a non-inductive pan, set the power at 1000w, and the water got hot due to heat transfer.
This afternoon the two pieces of scrap will be transformed into bright shiny discs.
Wish now I had not given my original pans to the charity shop.....
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