what is inner flame focus type? is electrolux hob inner flame focus type?

bought few zwilling impulse pots (i think previous batch) last year in parkson, still 18/10 made in germany.

currently using cast iron skillet for normal cooking, but the flat bottom can be inconvenient sometime. well-seasoned cast iron is doesn't need to worry how "strong the flame is", not like non-stick pan, while stainless steel is too sticky/fast burn. please advise where to find a good cast iron medium to small wok (can't trust the road side china made...)

the latest electrolux hob with sabaf burner seems distributing flame widely which helps for more even heat throughout the wok (big)... if using smallest pot, high flame may reach the pot side wall.


This post has been edited by Alan: Jun 16 2015, 12:37 PM

I get Zebra only
But recently worked in Qatar, so bought some cookware sets for cheap, rm150 for 4 piece

Like this -
http://renovation-greencoal.blogspot.com/2...ology_1156.html

I only know rinnai has some. Not sure other brands

Rinnai 3.6kW hob are synonymous with this type but mine was a Pacific inner flame hob aka Innergy. That one was really hot. Slightly off topic but the best hob I've used so far is Rinnai's 3 ring tornado (RB-2TS) which I got at promo price of RM700 7 years ago.

Rinnai is good. 700 for that hob is good deal.

This post has been edited by weikee: Jun 16 2015, 06:24 PM

Ya. It's almost double that today. Anyhow, here's another link of the same site featuring the Rinnai Inner flame hob used to cook chicken briyani on WMF. Perhaps the inner flame distribution is better designed vs Pacific's Innergy.

So far only 3 manufacturers - Rinnai Inner flame (since 2002), Pacific Innergy and Fujioh Spiral Inner flame

We are way oot

Talking about knives, I also crazy of getting my knives very sharp, and I have a bone chopping knive. I like the traditional Chinese knife that can easily rust. But is so darm sharp (if you know how to sharpen it). I spend nearly an hour to make a perfect sharp knife when is new.

To test how sharp a knife, try cut tomato.

If you have time to drop by Singapore, they are having Great Singapore sale currently. I saw alot of WMF/Zwilling on sale.

The Great Singapore Sale 2015 is on till 26 July 2015.

Anyway about Gas hobs, I know nothing about them since I'm using vitroceramic hobs all the while.

What makes a good quality cookware other than the finishing make and grade, i.e; stainless steel and 18/10 for WMF and Zwilling, is that it must be solid, and totally worth its weight to last a long time since you're paying good $ for it. (Please feel free to add on if you have anything in mind, yeah?)

The handles for example in WMF is welded on? The only exception is the glass lids which the handle is screwed on. Also the maintenace is another matter. These cookware can be maintained for a long time if one cleans them properly, IMHO. Ordinary metal cookware doesn't compare even in terms of quality and maintenance. Non stick cookware is easier to maintain but in the long run, the non stick coating may not last well. It's dependent on the frequency of cooking for each person.

This post has been edited by S'aimer: Jun 16 2015, 11:14 PM

You buy a new knife, get the old school man to sharpen the knife. I usally use paper to benchmark the knife's performance

No need la, I may not be the best sharper, but is sufficient to sharpen my knives.

Anybody use ceramic knife before?

Brought 1 from japan. Kyocera. My wife love it. And told me throw away the rest.

wanted to get one also. but it can get stained and also chip or break
good for cutting fruits and vege i guess

You just need grinding stone to do the job

She said cut the apple, won't get black. I not sure.

I m prepare to throw away the rest of the knife.

SOld in pasar malam also, but i never buy them. If were to buy, I'll buy that used for testing

err... for expansive knife, i think no harm to try the sharpener as well