RE: Induction burner - dancingseamonkey - Food & Spirits Court

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RE: Induction burner

dancingseamonkey

In Reply to: Induction burner posted by tlea on May 20, 2024 at 10:49:24:

I have been a professional chef most of my life and always swore that gas was the way to cook, after cooking on induction all last summer I found it to be just as responsive as a gas stove, the cool down is instantaneous, so you don't have to remove the pan after turning off the burner. Induction works on a magnetic principle, so you need stainless steel pots and pans, some cast iron works but my burner gets hot enough to get a pan smoking hot to sear a piece of meat, and the only thing that gets hot is the pan, you can actually touch the "burner" near the pan without harm. If you're curious, try using a portable although those Chambers stoves are pretty awesome.

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Follow Ups Full Thread

Topic - Saturdays BBQ - dancingseamonkey 21:01:08 05/19/24 (11)

Weekend Q with Son & DIL and the Mrs. - Road Warrior 20:48:57 05/28/24 (2)

thanks! I mean to delete when I started a new thread with the SAME exact pictures, lol (nt) - Road Warrior 11:27:22 05/29/24 (0)

Nice. nt - dancingseamonkey 07:45:24 05/29/24 (0)

Looks great! - Chris Garrett 16:37:38 05/20/24 (0)

RE: Saturdays BBQ - tlea 22:43:02 05/19/24 (6)

RE: Saturdays BBQ - dancingseamonkey 08:17:28 05/20/24 (3)

Induction burner - tlea 10:49:24 05/20/24 (1)

RE: Induction burner - dancingseamonkey 12:00:43 05/20/24 (0)

RE: Saturdays BBQ - Sondek 10:14:18 05/20/24 (0)

Grilled bok choy - G Squared 05:09:09 05/20/24 (1)

I quickly blanch the Bok choy before grilling, season with olive oil and S&P. nt - dancingseamonkey 08:10:26 05/20/24 (0)

Follow Ups

RE: Induction burner - dancingseamonkey 12:00:43 05/20/24 (0)

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