3 ms·
Ok, so how about either a) starting at a lower power level to let the cast iron heat more gradually, or b) waiting until the pan heats up to the desired tempera
by Reason077 5y ago
Ok, so how about either a) starting at a lower power level to let the cast iron heat more gradually, or b) waiting until the pan heats up to the desired temperature before adding food?
- prometheus76 5y agoI have used solution A, and once it heats up, you still lose fine control of heat (because my induction burner is cheap and only has 10 preset temps that are spaced too far apart). I was excited by the prospects of induction cooking, and if I'm boiling water, or even making a slow-cook stew, it works great. But for sauces and meat (where fine temperature control is critical), I'll stick to gas or (if I have to) electric.
- EricE 5y agoLack of fine control isn't a fault of induction, but of a cheaply made cooktop. I too made that mistake on my last house. My mom's induction range has half steps and they make all the difference. Getting a new house next month and I won't even be considering an induction cooktop with fewer than 18 steps. Indeed I love to cook so much and one of the downsides of induction I didn't see talked about too much in this thread - matching pan size to hob size - bugged me so much on my old cooktop I'm tempted to get something ridiculous like the Gaggenau 400 Series that doesn't have defined areas for pans, but a grid of smaller hobs that will autodetect and adjust to the size/location of a pan. There are at least three versions of that cooktop from various manufacturers and one of the non-Gaggenau ones was something like 30% cheaper. And I just realized I didn't save it like I thought I had. D'oh!