General Chat

Marion,

This form of flameless cooking has an edge over conventional gas flame and electric cookers as it provides rapid heating, vastly improved thermal efficiency, greater heat consistency,[1] plus the same or greater degree of controllability as gas. Water in a pot begins to boil (at its contact points with the pot) in as few as 5 seconds, and then upon turning down immediately (in a second) transitions to simmering.

for more info http://www.answers.com/topic/induction-cooker?cat=technology

Susan
x

( with apologies to Ann for digressing from the thread title )

When we had our kitchen done...em 15yr ago, I got one of the solid ring's and and the oven/grill under.
I hated that thing, took ages for plates to heat/cool down.
The grill was part of the oven, you moved the grill pan down to control the heat. huge big grill pan, wouldn't even fit in sink to wash.
Ring's went rusty too.

Put up with it for 3 yr, then went back to a Belling double oven, with ring's :)).


Marion

Susan..Never heard of them seen them before,look's good.


Thank's to Ann, I've learned something new today;))

Marion

Hello Ann

I have a steamer seperate from the cooker, it is electric with a timer and doesn't boil dry.

They are not very expensive.

Hope you are feeling a bit better today.

Gill

always burn the carrots

Why not use an electric steamer? One power source for all veg', they have timers so no 'burn out'. When I cook I bung all the veg in (except broc') set timer for just over 30 minutes but if going to have broc' set a battery timer up at same time for 20 mins and then add the broc for last 10 minutes.

Note: Today for example I cooked carrots, swede, cauliflower, sprouts, parsnips, spuds and then added broc for last ten minutes for two of us. I didn't have to keep an eye out for pans coming to the boil and then having to adjust the hob temps. Have also used it to cook for four of us. Tis good for cooking rice as well, can also steam fish in it etc etc

We on a water meter so a steamer uses far less water than saucepans and, of course, only one source of power. Before started using the steamer there'd be one hob on for spuds, one for veg and if having broc a third hob in use for that.

Seen steamers on sale for under £30

thanks for that, some interesting info on here. all because I burnt the beans Lol!!

I'm good at what Kay's good at - scorching potatoes. I always go into the other room, get distracted just that bit too long and then spend forever scrubbing the pan clean. (It's amazing how charred potato can get . . .)

electric steamers are brill - I have a Tefal and it was really cheap in Asda - you can cook so much at one and keep it hot without spoiling - mine's a three layer one - put salmon fillets in the bottom and then all the veg on the top

Well I managed to injure our plastic rubbish bin today!!

It all started when my really old wooden handled saucepan was sitting, empty, on the worktop minding it's own business.........as saucepans tend to do................I know I should have checked to see the handle was away from the cooker, but I didn't and the gas flame caught the handle.

It went all black and I decided, in my wisdom, to bin it........................a little while later a funny smell wafted through the house...............first thought was the roast...........but no, blackened plastic!!

Doesn't wood hold the heat a long time??

xx