r/BrevilleControlFreak

I'm poaching eggs in a deep sauté pan using Probe Control set to 170 F, Fast intensity.

• The cool tap water rises quickly to 170 F.
• I add 4 eggs to the pan.
• The temperature falls to 166.
• The temperature remains at 166 for the entire 8-minute cook time.
  • During this time, I never hear an increase in fan speed which would indicate the system is working harder to increase temperature.

Can anyone offer an explanation other than the system is malfunctioning?

Just bought the Breville Control Freak Commercial Induction cooktop. I am so excited!! I have D5. Will D5 work or do I need better cookware. Thanks and looking forward to all advice.

Just got a control freak, and when I'm making candy, one of my newer aluminum pans that has an induction base seems to be fine until about 200F, then shuts on and off every 20 degrees, indicating that there is a sensor issue even though I'm using the probe with probe control. The probe and base temps are pretty close together, within 10 degrees or less, but one thing to note is that the center of the base is not magnetic, it basically has a very wide "ring" that covers most of the bottom other than the center. Zero issues with a stainless stockpot, even though that has a deeper indent where the sensor is, along with engraving, etc.

Question: Does the center of the cookware need to be magnetic?

The aluminum pan in question performs very well on my cheaper induction burner. The aluminum pan does have a small indent where it's recessed but is flat. There is some engraved lettering but nothing where it would significantly reduce the contact area.