Induction hobs 8

In Gadgets, General, Induction cooking by John3 Comments

This post was originally on my website home page, but I’ve now moved it here as a continuation of the induction hob posts.

This video will show you why induction cooking impresses me, and is still on the wish list for my kitchen. The second half of the video shows a new item for my kitchen wish list which half impresses and half frightens me.

If you had these appliances fitted you’d want to be sure that the electrician knows what he’s doing – unlike the ceiling insulation installers that drew a lot of adverse publicity this year, because of problems with some insulation being in contact with electrical wiring – causing house fires. I’d expect the dangers from poorly fitted insulation would not be in the same league as the danger from these high powered electrical appliances if the wiring was not done properly.

But enough of that concern. Watch and enjoy. Pause the video once you start it, to give it a few minutes to download so that you can watch it as it was intended to be seen. You can pass the waiting time however it suits you, or right click on links to open them in new tabs or windows and check them out to pass the time.

Of course, your computer and Internet link might play the video smoothly all the way through without pausing the video to give it time to download the file.

Update: 30 March 2010

The following video demonstrates the Fagor portable induction cooker (as seen in the “thumbnail” image for this post. The demo seems to indicate that the Fagor portable induction cooker can get down to the really low setting needed to melt chocolate without a double boiler or whatever it is that is needed. If this is true, I’d buy the Fagor as soon as I could, if it were available in Australia.

It’s not that I want to melt chocolate, it’s that my Breville ikon portable induction cooker’s lowest heat setting is too high to allow me to maintain a constant pressure level with my Kuhn Rikon pressure cooker. I have to turn the Breville off several times during a 30 minute cooking to stop the pressure rising too high. it’s such a pain that I’ve reverted to using the microwave to cook my beef and corned beef.

Near the end of the above video, please note the Fagor pressure cooker sitting on the Fagor portable induction cooker.  Choice magazine Australia, and some overseas surveys have rated the Fagor as best buy pressure cooker.

I don’t have one so I can’t comment.  But they are certainly great value and very impressive.

You’re not into pressure cooking?  Well, you don’t know what you’re missing, and you could be living in the past as far as your concept of pressure cookers goes.

In my opinion, the reality is, and Fagor knows this, that modern pressure cookers and induction stovetops were made for each other.

I’ll be making post in the future to show why I believe this.  For example, tonight I cooked perfect rice in 4 minutes.

Comments

  1. The pyrolytic ovens have never interested me as they use massive temperatures (not good in Queensland), using lots of electricity (surely this more than counteracts any savings from induction hotplates [or should induction be called coldplates?]), which seems ecologically wrong.

    I’ve been quite happy with catalytic liners in my ovens (had them for some 12 years). The thought of having my own personal cremation device seems wrong.

    I must admit this video has me thinking. 25 pence for a 2 hour 500 degree cycle? How much are the Brits paying for electricity (that seems very cheap)? Is 25 pence of electricity really more ecologically friendly than the oven chemicals that we use otherwise? Perhaps so. I wonder.

  2. John, the Breville Ikon has two different power selection modes: Level from 1-10 *or* Temperature from 60-240C in increments of 20C.

    In the first mode, there are really only 6 levels (P5-P10). P1-P4 are achieved by cycling P5 on and off. Unfortunately, this may burn food, and in any case even P1 is still not low enough for many applications.

    The temperature mode works completely differently. All ten levels are fully regulated (no discernible cycling) and keep the pan BOTTOM at whatever temperature you select.

    So for example, 120-140C will reach and maintain a steady boil, 100C will keep it just below boiling, and 80C guarantees a simmer.

    Have you tried your pressure cooker on 60C? This discovery was a revelation for us.

    1. Author

      David,

      Thank you for your informative and useful comment. I’d never really understood the two power selection modes because in the first mode, the default setting is P6 and there are 5 levels below it. In the temperature mode the default setting is 140 degrees and there are only 4 levels below it, so I presumed (it seems wrongly) that the first mode would give a greater level of control.

      Thanks for your advice about the temperatures needed to maintain a steady boil, or keep it just boiling, or to maintain a simmer. I’ll follow this in future.

      I haven’t tried a pressure cooker (I have two) in the temperature mode, but I’ll be sure to do it next time. It seems that the Breville Ikon works a bit like microwave ovens below full power. They turn on and off EXCEPT for the Panasonic with Inverter technology where the chosen power level is applied 100% of the time.

      At the moment I’m trying to work out the best level or temperature to cook a steak.

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