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May 3, 2010 11:53 PM

asian steamer that is compatible with an induction cooktop?

We just recently bought an induction cooktop and we are trying to replace our old 28cm 3-tier aluminum steamer that no longer works. Does anyone know if there are such steamers for induction cooktops?


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  1. Just get yourself some bamboo steamers to fit your wok, or one of your other pots/pans, even a frying pan with sides that slop inwards would work for steaming things that don't need too long. Bamboo steamers are cheap and good.

    1. And you can always sit the steaming layers over one of your induction friendly saucepans instead of the aluminium one it comes with...

      1 Reply
      1. re: hillsbilly

        Thanks for all your suggestions.

      2. Like the other suggestion says.........just set the steamer in a stainless pot/pan.

        2 Replies
          1. There is one other option which is getting an induction plate. It's just a ferrous disk "adapter" you place on top of the cooker and then you can place your old steam on top of that. Most are about $100 but I've seen them under $40.

            1. Wow, you must steam a lot of stuff at once. Well here's a rig-ups that have worked for me when I've had to steam lots of dumplings for a party. In that case, wok didn't work because I couldn't get the cover over 3 steamers.:
              I got 3 of those bamboo steamer baskets from Chinatown that fit exactly on top of a stainless steel pot I had. The pot had a slightly flared lip so it fit even better. Then used the same pot lid to cover the top basket. It happened to fit exactly, but I also know you can get a matching bamboo covers.
              Good luck in finding what you need.

              9 Replies
              1. re: ozinboz

                Don't these bamboo steamer baskets come with a bamboo cover?

                1. re: Chemicalkinetics

                  Yes they do. But they sell each piece separately in Chinatown where I buy them. Since my pot cover fitted, I didn't bother with the cover.

                  Are you asking why I had a problem where I couldn't get a wok cover over all three steamers?

                  This is a bit hard to explain without pictures, but here goes.

                  It sounds like the OP's original steamer was completely self contained, steam circulating entirely within the steamer. Well in my steaming I try and replicate that, as I don't want my steamer to be sitting in an open pot of water. I feel all that steam that comes out the sides instead of circulating within the steamer wastes energy.

                  One steamer in a wok works fine, the whole thing covered with the wok cover, everything self-contained.

                  When I've tried to rig up three steamers in wok, it works OK with the traditional rounded wok bottom. The bottom basket sits ABOVE the base of the wok. The top basket is covered. Thus if I only put enough water so it doesn't come out of rim of the bottom basket, I'm good. The steam is fairly contained within the steamer setup. (Even though I still don't like it because the fit of bamboo on wok is pretty loose and you lose steam out the bottom.)

                  However with an induction stove, I imagine that OP would have to use woks and pots with flat bottoms. So you're back to having steam come out the sides. Unless as I've suggested, the bottom basket covers the pot, and the top basket has it's own cover. Voila, steam is contained and circulates within.

                  I've found the steamer baskets come in fairly standard sizes analogous to the size of pots you might get in a set.

                  Hope that makes sense.

                  1. re: ozinboz

                    Yeah, it makes very good sense. I actually use a small saucepan under my bamboo steamer instead of a large sauce pan under it. The logic is the same as what you described. I want all the steam go through the steam, so I want the basket bottom larger than my saucepan and not the other way around.

                    1. re: Chemicalkinetics

                      I use a three stack in my flat-bottomed wok, the level of water being lower than the bottom of the base steamer. I also throw a tea-towel or two over the 'pagoda'. Seems to hold the steam in better. At least mussels open in all steamers at almost the same rate.

                      1. re: Paulustrious


                        Very traditional Asian method you mentioned, although ozinboz is correct that this method is more suitable for a round bottom wok than a flat bottom wok. For a flat bottom wok, the bamboo steamer has to be big enough to sit high on the wok . If a steamer is smaller, it may sit way too close to the bottom.

                      2. re: Chemicalkinetics

                        That sounds kinda odd. The only way I've ever seen bamboo steamer used is like the attached photo.

                        1. re: pabboy

                          *laugh* Thanks for the photo pabboy. To be very clear, chemical & I just meant to say that the bottom of the steamer has to sit OFF the bottom of the wok/pot. I guess my flat-bottom wok is larger than my steamer basket such that it sat flat. The photo is a great way to illustrate it. Thank you.

                          1. re: pabboy


                            Yes, it works. I don't doubt it. That is because your bamboo steamer is large and sit high on the wok. If the bamboo steamer is small, then it will sit much lower in the wok and it is worse for a flat bottom wok than a round bottom wok.

                            1. re: pabboy

                              That is the method I use - with aluminium wok. A spun steel wok over gas can cause the bottom edges of the steamer basket to char. The aluminium wok transfers heat more uniformly.

                              For small quantities I sometimes use my silicone strainer in a normal saucepan with the lid on. It is flat-bottomed. A picture's worth a thousand words...