Induction Cooktop - First things to try?
So in my exploration I started with cast iron and ended up with an induction cooktop. In addition to the cast iron, I have a nice set of Henkel Stainless (it passes the magnet test).
Its a Eurodib S2F1. What are the first steps to enjoying the cooktop and what recipes do people suggest?
Also, as I read between the lines a wok seems a poor substitute for a skillet on this sort of hardware. Am I wrong?
for any stove, i'd try boiling water and frying an egg first.
a wok is designed to have a very small bottom surface and large sides: induction only heats the area touching the surface. a skillet has a larger surface-to-sides ratio and thus, you will get better heating.
I suggest boiling water in each of your pots and skillets, to see how the pans perform.
In addition to eggs, try frying bacon. Put bacon in CI skillet. Try heating your skillet on high for a minute or so, if your skillet is CI. After the skillet starts to sizzle, turn down the heat to med high. Learn how the induction burners have immediate response. Practice with simple things first.
Your recipes should all work, and there aren't any special recipes just for induction that know of.
Hi Sigurd -
Congratulations on your new cooktop.
I would try cooking anything you can think of to get to know the characteristics of your Eurodib induction unit.
Wok, fry, steam, slow cook, braise, etc. anything that comes to mind. It is all possible on induction, even dessert.
Based on my son's experience, most dishes cook on power setting 5 or lower. I would add the paper towels to cover and protect the glass cooking surface as a rule. Be sure to leave room for the fan underneath the cooktop to vent heat out.
Keep us posted when you can.
Hi Sigurd -
Of that I am not sure.
There is a alu divider " T " between the two cook zones, as I recall, so it is technically a 3 piece unit.
When visiting with our son, we used a number of induction pots and pans that we had shipped to him before from Germany. All worked better than expected, but none overlapped. His largest was a 28 cm Rösle that was quite heavy, cooking well using only one off the two cooking zones.
My guess would be no, but I'd check first by calling Eurodib in Canada, which I think was an 800 US number. They were very helpful when we installed his into the counter top.
In the meantime enjoy, and let us know when you can.
I'm finding that woks (mine are both carbon steel) can work very well on an induction range. The bottom of the wok will be screaming hot and you can still hold the rim with your bare hand.
My advise would be to avoid your highest heat settings, you won't need them to wok. I warped my flat bottom wok on high heat, in an instant.
With my newest wok, a 14" hand hammered, I've found that the 8" wok ring that shipped with it works very well. I turn the ring so the wide base is facing up, then put the wok in it. The wok will rest on the cooktop while the ring acts as a stabilizer to keep it level. Only a ¼" dot of the wok touches the cooktop, but it's enough to activate it because there's enough of the wok within the induction field. The ring doesn't trigger the cooktop, but it keeps the wok in place.
Anyway, give your woks a try. If you're used to using a wok for a skillet, it might work very well for you, especially a flat-bottom wok.
As many have said boil water first to see how it heats then make something you know like the back of your hand.
I am sort of in the same situation now that we have a new house where my induction top is now an option rather than sitting in a box.
So for me will be first boiling water to check heating. Then, me being cajun, will be making jambalaya because it starts, like many things cajun, with sweating down celery, onions, and bell peppers.