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Jun 6, 2011 06:54 PM

Breaking in our new induction range

Our new Electrolux range is set to be delivered tomorrow and I'm looking for a challenging recipe to help break it in and explore the benefits of induction - thoughts?

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  1. I don't see why you want a challenging recipe. I'd suggest basic things like boiling water just to get a feel for the settings that work best. How fast do various pots of water boil, what settings let you simmer, what's a good sautee setting, etc. How evenly do various pans heat (observe the bubble patten as the water comes to a boil). Even the basics of which pans don't work on it.

    15 Replies
    1. re: paulj

      I'm pretty swift. I think I can handle a bit more than boiling water and basic heat control.

      1. re: wongadon

        I think what paulj means is that you should probably get a feel for the cooktop before you take it out on the track. Ever played with a commercial stove? I was amazed at how quickly everything moved when I did, and I nearly ended up ruining dinner. I've never played with an induction range, but I'm told that they heat up very quickly, and run very hot. That means no prepping ingredients while you're letting others cook. Times on leaving things will probably also be completely different. If you start by boiling water, or if you prefer, making bacon and eggs, you can get a better sense of how things are going to be different from a conventional stove top.

        1. re: gilintx

          I have experience in professional kitchens on commercial ranges. I understand what you are saying but, again, boiling water does not a supper make.

          Let me rephrase the question -
          "Can anyone recommend some recipes that showcase the benefits of induction, such as precision heat control or power output?"

          1. re: wongadon

            I'd probably try some kind of soup, stew, or braise--something where you brown meat, brown veggies, and combine in a big pot for a slow cook. Maybe Julia's Boeuf Bourguignon? Seems that would give it a good test run! And, btw, I'm jealous! We bought our last cook top about 7 years ago (Blue Star gas); at the time I'd never even heard of induction. Next time...

            1. re: Niki in Dayton

              Thanks for the great suggestion Niki! Exactly the kind of idea I was hoping for utilizing varied methods, I think I'll try it this weekend. Tonight I might do seared scallops with beurre blanc to play with high/low heat, and then something that requires melted chocolate for dessert - just because! :-)

              Your Bluestar makes me jealous! We don't have the option for gas and decided to pull the trigger on the Electrolux when they had a mail in rebate - BUT we ended up finding a floor model locally for $1000, perfect condition...

              1. re: wongadon

                Electorlux range not cooktop? When I was looking two years ago no such thing on the market, let alone for that price, alas!

                1. re: qianning

                  Yup, 30" slide in and freestanding, they list at $3500 and $2900

                  1. re: qianning

                    Just an fyi. I got my first Samsung one a year and a half ago for about $1800. Just bought a second one at Lowes for about $1600. Love it.

                  2. re: wongadon

                    Score!!! That's a heck of a price!

                    Don't be jealous of the Blue Star. It's a great gas range, but for most applications it can't really compete with a good induction unit.

                    1. re: alanbarnes

                      Agree; that's why I was jealous of wongadon!

                      1. re: Niki in Dayton

                        We should all have such problems - a great gas range is nothing to sniff at!

                        1. re: alanbarnes

                          You're so right....I've been a "serious" cook for years, but have only had a "serious" cooktop since I got the Blue Star ;-)

                    2. re: wongadon

                      So, how about a test kitchen report??

              2. re: wongadon

                I said that too. The power and heat curve is going to be very different and the way you handle pans will be too so all of that "simple stuff" isn't going to be.

                See if you can fry and egg. And a pork chop. Boil some pasta. Simmer a small batch of broth. Make a soup.

                If you really want to show off precision heat control, set up sous-vide.

                1. re: wattacetti

                  Sous-vide is a good idea that I hadn't thought of... and an excuse to buy a vacuum sealer! :-P

            2. A search for 'electrolux induction recipes' gave me this AU page with a few recipe videos


              The temperature control on my induction hot plate is too coarse to be of much use, but if the Electrolux controls are as good as they claim, maybe you should try some low temperature items, like tempering chocolate, making hollandaise, or slow poaching an egg.

              5 Replies
              1. re: paulj

                @paulj: I'm intensively shopping for a countertop induction unit, and considering the Max Burton 6200. The listings I've seen say it has temperature settings from 140 to 450, but none say in how many steps, or what the temperatures are. It also has ten power settings, and I'd be surprised if the temperature settings don't just correspond. What are they on the MB you have?

                If this is considered a thread-jack, let me know and I'll start a new thread.

                1. re: ellabee

                  There are 10 temperature steps. But keep in mind that the temperature sensor is under the glass, not inside the pan.

                  1. re: paulj

                    Thanks so much, Paul. If I can trouble you again, what are the temperatures?

                    1. re: ellabee

                      The temperatures are 30 or 40 deg steps, e.g. 140 180 210 240 280 etc.

                      I've only been able test the lower ones, with a probe thermometer in water. To test higher ones I'd have use an infrared thermometer that can read the surface temperature of the pan, or a deep enough layer of oil. I suppose I could test temperatures around 370 with sugar (melting/burning) or dancing water (as for pancakes).

                      The 140 setting seems to stabilize around 160, and 180 just below boiling. 210 is steady boil, and higher temperature settings don't change the boil much.

                      Heat settings 1 & 2 are intermittent, 3 and up are steady. The manual (which may be available online) lists wattage for the various power settings (200w for 1, 1200 for 5, 1800 for 10).

                      Anyways, I use the default 5 (or higher) to boil water, but 3 or lower for most cooking. Temperature settings aren't accurate or fine enough to be of much use.

                      1. re: paulj

                        Thanks again. I'll probably start a thread in the cookware section soon.

                        Hope you're enjoying your new cooktop, wongadon! What have you made so far?

              2. I've been cooking with induction for about a year and a half and there IS DEFINITELY a learning curve. I don't care who one is or how one has cooked, this is different. Very, very different. There's not a gas cooktop out there that has the senstitivity you're going to be dealing with.

                I'd make bacon and scrambled eggs to start. Sounds like you won't but looking back on my newbie-ness, that's what I'd do.

                1. Mujadarrah or anything with a lot of caramelized onions. I love the long and slow ability. My biggest problem was that I turned burners on hi but did not reduce the heat quickly enough- burned things. It only takes 10-20 seconds to get the pan hot-I can't wait for anything. I never leave the burner on Hi for long-no need.

                  1 Reply
                  1. re: mscoffee1

                    Love this idea and more good advice - I'm a big nerd and have my infrared thermometer to check pan temp as I go along and things do happen fast!

                  2. Another potential difference - picking up the pan to toss or shake the food might not work as well as with a gas stove. That depends, of course, on how the stove responds when you remove a pan. My first burner beeped and shut itself off. My current one, flashes an error message, but resumes cooking when the pan placed back on it.

                    1 Reply
                    1. re: paulj

                      Great link and good reminder on removing the cookware from the stove Paul - thanks...