Avanti Induction Hotplate with Skillet
Worth Every Penny!!!
I've had my eye on this cooktop for some time and I'm happy to say it's worth every-single-penny. Works exactly as described and is so much more aesthetically appealing than typical counter top burners. The only thing I'd suggest is that you make sure you pick up a decent set of stainless steel cookware (and I mean decent; the expensive stainless doesn't work with this unit), as the pan that comes with the set really isn't of very good quality.
January 10, 2011
Video Introduction to theAvanti Induction Hotplate
Check out this video of the Avanti induction cooktop:
July 8, 2010
Fast Cooking with Iron or Steel Cookware
(1.) Heats up fast. After putting some vegetable oil in the pan, I saw bubbles in seconds. The meat browned quickly.
(2.) Cooks evenly. Meat also browned evenly and was ready to be flipped at the same time. I wonder how this would work for melting chocolate chips.
(3.) Uses less energy. I wasn't able to prove this during product testing, but if it is true, I'm for it. The amount of time it took to cook meat and boil water proved induction to be more efficient than a regular electric stove.
(4.) Cooktop stays cool to the touch. Frederique was able to remove surface stickers while the unit was on. This will be good for cleaning up inevitable spills and boil-overs.
(5.) Timer function. When I get to the point of knowing exactly how long it takes to cook certain food, I'll be able to program a timer can be programmed to turn off the cooktop. Less chance of burning and liquid evaporation when steaming veggies.
(6.) Almost no assembly. The cooktop was ready to use out of the box. The only assembly required attaching the handle to the skillet.
(1.) Only compatible with iron or steel cookware. I would have preferred a medium sized saucepan rather than a skillet to be included. A saucepan would have been more versatile, and easier to cook soups and other products with liquid. The included skillet seemed to be cheap quality. Buying new iron or steel cookware to use with the induction cooker is going to expensive. A magnet has to be able to stick to the bottom for the cookware to be usable on the induction heating element.
(2.) Controls are confusing. There's a button for mode 1 and another for mode 2. You have to consult the owner's manual to find out what 1 and 2 are. FYI 2 is for frying and 1 is for everything else. Why didn't they just call mode 1 cook mode and 2 frying mode?
(3.) Contrary to rumors, it takes more than 3 minutes to boil water actually takes 6.5 minutes for water to boil. That's still pretty fast.
September 21, 2009
Could use another
My only problem is the pan burning where the heat is highest. Tried stirring more often, adjusting heat, just has a tendency to do so.
February 7, 2009