Nuwave Portable Induction Cooktop Review
What do you do when your glass top range is broken and your new one doesn’t come for two weeks? You head for the basement and find the portable induction cooktop your husband bought years ago and I never was interested in trying! What in the world was wrong with me? This gadget is wonderful and I decided to give you a review about it.
You can’t put just any pan on an induction cooktop to cook, however, you don’t have to buy pans that say they are only for an induction cooktop. Cast iron pans (I have plenty if those) or any black metal or iron pans work as well as stainless steel pans if the base of the pan is a magnetic grade of stainless steel. Place a magnet on the bottom of your pan and if it sticks it will work.
I have plenty of stainless steel pans too, but how did I figure out if they will work other than using a magnet? I filled one of my large stockpots with water to cook pasta and it gave me an E1 error code. My husband checked the manual and it said the pan wasn’t the right kind (I didn’t use a magnet). We tried the other stockpot pan I have and it worked!
According to Good Housekeeping an induction cooktop is powered by electromagnetic energy that’s only activated by the iron in the cookware. When the iron makes contact with the active heaters, the iron particles agitate causing the pan to heat up quickly. This is different than what happens with an electric or gas range because a transfer of heat from the burners to the cookware does not take place. Instead the pot or pan heats up while the cooktop remains cool and safe to touch. They take no time at all to cool down and clean up easily.
Because of the way the induction cooktop works, the pan starts to heat more quickly because you don’t have to wait for the burner to heat up first.
They also offer precise temperature control, are more energy efficient and maintain a cool cooking surface since only the pan gets hot which helps to prevent fire hazard and the risk of burns.
It doesn’t emit gas into the air and won’t catch objects, like dishcloths, on fire because it only heats items with iron particles in it. It also turns off when the cookware is removed and cleans up easily.
Induction cooktops are generally more expensive than electric or gas cooktops.
They require a specific type of cookware, cookware must be flat and not wobbly, food gets done quicker and can burn if you don’t use a lower heat so you have to learn how to cook on them.
My biggest con is that it is a glass top similar to my glass stove I broke and can scratch. However, mine is portable and smaller than a range top so I don’t really care if it scratches but I don’t want to break it!
Do you have an induction cooktop or do you think you would ever buy one?