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Cookware

Cast iron on induction

natalyk | Sep 9, 202004:10 PM     27

I am thinking about replacing my gas cook top with induction. I am big cast iron lover and was super happy it would work on induction, but I found on this site apparently induction gives cast iron more hot spot than gas...

I was already unhappy about the hot spots and was hoping to make the situation better, not worse. Different cook tops have different size induction zones, some are what is called flex zones, so I thought matching the size of the skillet to the size of the element would solve the problem, but it seems the element size refers to the diameter of a donut shaped coil, so the middle stays cold no matter what!

I tried to find layout of the coil on different models, but that's hard to find... My last hope was Thermador Freedom that seems to have elements everywhere instead of cooking zones, but I just found a review where someone complains about cast iron unevenness on that model! And I wasn't even sure I wanted to pay that much for a cook top...

Should I just forget about the whole idea? Is there a way to have the best of both worlds? I have a decent Miele gas cook top now, that is 14 years old. What bothers me are the hot spots and inability to get medium setting on the big burners - it is either too high or too low (the burner is made of 2 concentric circles and the inner one has tiny diameter). This is especially bad with my favorite 11" cast iron skillet, which I want to put on a bigger diameter burner, but then adjust it to medium. I am also not loving cleaning it. Should I just get another gas cook top? Is there a better one with regards to hot spots and cleaning? I also need to use the same cutout since I am not replacing the counter. Should I just keep what I have?

Any techniques to help with the hot spots on either induction or gas? I do know about heating up on low, then cranking up.

Thank you!

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