Kitchen island in practice

We also have a kitchen island. I believe it is 180x1.20 with an 80 cm induction cooktop. It is definitely not more maintenance-intensive than a cooktop in the row. Splashes that previously landed behind the cooktop on the wall now just land on the surface behind it. Those that previously landed on the floor in front still land on the floor. We also have plenty of space to the left and right of the cooktop. We think the kitchen island is great. I would also prefer it to a pure counter, as it can be perfectly repurposed for celebrations.

I can agree with both! It also works with 90 cm depth, regarding the splashes.

Best regards, Yvonne

Hello,

And you can regulate the temperature very well because it heats up quickly but also cools down quickly.

I have been cooking with electricity for ages and, because of the many advantages, cannot imagine anything else. One of the advantages for me is that the hob cools down relatively quickly. Is it really faster with induction? What should I imagine under "quickly"... 1 minute, 2 minutes...?

Best regards from the Rhineland

Yes, it is definitely faster than with ceramic or conventional plates. I haven't tried/measured how long they take to cool down completely yet. The advantage of induction is that the heat basically generates directly in the bottom of the pot and not in the stove plate, where it first has to transfer its energy to the pot. And that is the delay. For example, if you turn a conventional stove up to full power and notice that it is getting too hot and turn it down again, there is a certain delay until this temperature change reaches the pot. Induction does this faster. And the cooking surfaces are also not that hot because they only heat up through direct contact with the pot, but do not produce heat themselves. If you have a working stove, I obviously wouldn't replace it. But when buying a new one, I would actually always choose induction, as I haven't noticed any disadvantages so far (if you have suitable pots).

Thanks for the detailed answer!

Best regards from the Rhineland

I also have a 90cm induction cooktop in a 2m x 1.2m kitchen island and am satisfied with both decisions. Previously, I cooked with gas, but unfortunately, there is no connection available here. Induction works by generating an electric current directly in the pot/pan through magnetic alternating fields, causing them to heat up. With my cooktop on the power setting, the water at the bottom of the pot starts to boil about a second after turning it on; of course, it takes longer for everything to boil, but it is surprisingly fast. I was initially skeptical too (a convinced "gas cooker"), but now I am completely happy with it. Additionally, it is quite child and pet safe; without pots/pans, nothing heats up even when switched on, and although the cooktop’s temperature is high after cooking, it is far below the ignition temperature of paper compared to ceramic glass cooktops (which I once experienced at my parents' place). Regarding the kitchen island: I don’t regret that either, you now have a lot of space for preparation and cooking, especially when I prepare something with friends — it is much more pleasant than working at a single countertop. I can never have enough space in that regard.

Once again about the kitchen island:

I find it very practical not to have the work processes (washing, preparing, cooking) arranged in a row, but arranged in a triangle. For washing, I turn about 150 degrees on one leg (I planned my kitchen island a bit diagonally, otherwise 180 degrees) and then back to the work surface next to the stove. So you get all the important stations on a small space -> that saves steps! I personally also arranged the kitchen island so that I can look into the living room and thus watch TV while cooking.

Regards Yvonne