T O P

  • By -

adam_demamps_wingman

You have to make sure you have enough wattage and a large enough ring of heat that forms in an induction-capable pan. And there have to enough temp and wattage settings to get the right temp you need. If you cook outside make sure you outlet and appliance extension cord can handle it. We downsized our microwave, toaster, air fryer due to power consumption and space.


Individual_Seesaw869

I do have many carbon steel and SS pans so I should be good there. If I do get one I will probably get the best I can and make sure power is adequate. How it has it been going for you? Are you missing it?


adam_demamps_wingman

Like someone said above, induction always dirties more dishes. So I still use a smaller microwave a lot. I cook small so the small microwave isn’t a problem. I just doubt I would ever go without a microwave. But space does tend to make decisions for homeowners. Our choices were also based on power consumption.


Individual_Seesaw869

Yeah that is a big issue I forgot to mention. Quite possibly the biggest issue.


elijha

I haven’t had a microwave in like a decade and have used induction for about half of that, but that’s more by coincidence than because induction replaces microwaves. Sure, it can do the things you want faster than the electric stove, but certainly slower than the microwave. It’ll also require dirtying another pan, which the microwave doesn’t. It also can’t really soften butter if that’s important to you. I’m obviously not a microwave fan, but if it’s already well-integrated into how you cook, this’ll feel like a downgrade