I just discovered magnetic induction cooking and i am amazed.
If cooking is a challenge with small space, no time, or physical challenges, try cooking with a portable induction cooktop. I did and i’m amazed.
And there are so many options from one pot portables to a pro set-up like the one pictured in this article.
I bet many of you already know about magnetic induction cooking, but if you're like me and pay little attention to such innovations, this is worth a look.
#induction #cooking #disabilities
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Feel free to reply to any comment by clicking the "Reply" button.Here's a good article outlining the cookware which works for this system. "Cast iron, enamel cast iron, and many types of stainless steel cookware are all induction compatible."
I spent about $50 on 3 pieces of new cookware and my savings on electricity will cover that in no time.
[thespruceeats.com]induction-cooktops-908920
josephr
Level 7
Feb 5, 2019
0
We seriously thought of getting one of those stoves. It's faster and uses less energy. Problem is it only works on ferrous metal cookware.
JackPedigo
Level 9
Feb 4, 2019
1
You mean, cast iron pots/pans of all shapes & sizes, dirt cheap at Ace Hardware, et al, and totally indestructiblre?! That's a problem how?
@AnneWimsey Very few people use cast iron any more (I have a pan and pot but never use the pot). It's a lot of work to season the pans and they are heavy. A lot of cookware is aluminum or a combination of metals. I have a set of All-clad cookware which was not cheap. It is a combination of metals and not 100% ferrous metal.
Another problem with the induction stoves (or hotplates) is if you lift the pan (for shaking the contents) the burner shuts off. Not good for stir-frys.
@JackPedigo I do not do all that "seasoning" claptrap...soak, scrub, let air dry & put away like any other cookware, use oil spray just before adding any food.
Currently using the same pan my grandmother had ( I am 70). Have no idea where a this "seasoning " myth came from...she didn't.
When we burned coal about every 2 years I put the skillet directly into the coals for a few hours (around 1800+ degrees F), and it came out looking brand new, even returned to a brownish color. Then I rubbed in a teaspoon or so of veg oil and wiped off any excess, but quit burning coal about 20 years ago, so just washing & drying from then.
@JackPedigo for stir fry get a flat bottom cast iron wok and Stir, rather than toss......it Is STIR fry, not toss fry.......
@AnneWimsey Tossing works better and it's more fun (and it looks impressive when you do it right.
@AnneWimsey You must have a magic [an. Things stick like crazy on cast iron. I have seasoned mine and only get it hot and wipe it out (sometimes I will rinse it in plain water first).
@JackPedigo I don't think it is anything more than an ordinary pan. Put your oil or non-stick spray on after the pan gets hot, then your food gets an immediate seal/sear & will not stick.
@AnneWimsey Maybe I just don't like washing big heavy pans. I even have a small teflon coated pan the I never wash. Put a little water on a warm pan and then wipe it out with a paper towel.basta.
I have one of those mine is grate. I had bought it when i first bought my house because I had not had gotten a propane delivery at the time. I wanted to buy a induction range opted for propane one though. Mostly because you can still cook with out electricity with a propane stove.
azzow2
Level 9
Feb 4, 2019
1
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