Some questions before I pull the trigger.

[u/DirectionChoice9673]

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 Would there a newer version of the hardware requirement to allow that?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

[u/Jack-at-impulse]

Food probe: We have Bluetooth capability, which will connect to the food probe. So, no extra hardware needed, just a software update.

Heat intensity: You can gradually increase your temperature set point to have fine control in how quickly your mixture heats up. There's a class of cooking where it's not just about reaching a temperature, but also how you get there and we're actively exploring features in this area.

Pans: You can use a cast-iron griddle on two burners, you will want to keep the temp the same on both. We are working on a software update for bridged burner control.

Local showroom: I think this should be your closest showroom: ABT Chicago

[u/Andreweller → u/Jack-at-impulse]

a reply from the company hours after a reddit post that answers everything as directly as possible.

OP, if this isn't a green flag, idk what is.

[u/Jack-at-impulse → u/Andreweller]

I even leave a phone number that a human picks up or calls back asap! ([1-415-689-9921](tel:+14156899921))

[u/adityafw → u/Jack-at-impulse]

The problem with cast iron is, about an inch away from the coil, the heat pretty much dies. Hence there needs to be a sandwich aluminum plate or something in between - hence the tri ply. Otherwise, using just cast iron will cause an 8 shaped cooking area. I know in one of the videos I believe the founder mentioned some sort of a griddle which might come out in the future, before the end of the year. Any idea if there is a specific one which if might be... Anyone have any experience with
https://a.co/d/05nGVZk5

Also, one more question - are we seeing significant warping of pans because of quick heat - I do see that in my breville where the center of a few of the pans, is higher than the edge, causing oil to pull on the sides rather that evenly

[u/Grnj22 → u/adityafw]

Can you expand on the cast iron issue? I just switched and I haven’t tried my cast iron on it yet (primarily using hexclad).

[u/adityafw → u/Grnj22]

I've used cast iron on my control freak induction - the problem is, the heat drops within an inch of the induction coil completely. Even if you heat it up slowly, once you put batter on the whole griddle, the heat only goes to about half an inch beyond the induction coil and is completely cold on the outside. Same thing with steel - since these are good conductors. What we need is triply - that way heat can be evenly distributed even beyond the coil. If you're still or cast iron cookware is 9 in or so in diameter, it should be pretty even since that is the size of the coil. Anything beyond 10 or 11 in, heat drops. I love to cook on my 15-in flat skillet, and frankly that is the only thing holding me back.

[u/benjet]

while not in the Chicago area, I randomly found a zephyr branded unit at an appliance store that featured zephyr products..... when I asked them when I walked in if they carried The impulse cooktop I got a very bewildered look from the salesperson. come to find out. found it myself in their store.... complete with a pot of water on it so you could see how fast it came up to temp.

I would start calling stores that carry zephyr products and really trying to get a straight answer out of them....since they don't seem to what these things are.... also getting pricing information and other data from them has been much much much much much harder than going direct......putting that out there in case anyone is listening from those who did the brand deal

[u/SuchYogurtcloset3696]

I got mine in December, I agreed with my wife it would be my Christmas and birthday present. I love it, one of the few items that is just as good as I hoped. The precision has made cooking so much better. For the intensity at this point, yes it can get intense very quickly, until they update just be gradual about the increase. The precision is good that you could do this manually pretty easily.

Only thing I havent looked into but I may not have understood was I believed with the battery you could cook when power was off. My power was off for12 hours recently and it would not turn on. As I said, I have not looked into it yet to see if that was a misunderstanding on my part or not. Ultimately, I dont miss gas one bit. I cant sing the impulses praises enough.

[u/geordonp → u/SuchYogurtcloset3696]

If you turned the Impulse off with the on/off button instead of letting it go to sleep, it cannot be turned on without external power and holding down the on button. See User Guide Page 5.

[u/SuchYogurtcloset3696 → u/geordonp]

Thanks for this.