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Old 03-02-2019, 11:01 PM   #1
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Induction cooking

I bought an induction cooker (NuWave) about a year ago. For reasons I need not go into, I just started using it last night; I made my Japanese fried chicken. It did very well. I also boiled water for macaroni very quickly.

Im now (yes, right now) trying to heat oil in a CI enameled Dutch oven to fry my Dolly breasts, and its taking FOREVER to get to 360! Any clue as to why?

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Old 03-02-2019, 11:18 PM   #2
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The enamel coating gets between the cast-iron and the hotplate, reducing the magnetic attraction the induction hot plate needs work.
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Old 03-02-2019, 11:24 PM   #3
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Quote:
Originally Posted by Andy M. View Post
The enamel coating gets between the cast-iron and the hotplate, reducing the magnetic attraction the induction hot plate needs work.
But there’s no enamel on the bottom of the pot!
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Old 03-02-2019, 11:41 PM   #4
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I've had a Burton induction burner for several years, to cook on in the summer, so I am not putting all of that heat into the house. It cooks very well, bringing a gallon of water to boil as fast as my high heat (20k) burners, unless I have them turned up so high that the flame is up and around the pots. And it is great for simmering, too. I never heated a lot of oil in a dutch oven on it, but I never had a problem heating any of them up when cooking other things.

I got rid of a bunch of my old pots, and got induction capable pans, just for this, even though I only use it during AC season.
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Old 03-03-2019, 03:53 AM   #5
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We have 2 NuWave induction burners and have never had a problem with our enameled CI on them. Do you have it set on the highest wattage?
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Old 03-03-2019, 04:45 AM   #6
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Quote:
Originally Posted by Andy M. View Post
The enamel coating gets between the cast-iron and the hotplate, reducing the magnetic attraction the induction hot plate needs work.
Induction heating will work on any electrically conductive material, and not just magnetic materials. It works by inducing a current in the object, which generates heat by resistance. You can heat aluminum and copper objects via induction, but for cooking applications it's just not efficient. Induction heating is used in many industrial processes.
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Old 03-03-2019, 07:57 AM   #7
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Yes, check your wattage button, you might have hit it by accident.



BTW, Andy, in addition to what Craig wrote, the NuWaves give you an error message and just won't work at all if the pan is not induction ready. JJ would know because the display would say error and it would beep at him. I have no idea about how other brands of induction cookers react though.
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Old 03-03-2019, 08:59 AM   #8
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First, I've never heard of an enameled cast iron pan with no enamel on the bottom. Wouldn't it rust if it wasn't seasoned?

Second, my thought was that the enamel coating partially interfered with the induction process, reducing its effectiveness, not making it inoperable.
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Old 03-03-2019, 10:29 AM   #9
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I have a few old Copco pans (a couple gratin pans, and a grill pan) that are plain CI on the bottoms. They might not make them anymore, but they are out there.
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Old 03-03-2019, 10:32 AM   #10
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I have a few old Copco pans (a couple gratin pans, and a grill pan) that are plain CI on the bottoms. They might not make them anymore, but they are out there.
Do the bottoms rust? Are the bottoms seasoned? I'm not understanding how this works.
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