Sep 01, 2010 03:01:11
Brand : Regal Ware
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Product OverviewsThe new Regal Ware 3 piece induction set includes a 10 Inch tri-ply stainless steel covered fry pan and a single induction cooktop. This will make an incredible addition to any kitchen. Induction Cooktops utilize over 90% of the energy they create. Compare this to electric coil cooktops (around 50%) and gas cooktops (around 40%) and you will see why induction cooktops are incredibly efficient. Because induction cooktops utilize such a high percentage of the energy created, they heat food almost twice as fast as either gas or electric. The Induction Cooktop works with any standard kitchen outlet, and has 6 separate power settings and a timer. It also features an auto shut off, as well as a built in sensor that will shut the unit off if the temperature becomes too high. The 10 inch tri-ply stainless steel fry pan features two sating finished sheets of stainless steel surrounding a pure aluminum core. The aluminum core extends all the way up the sides to provide perfectly even heat with a cooking surface of 18/10 304 stainless steel. The 10 inch fry pan features a unique welded handle design which allows a perfectly clean interior cooking surface. The fry pan includes a tempered glass cover. Dishwasher safe and oven safe to 500 degrees. The cover is oven safe to 400 degrees.
Regal Ware 3-Piece Induction Cooktop/Cookware Set Reviews By CustomersI had read other reviews on the stand alone cooktops for this brand and the others prior to my purchase. When it arrived I tested it out for myself. It would not operate with my cookware which is expensive but not magnetic. It was a good thing I purchased it with the magnetic pan and lid which were made to work with the cooktop. The pan was heavy and made well enough.
My first experiment was to boil water and to try out the different heat settings. I noticed when I boiled the water that although the cooktop had two circles on the top which made me think that the heat would come from the outer circle if I turned up the heat, this was not the case. Turning up the heat makes the magnetics in the system whirl faster, but the heat source comes directly from the smaller ring. The pan burns hotter where the small circle is on the cooktop.
My next experiment was with food. I sprayed cooking oil inside the pan coating the bottom and the sides. I turned the heat to medium and heated up partially frozen mac and cheese that I had taken out of the freezer and had nuked for 1 minute to get it out of it's container. As the mac defrosted I added in some previously cooked hamburger from the fridge, frozen peas and frozen corn. I noticed that the mac was sticking to the pan so I added about 1/2 cup of cold water. I put the lid on the pan to help things heat up.
When I saw the liquid start to bubble, I took the lid off and stirred. The bottom was still trying to stick. It did not heat evenly and I had to stir the food towards the center to get it all heated. End result - food did not burn, heated up quickly, but I had to shift food to the heat source to get it hot. I think a teflon coated pan would work better.
The inner cooktop was hot when the pan was removed but it cooled down quicker than my glass top stove. I think with a little practice I can get more comfortable with it's use. I will be taking this to school with me to teach my students cooking on Fridays so they can apply their math and reading skills. I hope they will get excited about the science of how it works as well.
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