PreHeating for High Heat Cooking w/Induction?
uesgrl
5 years ago
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5 years agolast modified: 5 years agoRelated Discussions
bluestar/culinarian vs. induction for high heat cooking
Comments (25)1. Westsider is correct with this warning for induction newbies. When some of us talk about cooking on cast iron, some people feel that we are saying it is somehow mandatory to use cast iron or else you are not a good cook. It is just not so. Cast iron pans are simply tools. For those whose cooking style is all about very rapid responses, cast iron pans will be the wrong tools for the job. They will be wrong whether you cook on induction or on gas or on the more common electric burners. If you have not been using cast iron pans on gas or electric cooktops, you probably will not want to use them on induction, either. If cast iron pans are tools you use on other kinds of stoves, you will use them happily on induction. (Even on Viking's stoves.) Putting a cast iron pan on induction does not change what it is and what it does any more than copying your fuzzy old old VHS tapes onto Blu-ray disks will turn them into pristine high-definition video. Sometimes, folks need to be reminded of that. 2. All too true. If you live in a rural area like I do, it can be hard to find any place to demo anything, let alone induction. 3. Yup. Induction is simply an option. Subjective personal preferences are important. 4. Agreed. 5. So, induction dies with a whimper rather than a bang? Apologies to Mr. Eliot but I couldn't resist ;=) 6. Again, agreed that subjective personal preferences matter....See MoreInduction cooking unevenly
Comments (44)Typical induction coils should cover the zone from an inner inch diameter, more or less, to whatever the outer coil diameter is -- fairly wide as I recall of my disassembled (but now dispatched) [Electrolux] Kenmore. On my newer [Electrolux] Frigidaire, I can see the bubble band when initiating boiling in a Revereware steel-only pot on full power. Bubbles seem to be roughly equally vigorous across the band. Center hole size I haven't measured, but image memory suggests about an inch or so. I would not expect the Revereware pot to have enough steel thickness to fully contain the field, but it might be doing so. It is used on a small hob of least power. Using a large demeyere frying pan on my largest hob to act as a griddle for three eggs, I cannot put the eggs in so closely in time that I can get a true measure of the equal cooking power density I would expect. (Pan is on three pads so it should be level, but does overlap the coil.) However, while the eggs are not equally cooked at any point in time, no hot spots within an egg contour are observed. Note that while the hob coils are spiral in configuration, the field lines in the pan base are radial and have to terminate, so one wouldn't expect any tangential differences in apparent pan base heating unless the pan itself had partial separation of the layers in one or more areal patches. In such a case, the induction heating of the lowest steel layer would still be uniform (if the steel thickness is uniform), but the vertical thermal transmission to the interior skin of the pan would be non-uniform....See MoreThoughts On A High-kW Induction Wok Range?
Comments (6)We have a 3500w Gaggenau single hob induction cooktop, which is flat, not convex. We use a flat bottomed wok on it rather than the Gagg wok stand (sold separately). Being flat, the Gagg cooktop also very useful for boiling large pots of water quickly, much faster than our gas range (17,500 BTU burners). The Gagg induction makes a humming noise that increases in frequency as the power is increased, but it's not loud and gets muffled when we turn the overhead hood fan on....See MoreHow does oven pre-heating work?
Comments (9)Also, since ovens are quite well insulated, most of the energy is used to get the oven up to temperature and some more to recover for air exchange when the door is opened. The energy used to keep the oven on for 10 minutes more is pretty negligible. I looked into energy costs of running ovens and range top burners when I was buying and it comes to pennies. If something is going to be cooking a long time and you aren't trying to get some instant effect (forming a crust) when you first put it in, then preheating fully probably isn't important. If you are cooking things that take a short time especially where you want heat to do something to the outside vs the inside, like getting a crisp crust on oven fried potatoes or pizza, then it is important. Also for getting thin breads like pita too crisp or for giving the bubbles the best chance to stay in for baking soda based baked goods. For roasting meats, I like the crisp crust by starting with a very hot oven and then dropping to a lower cooking temp so preheating would be important there too....See Moreuesgrl
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