As the title says, looking to swap my Viking D3 for an induction stove to help improve air quality for my upcoming baby and to finally kill the stupid igniter clicking forever (a known Viking issue). Thoughts on the switch? Is the impulse right for my space?
Hi! Do you have a showroom or somewhere I can see the cooktop in person? I’m in San Jose.
Credit card was charged for full amount in early April and they said shipping was planned for mid May. Has shipping begun? Anyone have theirs?
I am pretty impressed by looking at the concept and I am thinking of pulling the trigger on the 36-inch one in the next month or two. I have scoured a lot of YouTube videos and Instagram posts so far.
Currently, I do use the Breville control freak quite a bit, so I have an idea of the technology somewhat.
Would the current unit be able to utilize the food probe which is in development or should I wait for a few months to make sure that it does? Would there a newer version of the hardware requirement to allow that?
When I use the temperature control is there a way of regulating the heat intensity as well? That would typically define how fast the pan reaches the temperature. When I am heating butter to melt it and make ghee, putting it at full intensity will make it bubble pretty dangerously. I know that by experience unfortunately.
I know there is some sort of a plan of having a griddle on two burners to have a big cooking surface. I do use a 15-inch cast iron circle right now to make thin Indian crepes-dosa . I'm guessing this would be a tri-ply steel or cast iron surface - can we get some idea on the details of the same. Or has anyone used something similar which works? Because I have tried with my current cast iron and even if I heat it slowly I cannot make things bigger than 9 in on an induction based on the size of the coil.
Also I live in the Chicago suburbs - is there a model in this area which I can actually go and look at?
Thanks
Here are some photos showing a 11” grill pan’s overhang, (for better or worse) the top rated one on Serious Eats
I also considered multi-ply SS, but the grates are too shallow on those IMO.
The heat sensor goes into temp protection mode pretty easily (not sure if false positive… I get this a lot on dry cooking on solid cast iron and multi-ply carbon steel), and the skillet does unfortunately spin a little. I think I need to cut out some round (rather lewd looking) thin silicone sheets for friction management, with a strategic hole cut out the middle.
All that said, I got the results I wanted on my Halloumi slices. Apologies for the embarrassing preparation/cultural appropriation
I am just curious if people switched from gas and if they saw a big uptick in electricity consumption with the impulse cooktop with regular cooking.
Recently saw roasting pans used on induction on a few recent videos (Adam Byatt for one)
Wondering what experience people have with one, and what dimensions I should be looking for for the impulse cooktop specifically
If you have recommended ones for US purchase, that would be great too. I prefer more around Misen or Tramontina type price point for my SS
Are these all multi-ply or are there some “disc” (or rectangle) ones?