topic Re: Induction Cook Station? in Kitchen

Induction Cook Station?

mistylady — Sun, 02 Nov 2014 16:38:38 GMT

I'm thinking of buying the induction cook station but I'm wondering if my Cook's Essential stainless steel cookware will work with it. It is some of the original cookware that QVC offered years ago. I did the magnet test and it stuck. I'm concerned about the aluminum plate that is wrapped in stainless steel. Will the heat transfer through the aluminum plate? Any advice will be appreciated!

Re: Induction Cook Station?

DiamondGirly — Sun, 02 Nov 2014 16:42:27 GMT

The other channel has one for $99 right now and free shipping...in case you didn't know

Sorry, I'm not sure about what you're inquiring about :/

Re: Induction Cook Station?

mistylady — Sun, 02 Nov 2014 16:45:33 GMT

Thank you, I do know about the other channel's offer and I'm thinking of getting it. What I'm asking about is if my cookware will work with it. I don't want to buy new cookware.

Re: Induction Cook Station?

Razzy 7 — Sun, 02 Nov 2014 17:08:20 GMT

Yes, mistylady if magnets stick to your current cookware it should work fine with the Nuwave PIC Pro (or any induction cooker for that matter).

You also ask, "I'm concerned about the aluminum plate that is wrapped in stainless steel. Will the heat transfer through the aluminum plate? Any advice will be appreciated!" Yes, the heat will transfer through the aluminum plate when it's wrapped in stainless steel. In fact some of the finest cookware has an aluminum layer between stainless steel as aluminum is a great heat conductor, but it's the stainless steel layer that you need against the surface of an induction burner.

Note if you happen to have any cast iron cookware, that will also work beautifully with the Nuwave. Think Lodge cookware like your mother may have used. Also enameled cookware such as LeCreuset is great as well.

I have used my Nuwave PIC for two years and love it. I use it was all my cooking. Give it a try - I think you're going to love it.

Re: Induction Cook Station?

mistylady — Sun, 02 Nov 2014 17:10:25 GMT

Thank YOU! I'm going to order it now.

Re: Induction Cook Station?

Campion — Sun, 02 Nov 2014 19:11:57 GMT

Not all cookware will work with an induction top; it requires enough iron to create the induction. For example, my Rachael Ray non stick cookware is enamel over aluminum, and it's not suitable. The cookware will say so when you buy it, but generally, I believe stainless steel is required.

My brother, who loves to cook, swears by these portable cooktops. He has a range, so I'm not sure why he likes it so, except it works well for simmering.

There is a cheap book on the subject, I think it's about a buck.

Re: Induction Cook Station?

Razzy 7 — Sun, 02 Nov 2014 22:24:15 GMT

On 11/2/2014 Campion said:
Not all cookware will work with an induction top; it requires enough iron to create the induction. For example, my Rachael Ray non stick cookware is enamel over aluminum, and it's not suitable. The cookware will say so when you buy it, but generally, I believe stainless steel is required.

My brother, who loves to cook, swears by these portable cooktops. He has a range, so I'm not sure why he likes it so, except it works well for simmering.

There is a cheap book on the subject, I think it's about a buck.

Campion, your information is not completely accurate. IF a magnet will stick to the bottom of a pot or pan, it's very likely to work with induction cooking. Not absolutely guaranteed, but very likely. Since Rachel Ray nonstick cookware is enamel over aluminum, you're correct, it's not going to be induction-capable. However you were not correct when you wrote, " I believe stainless steel is required." While most stainless WILL work, stainless steel is not required. Cast iron such as the Lodge brand products - think the old black cast iron skillet your mother or grandmother may have used. LeCreuset enameled cookware will also work but that's because it's enamel over cast iron, not aluminum.

If any of you are considering the purchase of this Today's Special Nuwave PIC Pro, don't be discouraged if the pots and pans you currently have won't work. You could purchase a couple of new pots and pans that would work. It doesn't have to be expensive cookware at all - it just needs to be induction-capable.

As for why your brother who has a range swears by these portable cooktops... of course I don't know your brother, but I'm guessing he appreciates the incredible, consistent and exact heat control one has with the Nuwave PICs. I know since I purchased mine, I've used it for all my cooking except pasta and that's only because my pasta pot is not induction ready.

Re: Induction Cook Station?

chickenbutt — Sun, 02 Nov 2014 22:41:26 GMT

What is the advantage of this sort of thing? Is it just like having an extra burner? Or is it that it can be used with some kinds of cookware that cannot work on a glass top stove?

I have an old electric stove (with the coils), so anything can be used on that, AFAIK. I find that four burners has always been enough for me, but maybe I'm in the minority.

But I just wonder what is the big advantage that makes this one burner worth so much. Or should I just shut up and Google it?

Re: Induction Cook Station?

viva923 — Sun, 02 Nov 2014 22:45:06 GMT

I have 4 of the induction plates and LOVE THEM.

I did have to purchase Cooks essentials cookware from the Q to use with these plates.

If I read the instruction properly and remember correctly, cookware that a magnet will stick to it, are a-ok to use with induction plates.

I find simmer is my field and I like these plates handle simmer just right, no burning.

I don't use my range top or my stove anymore, it now holds all my cooking pots and tops.

Re: Induction Cook Station?

gabstoomuch — Sun, 02 Nov 2014 22:48:55 GMT

Thank you for asking that question. That is the one question I noticed Ming is NOT addessing! It is annoying, because they are also promoting Lorena Garcia's cookware in their cook event. Her pans are awesome, but they are that Technolon over "cast aluminum". So I am guessing Lorena's pans are not going to work on the NuWave?

I have a whole set of hard anodized from the Q also, and a magnet does not stick to the bottom. It does not describe on the bottom what the metal is either.

I am trying to get away from the black interior non-stick (since now that is not supposed to be healthy for you).

I really want that NuWave, I live alone and it would be great. But to have buy MORE pans just feels crazy to me.

Re: Induction Cook Station?

vickie25 — Sun, 02 Nov 2014 22:58:38 GMT

On 11/2/2014 chickenbutt said:
What is the advantage of this sort of thing? Is it just like having an extra burner? Or is it that it can be used with some kinds of cookware that cannot work on a glass top stove?

I have an old electric stove (with the coils), so anything can be used on that, AFAIK. I find that four burners has always been enough for me, but maybe I'm in the minority.

But I just wonder what is the big advantage that makes this one burner worth so much. Or should I just shut up and Google it?

The reason I bought the NuWave TS is to take it with me while traveling. I have a couple car trips planned for next year. I will bring the NuWave and a pot with me so in my hotel room I can make some oatmeal, heat up a can of soup, etc. Let's me eat healthier and cheaper. And I am sure will use this at home as well. I have a lot of Wolfgang Puck's stainless steel cookware and that will work on this so I don't need to purchase any additional cookware which is a plus.

Re: Induction Cook Station?

Razzy 7 — Sun, 02 Nov 2014 22:59:25 GMT

On 11/2/2014 chickenbutt said:
What is the advantage of this sort of thing? Is it just like having an extra burner? Or is it that it can be used with some kinds of cookware that cannot work on a glass top stove?

I have an old electric stove (with the coils), so anything can be used on that, AFAIK. I find that four burners has always been enough for me, but maybe I'm in the minority.

But I just wonder what is the big advantage that makes this one burner worth so much. Or should I just shut up and Google it?

I can't speak for anyone else, but I can tell you why I prefer my Nuwave PIC to my old electric stove. For starters, I live in an apartment so the electric stove is a cheapie, I'm sure. The Nuwave I have (first generation) has 52 temperature settings from 100 degrees to 575 degrees. Temperature settings adjustable in 10 degree increments. The latest Nuwave, the PRO is adjustable in 5 degree increments - 104 settings between 100 and 575. Thus I get precise and consistent temperature control - much superior to my electric stove which has 10 settings and I know exactly what temperature I'm selecting. Since it's the pot rather than a burner that gets hot, clean up is very easy. I just wipe the Nuwave surface with a soapy cloth. No burned on food even if something has boiled over -- which really doesn't happen because of the great temperature control.

For some folks having an extra burner might be desirable but that isn't an issue for me. If entertaining, I can keep a pot of meatballs or cheese dip at just the proper temperature - no overheating or under heating. That isn't the case with my old electric. With that it's impossible to get THE temperature needed. The cheese either burns or solidifies because it's not hot enough. If I attend a potluck I can take my food and the Nuwave it its case. Sometimes one can use a burner at the host's house, but sometimes there isn't one available.

While it may be the case for some, being able to use certain cookware isn't a factor for me. I don't have a glass top stove and my cookware works both on my electric stove and my Nuwave (except my pasta pot which is not induction ready).

Re: Induction Cook Station?

karlam — Sun, 02 Nov 2014 22:59:32 GMT

I decided to get the Nuwave from HSN today, because it now has a larger surface. I have one stainless steel pan that is considered commercial cookware and the magnet did not stick to it. I also have one Wolfgang Puck stainless steel pan and the magnet did stick to it, so I know that one will work. Also a Technique lightweight cast iron grill pan from QVC will work because the magnet stuck to it too. All my other cookware is hard anodized Calphalon professional cookware and none of that will work. But, that's okay, two pots work and that's all I need.

Re: Induction Cook Station?

chickenbutt — Sun, 02 Nov 2014 23:08:37 GMT

Thank You for your response, Foodie! I was truly curious about this, although I don't think I have a need for it at this point in my life. But they seem so popular so I figured I must be clueless as to the advantages beyond just an extra burner.

Re: Induction Cook Station?

Razzy 7 — Sun, 02 Nov 2014 23:30:55 GMT

On 11/2/2014 karlam said:
I decided to get the Nuwave from HSN today, because it now has a larger surface. I have one stainless steel pan that is considered commercial cookware and the magnet did not stick to it. I also have one Wolfgang Puck stainless steel pan and the magnet did stick to it, so I know that one will work. Also a Technique lightweight cast iron grill pan from QVC will work because the magnet stuck to it too. All my other cookware is hard anodized Calphalon professional cookware and none of that will work. But, that's okay, two pots work and that's all I need.

Agree with your logic karlam. As long as you have a couple of pans that will work with the Nuwave it will be fine. Down the road if you find yourself using the Nuwave even more than you now anticipate, you can add another pot or two. They don't have to be expensive, they just need to work with induction.

Re: Induction Cook Station?

Razzy 7 — Sun, 02 Nov 2014 23:42:49 GMT

On 11/2/2014 gabstoomuch said:
Thank you for asking that question. That is the one question I noticed Ming is NOT addessing! It is annoying, because they are also promoting Lorena Garcia's cookware in their cook event. Her pans are awesome, but they are that Technolon over "cast aluminum". So I am guessing Lorena's pans are not going to work on the NuWave?

I have a whole set of hard anodized from the Q also, and a magnet does not stick to the bottom. It does not describe on the bottom what the metal is either.

I am trying to get away from the black interior non-stick (since now that is not supposed to be healthy for you).

I really want that NuWave, I live alone and it would be great. But to have buy MORE pans just feels crazy to me.

gabstoomuch you're right about Lorena's cookware not working with the Nuwave. The specs on the HSN website do not list it as being compatible with induction. And as you've determined, your hard anodized with not work either.

I understand having to buy more pans to use with a Nuwave feels crazy, but if you really are excited about the Nuwave (and why wouldn't you be :-), consider doing it anyway. Purchasing a 10" frying pan and perhaps a 2 or 3 quart pot would likely meet most of your needs and won't cost a bundle. Remember they don't have to be expensive pots and pans, they just need to work with induction. If you then find yourself using the Nuwave all the time, as have I, add another pan or pot or two.

Re: Induction Cook Station?

gabstoomuch — Sun, 02 Nov 2014 23:54:38 GMT

If I had not seen it, I probably would never even know about it haha. But watching Ming it has peaked my curiosity, and this being the extended return season, I feel like I want to try it.

I guess a Walmart pan would do the trick just to try it?

Re: Induction Cook Station?

denisemb — Mon, 03 Nov 2014 00:20:00 GMT

I have an older version of the Nuwave and love it. Have a glass top stove that I hate because of the "cycling" of the heating elements, so enjoy having a precise temperature. I also tested the Nuwave against the stove top and yes, water does boil faster!

Gabstoomuch, I needed new pots & pans when I bought it, and got a decent 10 piece set of SS Wearever Cook & Strain that worked for around $70. Strangely enough, not all SS is induction ready. I had both the older SS 4th burner pots from QVC and one was induction capable, the other was not. Same with a SS pasta pot. So the magnet test is key.

Re: Induction Cook Station?

Kachina624 — Mon, 03 Nov 2014 00:24:10 GMT

On 11/2/2014 chickenbutt said:
What is the advantage of this sort of thing? Is it just like having an extra burner? Or is it that it can be used with some kinds of cookware that cannot work on a glass top stove?

I have an old electric stove (with the coils), so anything can be used on that, AFAIK. I find that four burners has always been enough for me, but maybe I'm in the minority.

But I just wonder what is the big advantage that makes this one burner worth so much. Or should I just shut up and Google it?

When I got my induction burner, I put it on top of my glass top range and haven't used a burner on the range since. I don't do a huge amount of cooking, but the induction burner heats instantly, and conversely, stops instantly. I can precisely set the temperature so I don't worry about burning something. I was watching the Q late one night when they had a kitchen clearance. I picked up a cheap set of induction approved cookware for $55. This is perfect for my purpose. Before that, I was just using a 10" wok shaped skillet.

Re: Induction Cook Station?

JB — Mon, 03 Nov 2014 01:18:17 GMT

There is a disk you can buy to use your current cookware. I've seen it on Amazon. Just look for nuwave disk. I ordered the TS at HSN today. I have stainless cookware from the Q and have done the.magnet test. I'm getting it to use in our RV. It will save on propane costs.