- Sales Rank: #33646 in Kitchen & Housewares
- Size: 8.6" Dia x 0.94" H
- Brand: Mauviel
- Model: 7500.00
- Number of items: 1
- Dimensions: 1.18" h x
8.50" w x
14.65" l,
1.06 pounds
Features
- The m'plus accessories collection to use alongside mauviel utensils for healthier cooking.
- Makes copper and aluminum cookware safe to use on an induction range
- Place the induction disc under cookware that is not fully clad stainless steel to ensure that you get the heat transfer from the induction stove top
In 1830 in a Normandy village called Villedieu-les-Poles, which is located near the Mont-Saint-Michel, Mr. Ernest Mauviel established the Mauviel manufacturing company. Villedieu-les-Poles, the city of copper, has a 800-year of heritage of copper manufacturing. The strength and foundation for Mauviel's manufacturing expertise is based upon this rich tradition of copper manufacturing that has been handed down from generation to generation. Since the very early-years, by offering the highest quality products, Mauviel has been a fixture in the professional and commercial markets. Today, Mauviel continues to offer the professional chef, the products that are unsurpassed in quality and design. These same products are now also available to household markets. Throughout the world, Mauviel products are used by many famous chefs and professionals. With 1000 products, Mauviel offers several ranges of high quality products made from copper, stainless steel or aluminum. Each range is crafted with elegant style and is designed to meet the needs of the most discerning professional and household cooks. All ranges of Mauviel cookware products bring performance and pleasure to successful chefs, and to all those who aspire to become chefs.
Customer Reviews
Most helpful customer reviews
74 of 74 people found the following review helpful.
It actually does seem to work!
By Anthony Talbert
Well, with trepidation after reading the previous review I decided to try one of these. First some background.I plan on replacing my 15 year old radiant cooktop and have decided that induction is the way to go. Cooking - particularly Italian - is my hobby and stress reducer. Before investing in both the cooktop and the almost $800 that it will cost to upgrade my 30 amp wiring to 40 amp, I decided to do some testing.Several weeks ago I purchased a Waring Pro single burner induction cooktop (Waring Pro ICT100 Professional Induction Cooktop) to test out the concept. I was really impressed with induction cooking but, like many others, have a number of favorite pans which are not induction capable.I had thought about a hybrid radiant/induction cooktop such as the Thermador but really would prefer more power and controllability such as available with the GE all induction cooktop. Thus I decided to try the induction plate figuring that, even though it didn't work for the previous reviewer, it might work under different circumstances and that I could always return it if it didn't work.It arrived yesterday and I've now done several tests. The Waring Pro ICT100 is rated at 1400 watts. Mauviel's instruction say "Always use the interface disc on a low temperature." Consequently, I started at the lowest setting and increased only to medium.Initially, I just used a copper bottom pan with several inches of water in the bottom. I used a cooking thermometer to check the temperature of the water and an infra-red thermometer to check the temperature of the top of the induction disc and the burner surface. After the water had heated to 180 degrees the surface of the induction disc was also 180 degrees and the surface of the cooktop was about 345 degrees. I had no problem with the cooktop turning off because of the temperature.This morning I tried using one of my favorite pans -- A Calphalon non-stick frittata pan that my wife gave me several years ago. I used only the larger half of the pan to simply make scrambled eggs. While it took somewhat longer to heat the pan, I was able to make the eggs without a problem. The pan heated to about 220 degrees with both the surface of the disc and the cooktop being 220 degrees. Perhaps the difference between the burner surface temperature in the two tests is related to differing heat transfer properties between the two pans.Obviously this thing does work. I only gave it three stars because I would have liked more specific instructions regarding the temperature at which it could be used. Mauviel does state "Never use the booster on the induction hob" but there is a great range between "low temperature" and that. It would be nice to have more specific information -- perhaps in the form of maximum wattage. I really wouldn't like to test out the disc to failure on a new $1700 cooktop!Still, if you need to use non magnetic cookware on an induction cooktop, this does work. I can even picture buying a second one to have available if I need to use two non-induction capable pots/pans at the same time.Now to convince my wife! ;-)Addendum March 12, 08:Well, the new GE induction cooktop was installed today. I tried the induction disk and it worked just as before. No problems with overheating. Of course, I did limit the induction setting to about 1/2 maximum.Addendum August 20, 2008:Well, I've used this several more times and am more and more satisfied with how it works. If I could, I would change my review rating to 4 stars. It certainly is a useful addition if one has an induction cooktop and some favorite non-induction capable cookware. I have used it with a power of 7 1/2 (out of 9) on my GE cooktop without problem.
21 of 22 people found the following review helpful.
Don't waste your money
By Avid
I purchased this Induction Disk to use on my new induction cooktop with my old cookware that is not induction-compatible (not ferrous).The disk took a very long time to even begin to heat water. I tried it a few times with various items - a stockpot with an inch of water, a beloved Cuisinart omelet pan with just a trace of water - and it took forever. So long, in fact, that my cooktop shut down due to the excessive heat generated by the disk.This was quite disappointing. It's going to have to be returned.
11 of 11 people found the following review helpful.for using normal cookware on induction stoves
By N. Greenfeld
does what it says. Negative is that it isn't great for high heat, like boiling water. So we really can't use it for a double boiler, or spaghetti pot, etc. and these were part of what we wanted it for. Also, a little expensive for what it does.
Tags : {SPIN_10} induction cooker
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