Tag Archives: induction cooktop

“Blank Space”

11873 1000_VIKING_PRWe’ve had a blank space in our Viking kitchen countertop for a short time while we patiently awaited the release of a brand new Viking piece. Much to the surprise of my appliance enamored heart it was filled last Friday with possibly one of the most magnificent 36” induction cooktops I’ve ever laid my eyes on.


The LED lighting in Viking’s signature blue illuminates the surface to artfully let you know “Hey, I’m on! Look at me!”


There is a subtle wavy image graphic in the corner of each element to indicate which burner, or burners, are on. The 6 elements are 9 inches squared beneath the surface and will boost to a high of 3700 watts (the gas equivalent of 26000 BTUs) for the first 10 minutes when turned on high. ALL of the elements can be on at once and allowing the full surface can be used.VikingCktp2

This model has a beveled edge and a grey-ish mirrored finish that is visually interesting and provides a very different look than any other brand currently in the market. See….


If you’re still unaware of the pros of cooking with induction, let me fill you in. It’s energy efficient, much easier to keep clean, fast, and responsive. You really have to see it to understand just how fun induction is to use.  If you’re in the market for a new 30″ or 36” cooktop this Viking cooktop is another reason to visit us.

Maybe this choice will be forever, because it certainly won’t go down in flames…(cue guilty pleasure cheesy pop music)…


The “Dummy’s Guide” to Magnetic Induction Cooktop Technology

To many consumers, magnetic induction (MI) cooking is an advanced technology straight out of a futuristic sci-fi kitchen. But in reality, these induction cooktops date back to the ‘80s, saw a reintroduction in the ‘90s and were withdrawn or recalled shortly thereafter due to service issues. This most recent resurgence has them in kitchens to stay, though. To put it simply, this cooktop technology offers the most efficient use of energy.  Induction 1

Gas has long been regarded as the fuel of choice to fire up our cooktops, largely because of its responsiveness. In areas where natural gas is readily available, appliance dealers rarely sell electric. Likewise in electric markets, many homeowners won’t go to the expense of installing a Liquid Propane (LP) tank and plumbing the house, so electric cooking appliances are the norm (much to the chagrin of real cooks, who generally prefer gas).

Induction 2But with this latest resurgence of induction cooktops, many folks are becoming enamored with the responsiveness, efficiency and safety benefits this cooking technology offers. The only drawback has been the price. However, we’re now seeing the array of induction products expanding and the prices coming down to the tipping point for many consumers.

So, here’s the “Dummy’s Guide” to induction cooking: The element under the glass vibrates the atomic particles of the cooking vessel (sci-fi sound effects please)–throughInduction 3 magnetic energy. That means that your pot or pan must be made of ferrous (iron containing) metal. If a magnet doesn’t stick to it, it isn’t gonna work. That vibrating pan then heats the food. With other forms of electric, the burners get hot and lots of that heat goes into the air and is wasted. The same goes for gas, which is another inefficient use of energy. When expressed in efficiency percentages, MI hovers in the mid 80% range, while all other cooking techniques are about half that, sitting at about 40%. 

Now to the responsive power of MI, which makes all the difference for real cooks. Induction is faster to boil and more instantaneous to simmer once you learn the control mechanisms. Some cooks might claim that gas performs just as well, but that is undoubtedly personal bias talking. In both the demonstrations we’ve performed, real cooks who used gas and MI cooktops side by side gave the slight edge to induction.

Now tInduction 4o safety: Induction cooktops can reduce the number of kitchen fires to virtually zero. Because the element isn’t hot, nothing that falls on it burns (unless it is food that happens to fall into a ferrous metal pot or pan).

Finally, because the induction burners are set under glass, these appliances are beautiful. Folks often tell us they don’t really cook, so they wouldn’t be interested in an induction cooktop. But these are the same folks that end up buying the MI products simply because they look fantastic in their kitchen. Go check them out for yourself at a quality appliance store that will let you do a “test drive.”