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induction cooktop? I'd say dishwasher but that's probably more plumbing and pumps than "technology".
With all the other gadgets, I'm not so sure. I've had computers, laptops, phones for ages. Of course my first everything back in the 90s or 00s was a big thing. But since then it's just the newest generation, a bit faster and with more extras, but noting substancially different.
Induction cooktop is a game changer. Water boils even faster than with gas, you have much more precise control over temperature, and you can still handle the metal cookware while it’s on the heat. Absolutely love it.
I have an induction cooktop as well and I do have one complaint about it. It uses capacitive touch to adjust the temperature instead of a knob so I spend far too long tapping it buttons to get the temperature set right whereas with a knob I could have just turned the knob.
Yeah, I agree. I don’t like touch buttons on devices like this either. Fortunately mine has temperature control knobs, but all the other buttons are capacitive. Still worth it imo, but definitely annoying.
No horse in this race, but if I had to make a wild guess as to why it's designed that way? Cleaning flat buttons seems way easier than cleaning knobs. And no moving parts. Maybe more resilient (can be made with cheaper parts) considering the flimsy electronics that would be underneath the knobs compared to the more industrial (robust?) kind under an electric range.
Sure. I don't know why they design most of them like that... I really can't be bothered to tap nine times to turn it on. I went to quite some stores and decided on one with two capacitive slider fields. That's perfectly fine. I just tap somewhere at that slider and it'll be 1-9 (boost) depending on how far left or right I touch it. Or I swipe. Main thing being, it just takes one tap. Except if I use more than 2 pans, then I have to choose which plate the sliders apply to. Yeah and it's still the same inconvenience as with every capacitive control field and you can't place a box of pizzas or anything wet or metal on top of the controls or it'll complain and start beeping. I learned to place things behind the controls, but guests regularly get scolded by the cooktop.
If I had to make a wild guess as to why it's designed that way? Cleaning flat buttons seems way easier than cleaning knobs. And no moving parts. Maybe more resilient (can be made with cheaper parts) considering the flimsy electronics that would be underneath the knobs compared to the more industrial (robust?) kind under an electric range.
They could do it like I mentioned mine does? A slider is just a slightly larger touch sensitive area. I guess there are other elements on touch devices we could take inspiration from. And one company has these magnetic knobs. You can just take them off and you're left with a flat glass surface. The majority of the industry seems pretty set on the buttons, however.
I'm... Skeptical. Mostly because I have a lot of cast iron and love it, and I'm not sure how well they'd work with induction burners. And also because I want to get a wok burner (yeah, the 100k+ BTU monstrosities) for doing stir-fry, and I'm not sure that the realistically affordable induction wok burners are going to manage that.
Cast iron is fine with induction.
cast iron is pretty much perfect for induction.
for the wok: try it. Technology Connections did a video about them recently.
Basically: They should be fine. But it really depends on your stir fry style.
The somewhat good ones should be capable to get the heat into the wok. Keep in mind that a giant about of heat is getting lost on those burners. Not everything will heat the wok
Yeah, cast iron should work well. I also like the usual stainless steel or non-stick pans. I mean these get hot and cold almost immediately and I have good control over temperature. A heavy cast iron thing is made to store the heat and not do that. Depends on what someone is trying to achieve.
And something that doesn't work are things that aren't flat at the bottom. You just can't have a wok that is completely round and put that on a flat surface. And also thin metals don't work. So maybe use another cooktop for that. We own a wok that has a flattened bottom. But I don't really like cooking with that thing. Not sure if it's me or the wok.
There exists special wok induction stoves that have an indent for the wok, with the coils around it
Yeah, I've looked at those, briefly. I'm not sure if they would fit my wok, which is very thin cast iron (yes, actually cast iron, not a spun carbon steel wok). Hence the reason I want to get a wok burner that I'd end up needing to use outdoors.
That's crazy. I think I'm fine, though. I own enough spezialized kitchen equipment 😆
Cast iron like everyone else says works very well with induction, it's pretty much the ideal material. However, unlike with a steel pan, you want to start on the low side and warm the pan up. It likely won't cause issues immediately but if you frequently go straight to hot with a cast iron pan it can ultimately lead to the pan warping.
That's good to know, and not something I would have expected.