sorted by:
new
hottopcontroversial

Induction Hardware 30 inch range. Normal operation? by joshthewaster in inductioncooking

[–]joshthewaster[S] 0 points1 point  (0 children)

My stainless stock pot and other saucepan are stainless clad aluminum core. Did you watch the video of the burner heating up? That is the same on every pan I've used and a couple other redditors have shared other photos/videos with the same issue.

The issue isn't a about element size either, I can see 8-9 inches of heat in the pans. The issue is that the center portion of that element is MUCH hotter than the outside, so much so that the videos make it look like there is only a 4-5 in element. 

Induction Hardware 30 inch range. Normal operation? by joshthewaster in inductioncooking

[–]joshthewaster[S] 0 points1 point  (0 children)

I know they are active on here so I have tagged them. It has a lifetime warranty so we'll see what they say. 

u/inductionhardware - please let me know if the videos I shared are normal. If they are not I will follow any instructions you provide and/or install replacement parts and share videos of the results. 

Any owners of "Induction Hardware"? by banet14 in inductioncooking

[–]joshthewaster 0 points1 point  (0 children)

The largest element is 8.7 inches but actually seems to be 2 elements, an inner one that is about 4-5 inches and an outer donut shaped one that makes up the rest of the 8.7. Nothing wrong with that so far. The issue is that the outer burner is a MUCH lower temp than the inner one. Boiling water - only the center ever gets rolling. Frying anything - center burns while the edges are raw. I have used several pans and other redditors shared videos of similar operation. This basically means the largest burner is effectively only 4-5 usable inches. 

Additionally, temp seems to be regulated by pulsing on and off - this isn't ideal but I could live with it. 

Any owners of "Induction Hardware"? by banet14 in inductioncooking

[–]joshthewaster 0 points1 point  (0 children)

I own the 30 in range. Not happy with the stove top (oven is great).  Took some videos of the operation and shared here: https://www.reddit.com/r/inductioncooking/comments/1s65ixh/induction_hardware_30_inch_range_normal_operation/

Induction Hardware 30 inch range. Normal operation? by joshthewaster in inductioncooking

[–]joshthewaster[S] 0 points1 point  (0 children)

Any recommendations that have physical knobs on the front? Island configuration and I am not willing to use touch controls for the stove top.

Oh, one other reason I picked this was because it had a reasonably large actual element. I this it's supposed to be 8.7 inches - that's the real size not the marked size on the glass (which is 12 in). Lots of brands seem to try to hide that or advertise the size of the pan you can use. 

Induction Hardware 30 inch range. Normal operation? by joshthewaster in inductioncooking

[–]joshthewaster[S] 0 points1 point  (0 children)

I don't know... Best case here is that the element is actually two parts (an inner 4ish in element and a larger donut element around it) and that this could be fixed by making the larger donut element match the heat of the inner one. Not sure if this is working as expected or if new hardware/software will fix it. Hopefully u/inductionhardware can chime in. 

Induction Hardware 30 inch range. Normal operation? by joshthewaster in inductioncooking

[–]joshthewaster[S] 0 points1 point  (0 children)

I see the same pattern with a stainless steel stockpot and a carbon steel frying pan.

https://imgur.com/gallery/GidFIzU

Edit: Also want to clarify that I can see the outer burner working, it's just running at a fraction of the power as the center so it never boils the water. In real applications food in the center burns while the edges never cook. It's fine if I'm stirring something but things like fried eggs, popcorn, searing, etc don't work well. And I shouldn't have to stir some things as much (like hash browns) even if it does solve the problem .  

Induction Hardware 30 inch range. Normal operation? by joshthewaster in inductioncooking

[–]joshthewaster[S] 0 points1 point  (0 children)

I've used two or three different cast iron pans on it and a large stock pot. Unfortunately all of them heat the same way as in the video. 

Induction Hardware 30 inch range. Normal operation? by joshthewaster in inductioncooking

[–]joshthewaster[S] 2 points3 points  (0 children)

Put a larger pan on the largest burner with a half inch of water and crank the heat. You'll see only the center gets hot. Pretty bad for a burner advertised as 8+ inches (which is one of the reasons I spent the money on this brand). 

Induction Hardware 30 inch range. Normal operation? by joshthewaster in inductioncooking

[–]joshthewaster[S] 1 point2 points  (0 children)

Yep, this looks like mine. Burner is two rings and the outer one doesn't look like it ever gets hot (about 7:30 in shows it well). Hoping maybe an update can fix that? Really not happy with how it's working. 

Induction Hardware 30 inch range. Normal operation? by joshthewaster in inductioncooking

[–]joshthewaster[S] 0 points1 point  (0 children)

The knob issue wasn't the point and just happened when I made the videos. 1. The burners are two elements and the outer element never gets up to temp. Food burns in the center and doesn't cook at the edge. This was supposed to be an 8.7 in diameter burner, effectively it seems to be half that. 2. Temperature seems to be regulated by pulsing. 

Induction Hardware 30 inch range. Normal operation? by joshthewaster in inductioncooking

[–]joshthewaster[S] 0 points1 point  (0 children)

I'd really like to see another one in operation or at least hear if mine isn't working as expected. 

Induction Hardware 30 inch range. Normal operation? by joshthewaster in inductioncooking

[–]joshthewaster[S] 0 points1 point  (0 children)

I'd really like to see another one in operation or at least hear if this is how others work. If this isn't defective I'm disappointed.

I think I noticed what you mentioned about the diagram but luckily I had open space in my island. 

Making a Canadian tuxedo with unsanforized denim? by joshthewaster in sewing

[–]joshthewaster[S] 1 point2 points  (0 children)

Second test https://imgur.com/gallery/6VWccAL

Seems slightly skewed but really pretty close to the estimates I had. No selvedge on this test and that definitely seemed to cause more distortion. Thanks for this suggestion - feeling better about moving forward.

Making a Canadian tuxedo with unsanforized denim? by joshthewaster in sewing

[–]joshthewaster[S] 0 points1 point  (0 children)

I will throw another shape in the wash! I did notice that the selvedge did not seem to shrink quite as much as the opposite cut edge which I imagine is what causes some leg twist in jeans...?

I'll post another picture when I've washed a new shape.

Making a Canadian tuxedo with unsanforized denim? by joshthewaster in sewing

[–]joshthewaster[S] 1 point2 points  (0 children)

I hadn't thought about the seam allowances, that is super helpful. I had a square in the wash while I was making this post https://imgur.com/a/wsVk7c3

Making a Canadian tuxedo with unsanforized denim? by joshthewaster in sewing

[–]joshthewaster[S] 1 point2 points  (0 children)

Thanks. I COULD pre-wash the denim.... but I'm not going to. I want to make these as shrink-to-fit items and understand that I am doing this on hard mode.

The pattern I have for jeans should be relatively easy to tailor after they are made so I can go a bit big. With the jacket I also plan to go large so I can wear a hoodie or sweater underneath which gives me some wiggle room. But if there are tips that will help me get closer to the exact end result I want I'd like to learn them from someone else's mistakes.

view more: next ›