I have to tell you that receiving the following message put the biggest smile on my face. Induction cooking? Oh, yes, I know something about that! But I must confess that the prologue of Cathy’s question is what really warmed my heart.
Dear Mary: First of all, I want to thank you, thank you, thank you for your 20-plus years of advice and guidance. I have purchased your books, read them and given them as gifts many times. I hardly ever buy anything or try a new product without checking with you first. I know that if you have endorsed it, I can trust it. Thank you for promoting quality and value in all the products and ideas you share. Your work is amazing.
That being said, my husband and I just purchased a home. The gas stove and microwave oven are 28 years old. Although they both still work (I know, they don’t make them like this anymore), they look their age, and I question the safety of the microwave. I was ready to purchase a mid-level freestanding gas range, and I have looked back on your recommendations for the GE line.
However, on a recent shopping trip, we were introduced to electric induction ranges. Wow, was I impressed! They have the convenience and control of a gas stovetop with an easy-to-clean smooth top. I am totally confused. Induction cooktops are quite a bit more expensive, so it’s a big choice. The salesperson was unable to identify any drawbacks to these ranges at this time, other than the fact that we may have to purchase new cookware, of which he said an adequate set could be purchased for around $300.
The other factor is that my husband and I purchased this home with the plan to probably sell it within 10 years — we got it for a good price and believe we will be able to resell at a profit as long as we make some good/cost-effective updates. I would love, love, love and appreciate your advice! — Cathy
Dear Cathy: You sure know how to make my day! I could have edited out all of the mushy stuff to get right to the subject of induction cooking, but I didn’t. Thank you so much for your support — for being there, for trusting me and for giving me a renewed determination to keep doing what we do here every day.
So on to induction cooking — it’s one of my favorite topics. During the 18 months we lived in a tiny apartment in anticipation of our move to Colorado, I did not have a traditional stove. Instead, I used my Breville Smart Oven and my portable induction cooktop. Induction is definitely a different method of cooking, and there is an initial learning curve. But oh, my. Once you get used to it, chances are you won’t want to look back to either traditional electric or gas cooking. It is truly amazing. Since the appliance does not create heat, you will definitely see your electricity bill go down. And cleanup? It’s always quick and easy. I made our big traditional Thanksgiving and Christmas meals in that tiny kitchen with those two appliances. We did not suffer. Trust me.
As for cookware, yes, it must be induction-compatible. However, I’ll bet the salesperson didn’t mention that all cast-iron cookware is compatible, as are many other sets of cookware. If you’re a Costco member, take a look at the Kirkland Signature 13-piece Tri-Ply Clad Stainless Steel Induction Compatible Cookware Set. I love it because the cookware is heavy and tri-ply and can be cleaned like a dream. For $175 (the warehouse member price), it’s hard to go wrong. Nonmembers can purchase the same set from Amazon for a slightly higher price. For more info on that set and other items found in this article, please visit www.everydaycheapskate.com/letstalkinduction.
Here’s my advice: Since your appliances are still in working order, take some time to test induction cooking. Invest in a portable cooktop with one burner, then use it every chance you get. Read the manual over and over again. (I still refer to mine.) For less than $75, you can figure out whether induction cooking is for you before committing to thousands of dollars in new appliances. That’s what I would do. This will give you an opportunity to test your current cookware for compatibility, too. You may be surprised.
Regarding your home’s resale value, as induction cooking becomes more well-known (and loved), a beautiful induction range will — in my opinion — make your property more valuable and desirable. As the pros say, the kitchen and bathrooms sell a home.
**
I would like to thank Josephine Cochrane of Illinois. I’d like to, but I can’t. She’s been dead for more than a century. But if I could, I’d thank her for inventing the first commercially successful dishwasher. Personally, I’d give up just about anything but my dishwasher.
I’ll admit to being a stickler when it comes to properly washed dishes, glassware and utensils. If they come out spotted, gritty or cloudy, I’m not happy.
If your dishwasher is not turning out beautifully clean, cloudless, spotless, sparkling dishes, pots, glassware and flatware — without you hand-washing them first — don’t assume the dishwasher is broken. If it runs, you can make sure it runs well. And you can stop that prewashing
Years ago, before we remodeled and sold our home in California, I’d lived with a well-used low-end plain-wrap 18-year-old dishwasher. All was well until I began to notice that it wasn’t. Dishes came out feeling gritty, glasses were streaked and cloudy, and food remained stuck to flatware. Ugh. It was really bad. I assumed my Tappan had lived out its useful life and deserved to be put down.
At a total cost of nine bucks and a crash course in dishwasherology, I had good ol’ Tappan working like new in no time, and I didn’t resort to pre-rinsing. I still refuse to pre-rinse.
DE-GRUNGE
Just like a car, a dishwasher needs routine maintenance. From time to time you need to get rid of the lime scale, soap scum, iron and grease that builds up in your dishwasher — much of which is hidden in the hoses and other out-of-sight places. It needs a monthly acid bath. You can do this with unsweetened lemonade Kool-Aid, Tang powdered drink mix or a product called Dishwasher Magic (about $6 for 12 ounces).
All of these products contain citric acid. Unlike the drink powders, Dishwasher Magic also kills 99.9 percent of germs and extends the life of your dishwasher while improving its cleaning performance. If you use the drink powders, fill both detergent cups with Tang, or pour one package of the lemonade powder into each of the cups. Run the empty dishwasher through a complete cycle. If you opt for Dishwasher Magic, follow the package directions. I credit Dishwasher Magic with giving my old, old dishwasher another six years of life.
WATER
TEMPERATURE
To effectively clean dirty dishes, a dishwasher needs water heated to 140 degrees F*. And the water must enter the dishwasher that hot. If you raise your water heater temperature, beware of the potential for water hotter than that to scald in sinks, showers, bathtubs and your washing machine. (You can get scald-protection devices for sinks and tubs, like those used for children.) The single most important factor for getting good results is hot water. If your dishwasher is newer, it may have its own in-line water heater. Check your manual.
DETERGENT
It’s difficult to beat the line of Cascade powdered products, but Costco and Wal-Mart store brands come pretty darn close. Make sure you use fresh powdered automatic dishwasher detergent. It loses its ability to clean properly when exposed to humidity and air. Never store your detergent under the sink. And unless you are a heavy user, don’t opt for the largest box of detergent.
DO NOT RINSE
Scrape food to remove all the chunks, but don’t pre-rinse items for the dishwasher. Automatic dishwasher detergent is highly alkaline and needs the acidity of the food to reach optimum cleaning action. Besides, rinsing wastes time, energy and water.
RINSE AGENT
A rinse additive like Jet-Dry improves the sheeting action of water and leaves dishes sparkling clear, but it can be pricey. Hint: White vinegar is a reasonable substitute. Fill your rinse additive dispenser with straight white vinegar. Occasionally toss in a cup of white vinegar with the last rinse.
SAVE WATER
It takes 6 to 10 gallons of water to run your dishwasher, compared to the 9 to 24 gallons you would use doing dishes by hand. So give yourself a break, and let your dishwasher do the job Josephine intended it to do.
*Caution: Water hotter than 120 degrees F can scald children and elderly adults. If your dishwasher does not have its own heating device, take proper precautions by installing anti-scald devices. Or consider installing an in-line water heater for the dishwasher.
EDITOR’S NOTE: Mary Hunt is the founder of www.DebtProofLiving. com and author of 18 books, including her latest, “Can I Pay My Credit Card Bill With a Credit Card?” You can email her at mary@everydaycheapskate. com.
MARQUETTE — DocuMonday presents a screening of the 2015 documentary film “Being Mortal” at 7 p.m. Monday, …
HELOISE
Dear Readers: This holiday, stop for a moment and CONSIDER YOUR PETS. They have become such a part of our …
Jeanne Phillips
DEAR ABBY: My nephew, “Logan,” is a sophomore in high school. He is a bright, awesome kid who …
NEGAUNEE — The YMCA of Marquette County will be offering a free, safe, family-friendly and fun event at the West …
Annie Lane
Dear Annie: This is not an earthshaking problem, but it concerns me. I am a childless widow and …
EDITOR’S NOTE: Information for the Community Calendar should be submitted in writing, including the phone number …