Cooktop, Single Induction, 1600-Watt/120-Volt Eurodib P3D B005TLMBHK Black
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Product Description :
Product Detail :
Amazon Sales Rank: #48368 in Kitchen & Housewares Size: Standard Color: Black Brand: Eurodib Model: P3D Dimensions: 2.50″ h x 15.00″ w x 11.75″ l, 9.00 pounds
PRODUCT ALL REVIEW : (Total Review : 4)
Pan heats up very quickly. It does get hotter in the center than on the outer surfaces of the pan. If you hold a metal spatula flat on the bottom, it heats up quickly too.I like it a lot better than my electric stove cooktop though. I wish I could afford a total induction kitchen stove. By Louis F. Zeferjohn By Walter Ovenstone EURODIB 1600 WATT COOKTOP:
I arrived home one day 9 years ago, just as the plastic handle on a melting aluminum Saucepan on the Gas Stove was bursting into flames! (A horrible acrid, pungent odor). My 84 year old Mom had fallen asleep while boiling water for some instant coffee. I have since purchased 3 Induction Cooktops for elderly widows. There is no flame, The Cooktop by itself, does not provide any means to cause a fire. They have a timer for automatic shutoff, and most, like the Eurodib, have an overtemp sensor that shuts itself off. That means that when the water is all boiled away from the pan you are cooking Hard-Boiled eggs in, and the egg shells just start to brown from the heat of the pan, the Cooktop will turn itself off BEFORE the eggs explode all over the walls and ceiling.
We’ve been cooking with Induction ever since. You can bring a cooktop outdoors to fry fish on the patio, the afternoon breeze does not blow the flame around like the gas burner on the side of the Barbecue. It doesn’t heat up the Kitchen on a hot day. They are way more efficient than gas or electric which makes Induction the greenest form of cooking. They cook faster, and consume notably less electricity than Electric Stovetops I have owned several Cooktops from 1300 Watts to 240 Volt 3500 Watt Comercial Hobs. We currently have a 30″ 4 burner drop-in which brings a teapot of water to boil in less than two minutes. Inevitably, when someone buys an Induction Cooktop they have a drag-race with their Gas or Electric Stove. ALL Induction Models excel at this. The High setting is great for bringing water up to a furious boil that spits water out onto the cooking surface and beyond. They all also excel at getting a Carbon Steel Wok really hot for stir-fry. The real trick is… like the limbo man said: how low, can you go. A typical Induction Cooktop has ten temperature settings. After the water boils, typically I am cooking on 3-5, simmer on 2 or 1. Lately it seems that we are frequently cooking meals in our $60.00, 3.0 litre enameled cast-iron Le Creuset knock-off from Walmart. Cast iron works great. I’ve talked to some die-hard cooks who refuse to retire their $2,500 Super-Duper Cookware set for cheapo cast iron. Too bad, because it works as well or better than the expensive stuff. I just purchased this Eurodib Induction Cooktop for… you guessed it, another elderly lady living alone, who fell asleep and almost burned up her kitchen. I went to Marshalls and picked up an 8″ fry-pan, 1 qt sauce pan, 2 qt, and 3 qt for under $80.00 – Fantastic bargains on open stock good quality Inductionware. It is easy to find Induction Cookware sets for $119 – $199.00.
I returned a previous purchase made last week at a local Asian food mart because it had poor temperature control, two speeds – High and off. For me, The Eurodib cooks high enough and low enough. The entire surface is a single flat black piece of ceramic glass, and the controls are capacitive touch-control through the glass. No buttons. If your pot boils over, it will just drip off the edge of the glass. My wife came up with the clever idea of taking 3 sheets of paper towels, folded back over to form a single 3-layer sheet. Place it between the pan and glass top. The magnetic waves cook right through it. Besides impressing your friends with the properties of Magnetic Wave Induction, it keeps the glass clean and smudge-free while automatically soaking up spills and splashes. The Eurodib is stylish and sleek, like a GE or Bosch 30-36″ Model. I thought the controls are just about as simple and intuitive as it gets. You really don’t need a manual except if you like to read the pages of warnings like: Don’t drop it, put it in the dishwasher, or plug it into 240 Volts.
The Eurodib is 1600 Watts, VERY stylish looking in a Zen sort of way. I bought a simple set of Stainless Pots and Pans with a steel non-stick fry-pan to go with it because chances are good that our lady friend only has non-stick Aluminum Cookware. I tested all the $12.99 and $24.99 pots and pans. On 10, the water boiled very quickly and on 1 a few random, boiling bubbles. One thing very common to some (not all) Tri-Clad composite pan bottoms, is that they hum and vibrate on the highest settings. This has nothing to do with the Cooktop, but rather the manufacturing process used to bond the metal layers. Induction uses high frequency waves to excite the metal molecules, causing layers to vibrate. Setting the power levels to 6 or below stops the hum. At setting 6, you wouldn’t want your soup to boil any faster. As I said, except for deep-frying, Wok cooking or heating Indian flat bread on cast iron, you probably won’t cook any higher than 5 or 6. That has been my experience on every Cooktop I’ve owned. There is one Cooktop on Amazon that I know of, that has twenty settings, and that makes for more low heat choices. I have not found that to be necessary. Might be good for Fondue or Fudge? Our 30″ Bosch has 19 settings, I think, much more precise than any other cooking medium.
1600 Watts is 12.5 Amps max, which lets you plug in to any 20 Amp Wall Socket that doesn’t share with the toaster or Microwave on High. Our first Cooktop was 1300 Watts, and we were very satisfied with the way it cooked.
Having owned enough Induction Cooktops, I can comment on Fan noise. They all use un-quiet high powered 5-bladed fans to cool the large Heat Sinks. If there is a quiet fan out there on a Cooktop, I haven’t found it yet. The noise level ranges from “I can get used to that” to wow, it’s going to take a while to get used to that”. It has never been a big factor for me. The advantages far overshadow any fan noise, it certainly is not a deal-breaker. It won’t take long to acclimate to the Eurodib. It belongs to the not so loud group.
I like the Eurodib a lot. I think the all glass top, the absence of any surface plastic, along with the very Intuitive Controls make it worth the extra price compared to lower-priced models. It just works! I would rate it 4.5 stars if it were possible, not because it falls short in any way, but rather I would have to get pretty excited for 5 stars, and Induction Cooking for me is the only way I cook for the past 8 years. That’s not exciting, just normal. The lady we gave it to is very excited about not having to get excited about boiling water for tea. She can set the timer and forget about it. If she falls asleep, a little scorched Mac and Cheese and it turns itself off. Peace of mind – what’s it worth?
8 of 11 people found the following review helpful. By Cestmoi – I got this model form a local store. Their regular price is 45% lower.
- This unit’s appearance looks beautiful and reliable. It’s not like other cheap models.
- It works like magic. The first excellent thing is it cooks everything VERY FAST, much faster than electrical range. I have done stir-fry, meat cooking, and water boiling with it. This is a feature of induction cooktops. However, expensive models usually cook faster than cheap ones because they consume more watts.
- The second excellent thing is it just HEATS the POT. The air and the cook-top area around the pot are COOL not hot. For the first time in my life, I’m not spending my energy money to heat my kitchen while cooking. Also, this is much safer for the cook by preventing accidental burning. After using it for 80 minutes, the whole unit is still cool to my touch except the area below the pot. Amazing! This is a feature of induction cooktops.
- The third excellent thing is it does NOT create any SOOT on the pot’s bottom. That means I don’t have to spend time scraping soot off the bottoms of my pots. Consequently, I spend less time cleaning the cookware and the cooktop. It’s a blessing that I have been praying for. This is a feature of induction burners.
- It can accommodate large pots that have bottoms with diameters up to 10 inch or 25.5 cm. Cheaper models can’t do this.
I found the maximum diameter of pots or pans that this unit works best is 8 inch. When I use a frying pan of 10″, the food on the outer edge is cooked much slower than the one inside. Obviously, the “heating element” of this unit covers up to only 8″ of the cooking surface.
- The high-quality ceramic top looks more durable and attractive than that of cheaper models. It’s easy to clean too.
- It’s portable. You can use it any where that has an 110v-120v electrical outlet.
- There are 3 ways to control it: temperature, power level and timer. The temperature control can increase/decrease by 30 degree F increment. It can go up to 450 degree F.
For simmering, I can not set it to 200 degree F. It can be set to 180 F or 210 F, or 240 F, or 150 F, etc. In this case, I use the power level and set it to 1. That works well. The timer can be set to maximum 150 minutes only.
- It has a safety feature that automatically shuts it off after the pot is taken away for more than 4 seconds NOT 9 seconds as it claims. This causes a small inconvenience when I’m cooking multiple dishes with multiple pots. I mean when I try to switch the pot on the cook top with another, the burner will automatically turn itself off if I do the switch longer than 4 seconds. When it does, it takes me only one second to press the soft power button to power it on again. The strength of this burner outweighs this minor weakness.
- It’s cooling fan makes humming sound that is much lower than my kitchen hood fan. So, it’s not a problem for me.
- Thanks to this unit, I now use my electrical range for baking only. I highly recommend it to anybody who does his or her own cooking.
- I will update this review after one year to rate its durability.
1. Where to BUY MAGNETIC Stainless-Steel COOKWARE
To use any induction cooktop, you need magnetic stainless steel pots and pans. That means if you put a magnet onto them, it will stick. All manufacturers state on the box of their cookware that it supports induction cooking or not.
I found Ikea sells these cookware at the most competitive price. Moreover, they are sold separately too. That means you can buy only what you need. You don’t have to buy a set of 6 pots and pans when you use only 3.
2. HOW is INDUCTION COOKING COMPARED to GAS?
Based on the video demonstration by professional cooks in a French restaurant in Paris, induction cooking is faster than gas. There’s no difference in the look and taste of the cooked food. You can find this 9-minute video clip on Youtube by searching for INDUCTION VERSUS GAS. It’s in French with English subtitle. In shows 2 cooks cooking the same 2 dishes. One person cooked them with an induction wok. The other with a gas wok. In the end, when the induction cook finished the second dish, the gas cook had just started the second one.
2 of 3 people found the following review helpful.
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