Update on my induction range

[cyclonefence]

Those who warned me there was a learning curve were not kidding. I'm accustomed to cooking on gas, and I generally turned the flame up high just to warm the pot and contents, then after a minute or so turned it down until I got to the stage of gurgling I was looking for. This worked fine.

The induction cooktop's "high" setting takes about two seconds to attain hellfire temperature. If I turn away to put the milk back into the refrigerator and then put the wooden spoon in the pot to see if we're where I want us to be before I turn the heat down, the bottom of the pot is already scorched and its contents curdled. Obviously I need to learn to respect "high" and not turn my back on it for one second.

Yesterday I wanted to heat up a can of tomato soup. I turned the stove to "high," stirring constantly, until I could tell the bottom was hot. Then I turned the stove down to "med" and stood there watching and occasionally stirring. It took forever to warm up! I moved the dial to between "high" and "med," and it still took a really long time.

This was not acceptable. I need to learn how to toggle down from "high" to "high enough but not too high." I need a tutor.

Thanks to all this group for the help and advice. You guys are great.

[spinbaby]

1. Keep us posted

I’ve been considering buying a single induction burner just for deep frying because you can set it to hold a steady temperature.

[cyclonefence]

4. It's so easy to keep clean

that I'm willing to stick with it and learn how to use it. It does get real hot real fast. When you're deep frying, of course, you know what temperature the oil should be--if you use a thermometer--and with a little practice I bet the induction burner will be great.

[northoftheborder]

2. The only time I turn on High on my induction is when boiling water - and soon I lower it to ----

A smaller number to maintain a reasonable boil. I love my stovetop.. I’ve cooked with gas and electric and this is the best. I cook nearly everything on the medium levels. . It does have it’s little sensitive quirks..

[cyclonefence]

3. It's good to know

that it's possible to avoid that high setting! I am so accustomed to starting my gas stovetop on high, then turning it down. I think my problem might be that with gas, I could see just how high the flame was, and with this stove I'm still just guessing.

Practice, practice, practice!

(It doesn't help that my husband hogged the stove for the first two weeks!)