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35

After I found the pack of microwave popcorn again I decided to do a quick search on the English web. I found that the corn in the bag is just normal popcorn mixed with some fake butter and that there'd be no issues popping it on the stove. Then I looked for good ways of popping corn on a stove and found an excellent video with step-by-step instructions. ...


34

You need to realize that oil doesn't splatter, water does. In fact, you could heat oil until it catches fire without any mayor movement. But the moment water reaches the oil, which in a hot pan is way beyond the boiling point for water, it will instantly turn into steam, expand and pull oil drops with it. So apart from lowering the heat - which is not what ...


31

Advantages: You can make pasta in your water boiler. Disadvantages: Hard to clean. Waste of energy, a water boiler is on or off, it will expend full energy keeping the water boiling. Incredibly dangerous, a big fire hazard. Because it's modified to ignore the internal temperature sensor it will keep heating and heating even if all the water is vaporized. ...


21

No, you can't. You should always assume glass is not safe to use on the stovetop. Essentially none of it is, and while there are a very few exceptions, they'll say so explicitly. (For example this set says stovetop-safe in the description.) That bowl is nothing special, definitely not stovetop-safe - it'd shatter under the thermal stress. If you look ...


16

It is not a property of the stove (or the markings on it). Words like "medium heat" actually refer to the speed at which your food is cooking, and there are a lot of factors which contribute to that. Beyond the energy output of your burners, there is the type of stove (electric, gas, induction), the thermodynamic properties of your pan, the relation of pan ...


14

I would absolutely not recommend heating Pyrex with any type of direct heat, ever. That stuff goes off like a hand-grenade, highly dangerous - not to mention messy. I've seen it happen too many times for it to be even vaguely worth the risk; even when accidentally placed on recently switched-off hobs. Pyrex is a low-expansion glass. However, low-...


13

In Scandinavia we have this thing: The "lid" is a thin wire mesh that allows steam to escape and keeps most of the oil in. I have no idea what it is called in english :-)


13

Commercial burners generally have a high power output. A commercial kitchen doesn't have to be large to have 12 burners, all capable of 3kW, in a small space, plus ovens, and running near constantly. By this point the cost saving of gas over electricity becomes significant (in the UK, electricity is about 3x more per kWh). In addition many premises wouldn't ...


11

Advantages: you free up one burner in your stovetop, and one pot Disadvantages: you might damage your equipment in the long term (starch might get in places where it shouldn't, and metallic parts will get damaged by the salt) you can't boil clean water in that boiler anymore (I doubt it will be easy to clean) if it doesn't have a temperature control, it ...


11

For a domestic kitchen a few thousand BTU is plenty as you will rarely need to heat more than a few liters of liquid. In a professional kitchen you might be asked to prepare a 30-litre portion of soup or broth or make 5 kilos of dry pasta at once. Doing that on a domestic range would take ages and that is not something you want in a kitchen. And with the ...


11

Warping doesn't matter with induction, since you don't need the pan to touch the surface, unlike resistive electric technology. I suspect that your unit is working as intended. I have personally never seen home units with a large coil, they typically have a 12 cm coil or less, and since most pans are larger, they only create direct heat in the middle of ...


8

You can lower the temperature to simmer and reduce your sauce, it will take a longer time, but will do the job. or Have a look at splatter screens at your local stores (or online) or Or just put the pot lid on with a wooden spoon to keep it slightly ajar.


7

Here is what cook surface temperatures correspond to these labels: High: 450° to 650°+ Medium-High: 375° to 449° Medium: 325° to 374° Medium-Low: 250° to 324° Low: < 225° to 249° On my electric stove, I've so far roughly figured out this system, using an IF thermometer, measuring a matte cooking surface: High: 5 to 10 = 465° to 700° Medium-High: 4.0 = ...


7

Matching the size of pan to size of burner is the most important consideration for creating a cooking surface with even temperature. Parts of the pan bottom that reach beyond an electric element will not heat well at all and could remain a hundred degrees or more lower in temperature than the center of the pan, depending on the pan size and design. (Yes, I'...


7

It sounds like you had a lucky escape. It's not temperature itself that would damage stoneware as it's fired at over 1000C in manufacture (Wikipedia). Differential thermal expansion is what breaks things, e.g. heating the base much faster than the sides, or heating a thin layer quickly before the rest has time to warm through. By preheating it slowly you ...


7

No, your stove is fine to look at. If it is actually an induction stove, then the red would just be a light to let you know it's on. The actual induction heating won't make the cooktop glow red. You might just have an electric glass/ceramic cooktop, though, in which case the heating will make it glow red, but it's still safe. Things glowing from heat are ...


7

Fortunately, temperatures don't usually need to be as precise in stovetop cooking as in baking. When you do need precise temperatures, you can stick a thermometer in the pan. This can be useful for tempering chocolate, scalding milk, deep frying, candy making, etc. The real problem with stovetop heat settings is that the knob on your stove only controls ...


6

When using a hood you need to think about where the fresh air comes in to replace the extracted air. It has to come from somewhere. If the rest of the house is completely sealed the fan will be useless. Opening ventilation close to the source of the smell can mean that air is drawn from the inlet to the hood bypassing the cooking. So what I find most ...


6

A simple Google search yielded the following https://www.shopyourway.com/m/questions/1019973 All ovens are vented one way or another. You would not want to heat up the air in a sealed chamber because of thermal expansion. It would explode due to the heat expanding because it has no way to vent. A vent is also needed to vent fumes and by products that burn ...


6

Given that PTFE (Teflon) tape is meant for use on drinking water pipes, and PTFE is used for non-stick cookware (which gets much hotter than a kettle spout), I'd happily use it (the type for potable water). Making a habit of consuming it probably isn't a good idea but flecks of non stick coating do sometimes get into food, without poisoning anyone. I've ...


6

You are asking two questions here: Do commercial kitchens prefer gas stoves, and why? Is there another type of cooker that performs similarly to a gas range? Commercial kitchens I will first attempt to answer your first question. I will consider the three main types of cooker: gas, electric (including variants like ceramic or halogen hobs) and induction. ...


6

The jets can be unscrewed, using a properly sized wrench, and cleaned with an appropriately sized cleaner. Once clean they can screwed back in. They are typically made from brass and are soft. Using the wrong wrench can round off the hex head. More importantly the orifice in the jet can be unintentionally enlarged or damaged easily. Inserting anything from ...


5

Most reputable sources say that curved surfaces such as woks don't work as well on induction stoves. They even make special tools and cooktops for inductively heating woks. This phenomenum could be because of the angled surface or the extra distance from the cooktop, but it's probably both. It's not that these surfaces are immune to induction heating, just ...


5

Rather than empty pan temperature, I suggest adding a quantity (like 2 cups) of water and measuring the time from off to boil. As other posters have indicated, stoves vary in power (heat input over time) without respect to temperature. By the way, electric ovens usually come in constant power (except those with "preheat" and "clean" settings -- which use ...


5

DO NOT TRY THIS AT HOME, unless you are prepared to put out a big fire. I have tried this at home and it does work. I love to cook in a wok, but traditional stoves don't make this easy. Traditional western stoves are made to cook with traditional flat bottomed pans, not round bottomed woks. So to make wok cooking more enjoyable I have modified my outdoor, ...


5

WOW...this is a published recipe?? Are Pyrex casserole dishes safe for use on electric stovetops? It is very dangerous to put most bakeware on most stoves. Your best option would be to either originally bake in a stove-safe implement, or to transfer from a casserole to a saucepan at that point. Only, only use cookware labeled as safe for a stove (usually ...


5

Most ovens have a 'broil' setting (where the top element is on, and not the lower element). You'll likely want a 'broiler pan' so that you can drain the grease away from the food (and catch it so it doesn't light on fire). They're under $20 online. Set the rack of the oven so that the food will be about 2" from the upper heating element. Heat the broiler ...


5

Get a griddle pan. Not only will it stop splashes from the water / juice as it is trapped in the grooves, it caramelises the meat and leaves a beautiful criss-cross pattern if you turn it 90° as you cook it. Make sure you season the steak well too. Bonus: deglaze the griddle with Jameson whiskey, add the juice to reduced cream & pepper for the nicest ...


5

Tweaking your technique, rather than pan choice, may help a bit - people often use whatever is to hand to make recipes, and what you have is what you have as far as pans go. I've used the same techniques on a a cast iron thaava and stainless steel griddle, and it was workable on each of them, for what it's worth. I usually don't find using a lot of oil ...


5

Most of the dishes we cook do have at least some oils and fats in them. Even when we are not explicitly frying, or even sauteeing, the delicious fragrant vapors which fill our kitchens when we cook waft around and get into every nook and cranny of our walls, cupboards and stoves, even places where we can't reach to clean. These vapors contain tiny droplets ...


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