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RE: Modern Furniture Brands (Follow-Up #1)

posted by: pammyfay on 09.11.2006 at 06:32 pm in Furniture Forum

To get a better feeling for what's out there and for how much, peruse some of these websites, the places I turn to first if I'm on the hunt for something:

Room & Board
La Difference (a Richmond, Va., store--may not offer shipping to where you are, but it is a modern design store and will give you some ideas)
Scan Furniture
Bo Concept
Crate & Barrel

I'm not going to recommend Ikea to you at this point because it looks like you want something more upscale. There are two other places I keep bookmarked -- CB2 and West Elm -- but these, also, probably won't meet your expectations if you are hesitant about the Eurway piece right now.


Modern Furniture
clipped on: 11.10.2012 at 11:37 pm    last updated on: 11.10.2012 at 11:37 pm

RE: Induction users - do you ever need or want a radiant burner? (Follow-Up #2)

posted by: plllog on 01.24.2012 at 08:27 pm in Appliances Forum

I do have gas as well as induction, because there are a number of things you really need a flame for, but I've never felt the need for radiant heat, per se. I have a portable coil burner in my studio should I want one. I'm thinking of donating my portable induction unit, which I got to try it out back when it was only being discussed on GW, to my studio as well. I think it would do a better job of holding melted wax or glue at temperature, for instance (an electric pan with a temperature control is really the best but they creep me out).

Things you can't do easily on induction:
Wok in a bowl shaped wok at ultra high heat (unless you have a wok dish unit).
Char and toast things with flames.
Use a pressure canner safely.
Use a reversible griddle or other rim bottomed pot safely.
Use long pans with even heating, like fish pans (unless you have zoneless or "full surface").
Use a giant kettle to boil laundry (unless you have zoneless or "full surface")
Use priceless heirloom non-ferrous cookware. You can't use cheap crap non-ferrous cookware either, but that's no big loss...

There may be a couple of other things but they don't come to mind.

There have been hybrid units on the market with part induction and part radiant electric for people who were really hesitant to give up old pots. They ended up, by and large, giving up the old cookware and just using the induction part anyway, so these have been declining in popularity. There are a couple of induction/gas hybrids as well, though I think they may only be sold abroad.

I have two small cooktops, induction and gas, and I mostly use the induction. If I had a gas grill outside (or wanted one), I wouldn't have bothered installing the gas.

There are a few of our members who've had induction and prefer gas. A few. Overwhelmingly, the rest are happy they switched and would never go back. I don't know of anyone who switched from radiant electric, whether glass or coil, who wanted to go back after using induction. There are some who want coil for their pressure canners (or the stand and gas burner from a turkey fryer), or because of installation challenges, and a few who have no gas nor much money to spend who choose radiant because that's really all they can get from a practical point of view.

I think you can be pretty well assured that you'll be fine with induction.


clipped on: 04.21.2012 at 08:32 pm    last updated on: 04.21.2012 at 08:32 pm

RE: Induction cooktop cookware..... (Follow-Up #13)

posted by: eugenie11 on 02.08.2012 at 08:12 pm in Appliances Forum

I, too, had to replace my beloved cookware (Calphalon anodized, many pieces, including a griddle, that I've had since I got married and expected to last a lifetime) when I switched to induction, and I always meant to post the results of my purchases here, because I bought many different brands. So here goes:

An inexpensive set of stainless saucepans in graduated sizes, with glass lids, by Cooks Choice for about $80 on Amazon - they are serviceable, great for boiling water for pasta, hard cooked eggs, etc.

An All-Clad 8" skillet - love it. I'd buy everything from All Clad, if they weren't such a fortune. Sigh.

An enamel/cast iron 5-quart Dutch Oven by Emeril - very nice, but weighs a ton. Cheaper than LeCreuset. Nice quality. Did I say heavy?

A 4-quart sauce pan from Demeyere - if you can afford it - it's what all the restaurant chefs use - go for it. A beauty. Will leave it to my sons in my will, if they're good.

A 9-quart enamel stock pot from Le Cousances - thought it was a bargain on eBay, no lid (I have another that fits) but I think I paid too much. A great pot for chicken soup, stocks, etc. I'm not complaining.

And the bummers: a 12" skillet by Wolfgang Puck - inexpensive, and not even worth that. I will save up my pennies for either an All Clad 6-qt saucepan or Demeyere skillet.

A no-name stainless griddle, buzzes, food sticks. I use it mostly for son's enchiladas, then spend the rest of the day scraping off the cheese.

I also have some vintage Le Creuset from my mother (flame orange, anyone?) that I never used before, but use daily now - two frying pans, and a nice double boiler, the top of which is a 7" skillet. Love to get the big skillet smoking hot on the induction hob and dry sear steaks and chops.

I agree with chac mool - buy your pots and pans ala carte, rather than in a set - just buy what you use...

Hope this helps!


clipped on: 04.14.2012 at 05:31 pm    last updated on: 04.14.2012 at 05:31 pm