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Old 01-31-14, 09:49 PM   #41
pinballlooking
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Originally Posted by greif View Post
My coworkers wife bought the nuwave and they loved. She had the ha bit of setting on top the stove to use it. Turned in on one day walked away and a few minutes later the house was filling with plastic burning smoke...... she turned on the stove burner under the nuwave and not the nuwave itself. He quickly unplugged and grabbed mitts and tossed it in the sink....had melted the bottom of the nuwave... lucky
I could easily see that happening. We keep ours under the built in microwave and never move it to the stove top.

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Old 01-31-14, 11:53 PM   #42
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Quote:
Originally Posted by greif View Post
My coworkers wife bought the nuwave and they loved. She had the ha bit of setting on top the stove to use it. Turned in on one day walked away and a few minutes later the house was filling with plastic burning smoke...... she turned on the stove burner under the nuwave and not the nuwave itself. He quickly unplugged and grabbed mitts and tossed it in the sink....had melted the bottom of the nuwave... lucky
Tragic, just tragic.

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Old 11-10-14, 12:30 PM   #43
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We took the plunge and bought a induction range yesterday.
Sears outlet had one new in the box we ended up getting it for 47% off the sale price.
Ranges | NE597N0PBSR 5.9 cu.ft Electric Range Stainless Steel
Burner Specs
7” (2300 W, Boost)
9” (3000 W, Boost)
11” (3400 W, Boost)
FlexCook Zone (2 x 9”, 4600 W)
We just got it so I won’t go into how we like it for a while.

It does have one cool feature boil alert (on one burner). It senses when something boils and it will turn it down to a predefined setting once it senses it is boiling. I have only used this once so far and it worked well.

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Old 11-10-14, 01:26 PM   #44
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That looks like a nice stove. I look forward to hearing your feedback on it. Did it replace a traditional electric stove?
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Old 11-10-14, 01:31 PM   #45
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Yes we just had a elect glass top stove. We tried out the induction single burner and liked it so I have been watching for a good deal on an induction range for over a year.

Our old oven was not convection and I did not think much about this one being convection. I cooked wings yesterday on the convection setting and they turned out great crunchy on the outside and moist on the inside. this is the first time I have used a convection oven.

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Old 11-10-14, 01:39 PM   #46
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We took the plunge and bought a induction range yesterday.
Ultra-Bargain Awesomeness!!

-AC
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Old 11-10-14, 04:24 PM   #47
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Ultra-Bargain Awesomeness!! DUDE

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Old 11-11-14, 09:13 AM   #48
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We could not find a white induction range. Are old hood was white so we replaced it. It was getting weathered looking anyway.

The new hood came with 2 halogen 35 watt bulbs it used 70 watts and made the hood very hot when you used it.

We just replaced them with two LED bulbs 3 watts each to total 6 watts and they put off more light and less heat.

They were just a little longer than the ones they replaced but we don’t really care. $11.47 each I know they say 20w equivalent but they put out a lot more light than that.

Feit Electric 20W Equivalent Soft White (3000K) MR16 GU10 Base LED Light Bulb-BPMR16/GU10/LED at The Home Depot

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Old 11-11-14, 02:34 PM   #49
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Really getting interested in induction cooking but am wondering from those who are doing it how much they are finding "cooking" is able to be speeded up? Like microwave heating is faster but not all cooking tastes similar as conventional. There is a lot of chemistry going on in "cooking" that is not just a matter of speed. What methods are working with induction? I'm sure boiling water is faster but is say cooking rice able to be speeded up? Or does induction cooking require less energy(?) for equal cooking even if for a longer time?
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Old 11-11-14, 02:50 PM   #50
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Really getting interested in induction cooking but am wondering from those who are doing it how much they are finding "cooking" is able to be speeded up? Like microwave heating is faster but not all cooking tastes similar as conventional. There is a lot of chemistry going on in "cooking" that is not just a matter of speed. What methods are working with induction? I'm sure boiling water is faster but is say cooking rice able to be speeded up? Or does induction cooking require less energy(?) for equal cooking even if for a longer time?
If you read some of the posts at the beginning of this thread, you will find the info you seek.

That way we will not need to write it again in the same thread.

-AC

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