Back to the new cooktop. My architect, Irma, wrote a pretty scathing letter to the sellers of the cooktop. She noted they wouldn’t come to test without charging, that they said only some cookware would work, which they don’t publish anywhere, etc. She also said she wouldn’t recommend their product to any new clients. This seems to have lit a fire under everyone. So she told me they were coming to test the cooktop and explain its limitations. And there are limitations.
Tuesday the meeting was between us and Lapitec Chef, the cooktop sellers, and Abed of Archetipo who fabricated the counters and installed them along with the cooktop. The Lapitec people came from Rome. There were two. I only got Adriana’s name. The meeting was typically hilarious. There was much shouting and gesticulation.
They proceeded to take out their own two pots which they brought. They were noticeably lighter than mine. They started heating water. They checked the installation which was fine, asked about how many kilowatts we have in our house, which was sufficient. They said my pots were too heavy. They explained that there was a 12mm thick countertop and a 4mm thick cooking mat between the pots and the heat. This is significant because most induction cooktops only have a thin glass sheet between the pot and the heat source. It would have been good to know this before I bought it.
I guess in the end I got the idea. That my cast iron pots were bad. That all the pots and pans I bought specifically for this were bad, that I couldn’t use high heat. This really crimps my style as a cook. I guess I have the fallback of the gas stove downstairs. But to be honest this cooktop is not meant for a serious cook, which I consider myself.
I still plan to use my cast iron. I will be careful of the heat. I use it for simmering mostly anyway. I will use the skillets which he said were not good, but they are made for inductions and not heavy 🤷♀️. Abed is supposed to bring a set of the cheap lightweight pots and pans. Ok. I think it is more a matter of figuring out how to manage everything. I can make do.
Tonight we turn our clocks back to go on standard time. 😞 I went to the market today and bought some beautiful looking apples from just nearby, and a jaunty pumpkin. I’ll be working with his tilt when I carve him! I think he’s cute!
Ciao y’all!
Darn good question Cinzia. I don’t know their reasoning. Overall communication is lacking. Even for their festivals. They never remember to publish where it is…or the hours! Marketing 101. Overall I love my new kitchen. It is so pretty and very functional. The cooktop issue can be managed! 🥰
How disappointing! Your solution sounds workable but frustrating that you have to use it.
This is a general comment, but I find that there seems to be a real cultural difference between Italy and the US when it comes to information sharing. When I’m in Italy or dealing with things Italian, I very often have questions that surprise me. Questions about very basic info that in the US would be included on related web sites or in written materials about the topic or thing at hand, etc. This has happened often enough that I wonder if it’s a trait, that Italians either assume the user knows or don’t care that the user knows.
Hi Carlo, I heartily endorse a “normal” induction cooktop, they are amazing. This is not”normal”. I will make the cooktop work. The only thing I cannot do on the present cooktop is sear meat. I am afraid to get it that hot. They said I shouldn’t use my cast iron skillets either which are nearly 100 years old and perfectly seasoned. They were my Morhers. So as a work around I am thinking of buying a one burner portable induction unit for the counter. I can keep it in the cabinet. I believe I can get it very hot and use the cast iron on it.
Hi Jane, thanks for the warning. I’ll be careful. I am not sure I will use them. I am adapting to the cooktop. I will use my pots and pans. I plan to get a portable burner to do high heat searing and browning.
Hi Nancy. I’m sorry to hear about the difficulties with the induction cooktop. I am considering an induction range for our kitchen to eliminate a source of indoor air pollution and because they are supposed to be excellent for cooking. Every cooktop we’ve looked at is covered with ceramic even when embedded in the countertop or in a standalone range as we would need. And I’ve never heard of them requiring a light, thin cookware. Quite the opposite. Our All-Clad can cookware is supposed to be perfect for use on induction devices. Anyway, I wish you all the best as you adapt to it.
Nancy, be careful with those light-weight stainless steel pots. The sides are thin and get extremely hot. Boiling water is very dangerous. I got a set as a retirement gift and burned my face when I tried to dip a metal measuring cup into the boiling pasta water. The water exploded. It must have been heated well beyond the boiling point. I was lucky it didn’t leave a scar. I got rid of the pots.
Hindsight. Yes.
Hi Deborah, well it is an issue of this new, not quite ready for prime time, technology. Thickness and distance from heat source. But on the plus side it’s so easy to clean!
Good idea Matt. St least I’ve got gas here too!
There’s an old American proverb: It’s always good to look before you leap!
OR buyer be ware! Know before you go!
Do your homework & research BEFORE you put your hands in your pocket!!!
Good advice, for any purchase, especially in a foreign country…wouldn’t you agree??!
Regards,
JH.
I’m so sorry to hear about your induction cooktop. I loved mine in the US and mourn its loss all the time – AND brought my heavy pans with me in case I got another one, lol! I hope it works out for you – it is pretty!
Sorry it didn’t work out better, but at least you’ve helped the rest of us out. Sticking with gas.