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    Kitchen fagorpro

    Published on March 12th, 2015 | by Greg

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    Fagor Induction Pro Cooktop: Fast And Efficient

    On some of our other sites, every day it may seem like technology is advancing. We discuss gadgets aplenty, with wireless functionality, fancy batteries, and new materials. But home appliances haven’t been left behind, as even products like coffee makers and Crock Pots are being connected to the Internet of Things, and there are plenty of interesting and exciting things cooking in the kitchen.

    The Fagor Induction Pro Cooktop is a sexy sort of burner, which might seem a contradiction if you’re still stuck with gas burners. Not only is induction more eco-friendly (90% of the energy is utilized compared to 50% used by other cooking methods), it’s also safer, since you can’t burn yourself on the flames or leave gas leaking and you’ don’t have to worry about smoke. Plus, they’re easier to clean up, since you can just wipe essentially a glass surface, and they cook faster than most other methods.

    We’ve seen other induction cooktops before, including the previous version from Fagor. They’ve once again improved on their own models, once again offering a full 1800 watts. Non-slip legs keep it solidly in place, and the temperature range has been extended a bit, now reaching from 140°F – 465°F. There are eight quick launch buttons for various functions- warm, simmer, boil, rapid boil, saute, brown, sear, stir-fry- and they’ve built in a timer of up to three hours. The layout of the controls has improved too. For those new to the method, it can take a bit of practice if you’re used to old-fashioned cooking since the pan heats up fast and temperatures are quite consistent.

    As we’ve mentioned be­fore, cop­per and alu­minum cookware won’t work with induction, but most others pots and pans will- any­thing that a mag­net would stick to. As long as you’ve got the right materials, once you start using induction it can be hard to go back. And the Fagor Induction Pro is an ideal- and remarkably inexpensive- way to add it to your kitchen. Available now, online and in stores, for $150.

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    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.



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