Induction cooking – some hate it, some love it. Amidst the fast heating and even cooking,
there are hidden challenges that even the finest cooks will face as they first start learning to use one of these units.
If you are new to induction units, you will surely find the following tips helpful.
Using the Right Cookwares
Cookwares designed explicitly for induction units can be pricey. Get what you need at a cheap cost simply by testing the bottom of the cookware with a fridge magnet! If the magnet sticks, it’s suitable for your induction unit.
Layer the glass top with paper towels or newspaper before you start cooking or frying on your induction stove.
While it’s true that induction stovetops are quite durable, long-term exposure to oil splatters will still damage the glass surfaces, so it’s better to protect your glass surface with these papers prior to cooking.
Steaks are no longer impossible for induction cooking. Set your induction cooktop with a timer a little shorter than the time you supposedly need, and the steak will continue cooking by itself for a little while after your unit switches off when the timer is up.
An induction cooker has a wider temperature range than your conventional stovetop.
Utilize this advantage by setting the temperature up to medium-high for fast pre-heating of your pots and pans, and lowering it when you start cooking.
Start With Medium
It’s safer to experiment on medium heat until you have a firmer grasp on what your induction cooker can do for you.
Once you are more comfortable with the heat control, you can start experimenting stir-frys & other dishes on higher heat settings.
The Dial-Down Technique
The heat transmission between your induction cooktop and your cookware is so strong that you will easily overcook or even burn your food if you’re not familiar with it.
If you notice the heat is too high, and you need to tone it down quickly, all you have to do is lift your pan off the burner for a few seconds, lower the heat level on your cooker and continue cooking.
This frying method requires only low heat and very little oil, suitable for beginners to learn handling an induction cooker.
You can heat up some oil in a shallow pan, and put your food in it once the oil has heated up. Stir the food every once in a while and you have yourself a good sauté!
An induction burner works best for stir-frying if you use a medium heat setting around 330°F or about 165°C for meat.
The best setting for vegetables would be on a medium-low heat setting around 210°F or 99°C. As such, you can consider stir-frying your vegetables and meat separately.
Fill a large, hollow pan with enough oil to cover what you need to deep fry, and cover the pan with a lid to protect the glass top of your induction unit from oil splatter damage.
Deep frying with induction stoves tend to work best around 450°F or 232°C.
Check your induction cooktop manual for any specific cleaning instructions.
Usually, you will only need to give a quick wipe to the glass surface with paper towels and non-abrasive cream cleansers after you cook.
However, if stains and dirt have been left on for too long, you might need to scratch it our carefully with razor blades.
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