My wife and I are making the switch from an electric (halogen under glass) cook top to an induction cook top. When we remodeled the kitchen 20 years ago, I wanted to go with gas, but lost the battle based on esthetics. I do most of the cooking, but my wife liked the look of the glass cook top - which does look nice even if its performance was not what I would prefer.
Anyway, long story short, we are getting a new induction cook top on Monday. She had conceded that the halogen under glass was a mistake and given that we only had 1.4 functioning burners (out of 4 on a 30" top), it was time to make the switch. When I went to the local appliance store, the sales person showed me the gas options as that is what I said I wanted to see. He also showed me the induction options and made some positive comments about them. I left, did some research and concluded that for our situation, the induction provided most of the advantages of gas with the look of the glass top and the safety of cooler burners once the cooking is over. Also, grandkids can't blow the house up with an induction top.
My cookware - exclusively All-Clad tri-ply - will work with the cook top. I am interested in any tips that those who have gone before me into the induction world have for an induction newbie. I am in my late 50s and am an experienced, and some would say accomplished, home chef, but my career is in consulting/CPA work, not in the kitchen; that is a hobby.
I am looking for tips or tricks about the induction experience. My top burner is 3,700 watts and my burners are 11", 7" (2) and 6", with a bridge on one side. I appreciate any input y'all have.
Anyway, long story short, we are getting a new induction cook top on Monday. She had conceded that the halogen under glass was a mistake and given that we only had 1.4 functioning burners (out of 4 on a 30" top), it was time to make the switch. When I went to the local appliance store, the sales person showed me the gas options as that is what I said I wanted to see. He also showed me the induction options and made some positive comments about them. I left, did some research and concluded that for our situation, the induction provided most of the advantages of gas with the look of the glass top and the safety of cooler burners once the cooking is over. Also, grandkids can't blow the house up with an induction top.
My cookware - exclusively All-Clad tri-ply - will work with the cook top. I am interested in any tips that those who have gone before me into the induction world have for an induction newbie. I am in my late 50s and am an experienced, and some would say accomplished, home chef, but my career is in consulting/CPA work, not in the kitchen; that is a hobby.
I am looking for tips or tricks about the induction experience. My top burner is 3,700 watts and my burners are 11", 7" (2) and 6", with a bridge on one side. I appreciate any input y'all have.