tag:blogger.com,1999:blog-2143843667296816868.post7364560908238120875..comments2024-03-27T03:11:58.288-04:00Comments on Kitchen and Residential Design: All the cool kids use inductionPaul Anaterhttp://www.blogger.com/profile/05777487147630173644noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2143843667296816868.post-78809441586024132372009-01-23T08:40:00.000-05:002009-01-23T08:40:00.000-05:00I do have a link--folks can go to www.healthcraft....I do have a link--folks can go to www.healthcraft.com or send me an email at kevinsmith@healthcraft.com if they have questions. I demonstrate the cookware using an induction burner, and actually use the paper towel between pan and burner to show how cool induction technology is.Kevin Smithhttps://www.blogger.com/profile/09906684394980574514noreply@blogger.comtag:blogger.com,1999:blog-2143843667296816868.post-92160805531363292762009-01-22T13:36:00.000-05:002009-01-22T13:36:00.000-05:00Got a link for us?Got a link for us?Paul Anaterhttps://www.blogger.com/profile/05777487147630173644noreply@blogger.comtag:blogger.com,1999:blog-2143843667296816868.post-56168247948535087962009-01-22T11:39:00.000-05:002009-01-22T11:39:00.000-05:00You know, the cookware I pimp is all magnetic surg...You know, the cookware I pimp is all magnetic surgical steel--great on induction cooktops...Kevin Smithhttps://www.blogger.com/profile/09906684394980574514noreply@blogger.comtag:blogger.com,1999:blog-2143843667296816868.post-51886586667183754652009-01-21T22:25:00.000-05:002009-01-21T22:25:00.000-05:00Oh, and congrats on the being busy thing. I'm doin...Oh, and congrats on the being busy thing. I'm doing a lot of talking, but painfully little closing. I'm not spooked yet, but I'm getting there. Go get 'em Kelly (and send some of them east!).Paul Anaterhttps://www.blogger.com/profile/05777487147630173644noreply@blogger.comtag:blogger.com,1999:blog-2143843667296816868.post-76463643882795446532009-01-21T22:16:00.000-05:002009-01-21T22:16:00.000-05:00I know what you mean, the first time I ever saw it...I know what you mean, the first time I ever saw it done I was mesmerized. It all seems so impossible.Paul Anaterhttps://www.blogger.com/profile/05777487147630173644noreply@blogger.comtag:blogger.com,1999:blog-2143843667296816868.post-78377957402893647852009-01-21T22:09:00.000-05:002009-01-21T22:09:00.000-05:00"...just drape a kitchen towel over the cooktop th...<I>"...just drape a kitchen towel over the cooktop then boil away."</I><BR/><BR/>LOL! I completely understand this concept, however, early conditioning has hard-wired my brain. Burners + flammable objects = "EEEEEEEEEE!" <BR/><BR/>And I have a great electrician too; just that I have run into the 40amp/50amp circuit thing before; just something of this area perhaps.<BR/><BR/>I'll work on the induction post for a bit later then; I've been surprisingly busy for January, go figure. *knocks on wood*Kelly at Kitchen Synchttps://www.blogger.com/profile/14222988371455223006noreply@blogger.comtag:blogger.com,1999:blog-2143843667296816868.post-35903468091549126602009-01-21T18:40:00.000-05:002009-01-21T18:40:00.000-05:00Sister, you can write about anything you want. I'm...Sister, you can write about anything you want. I'm sure you'll have a whole new take on it than I do. That $150 Avanti hot plate rocks and if you check the features on the thing it's surprisingly feature-packed. Better than a lot of full-size cooktops. I've installed a couple of the KitchenAids and I agree with you about the trim. If you have a problem with boil overs, just do like my Wolf instructor did a couple of months ago and just drape a kitchen towel over the cooktop then boil away. That's such a disconnect to see a boiling pot sitting on top of a towel. Clearly, you have a better understanding of electrical panels than I have, because honestly, I've never checked the amp rating of a panel prior to using an induction top. Then again, there are always electricians involved in my installs, but still, I need to be more mindful of these things. So PLEASE continue with your plans to write about induction --I'm curious to see you take on it.Paul Anaterhttps://www.blogger.com/profile/05777487147630173644noreply@blogger.comtag:blogger.com,1999:blog-2143843667296816868.post-62850251972086635732009-01-21T18:33:00.000-05:002009-01-21T18:33:00.000-05:00Ack! Well, there's goes my post about induction. W...Ack! Well, there's goes my post about induction. We're melding! :) When I started seeing induction in the professional kitchens, I knew it wouldn't be long before residential followed. Hooray!<BR/><BR/>Thanks for the tip about the hot plate; I knew Viking had one but at the Viking price. <BR/><BR/>Have you seen the Kitchen Aid induction -- shiny! I saw the Kuppersbusch in Chicago a few years ago but it's not as popular out here. I like the units without the stainless trim, if only because some of my pots boil over *cough* and I don't want to clean between the trim and the surface.<BR/><BR/>I also recommend to clients with older homes prior to 1970 to hold off purchasing the unit until the electrician and I can check the amps required and the, er, capability of the electrical panel. The older homes here have 40-amp circuits for cooktops/ranges and a few inductions (Kenmore Elite comes to mind) require 50-amps. Your mileage may vary. :) <BR/><BR/>Having said that, my next cooktop will be induction; can't wait!Kelly at Kitchen Synchttps://www.blogger.com/profile/14222988371455223006noreply@blogger.com