EMPAVA INDUCTION COOKTOP Features That Will Change Your Cooking Game!

[@JoesPhenomenal]

What do you prefer? A decicated cooktop like this, or the more common slide-in range? If you liked this video, you might like my Frigidaire Induction Range review as well! kzbin.info/www/bejne/lWK8kqtqopKqpc0

[@tomm9493]

If you have a range with induction, why did you need this cook top?

[@alexandermayer2026]

@@JoesPhenomenal I want the same cooktop that all chef’s want. Gas. It’s the only chance for even heating.

[@JoesPhenomenal]

@alexandermayer2026 well... You can't ever go wrong with gas.

[@defconreee3105]

My Mom saw induction cooking at the 1939 New York World's Fair. The demonstrator sat on the "burner" and boiled water in a pan on his lap. I have had 2 built-in induction cooktops since the '90's and won't ever change.

[@JoesPhenomenal]

I think a lot of people don't understand radiant electric vs induction. Even appliance ads are a little vague.

[@Sky92651]

I have been using induction on a New Wave double, and other inexpensive table tops. I have one word for induction, FANTASTIC.

[@JoesPhenomenal]

I love it... When you have a full cook too it really shines.

[@mikeb6389]

FYI: The vibration noise doesn't happen on Cast Iron pans because they are a single metal thick iron pan. The noise only happens on inexpensive sandwich layered stainless steel pans with aluminum cores where the metal layers are not completely bonded together and the dissimilar metals are rubbing together causing the vibration noise which happens to be the frequency of the induction element. 25k Hz frequency is usually above human hearing.

[@JoesPhenomenal]

Makes sense.

[@NessaRossini...]

I love our induction single burner cooktop. We have a rolling cart that it sits on so it's easy to work on while in a wheelchair, as needed. Stews and braised meals are so easy with the timer, shuts off when done cooking. I love cooking with enameled, cast iron dutch ovens on it. Happy Friday 🥰

[@JoesPhenomenal]

Happy Friday! You know.... I've never actually cooked in a dutch oven before.

[@NessaRossini...]

@@JoesPhenomenal What!?! I bought this one on Amazon 2.5 years ago for $85. They are now over $200. Staub Cast Iron Dutch Oven 4-qt Round Cocotte with Glass Lid, Made in France, Serves 3-4, Cherry I have other ones but this is my favorite. If you make stews or braised meats, it's perfect. I also have a 2 qt I used to bake bread in but I'm carnivore now to get the glucose readings down.

[@JoesPhenomenal]

@NessaRossini... Well.... Now I need one. Haha

[@NessaRossini...]

Wow, looked around and lots of companies are making them now. Every shape, size, color and design. Good prices too. Look around and read reviews. Great for beans, chili and Bolognese sauce.

[@NessaRossini...]

@@JoesPhenomenal last one... it's blue like your kitchen 🤗 La Cuisine Enameled Cast Iron Dutch Oven Casserole Dish Pot with Lid, 5 QT 10.3” /26cm Dia. Internal Cream White Enamel Coating, 2-tone Sapphire Enamel Coating Exterior, Oven Safe up to 500° F

[@weightsnwaves]

I think adding LED lights to mimic a burner would be helpful on inductions. I've done some damage to some pans by forgetting to power off. Other than that, love it.

[@JoesPhenomenal]

Oh, the lights are a GREAT idea.

[@Jay-gx5sx]

Thank you for the video. I own a stand alone induction unit that does precise temperature control in 5 degree increments, that goes from 100°F to 500°F. Cannot understand why built in ranges do not have that capability.

[@JoesPhenomenal]

Hmmmm..... That's a really good question. I know that gas and radiant ranges aren't precise, so they have issues with that, but I don't believe that I've seen a drop-in induction unit that did that either..... Maybe cost of the better controllers??

[@kpbearfl]

They've been quite commonplace in Europe for the past 15 years, glad to see the US is finally joining us in discovering these, I wouldn't give mine up for anything.

[@JoesPhenomenal]

Same.... I bought an induction range in my last place to replace my gas range and loved it. Then I bought a new house and had to leave it behind. That has radiant electric in it and I hate it. Was a great opportunity to get back to induction whne I built the studio.

[@richj120952]

I in my years have used gas, electric burner, and induction. My first introduction to induction was one of the hot plate types, actually one of the first ones out in the U.S.. It had a really nice feature in that you could set the cooking temp by degrees. It worked quite well, so when I moved into my next home, I bought an induction range. That range worked just as well, but it did not allow me the cook by temp. It appears that all manufacturers decided that they would go with the number scale settings like you have with an electric burner type range/cooktop. Bad idea. When cooking with induction, not all pans are created equal as far as the amount of magnetic steel contained. So, one pan may cook right at setting 5, but if you use another manufacturers pan you may need a setting of 7, or 4. Pain in the behind. Cheaper "Induction ready" pans are the ones that seem to require a higher setting. Differences in induction cooktop use from electric burner or gas is as you tend to point out, the pan itself is the heating element. So, when cooking with induction it is like putting your item directly on the burner or flame. So you can easily burn the item. Best to start slow. Also, when boiling water, just because you see bubbles doesn't mean your total water has reached 212F/100C. Just the water that is directly on the pan bottom has. That being said, yes the water boils faster using induction. The advantages of gas are infinite variation of heat settings, and of course, when it is off the heat source is immediately gone. With induction for no reason, it is number based, thus no infinite in setting, but when it is off, the heating stops.

[@JoesPhenomenal]

Lots of good points, my friend. I agree that going to that number scale was a big mistake. There was a real advantage to just being able to set exact temps. I think some of the really high end units do that, but I haven't seen a regular consumer cooktop with anything but that 1-10 scale thing.... and the cheap induction pans IMO are way worse than really cheap grocery store nonsticks. They can't maintain any kind of heat due to the fact that there really isn't much material in them to be able to maintain that, so they need constant power.. I suppose anything will work for people when they are used to their particular cooktop and whatever pans they're using though.

[@jackunger8634]

Consider: Nine power levels seems crude compared to setting controlled temperatures in 5 degree increments. A timer for each heating zone can be useful. Multiple heating steps can also be useful. Visual and audible alerts for each zone can improve safety. Some products offer Bluetooth or WiFi connectivity...

[@JoesPhenomenal]

@@jackunger8634 all excellent points and useful features for sure. When I picked this up, I was searching for the most inexpensive route while still getting something that was rated pretty well for reliability and performance that could also fit the dimensions that I needed it to (which turned out to be a bit of a headache.. You'd think a 36" cabinet with standard counter depth would have been easier). So in that case I was OK with losing some of that stuff... You are a million percent correct though, and there are tons of cool features these days for cooktops!

[@kennixox262]

In my main home I have a Wolf Professional gascook top. At my beach house, I have a Wolf four burner induction cooktop the I've had in there since about 2008 or so. Works well. People think that induction cooking just came about but no,. Here in the USA, Fasar was one of the early models from the early 1980's. Mostly, they were installed as "tiles" flush with the counter top so that the buyer could have as many burners as necessary. Noisy power supply fan under the cabinets and weird control panel.

[@JoesPhenomenal]

Those have gotten a lot more refined over the years. I can barely hear my induction fans. Last one was loud-ish though. They used to be really unreliable in general too, so I think a lot of people refer back to that. I'm jealous though.. Wolf is the good stuff!

[@kennixox262]

@@JoesPhenomenal Wolf, Sub Zero, Miele for dishwashing is the trifecta that I always have in my kitchens and yes, I feel privileged to be able have these appliances that I use daily to cook. I'd switch to indiction in my main house but switching out the pro cooktop would require a lot of work. Will have to suffer with gas and most people around here prefer that.

[@kennixox262]

@@JoesPhenomenal I should also say, my Wolf four burner induction is in a high rise beach condo that is wired for 208 volts compared to 240 volts in a single family home. Was told that it would not be quite as fast. Apparently condo buildings are wired this way with three phase transformers.

[@JoesPhenomenal]

@kennixox262 wow.. Those Miele dishwashers are fantastic!

[@mikeb6389]

Induction cooking will not become exchangeable with gas or electric until the geometry makeup of the induction element’s coils changes and multiplies to eliminate the hot spots on the pan’s cooking surface. Electric radiant stove has no hot spot issues and heats a pan evenly. In contrast, look at the heat application differences a gas stove’s burner individually using a single center flame, a inner ring flame or an outer ring of flame, or all together, and count how many individual flames there are to quickly deliver heat over the pan’s entire cooking surface to reduce hot spots.

[@JoesPhenomenal]

Yeah.. I'm still an induction convert rets less of the limitations of it... I'm such a cleaning nerd that it's hard to resist... And I can work around whatever issues come up with the technology.... Gas is still king for pure performance, IMO though.

[@mikeb6389]

@@JoesPhenomenal it’s nice to place paper on and around the cooktop for easy cleanup when pan oil frying chicken and tacos.

[@JoesPhenomenal]

@mikeb6389 you had me at "tacos"

[@rossentownsend4936]

Maybe this will help addicted device users learn to cook. Heating food on a tablet. Maybe loading apps and selfy cam too. Induction cooking is empowering and time saving fun way to learn the culinary art of evaporation. Thank you for this, R.

[@TorkelBurger]

I have a set of All Clad pots and pans. A combination of D3 and D5 from their Seconds sales. They do not buzz as much as your pans do. The stainless Caphalon ones that I have do buzz. We have an LG Studio 36 inch CBIS3618BE. We got rid of our range with a recent renovation and I much prefer my wall oven. The cleanup on induction is great and melting/simmering is much better than our gas range was. With a 12 inch pan I do notice it doesn't reach to the edges.

[@JoesPhenomenal]

Awesome.. Thanks for it into... I though the All Clads might be more quiet.. In any case it's not as bad as it sounds in my video. I process the audio for my voice and it brings out more of that sound too when I do it. The heating on the larger pans is pretty common. I personally can only use larger pans on my center burner.

[@thecard69]

@@JoesPhenomenalYou say you processed the audio for your voice. Maybe next time pay a little more attention to the audio content since you pointed out the buzzing noise for everyone to listen to, but all I could hear was the background music and you kept talking, so I really didn’t get a handle on what noise you were trying to point out. I just got my wife a set of Hexclads and we are discussing what options we want for new kitchen appliances. I like tech so induction makes sense to me and she grew up on gas so content like yours is important in our search for information. Also, an infrared thermometer is cheap and could point out hot/cold spots on the pans or even better, a thermal camera like I have that attaches to the phone, (just a suggestion). Good content, Thanks!

[@patram4880]

Just buy a health craft pan with the thick bottom you’ll have no problem with your induction. I use them for my portable induction 120 V because I’m not getting rid of my Wolf gas top. I had the best of both worlds it does boil water quick as for sure.

[@byrons8956]

While I had a horrible electric coil oven, I bought a single induction burner to see if I wanted to go all in on induction. Later, I swapped out my standing oven for a 36-inch induction cooktop and a wall oven mounted under it, and I couldn't be happier. Since my place is all-electric, I wanted to avoid running a gas line for only one appliance and incurring a gas bill. I'm curious how well the cooktops with flexible cooking zones work.

[@JoesPhenomenal]

@@byrons8956 yeah... I agree... I did like gas a lot, but it was a real pain to keep clean. Been happy all around with my induction setup, and the technology keeps improving.

[@gordongray5260]

Will it affect a person with a pacemaker?

[@JoesPhenomenal]

Hi, Gordon.... The answer on that is POSSSIBLY. I have linked an article here for you to check out. It's pretty short, and goes over some quick information about that. pubmed.ncbi.nlm.nih.gov/16635999/

[@tjam4229]

The “cooking area” in the pan isn’t going to be just determined by the size of the electric coil below the glass…it also has to do with how well your pan holds and spreads heat. For example, a thick iron skillet left on long enough will have the heat spread to almost the entire bottom of the pan, much further than the size of the magnetic coil below the pan. If you are using a thin pan without much capacity to hold and spread heat, like my thin Chinese stainless steel pan, it heats EXTREMELY fast, but doesn’t have the heat holding capacity to spread the heat beyond the size of the magnetic coil below the pan.

[@JoesPhenomenal]

@@tjam4229 thanks for the additional info! Right on. 👍

[@patbone7941]

I use a variety of different makes of basic pots and pans (mostly tefal), cooking on gas and electric, but not induction. The bottom of the pans gets a coating of grunge fairly quickly.... EXCEPT my cheap copper bottom stainless steel (prestige) saucepans. Never ever needs a hard cleaning, just wipe down and you are done, these saucepans are nearly 20 years old and looks like they've been used hardly at all. But the aluminium bottom tefal stuff needs constant scrutiny and abrasive pads maintenance, to stay NEARLY clean. Won't be getting INDUCTION until my prestige saucepans bite the dust😊

[@JoesPhenomenal]

Lol.. It always works out that way, doesn't it?

[@holland9199]

🤩I really like it nice very nic 😃 and the kitchen design and lighting😊 beautiful also can you address Copper Pans Defuser’s, next time also is it scratch resistant (ie popping popcorn) 🤔

[@JoesPhenomenal]

Thanks! Just finished building the studio a couple of months ago. I haven't noticed any scratches, and it's supposed to be pretty durable glass, but it make sure you don't have any crusties on the bottom of the pans anyways, if you know what I mean... Induction pads are always an option too.

[@alberthartl8885]

The magnetic fields created by these hubs are potentially hazardous to people with pacemakers, defibrillators or insulin pumps. You can read the details in Medtronic's instructions for health care providers and patients.

[@JoesPhenomenal]

Definitely.... I posted a link to an article about on a different comment. Scary stuff.

[@tomm9493]

This is pretty awesome, but I just recently bought a set of new non-stick pans and unfortunately they won't work on an induction cook top. I'd have to get rid of them and buy a whole new set..... plus the cook top.

[@mattf5207]

As someone who’s addicted to buying cookware, I see that as a plus. lol. When I switched to induction I did have to part with some of my favorite pans, All Clad Master Chef to be specific. But it was worth it.

[@JoesPhenomenal]

Hmm... What brand were those? Kinda surprising these days.

[@JoesPhenomenal]

That's surprising about the All Clads. I'm testing some Hexclads right now on that thing.

[@mattf5207]

@ All Clad MasterChef 2. Older line All Clad. They had brushed aluminum exteriors. My favorite 8 qt pan. The stainless will work fine. I’ve really become a fan of T-Fal induction clad bottom pans. The Ceramic Excellence line. Inexpensive and work great. They have a thick clad bottom that says induction technology on them. As you know, never buy pans that are cheap induction ready pans with a thin stainless sheet attached. Those are terrible.

[@mattf5207]

@ Also. I use the induction mats under my pans if I’m going to be using cast iron or cooking something like stir fry where I’m moving the pan a lot. Keeps the pan from slipping and scratching.

[@kinglord5429]

Nuwave was the first one owned which made me dump all my calphalon pans and buy new set. Emaril had a set made by All clad no disc true tryply

[@JoesPhenomenal]

Gotta love that Emeril. BAM!

[@myutube6422]

The reason to use the B is to boil water more quickly, like boiling eggs.

[@JoesPhenomenal]

Agreed... it does work really great. I just have PTSD about putting too much power into my pan bases quickly like that due to warping possibilities.... Having liquid in there probably makes that less of a worry, but for me it's just personal preference due to me being a total wuss.

[@myutube6422]

@@JoesPhenomenal You're a little young to be getting too cautious. That will come soon enough. I have cheap pans and no warping issues. Never bothered to think about it, but if you let it boil dry, then all bets are off. You could get a REALLY cheap pan and see if you can warp it. On mine I usually start cooking at 7 then go to 6, rarely 5. BUT you are the cooking wiz. At 220V I image they are are pretty much the same. I usually stir my food so the "dead" outer edges never seem to be an issue.

[@JoesPhenomenal]

@myutube6422 lol... I'm a lot older than ya think.

[@mikeb6389]

Did you know many Chinese restaurants use very large 3500 watt concave commercial induction units for Woks?

[@JoesPhenomenal]

I didn't... All the way nes and ve been around still use the giant gas burners.

[@tjam4229]

Actually, the pan has to contain certain elements, it doesn’t necessarily need to be “magnetic”. I have a stainless steel pot I bought from Amazon, it is NOT MAGNETIC, and it works extremely well on my induction cooktop. So, I think the stainless steel must contain a certain amount of an element, maybe one of which is iron. But the main point I wanted to make is that a MAGNETIC PAN IS GUARANTEED will work on induction, but it DOESNT HAVE TO BE MAGNETIC.

[@JoesPhenomenal]

Yep... To my understanding, it's needs iron content. But iron should be magnetic.. Maybe you're pans don't have enough in them for magnets to stick? I dunno. Ha ha

[@oldgandy5355]

So if you have all the burners on boost at the same time (for some oddball reason) you are going to be using 12,000 watts. (12kw at 230 volts is approximately 52.5 amps. Electric furnace can draw as much as 45 kw, depending on capacity.) That's why it is important to have a qualified electrician connect it to the electric service for you. The burners are on intermittently, and are either on or off. There is no way to run them at half power. They come on full to heat the pan, and when the required temp is reached, they turn off, then turn on again to bring the temp back up then turn off, then turn on until the cooking is complete. I have a small portable unit. We love it, but the cooling fan is so loud we cannot hear the pans buzzing. Dang. I wanted to hear a pan buzz! You did a really good job explaining how this unit works. Nice presentation.

[@JoesPhenomenal]

Thanks! Thanks for the math on that as well. That will be helpful for a lot of people.

[@tjam4229]

You mention that if you have a gas range you probably won’t have a 240v outlet. I have a newer home. It came with BOTH a gas stub and 240v outlet.

[@JoesPhenomenal]

Yeah.. Some newer homes are being made with both since that's easy during construction... I was thinking more along the lines of someone making a change from a Track home that had gas originally. Good to point out though. Gracias.

[@jkwon9333]

can you use carbon steel on here?

[@JoesPhenomenal]

Yep. Carbon steel has a high iron content, so it's magnetic.

[@absurdusername9519]

Yes. Word of advice...don't preheat your pans too quickly. I heated my Lodge carbon steel pan on too high initially and the middle of the pan domed up a bit. I didn't realize this at first, contacted Lodge and they sent me a replacement. I domed the replacement as well and then figured out to more slowly preheat. I heated both pans to screaming hot in my BBQ and was able to flatten them with my rubber mallet. 😂

[@JoesPhenomenal]

@absurdusername9519 excellent advice... Especially when dealing with induction. Also, I don't think I've ever actually used it any higher than medium heat. Pretty darned efficient.

[@marklaffey7972]

You do not need to boil your butter to make clarified butter it will separate without boiling

[@WaynoGur]

Alas my house suffers from Scotty's disease. 100 amp service. I don't have the power to run a stove, electric dryer and air conditioning at the same time.

[@JoesPhenomenal]

We can't do it, Captain! That 100 amp max service is crazy! Especially these days. That cooktop can draw 40 amp all by itself.

[@WaynoGur]

@@JoesPhenomenal I am pretty happy with my gas range though.

[@JoesPhenomenal]

@WaynoGur gas is pretty great... The only part that annoys me is the cleanup... Looks like they are tying to ban gas ranges now for some reason though.

[@TheFrenchieConnection]

It’s beautiful though.

[@dinodinosaur2930]

🍽️ Joe, save me a steak 😋 I'm glad to see Induction catching on in the US ... UK homes are around 100amps but I read large US homes can be up to 400amps ( Must be for Air Con reasons )

[@TheFrenchieConnection]

Looks great!

[@patram4880]

That picture you showed is not really normal in the house in America so I don’t know why you show that dirty looking cooktop. I have a Wolf cooktop and I keep it very clean. You can’t make fajitas on a induction cooktop, but I do have a portable one which I love a lot to burner induction cooktop it boils water real quick.

[@ivannightly1919]

I had induction cooking I took it out and went back to gas nothing wrong with way better than conventional I just prefer gas

[@JoesPhenomenal]

Eww... that was an expensive experiment for ya. Did you have to have a 240v outlet put in for it?

[@patram4880]

The problem is too much electronics in this piece of equipment

[@fastcoffee9878]

Yeah I was a gas cooking snob. Then I discovered induction. I am NEVER going back.

[@WheeledHamster]

Not sure if this guy is a chef or a surgeon.

[@alexandermayer2026]

This induction thing is a mass of scams. The templates on the galas are all bigger than the magnet below. This means that large bottom pans don’t heat evenly. Carbon steel can have a 75* differential between the center and edges of the pan. Try to evenly cook an omelette with that differential. And the differential makes my Matfer warp during cooking; it returns to flat when it cools, just when I don’t need it any more. It’s the same scam as a 12” pan having an actual 8.5” cooking inner diameter. Gas is all that real chefs will ever use professionally. Unfortunately, the same powers that are forcing electric cars on us are moving to ram induction down our throats. The cost of a competent induction is $5,000 plus re-wiring. Such a deal.

[@JoesPhenomenal]

I can see where you're coming from on a lot of that. The Empava's induction elements are sized better that some of the stuff I've used in the past. Last one I had suffered from that. The warping issues are definitely there though. Induction heats really quickly, so you have to heat on lower settings for most applications. If you have a pan that warps at all, it will be weakened, so it will for sure warp again on subsequent heats.I love cooking on gas too, myself, but I hate the clean-up on those, and running a KZbin channel means everything has to be spotless all the time, so there's definitely that. I do agree that I think the govt. trying to ban gas heating is totally over-reach though.... Anyways, I do think you make a bunch of great points. It's always welcome to make sure people can really get a good scope of opinions on it. Thanks!

[@tomrobertson3236]

I have a one burner induction Nothing you said pertains I fly to other cities Stay in a hotel and deliver locally My induction plate travels with me Love it

[@alexandermayer2026]

@ I check the uneven heating with an infrared thermometer. My carbon steel warps on induction, then returns to flat after cooking when I don’t need it. I use a Duxtop which was the best rated besides the $1,500 Breville. That’s more than my Bosch oven/range. To get a home oven/range with large induction actual magnets costs at least $5,000. My propane burner works way better. I’ve dealt with this nonsense for over 5 years. Carbon steel and cast iron are outdated cooking surfaces, not to mention a 12” pan has a 9” cooking surface. Gas cooktop and stainless or nonstick are the best cooking setup. HexClad is probably the best all round cooking set.

[@JoesPhenomenal]

@tomrobertson3236 he might have had a bad experience with one of the older induction burners. What he describes was rampant not too long ago, and I know Frigidaire still has issues with undersized discs.

[@JoesPhenomenal]

@alexandermayer2026 hmm.. Just got a set of hexclads to take a look at.

[@littlestar5737]

All professional chefs use gas stovetop, even at their homes. Gas stovetop is more versatile, much forgiving and most reliable compared to these chinese made induction cooktops. There are millions of people complaining about induction cooktops after a year. Compare that to zero complaints registered by gas stove top owners.

[@JoesPhenomenal]

@@littlestar5737 that's a fair observation. I personally haven't had any issues with induction, an dive used it for years. I do love gas cooking as well, though. For me, one of the major things is thr ability to keep everything spotless. Running a KZbin channel requires that, so I probably have a greater appreciation for it than a lot of other people.

[@daaaMook]

When I was remodeling my kitchen five years ago, I was looking forward to getting a gas stovetop, which I hadn’t had since my childhood home. Sadly, with my old home not up to modern standards, it cost as much to run the gas as it cost for the gas cooktop. 😢That didn’t fit into my budget. My chef friend recommended I look into induction. I begrudgingly ordered a GE Profile 36”, the “best” one I could afford. It’s been five years with my induction, and I have almost zero regrets! It takes a bit to get used to cooking on it, but once you do, it’s amazingly versatile. Heat efficiency is excellent, and here in South Texas, not overheating the kitchen is a huge plus. My gas stove is now only outside on my patio, which is where it’s best IMHO.

[@NortheastHybrid]

I can boil about a gallon of water in 1 minute on my induction, also doesn't stain my pots like gas

[@JoesPhenomenal]

@NortheastHybrid ohh.. I forgot to mention the thing about staining.... Thanks for bringing that up!

[@srdau2]

That is nonsense in many countries, including Australia. Many restaurants, including most of the best, have gone 100% induction, for the most part because it saves an enormous amount of energy and is therefore much cheaper to run in professional environments.

[@patram4880]

The problem is too much electronics in this piece of equipment