So, you’ve decided to take the leap and purchase an induction stovetop. That’s great! Induction cooking is much faster and less dangerous than cooking with gas or electric, so good for you!
We know you’re probably a little intimidated by your new stove, but you shouldn’t be. Induction cooking isn’t any harder than traditional gas or electric, and it’s way cooler. You won’t have to change as much as you think to cook this way, but we’re here to help make the transition a smooth one. So, without further ado, here are a few things you need to know about induction cooking.
You’ll Need the Right Cookware
Because induction cooking uses magnets to create heat for cooking, you’ll need new pots and pans made for the task. It pays to get the best induction cookware you can afford as better quality means better durability and functionality. While it may be tempting to try using your old cookware on your new induction cooktop, if they are made of the wrong material, they won’t conduct heat and you won’t cook anything.
You’ll Need to Prepare Ingredients Before Cooking
If you’re the type that likes to cook on the fly, it’ll take some getting used to induction cooking. The heat created via induction is almost instantaneous, with pans heating evenly and quickly. You’ll have little downtime to cut veggies or gather spices while things cook, so it’s best to prepare and collect all your ingredients before you begin cooking.
Get to Know Your New Cooktop Before Cooking
There’s a learning curve with any new appliance, and your induction cooktop is no different. You’ll want to study the controls and get to know what the numbers mean before you tackle your first meal on it.
It’ll take a little time to memorize which settings produce which results, but just as you knew “8” on your old stove produced a medium-high heat, you’ll soon learn which settings do what on your new induction cooktop.
You’ll be More Apt to Experiment
Even though induction cooking sounds somewhat restrictive, with precise temperatures and specific cookware, you’ll be able to experiment more and make bigger dishes thanks to the cooktop’s rapid-response temperature changes and multi-zone cooking.
For example, recipes for duck fat reductions and demi-glace that you would normally think should only be made in a professional kitchen are possible on your new induction cooktop. Furthermore, if you’re feeding a crowd, you’ll be able to double, or even triple, a recipe because of the stove’s ability to combine multiple zones to heat larger-then-average cookware.
Induction Cooking Saves Time
While food won’t really cook faster with induction cooking than with gas or electric, you will save time on things like pre-heating, waiting for water to boil, and the like. For example, water boils twice as fast on an induction stovetop, and waiting for a pan to pre-heat is literally a thing of the past because the electro-magnetic field created with induction cooking transfers the heat directly into the pan.
When following a recipe for the first time or making a dish you’ve prepared at least a hundred times, you’ll need to keep this in mind as it’s likely your meal will be ready sooner than expected.
Preparing food on an induction cooktop isn’t any more difficult than cooking on a gas or electric stove. In fact, once you get used to it, it’s actually much easier and faster. If you’ve recently purchased an induction cooktop, follow the tips above to modify your recipes for this new and more efficient way of cooking.