Induction vs non-induction electric cooktops
Everyone pushes induction cooktops now, but I'm not convinced.
I'm now moving on to starting to work on updating the 25 year old electric cooktop, oven and dodgy almost worthless rangehood. I have budgeted about $3000 to buy the equipment and cover cost of getting the old stuff removed and new stuff fitted.
I only have room for a 60 cm wide cooktop and oven and rangehood.
The existing cooktop is a four open coil type with seperate controls and the oven links to the same set of controls but it is actually a decent fan-forced one.
All Australian made items except the useless rangehood that doesn't do anything except blow cooking mess around the kitchen ceiling area. It isn't vented to the outside.
I'm considering a new ceramic 4-station 60 cm cooktop, new fan-forced 60 cm oven, and a new 60 cm rangehood that is vented to the outside.
What I don't like about induction cooking is that they are dependent on using strong magnetic fields, and cannot be used with non-ferrous cookware. I'm also not a super-fan of adding yet more integrated electrical technology that can break and isn't easily repairable. I've only ever used standard electric cooktops, and my 2nd ex has a gas cooktop that I used when I lived with her 10 yrs ago.
Do you have any thoughts or feelings on the various types of electric cooktops and ovens? I can't get gas here so that's not even an option.
Also, do you have an emergency electrical isolation switch in your kitchen near your cooking area so in the event of a fault or some other unplanned event you can electrically disconnect power to your cooktop and oven as part of your household emergency response plan? There's no isolation switch in the circuit for the existing ones - I'd have to go to the main switch board and trip the breaker to isolate power to the cooktop and oven.
I'm now moving on to starting to work on updating the 25 year old electric cooktop, oven and dodgy almost worthless rangehood. I have budgeted about $3000 to buy the equipment and cover cost of getting the old stuff removed and new stuff fitted.
I only have room for a 60 cm wide cooktop and oven and rangehood.
The existing cooktop is a four open coil type with seperate controls and the oven links to the same set of controls but it is actually a decent fan-forced one.
All Australian made items except the useless rangehood that doesn't do anything except blow cooking mess around the kitchen ceiling area. It isn't vented to the outside.
I'm considering a new ceramic 4-station 60 cm cooktop, new fan-forced 60 cm oven, and a new 60 cm rangehood that is vented to the outside.
What I don't like about induction cooking is that they are dependent on using strong magnetic fields, and cannot be used with non-ferrous cookware. I'm also not a super-fan of adding yet more integrated electrical technology that can break and isn't easily repairable. I've only ever used standard electric cooktops, and my 2nd ex has a gas cooktop that I used when I lived with her 10 yrs ago.
Do you have any thoughts or feelings on the various types of electric cooktops and ovens? I can't get gas here so that's not even an option.
Also, do you have an emergency electrical isolation switch in your kitchen near your cooking area so in the event of a fault or some other unplanned event you can electrically disconnect power to your cooktop and oven as part of your household emergency response plan? There's no isolation switch in the circuit for the existing ones - I'd have to go to the main switch board and trip the breaker to isolate power to the cooktop and oven.
