Seeking advice on using induction burner on stovetop

[DaveD]

Hey folks, considering trying out a single-unit induction burner, and am looking for advice on how to use it sitting atop our gas stovetop.

Here's the space we have to work with - our kitchen's biggest drawback is the lack of counter space. The area to the right of the burners is where we sit various things while cooking, so it can't be used for something to sit on a regular basis. Instead, I'd like to put it on top of the existing lower-right burner, which is the one we use the most but the one that causes the most frustration from its not very consistent output. It doesn't vary as smoothly as we would like, especially true for my lovely bride, I hear her cursing that burner regularly! Plus its igniter has failed, so we have to light it manually with that fireplace lighter you can see.

The only power outlet available is just off this view in the upper right corner. So we would sit the induction unit basically right on top.



Most of the single-burner units I've seen have feet on the bottom, intended to sit on a countertop, so just plopping it on top of the existing burners is probably not advisable. Do folks who do this sit it on, say, a griddle pan, or maybe a pizza steel sitting on the existing, to give a fireproof flat surface?

Thanks!

[RonB]

Another option would be a1/4 sheet pan or something similar.

[tstalafuse]

A sheet pan would work, but I probably wouldn't buy a single induction burner just because I would have to buy a different set of cookware. Instead, I would either get that one burner fixed and serviced to correct the igniter/output or just buy a whole new range depending on the age of the range.

[DaveD]

We already own many pieces of cookware that are the appropriate composition for induction, so we're good there. And I've done the research on just making the transition to induction entirely, but there is no way we can swing that financially any more, we had $35K out of pocket from a plumbing disaster and HVAC replacement last summer... and we'd have the induction capability for its strengths, like endless low simmers...

[MBMorgan]

We remodeled the kitchen last year and in preparation, I bought one of THESE a few months prior to get a feel for induction cookery (and to test existing cookware for compatibility). Bottom line, we have made the full transition to induction and are loving it ...

A quarter sheet pan (made of non-magnetic material!!!) would be fine ... although it would probably have a tendency to slide around on your stove's burner pretty easily unless you devise a clever method to anchor it in place. Just be VERY careful (duh!) not to accidentally light whichever gas burner it's sitting above to avoid a most "interesting", difficult to explain, and quite likely challanging kitchen conflagration.

FWIW, the single induction burner was a life saver during the 3 months we spend living in a no-kitchen construction zone.

[STEbbq]

Happy to support MCS. However, I assume the burner is not fixable unless you replace the whole unit? So the induction is the cheaper repair?

Would one of those Chud griddles or Ninja Sizzle things work as a simpler alternative?

[DaveD]

We had a guy make the attempt to adjust it, but it didn't do much good. This range is not high end by any means, it's right in the midrange (we put it in right after we moved in back in 2019), so I'm guessing it's not likely to be improved upon. It's fine for medium heat and up, but really fiddly at the lower heats, which is where induction can really excel. Seems worth checking out.

[STEbbq]

Ok. I think MBMorgan ‘s suggestion is pretty good then.

[DaveD]

Also, I do specifically want to use an induction burner, not just an indoor griddle, for the fine control is gives. My lovely bride would love being able to count on the exact same heat every time she sets it to 2 or whatever.

[Donw]

I took a thick ceramic tile about 18x18”, glued rubber shelf liner to the bottom, and use it whenever I need a fireproof base that won’t slip.

[Johnny Booth]

Good one!

[DaveD]

We do have a couple of aluminum sheet pans, but they've been around the block a time or two, and are far from flat anymore. I think I'd want something more substantial. We do have a pizza steel but it lives in the oven, and is too large to fit up top. Bet I could find something smaller though, and that would likely provide a heavier, flatter surface. Anyone tried that sort of thing?

[MBMorgan]

I'd probably try to find one or two (one smooth side up and the other smooth side down to minimize scratching the underlying burner), large enough to support all 4 induction burner feet. Alternatively, a properly-sized square pyrex baking dish inverted over the gas burner might do the trick. Ditto for concrete backer board or something similar.

FWIW, the induction docs recommend against setting it directly on a ferro-magnetic surface ... apparently due to its rather substantial EM field.

[DaveD]

Excellent info MBMorgan , many thanks!

[N227GB]

I have a Waring commercial induction cooktop. It does have rubber feet, and one of them is threaded so it can be adjusted for an even cooking surface. This may be important to you for doing something like an omelet where it should spread out evenly. That being said, judging from your photo, it would lay flat on your stove surface with the feet dangling between the stove's grates. The Waring is heavy enough not to slide without relying on the rubber feet for traction.

https://www.amazon.com/Waring-Commercial-WIH400-Induction-Countertop/dp/B00C5IJ5AQ/ref=sr_1_3?crid=2TB0SQ61F15NV&keywords=waring%2Binduction&qid=1706985869&s=home-garden&sprefix=waring%2Binduction%2Cgarden%2C106&sr=1-3&th=1

[DaveD]

Thanks for that great input!

[DaveD]

Welp, we decided to get a reasonable but not top-line inductor to sit on our existing gas range atop a ceramic pizza slab; and replace half a dozen pieces of mix-mashed cookware (that we've been wanting to replace for a long time anyway) with induction-capable pieces. We'll add one skillet but retire two, and everything else is a one-for-one swap, so we should actually gain a bit of space in our cramped cabinets.

Found this suitably-sized ceramic pizza slab, which sits nicely on the existing gas range. Amazon link.



After reading a bunch of reviews, I went with this Duxtop induction burner. Amazon link. It has 20 intervals each of power settings and temperature presets, a timer that lasts a full ten hours (much longer than any other I could find), and lots of strong reviews.




It stands higher than our regular range of course, and because of the control panel, sits back from the front edge some ways. Can be dealt with by rotating the whole works 90 degrees.




We picked out some Tramontina 3-ply clad cookware that comes out as the NY Times Wirecutter's top pick. Kenji also did a side by side with All Clad D3, and concluded that the subtle ways that the All Clad bested the Tramontina don't merit triple the price (says he uses his pretty much daily, so if it's good enough for him...).

Got three saucepans at 1.5, 2, and 3 qts/L, a 3qt deep-sided saute pan, 8 qt stockpot, and 10"/25cm skillet. Everything but the skillet comes with a lid. They'll replace various Anolon, T-Fal, and generic pieces we've scrounged over our years together (the Anolon was a full set almost 15 years ago). All those ran to $312, whereas the identical pieces from All Clad in the equivalent D3 line would have been $1,174, so... yeah.

Adventures in induction soon to begin!

[WayneT]

That’s the same Duxtop I have and really enjoy how reliable it is to hold a set temp. I find the fan running constantly is a bit annoying.

[DaveD]

When I used it for the buns I griddled (next post), the fan went off after about 90 seconds after I finished... obviously just a single data point, we shall see how it goes.

[WayneT]

Yep, it goes off after a bit. We’re thinking of getting an induction range but I want to know how loud the fan(s) are first.

If you have CI cookware, the combo of that and the induction is a real winner.

[DaveD]

And hey, first use of the inductor - griddled some buttered brioche buns for pulled pork sammiches for dinner. I failed to photograph the finished buns, but they were done perfectly evenly, a lovely bit of crunch in the bite.

[DaveD]

Hey folks, quick update. We've just received the Tramontina cookware pieces we ordered, all except the 8qt/7.6L stockpot. My lovely bride took her inaugural spin on the Duxtop yesterday, whipping us up some sausage and peppers on hoagie rolls (inexplicably, there are no pics), and we're both looking forward to experimenting with it using the new cookware.



The three nested saucepans, with their lids to their right, are 3/2/1.5qt - 2.8/1.9/1.4L. In front we have a 10in/25cm fry pan and a covered, 3qt/2.8L, 10in/25cm saute pan. I'll update this thread by and by as we try things out.

[jfmorris]

I have a couple of those same Tramotina sauce pans, bought in 2020, and we love them. I use them on a gas range and sometimes sneak the small one out to the grill for sauces on the side of the grill.

[DaveD]

Once our new deck is in place, I'm very likely to use this burner out there as well... if I don't get a second one just to dedicate to that. We'll see... it may well happen that we decide to go forward with a full induction range, after we get used to using it. If that happens then this Duxtop will be available

[Midway]

I need to learn how to use an induction cooktop as well. We installed one as part of a kitchen remodel recently and I'm still not sure how to best use it. My wife is also hyper sensitive about keeping it clean and that isn't easy; think cast iron searing. It is an adjustment but we like it a lot.

[DaveD]

Hey folks, figured I'd use this thread to post some experiences with this induction burner. Today it's very rainy, chilly, and grey here in northern Virginia, perfect day to make us a pot of chili beans and see how the inductor does on simmering big pots.

First up, put together a batch of Rancho Gordo ayocote negro black beans in the new tri-ply stockpot. Sauteed some chopped red onion and celery with some minced garlic from a squeezy bottle in EVOO, then added the rinsed (but not soaked) beans with enough water to cover by a couple of inches/several cm. Inductor got everything boiling in under 15 minutes.




At first I tried using the temperature mode but its increments are in 20 deg F, and 200 wouldn't keep it boiling, and 220 was too high, the simmer was too vigorous. So went back to power level mode and zeroed in on the right setting.


Almost nothing stuck to the bottom of the pan over the several hours the beans cooked.



I portioned out the beans into three equal allotments and put two of them in the freezer, reserving the third for the pot of chili beans that's next up.

I still had ~18oz/~500g of sliced smoked turkey from our Thanksgiving bird vac sealed and frozen, so used that along with about 8oz/225g of pulled rotisserie chicken from a store-bought bird. In the dutch oven heated through in EVOO, then tomato sauce, diced tomatoes, water, Carroll Shelby chili mix pouch, half teaspoon of Hatch red chile powder, 1/4c/60ml chopped Hatch roasted green chile. Stuck with power mode from the get-go, and have it now simmering away for the rest of the afternoon...









So far, I can feel a little bit of stuff stuck to the bottom, but nowhere near what would be typical with the gas burner. Of course, doing it in the oven reduces it to basically zero. So we'll see how this comes out in a couple more hours.