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    Published on April 21st, 2012 | by Greg

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    Fagor’s Powerful New Portable Induction Cooktop

    Pow­er mat­ters. Whether it’s a gen­er­a­tor, a pro­ces­sor, or an au­to­mo­bile, you can usu­al­ly find a num­ber that sums up the pow­er of a prod­uct. It isn’t the most im­por­tant num­ber, typ­i­cal­ly- many oth­er con­sid­er­a­tions come in­to play. But it’s cer­tain­ly one sim­ple way to mea­sure im­prove­ment over time, and to ob­jec­tive­ly look at change. We’ve checked out sev­er­al mod­els sim­i­lar to to­day’s nifty piece of kitchen gear, but this one is the most pow­er­ful, and al­so man­ages to be sleek and slim.

    We’re talk­ing about the Fagor Portable In­duc­tion Cook­top 1800W, the up­grade to a pre­vi­ous mod­el, adding a pair of quick launch but­tons for im­me­di­ate warm­ing or boil­ing, and up­ping the pow­er by 500 watts. The max­i­mum tem­per­a­ture that the cook­top can reach has not changed- you’re still look­ing at be­ing able to set it be­tween 140°F – 430°F. But op­er­at­ing is faster- you’ll be able to get pas­ta cooked in the time in might take you to get the wa­ter boil­ing with an elec­tric cook­top. A lot of this is just ef­fi­cien­cy in ac­tion: in­duc­tion di­rects the en­er­gy at the pan rather than much of it be­ing dis­si­pat­ed as heat. In fact, you can save a lot of en­er­gy by us­ing in­duc­tion, and it has the ad­van­tage of be­ing more pre­cise as well- you can set it and hit a spe­cif­ic tem­per­a­ture, which is well nigh im­pos­si­ble on most stoves.

    The oth­ers that we have tried have some ad­van­tages- the Hearth­ware Pre­ci­sion is less ex­pen­sive though less at­trac­tive and ca­pa­ble, and the Fissler Cook­star is sex­i­er but quite a bit more cost­ly. They all ben­e­fit from easy clean­ing, with a sur­face that you can pret­ty much wipe down, and the safe­ty ben­e­fits of be­ing cool to the touch even when cook­ing. And they all re­quire the same at­ten­tion to cook­ware: be­fore buy­ing in­duc­tion, make sure that you al­ready have com­pat­i­ble pans, or be ready to buy them. As we’ve men­tioned be­fore, cop­per and alu­minum won’t work, but most oth­ers will- any­thing that a mag­net would stick to. The Fagor mod­el seemed a bit loud­er than the oth­ers, but was al­so thin­ner and eas­i­er to put away when not in use.

    This is per­haps the best val­ue in­duc­tion sys­tem that we’ve used. We can see it be­ing per­fect for a per­son­al chef, at par­ties (fon­due!), for cook­ing demon­stra­tions, as well as for some trav­el sit­u­a­tions like in an RV. Avail­able on­line and in stores for around $200.

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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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