Need help w Max Burton Induction Hob...too hot
I have a Max Burton induction hob (6000, 1800 w) as my single cooking surface (house undergoing renovation). I am using it with my WS Mauviel (M'Cook, 5 ply stainless) line and the hob is actually too hot for low simmers. For example, even on heat cycle 1, my Uncle Ben's Rice simmers waaaaaaaay too fast and cooks down all of its liquid in about 2/3 the time of my normal gas range.
What can I do? Is there any cookware that is less heat conductive that you recommend? Double Boilering seems a bit excessive, but I guess that could be another option.
Any advice on my particular problem is greatly appreciated (and I've been an occasional visitor to the boards and don't feel the need to rehash the induction is evil threads here).
Thanks so much...
Nooooooooo, don't do that. Even though aluminum is not ferrous, it is so thin relative to its skin resistance, induction cooktops can melt it, and bond it to the glass. http://articles.manualsonline.com/induction-cooktops-cool-to-the-touch.html and http://en.wikipedia.org/wiki/File:Foi...
If you want to monkey with standing the pan off the coil a bit, better to use a towel, potholder, etc.
I'm in the same situation with no kitchen. I have an electric disc and a seperate induction unit. It is a balancing act for me. The induction unit is nice but, cuts off easily if it gets too warm. The disc electric unit heats up slowly but, it doesn't cut out.
A cheap electric coil or disc portable unit is going to be the easiest, cheapest, and simplist solution.
My experience is the same as paulj's and yours; the lowest MB setting is slightly more powerful than would be ideal. In my case, it still beats the alternative -- gas burners that are subject to guttering out and also don't go quite low enough without a flame tamer.
The induction unit also certainly beats no stove at all (best wishes for a smooth and successful renovation!), but it is limited. In your situation, I'd try either a flame tamer or double boiler -- ideally, a stainless bowl that fits the pot you're using now, rather than a new piece of equipment.
The pot here that handles low & slow cooking best on the induction unit is a very thick gauge sheet aluminum (8mm) with nonstick coating and steel inserts in the base to make it induction capable. It's pricey, but carnitas alone made it worthwhile for me. One of the old Club aluminum saucepans with a ferrous disk might be the equivalent in your situation -- something to consider if the other options don't do the trick and/or you'll be kitchenless for a really long period.
I have that problem as well, wishing there were more power steps below 3. 3 is the lowest full time setting. 2 and 1 are intermittent. Since I am using the induction hob along with an electric coil stove, my solution is to move the pan to a regular burner set to simmer. So I haven't put much effort into reducing the heat generated at the lower settings.
I haven't noticed enough of a difference in different pan materials to suggest anything in that direction. Increasing the distance of the pan from the glass surface might help. I routinely put a paper towel on the surface to ease cleanup. I think the manual says it works on pans up to an inch from the surface.
If you cook without the lid, the temperature will be a bit lower (less likely to bubble), though you will get just as much, if not more evaporation.