Another OT post to stir the pot

fishlessman

Canugghead said:

fishlessman said:

never seen gas thread tape before, always used gasoila soft set.

https://www.oatey.ca/products/masters-orange-ttape-roll-188564784

i dont do much gas pipe anymore except around the house. tape has always been a no-no with most inspectors down here, it can clog certain types of valves and the stove burner nozzles but i see we now have a thicker yellow type thats made for it. learning new things. i might plug things off with it like you did, no nozzles to clog, too old for me to change i upsized all the lines when i upgraded my stove to a propane guzzler with big burners, so much the propane company needed to change the regulator out to a bigger unit to stop it from freezing up.

Canugghead

zaphod said:

round bottom wok is the deal breaker.

Agree, all flat bottom woks here.

Canugghead

Gulfcoastguy said:

I’ve been wanting one for a long time. Unfortunately it’s down the list behind a new bathroom and a few other things. I do have a portable one that I use for canning. I wonder if a cheap paper plate would work as well as butcher paper for cast iron?

Give it a shot and let us know, just make sure the plate has no wax coating. If you go butcher paper route make sure it's not freezer paper, you'd be amazed how people get them mixed up. 

Canugghead

poster said:

Canugghead said:

@poster Sounds like you have a fancy one, love that compatibility feature, explains why I was getting different buzz levels. Made porridge this morning, simmer seems ok but it was done real quick, need a longer cook to appreciate it assuming mine has the same simmer feature. OTOH for long simmer usually over 3 hours we use our favourite 'fireless cooker' Thermopot.

Nothing too fancy, came from Home Depot https://www.lg.com/ca_en/cooking-appliances/ranges/lsil6336f/ . Years back it seemed you had to go real hi-end to get anything worth while. Typical house brands seem to be getting some decent power and features now for reasonable costs.
I was just happy to get a slide in with knobs. Most slide ins now seem to be all touch screen up front or right on the top.

@DoubleEgger my cast pan with the heat ring gave me the highest compatibility rating of all my pots/pans at a perfect 10. The gap doesn't seem to affect anything.

Love the manual knobs BUT you call a $2,699 unit with air fry and air sous vide nothing too fancy? I guess you're right when compared to GE Profile north of $4.6k. So what I got is the pauper's version  

Gulfcoastguy

Canugghead said:

Gulfcoastguy said:

I’ve been wanting one for a long time. Unfortunately it’s down the list behind a new bathroom and a few other things. I do have a portable one that I use for canning. I wonder if a cheap paper plate would work as well as butcher paper for cast iron?

Give it a shot and let us know, just make sure the plate has no wax coating. If you go butcher paper route make sure it's not freezer paper, you'd be amazed how people get them mixed up. 

Thanks. We have used the cheap flimsy uncoated paper plates in the microwave to nuke sandwiches for years. So we always have them on hand. Butcher paper would be a new purchase. Good to hear that the LG induction stoves are now good. Home Depot is in delivery range.

Dobie

We put in a new kitchen a few years ago and went with a built in induction range top, we like it. 

Gulfcoastguy

A bit more on target than multiple zombie Egg genius posts.

Canugghead

Gulfcoastguy said:

A bit more on target than multiple zombie Egg genius posts.

Glad some of us learned a thing or two in this OT thread, thanks to all for sharing. What say you @Zick ?

Canugghead

Dobie said:

We put in a new kitchen a few years ago and went with a built in induction range top, we like it. 

Love the neat clean look. At first I was digging that quilted cover, Lol 😂

GrateEggspectations

Canugghead said:

zaphod said:

round bottom wok is the deal breaker.

Agree, all flat bottom woks here.

It would appear I am alone in my love of round bottoms. 

DoubleEgger

Ozzie_Isaac said:

DoubleEgger said:

What about cast iron with a heat ring? Yes or No? 

Enamel cast iron solves this problem.

How so? The heat ring obviously raises the bottom of the pan above the glass cook surface. Since contact is minimal, I was questioning if induction would work with an air gap. How would enameled cast iron solve this potential issue? 

zaphod

you and me both.  my first wok (1986) was round bottom and I haven't look back.  Only reason I haven't picked up the BGE wok as it is a flat bottom (and thanks again Ozzie for measuring it for me). 

Ozzie_Isaac

DoubleEgger said:

Ozzie_Isaac said:

DoubleEgger said:

What about cast iron with a heat ring? Yes or No? 

Enamel cast iron solves this problem.

How so? The heat ring obviously raises the bottom of the pan above the glass cook surface. Since contact is minimal, I was questioning if induction would work with an air gap. How would enameled cast iron solve this potential issue? 

Cast iron works well on my induction burner.  The enamel keeps the glass from scratching so no need for a heat ring.  Honestly, I may be misunderstanding your issue and answering a different issue.

keener75

GrateEggspectations said

It would appear I am alone in my love of round bottoms. 

You are not alone... I also have a love for the round bottoms.

Ozzie_Isaac

keener75 said:

GrateEggspectations said

It would appear I am alone in my love of round bottoms. 

You are not alone... I also have a love for the round bottoms.

Fat Bottoms make the world go round.

paqman

GrateEggspectations said:

Those are pimpin’, @paqman. Was the guitar that caught my eye though. 

@GrateEggspectations the picture is not mine, it came from the seller’s website 🤣

Botch

GrateEggspectations said:

Canugghead said:

zaphod said:

round bottom wok is the deal breaker.

Agree, all flat bottom woks here.

It would appear I am alone in my love of round bottoms. 

Nope.  When I upgraded to a BlueStar cooktop I made sure I could use my round wok with it; love it!  

Dobie

Canugghead said:

Dobie said:

We put in a new kitchen a few years ago and went with a built in induction range top, we like it. 

Love the neat clean look. At first I was digging that quilted cover, Lol 😂

I mean, you are northern 🤔

CTMike

Canugghead said:

DoubleEgger said:

How loud is induction? 

Our 110v portable has a fan that runs constantly with noticeable noise, we're used to it. 

As for this new one, we haven't cooked on it yet, just played with boiling water in a small assortment of pots and kettle. Too early to tell, noise seems to be different or non-existent depending on the pot size/material.

Regardless, any noise will be drown out by our loud 900 cfm fan and I'm hopeful we'll learn to live with it. 

Perhaps @The Cen-Tex Smoker and @CTMike can share their experience?

If you have the right pans, your induction cooktop won’t ’sing’ at all. I went with All-Clad Copper Core, Staub Enameled CI, and a couple Smithey CI skillets - they are all dead quiet. 

Ozzie_Isaac

CTMike said:

Canugghead said:

DoubleEgger said:

How loud is induction? 

Our 110v portable has a fan that runs constantly with noticeable noise, we're used to it. 

As for this new one, we haven't cooked on it yet, just played with boiling water in a small assortment of pots and kettle. Too early to tell, noise seems to be different or non-existent depending on the pot size/material.

Regardless, any noise will be drown out by our loud 900 cfm fan and I'm hopeful we'll learn to live with it. 

Perhaps @The Cen-Tex Smoker and @CTMike can share their experience?

If you have the right pans, your induction cooktop won’t ’sing’ at all. I went with All-Clad Copper Core, Staub Enameled CI, and a couple Smithey CI skillets - they are all dead quiet. 

Some of the lower quality All-Clad, D3 for example, will sing.  D5 seems okay.

caliking

Ozzie_Isaac said:

DoubleEgger said:

Ozzie_Isaac said:

DoubleEgger said:

What about cast iron with a heat ring? Yes or No? 

Enamel cast iron solves this problem.

How so? The heat ring obviously raises the bottom of the pan above the glass cook surface. Since contact is minimal, I was questioning if induction would work with an air gap. How would enameled cast iron solve this potential issue? 

Cast iron works well on my induction burner.  The enamel keeps the glass from scratching so no need for a heat ring.  Honestly, I may be misunderstanding your issue and answering a different issue.

I think this is the kind of heat ring that DoubleEgger is referring to:


Edit: not my pan. Pic from the interwebz.

Canugghead

Thanks @CTMike. Did you get that apron fixed or replaced?

Ozzie_Isaac

caliking said:

Ozzie_Isaac said:

DoubleEgger said:

Ozzie_Isaac said:

DoubleEgger said:

What about cast iron with a heat ring? Yes or No? 

Enamel cast iron solves this problem.

How so? The heat ring obviously raises the bottom of the pan above the glass cook surface. Since contact is minimal, I was questioning if induction would work with an air gap. How would enameled cast iron solve this potential issue? 

Cast iron works well on my induction burner.  The enamel keeps the glass from scratching so no need for a heat ring.  Honestly, I may be misunderstanding your issue and answering a different issue.

I think this is the kind of heat ring that DoubleEgger is referring to:


Edit: not my pan. Pic from the interwebz.

Ah okay, I’ve never had baller cast iron like that.  Most my stuff is enameled now and don’t have a raised edge.

CTMike

Canugghead said:

Thanks @CTMike. Did you get that apron fixed or replaced?

I haven’t. For now I’m just trying to overlook them. 

CTMike

caliking said:

Ozzie_Isaac said:

DoubleEgger said:

Ozzie_Isaac said:

DoubleEgger said:

What about cast iron with a heat ring? Yes or No? 

Enamel cast iron solves this problem.

How so? The heat ring obviously raises the bottom of the pan above the glass cook surface. Since contact is minimal, I was questioning if induction would work with an air gap. How would enameled cast iron solve this potential issue? 

Cast iron works well on my induction burner.  The enamel keeps the glass from scratching so no need for a heat ring.  Honestly, I may be misunderstanding your issue and answering a different issue.

I think this is the kind of heat ring that DoubleEgger is referring to:


Edit: not my pan. Pic from the interwebz.

The Smithey’s have an even more pronounced heat ring, and they work with no issues.  

billt01

I would sat a main point (at this time) is losing power.

Us gas folks can still prepare a meal in the kitchen...

Bill

lkapigian

The way I bang pans when I cook on a stove , the glass top would be a deal breaker, I’ve thought about a portable one for sure but I would destroy ( I think ) a kitchen unit 

Gulfcoastguy

billt01 said:

I would sat a main point (at this time) is losing power.

Us gas folks can still prepare a meal in the kitchen...

Bill

Here’s an idea, Green Eggs?

fishlessman

lkapigian said:

The way I bang pans when I cook on a stove , the glass top would be a deal breaker, I’ve thought about a portable one for sure but I would destroy ( I think ) a kitchen unit 

constantly replacing elements on the stove at the camp, 10 bucks compared to replacing a glass top. my gas stove at home is indestructible, i expect it will last the rest of my life

zaphod

billt01 said:

I would sat a main point (at this time) is losing power.

Us gas folks can still prepare a meal in the kitchen...

Bill

that's why I went with a dual fuel range (gas top, electric oven). My wife thinks it is so we have "more even heating" with the convection electric, but I have it so I only need to be on speaking terms with one of the utilities. We don't get many power outages where I am, but when it happens a match for the burners works just fine. 

And there is that big green lump burnin' oven out back