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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?

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  1. 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.

    1. 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.

      1. 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.



        2 Replies
        1. re: SWISSAIRE

          I think you convinced me on the Eurodib in another thread. I notice that it will split 10 power levels between the two burners. Is the unit small enough for a big pot to be on both burners?


          1. re: Sigurd

            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.


        2. Hi Sigurd,

          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.


          2 Replies
          1. re: DuffyH

            I agree about not using highest power with a wok. I have a cast iron wok, and I found that the wok simply got too hot to be usable. So I use the next highest setting. I am still perfecting my wok skill with induction, but I am getting good results. My present wok is flat bottomed.

            1. re: sueatmo

              The only time I use my highest settings is to bring something to a boil. And after it comes to a full boil, I'm then turning it down.

          2. 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.


            1. After you have boiled water, fried an egg, and fried bacon, you might want to saute. I bought a chef's pan for my induction cook top, and I remind myself every time I use it how great it is for sauteing. I had to find the sweet spot for heat though, and after I did, I find that sauteing is snap. But it seems to me that I am always needing to saute onions, so that is one thing I recommend learning how to do. I use power lever 7, out of 9, for sauteing. I lower the heat eventually, of course, and you will find that the instant response of your pan is really great.

              9 Replies
              1. re: sueatmo

                Hi sue,

                I would burn onions at 7 on my range in most of my pans. Is your chef's pan aluminum with a disk?

                1. re: DuffyH

                  This is using the disk bottomed Sitram. I sauteed yesterday on heat level 7, and only lowered the heat after adding the green beans and stirring them into the sauteed onions. I am surprised. Perhaps my range is set lower at 7 than yours? I cook bacon at 6 1/2 quite successfully.

                  I guess you just have to get to know your cooktop or stove from trying things. Which is what we are encouraging the OP to do. Try simple things first.

                  1. re: sueatmo

                    Hi Sue,

                    Yes, I think it's got to be a difference in heat settings. One thing I've noticed is that my low heat settings are pretty close, with differences between the half steps becoming greater as the numbers climb.

                    Re-reading your original post, though, you mention lowering the heat after a while. I'm guessing 7 gets the pan fired up, what with the Sitram's thick disk. I think I've been trained to caution by that benighted radiant POS I traded up from. It was so prone to runaway heat that I learned to avoid anything over medium, and to be patient. The new range is so much faster and more responsive that I'm only now, 6 months in, beginning to play with higher heat settings. I still default to 5 and adjust from there for most things.

                    I think you're right, and I should be more adventurous with the heat, recalling your words about finding the sweet spot.

                    1. re: DuffyH

                      I also started everything, except for boiling water, on medium heat. I never thought of using separate burners, which is a good work around for the lag time of changing temps on burners. Instead, I did almost everything on med heat, all the time.

                      But I went the opposite way when I got my induction. I wanted to start everything on the highest setting and then turn it down. This does not work well with CI, as it doesn't respond quickly to temperature changes. And it gets other pots too hot too quick. (In my experience.)

                      It took me the longest to find the right temps for frying an egg. I start mine at med (heat setting 5) and change to heat setting 3 after dropping the egg in the frypan. I wanted to fry that egg at a higher temp, but I get better results at a much lower heat setting.

                      I love having my induction cook top! I am so happy to have it.

                      1. re: DuffyH

                        Hi Duffy / Hi Candy;

                        Just heading off to bed and I found this.

                        What every good WOK cook at home should aspire to:

                        Imagine this 10 hours per day, every day. I'm tired just thinking about it, so off to dream land.



                        1. re: SWISSAIRE

                          I'm thinking how bad all that oily smoke is for my complexion!


                          1. re: DuffyH

                            Hi Duffy-

                            Really, is all that oily vapour bad for you ?

                            He seems fit & healthy for a 26 years old man.

                            Notice how cold it is there. A good way to stay warm !


                            1. re: SWISSAIRE

                              Hi Rob,

                              Warmth aside.... are you kidding?? Vaporized oil is terrible! It makes your hair greasy and clogs your facial pores.



                              1. re: DuffyH

                                A joke.

                                I agree of course. This chap's age is 2x+ 26.

                                Worse than contact dermatitis from oil products is a condition known as Lipoid Pneumonia.

                                Off to work: It's Monday !

                2. I find my wok,flat bottomed, can reach higher temps than on my gas cooktop.

                  1 Reply
                  1. re: Candy

                    I am not surprised. I cannot use my CI flat bottomed wok at the highest temp. It gets too hot too fast. I lower the heat one full increment, from heat setting 9 to 8.

                    This has surprised me. I was under the impression that the hotter the wok the better, for best stir fries. But I get better results at the lower setting--which is still pretty hot!

                  2. Hi Sigurd -

                    Some news from our son's experience on kilowatt/ Cost savings, using the Eurodib S2F1.

                    This has been monitored since his Eurodib went in use.

                    147 KWph less, which quantifies to $ 24. less, per 2-months billing period.

                    For one year, it adds up to $ 144. That is quite a savings !

                    1. As a good house keeping task, go over the bottoms of all of your cast iron pans with a knife sharpening stone to remove any small sharp projections that may scratch your new cook top.

                      When I use my flat bottom wok on induction, I place a SilPat baking mat on the induction area to protect from scratching. The magnetic flux will work through the SilPat.

                      1 Reply
                      1. re: subal

                        I use cast iron on this, my third glass topped cooktop with no difficulty. The last cooktop is my induction. While I agree that it is a good idea to check for a too rough bottom, I think that most CI will work fine on glass topped, including induction, cook tops, without a barrier between pot and hob. I don't recommend sliding the CI across the top though.

                        I think the biggest hazard is if you drop it CI pot. So, if you can lift the CI cleanly off the cooktop, I think that is the main thing to consider with CI.

                      2. I thought of this thread last night and I would encourage the OP to fry something. Anything. Make a huge greasy mess on your cooktop and then rejoice in how easy it is to clean up:)