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Induction range

Posted by Leslie on September 7th, 1997 03:24 PM
In reply to induction cooktops by fritz on July 30th, 1997 06:58 PM [Go to top of thread]

3 of 6 people found this post helpful

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> Contact information by DanO on 01/26/2009

Not sure about comparables between gas and
induction, but the speed with which the temperature
adjusts is similar. Remember though, that you have
to use pans and cookware that will work with the
magnetic energy - no glass, copper-bottom, aluminum,
etc. There are some stainless steels (few), cast
iron, and enamel on steel pans that will work. To
be sure, if a magnet sticks to the bottom it will
work. Another issue, that Jenn Aire may not have
but that my Kenmore does have, is the size of the
pan. The burners on mine do not fit the very small
size sauce pans - I guess they do not span the
points necessary to make the conduction. But I do
really like mine - it's the best compromise for gas
I've come across yet!

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