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A regular electric oven uses a large coiled resistor as a heating element. A large electric current is passed through this element which generates heat, similar to the tungsten filament of an incandescent light bulb. An induction stove doesn't actually generate heat itself, but rather induces it the pot or pan. It does this using a rapidly oscillating ...

As you probably know, induction burners produce an alternating magnetic field that induces a current in the cookware. This process can produce attractive and repulsive forces as well that cause vibrations. The problem can be caused not only by poor sandwiched construction but by an uneven bottom surface, or loose parts or lids. I have read that some people ...

Yes, it will work. The induction interface disks are practically the same thing as a griddle. Of course, both disks and griddles mean that the induction stove will behave like a resistive stove (slow heating, etc.) If you want to get your money's worth from the induction stove, replace your cookware. The combination with cast iron is great, as it gives you ...

Induction cooking works by generating an electric current in the metal cooking vessel and converting that current into heat, which requires a resistive material (i.e. a poor conductor). It's a bit of a catch-22, because you need a good conductor to actually distribute that heat. This is why some of the best induction cookware is clad metal - two layers of ...

One important factor in induction cooking is surface contact. This means that the base has to be sturdy. I have a carbon steel skillet similar to your option. After about one year, it's starting to warp. So, I wouldn't buy one, if I were you. You say that forged is thinner than cast iron... I'd go for the cast iron. As for the heat transfer, induction ...

I had a question a few weeks ago regarding induction vs gas. Since that time, I have spoken with a few people who have switched to an induction range from either gas or electric. A couple of aspects not mentioned above, regarding differences between resistive electric and induction, are control and response. According to my sources, the temperature in a ...

Induction just heats the pan using magnetism. Aside from very high efficiency, it isn't so different from any other method, and how hot the oil gets is an issue of power output and heat transfer/conductivity of the pan itself. There isn't an appreciable difference in how the physics work inside the pan. Clearly your oil is not hot enough for ...

I made a sous-vide setup that uses a slow cooker and no pump. I was able to observe as much as a 5 degree temperature gradient from the bottom to the top of the cooker. A big part of the problem was that my target food almost fills the cooker and impedes convection. I didn't measure the temperature gradient with an empty bath. My setup worked passably ...

What you will be dealing with is called stratification. Given a reasonable volume of water the difference can be quite remarkable. A one metre height of water can stratify water from 20°C to 95°C as long as the water is not disturbed and heated gently, even if heated from the bottom The simple solution is to regularly stir the water, say once every five ...

If you like to cook using 3 or more elements at once, ensure you buy a sufficiently powered model. There's nothing more frustrating than upping the power on one element and watching another one reduce at the same time. Touch controls look nice but they're horrible from a usability standpoint. I always had problems with responsiveness with wet or greasy ...

If you heat silica gel, you will drive out the water from it. What actually happens depends on how you heat it, and how hot it gets. If you have a thick layer, you may not be able to effectively dehydrate the crystals in a reasonable time. If you try to use a gas oven, you're on a loser because burning gas makes water and carbon dioxide - it takes ages ...

I use a Sunartis E514 digital household thermometer on an induction stove, and I get normal readings. I can't say it is the best thermometer out there, as it is a bit slow. The specification is 4 to 10 seconds measuring time. From experience, it doesn't need 4 seconds to change the display when immersed in hot liquid, but while it gives you the temperature ...