Re: Induction Cook top - Any X10 interference?

["Robert L Bass" <RobertLBass@xxxxxxxxxxx>]

"pltrgyst" <pltrgyst@xxxxxxxxxxxxxxxxx> wrote in message news:l3crc35iea000kdqttjbsul1k7t1raulq6@xxxxxxxxxx
> On Thu, 23 Aug 2007 10:28:36 -0400, "Bill Kearney" <wkearney-99@hot-mail-com>
> wrote:
>
>>> Always liked the idea of these as a more efficient and safer way to
>>> cook.
>>
>>Eh, cooking on them is nowhere near as good as gas.
>
> Most people in the cooking groups find modern glass cooktops with radiant heat
> to be superior to gas.

I don't follow any of the cooking newsgroups but I find gas cooking to be superior to radiant electric.  It's much easier to control
the heat.  If you use heavy, cast iron or stainless steel pots there's no problem with hot spots over the flame.

>> Heat control for sauces and such just doesn't work as well.  At least not from my experience trying
>> to use them.
>
> Are you sure you've tried induction, rather than radiant flat cooktops? Heat
> adjustment with induction is instantaneous. It's even superior to gas, since
> there is no hot grid below the pan.

I haven't tried an induction range so I can't comment on that.  Do those require specialized cookware or would my stainless stuff
work?

--

Regards,
Robert L Bass

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