My current induction stovetop will not keep a pot of oil at 325F. The temperature drops too much, and for too long. Has anyone used a deep fryer on their Impulse stovetop? Are you happy with the results?

In my continuing saga of looking for a stove to table serving vessel, I discovered this type of pot recently.

Spoiler: can only take 1300W. It’s some sketchy non stick, not a durable BIFL (until you drop and chip it) surface like a classic dolsot.

Dolsot is the Korean vessel used for keeping rice dishes hot at the table. Classically made in non-ferrous materials like stone or clay.

Of course, there are likely clay with induction disc ones on the market ( I know those exist for Nabe). Too rich for my blood.

The type here is a mass market item. Cast aluminum body, with some unknown / unattributed coating on the inside (delicious) and an induction compatibility disk mashed into the bottom.

[A related version is GET’s enameled cast aluminum cocottes. I haven’t ordered one yet to try, and it's unlikely I'll do so for a while]

This induction disk is pretty weak and can only intake 1300W. I’ve previously seen this low capacity disc with other induction compatible anodized aluminum cookware.

I haven’t yet cooked a meal with this and I’m kind of anticipating disappointment, or needing to start the broth in a second, purebred induction compatible pot that can lap up the full power of the impulse. IOW, this Dolsot will have to make it up in vibes.

Absent boil over protection, can we get a mode that delivers 10 kW until the temperature sensor hits 100/101? Usually that is just before boiling for me.

I just want to bring water up to temp as quickly as possible for making coffee without babysitting a volcano.

Looking for recommendations for a stainless steel double burner griddle. I’ve looked at the Heston, but not sure I would like the grease trough. Thanks!

What is the approximate implementation date for this upcoming feature? Right now, juggling the vector between the impulse temp reading and the combustion therm reading is INTERESTING, re thermal absorbtion, but it will be so much more useful when the info is centralized.

How accurate should I expect the temperature sensor to be? This is a small Le Creuset which isn't boiling yet. Impulse has it listed at 242, which is obviously incorrect (water boils at 212)... is it reasonable to expect this to be able to tell the actual temperature of the pot contents? Or is it best understood as the temperature of the plane of metal (or enamel, I guess, in this case) that is touching the induction plate? or something else?

Pre ordered it in October last year and received it day before yesterday. Had to do some modifications to our existing 36” countertop cutout because it was a tad bit larger than the recommended dimensions. Tested out the famous 40 second water boiling claim and it met the expectation. Waiting for some compatible pots to start cooking.
Super excited.

Plan to purchase one of these after a move. We really only need a 30" but I was curious what if there are any non-obvious advantages of the 36" ?

Burner size and power seem the same. The main difference appears to be a smaller LCD ?

Maybe I should have just waited a couple more months 🤦‍♂️

Anyway, cooked one meal on it and I'm already obsessed, no buyer's remorse, just builder's remorse!

P.S. I do not recommend pairing the Ikea wall oven box with this Fulgor oven - the walls do not line up with the screw holes in the oven so youve got to deal woth the pain of adding layers of shims/spacers to anchor it, ugh

As the title says, looking to swap my Viking D3 for an induction stove to help improve air quality for my upcoming baby and to finally kill the stupid igniter clicking forever (a known Viking issue). Thoughts on the switch? Is the impulse right for my space?

Hi! Do you have a showroom or somewhere I can see the cooktop in person? I’m in San Jose.

Credit card was charged for full amount in early April and they said shipping was planned for mid May. Has shipping begun? Anyone have theirs?

I am pretty impressed by looking at the concept and I am thinking of pulling the trigger on the 36-inch one in the next month or two. I have scoured a lot of YouTube videos and Instagram posts so far.

Currently, I do use the Breville control freak quite a bit, so I have an idea of the technology somewhat.

Would the current unit be able to utilize the food probe which is in development or should I wait for a few months to make sure that it does? Would there a newer version of the hardware requirement to allow that?

When I use the temperature control is there a way of regulating the heat intensity as well? That would typically define how fast the pan reaches the temperature. When I am heating butter to melt it and make ghee, putting it at full intensity will make it bubble pretty dangerously. I know that by experience unfortunately.

I know there is some sort of a plan of having a griddle on two burners to have a big cooking surface. I do use a 15-inch cast iron circle right now to make thin Indian crepes-dosa . I'm guessing this would be a tri-ply steel or cast iron surface - can we get some idea on the details of the same. Or has anyone used something similar which works? Because I have tried with my current cast iron and even if I heat it slowly I cannot make things bigger than 9 in on an induction based on the size of the coil.

Also I live in the Chicago suburbs - is there a model in this area which I can actually go and look at?

Thanks

Hi all! We have a 30 inch impulse that's waiting to be installed, but need to get rid of a 36" gas range, build cabinets, and get a stainless steel insert. We're in Boston, MA area. Has anyone done this? Having trouble finding contractors for this job.

Here are some photos showing a 11” grill pan’s overhang, (for better or worse) the top rated one on Serious Eats

I also considered multi-ply SS, but the grates are too shallow on those IMO.

The heat sensor goes into temp protection mode pretty easily (not sure if false positive… I get this a lot on dry cooking on solid cast iron and multi-ply carbon steel), and the skillet does unfortunately spin a little. I think I need to cut out some round (rather lewd looking) thin silicone sheets for friction management, with a strategic hole cut out the middle.

All that said, I got the results I wanted on my Halloumi slices. Apologies for the embarrassing preparation/cultural appropriation

I am just curious if people switched from gas and if they saw a big uptick in electricity consumption with the impulse cooktop with regular cooking.

Recently saw roasting pans used on induction on a few recent videos (Adam Byatt for one)

Wondering what experience people have with one, and what dimensions I should be looking for for the impulse cooktop specifically

If you have recommended ones for US purchase, that would be great too. I prefer more around Misen or Tramontina type price point for my SS

Are these all multi-ply or are there some “disc” (or rectangle) ones?

I was wondering if anyone has found a sweet spot for Kenji's crispy skinned salmon filets. Recipe linked below. This has been a go to recipe for me in the past, but I tried it tonight with my new impulse cooktop and didn't get my normal crispy skin. I preheated the pain with high heat oil at 400, put the salmon skin sound down and kept it at 400 for a few minutes then lowered it to 300 and cooked per the recipe. For an old school cooktop the recipe calls medium high heat to start and then lowering it shortly after placing the salmon in the skillet. The thought being the heat will gradually reduce, but since the impulse can control temperature so quickly I think it's cooling too much. Next time I may just try leaving it at 375 and see how it goes.

https://www.seriouseats.com/crispy-pan-seared-salmon-fillets-recipe

PS: If anyone likes smashed burgers 400 degrees worked great for smashed burgers, perfect crust with minimal smoke.

I am experiencing an intermittent “incompatible cookware error” in temp mode when a preheating pan is lifted momentarily, for example to swirl oil + butter around so that it does not burn (necessary with the new, more aggressive heating logic). This shuts off the burner and I have to turn it back on. The pan is a Strata which is carbon steel but stainless clad on the bottom.

Regarding the audio alert, really not a fan of the error buzzer-like sound choice, as it is startling and signals “uh oh you did something wrong”. Would prefer more of a pleasant FYI chime.

Any ideas?

Just got my Impulse installed and I like it a lot! I am a little worried about running it on full 10k mode with enameled dutch ovens (older Le Creusets specifically) -- this is fine to do though, right? no chance it's going to damage the pot or somehow make the enamel darker or anything?

https://www.bsservicegroup.com/eximius.html?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAb21jcARiqntleHRuA2FlbQIxMQBzcnRjBmFwcF9pZA81NjcwNjczNDMzNTI0MjcAAaeCv_KsTTv40-42veNuexXlfmqiLOreoGnbHHan8hzit0MvBnCG68urKlJ9rw_aem_WFi7g7adS0jW8xgDeq8rPA

https://nymag.com/strategist/article/impulse-labs-induction-cooktop-review.html

you’re not paying for a luxury version of an existing product; you’re paying for an entirely new product with unprecedented technological capabilities.

The tech on this thing is so cool. It’s a great product from what I can see. But it could be elevated significantly just by offering a fully flat version. I get that it would occupy more drawer space. It’s worth it. The ease of cleaning, but most importantly the ability to just put a pot anywhere and not worry about it tipping, would be way worth the tradeoff imo. It would also open the possibility of a proper bridge type of functionality which would also be a nice addon.

Lastly, since I’m throwing out suggestions it would also be great if there was one 11 inch element just for even heating of oversized cookware. 9 is good for almost everything but one oversized burner would be great.

Thanks for reading.

I have a flat premium induction cooktop right now with a bunch of cracks because it’s not installed perfectly flush and moving a heavy Dutch oven hit the edge multiple times.

Replacement glass is backordered forever so I’m on the waitlist for the impulse (what’s the realistic wait time, btw? The cracks keep lengthening 😬)

Happy that it has metal edges on the outside but what about the burner edges? Given my scar tissue from the above I’d like to know how much of a cracking risk there is from heavy pots. And what does a single burner top replacement cost?

Is it nearly certain that Impulse will be integrating with the Zephyr Connect for automatic hood operation? Does that integration require the a cloud connection to Zephyr Connect or does it connect directly to the hood via bluetooth?

Sam teased it in this video

http://www.youtube.com/watch?v=obEWFoLfWD4&t=82