Inductor Pans

[badabec]

The only problem I've found is that the pans skid all over the place, I always need to hold the pan if I am stirring the contents.

 

[Kram]

Any cast iron.

Do not use enammeled cast iron on an induction hob. First time I tried some of the glaze transferred to the hob and wont come off, only a small bit but it was a new hob
Im still using the same griddle pan for steaks but I took a diamond grinding wheel and stripped the bottom back to metal. I do not recommend it, glass splinters and dust everywhere ( I wore a mask). When washed up it rusts quick so I have to dry it straight away.

Another plus;
if you have children around, the heat is transferred to pan & contents, surface of the glass only gets warm, via heat transfer back from the pan - not enough to cause serious harm when touched like ceramic hobs & other types

Not if you cook steaks. The glass on mine Is very hot after 10-20 mins of frying, well above 100c.
If I wipe the hot area too soon it will bleep at me.

 

[hotponyshoes]

If you cook your steaks for 10-20mins then you deserve to burn yourself on the hot glass.
3mins max for a decent bit of steak...

 

[Kram]

If you cook your steaks for 10-20mins then you deserve to burn yourself on the hot glass.
3mins max for a decent bit of steak...

I like mine medium. I generally use 12 out of 14 for power and cook each side until it no longer sticks. If it were gas hob I would have it on max and might be quicker.

Just done a stir fry, first one since the new kitchen, need to get a proper wok. Must be steel without a silly non stick plastic, which everything seems to have now. Any recommendations?

 

[taxi ray]

The only problem I've found is that the pans skid all over the place, I always need to hold the pan if I am stirring the contents.

You can get silicon mats, these protect the glass and stop the pans from sliding, plenty on ebay.

 

[James1979]

You can get silicon mats, these protect the glass and stop the pans from sliding, plenty on ebay.

Never knew that. I’ll look now.

had gas for many years. Just got an induction about a year back and wouldn’t change now.
The boost function someone mentioned is really good.
The only downside is they seem to scratch easily. Not ours yet but second hand ones always look really worn.

 

[hotponyshoes]

Just done a stir fry, first one since the new kitchen, need to get a proper wok. Must be steel without a silly non stick plastic, which everything seems to have now. Any recommendations?

For use on a regular/flat induction hob?
Not really, I have tried a few and I'm not in love with any of them.

The big plain cast iron le cruset with the flat bottom works about the best but it is big, it's really heavy and oh my god the price of them.

Aeg do the fusion, that's all stainless and has a funky stand thing, light enough to toss but check the hob is ok with you removing pans briefly if you actually want to toss stuff around.

Possibly the closest one I have to a real wok is a de buyer, I got this to use on my induction wok burner, all stainless but amazingly thin and light.
Almost too light as the weight of the handle makes it tip when it's empty on the proper hob.
On a regular flat induction hob or gas hob it's pretty much useless unless you add a stand for it.
I might try drilling out the handle one day.

Personal choice really, go to a decent cook shop and get a feel for a few.
Or come round and hold some of mine if you like.. I could do with downsizing the collection. .

 

[Radar 3]

Might suggest to her that must be obeyed?To buy a Primus Stove.

 

[Kram]

Well I may have to put my induction coil heater in the kitchen and make up a conical coil for holding a proper wok. No chance of a mains gas burner. I worked in a Thai kitchen for a while, we didnt use anything fancy or expensive, just large steel wok seasoned with oil on a massive gas burners. Im not interested in overpriced french brands. Paying for a name and a silly coating.

The problem with induction and woks, little heat will transfer up the sides compared to a gas. It could do with a thicker base and a sheet of copper formed/spun to the same shape and melted on outside to spread the heat. I might get a spare and play with tig brazing

Ive gone with this one as it has delivery tomorrow, if it works Ill get a 14" one.
www.amazon.co.uk/gp/aw/d/B000P5Q42I

 

[hotponyshoes]

Well I may have to put my induction coil heater in the kitchen and make up a conical coil for holding a proper wok. No chance of a mains gas burner. I worked in a Thai kitchen for a while, we didnt use anything fancy or expensive, just large steel wok seasoned with oil on a massive gas burners. Im not interested in overpriced french brands. Paying for a name and a silly coating.

The problem with induction and woks, little heat will transfer up the sides compared to a gas. It could do with a thicker base and a sheet of copper formed/spun to the same shape and melted on outside to spread the heat. I might get a spare and play with tig brazing

Ive gone with this one as it has delivery tomorrow, if it works Ill get a 14" one.
www.amazon.co.uk/gp/aw/d/B000P5Q42I

The one in the link looks a lot like one I have got that's lasted me probably 15 years or so now.
I didn't recommend it as i don't remember it having any name on it when I got it!

My other half still uses it regularly but I much prefer the bottomless ones.

The coil bowl up and around the sides is how the wok induction hobs work.
The shape of a wok is not an ideal shape for gas as it pushes most of the heat up and away.
The gas wok burner I have is something like 5.5kw, my missus won't use it as it sends so much heat up past the wok it burns her hands. A commercial gas burner is big diameter and has lots of flame running at a low velocity. My kitchen version chucks it out like a blowtorch and most of it just shoots up the side of the wok and into the extractor without actually doing anything.
The induction chucks all that heat directly into the pan and it's hot in a fraction of the time.
I have not tried to measure them but I bet it's 5X faster if not more.

Maybe not even necessary to have a wok that gets scorching hot in seconds as traditionally the idea of them was to cook on frugal amounts of fuel but I do like the ability to cook some noodles then chuck a litre of oil in and heat it enough to fry the prawn crackers before the noodles have time to get cold.

I know what you say about paying for a fancy brand name and there is nothing whatsoever wrong with a cheap carbon steel wok.
Stainless has the convenience factor, easy to clean and it won't have gone rusty the next time you come to use it so it's wife friendly.
If you want the (small) advantages of stainless on induction you do have to pay a bit more if you want good heat conduction through the thing and you want it thin/light at the same time.

I would almost be prepared to argue the value-for-money of the le cruset though..
It's 5kg of un-warpable cast iron,
It will last a life time
The way the thing heats so evenly is superb.
It's almost an art piece of design and I would happily have it on the window sill rather than the hideous cake stand she keeps there..

But truthfully, no. The food would turn out a lot better if I had spent the equivalent on cooking lessons.

 

[Kram]

My other half still uses it regularly but I much prefer the bottomless ones.

Doesnt the food fall out?

 

[ukracer]

All the hobs I have ever seen need a pan that's magnetic enough for them to even turn on.

Mine turns on but flashes until you give it a pan it likes.

 

[ukracer]

The one in the link looks a lot like one I have got that's lasted me probably 15 years or so now.
I didn't recommend it as i don't remember it having any name on it when I got it!

My other half still uses it regularly but I much prefer the bottomless ones.

The coil bowl up and around the sides is how the wok induction hobs work.
The shape of a wok is not an ideal shape for gas as it pushes most of the heat up and away.
The gas wok burner I have is something like 5.5kw, my missus won't use it as it sends so much heat up past the wok it burns her hands. A commercial gas burner is big diameter and has lots of flame running at a low velocity. My kitchen version chucks it out like a blowtorch and most of it just shoots up the side of the wok and into the extractor without actually doing anything.
The induction chucks all that heat directly into the pan and it's hot in a fraction of the time.
I have not tried to measure them but I bet it's 5X faster if not more.

Maybe not even necessary to have a wok that gets scorching hot in seconds as traditionally the idea of them was to cook on frugal amounts of fuel but I do like the ability to cook some noodles then chuck a litre of oil in and heat it enough to fry the prawn crackers before the noodles have time to get cold.

I know what you say about paying for a fancy brand name and there is nothing whatsoever wrong with a cheap carbon steel wok.
Stainless has the convenience factor, easy to clean and it won't have gone rusty the next time you come to use it so it's wife friendly.
If you want the (small) advantages of stainless on induction you do have to pay a bit more if you want good heat conduction through the thing and you want it thin/light at the same time.

I would almost be prepared to argue the value-for-money of the le cruset though..
It's 5kg of un-warpable cast iron,
It will last a life time
The way the thing heats so evenly is superb.
It's almost an art piece of design and I would happily have it on the window sill rather than the hideous cake stand she keeps there..

But truthfully, no. The food would turn out a lot better if I had spent the equivalent on cooking lessons.

Where do you get the raw prawn crackers from?

 

[hotponyshoes]

Where do you get the raw prawn crackers from?

Cash & carry, most big city's have an oriental food shop, big Tesco's do them, or you can order online.
Some of them are pretty bland and some tai shrimp crackers will blow your head off.

I would suggest starting on ebay/amazon and trying the smallest packets you can get until you find one you like. A 200g box is under a fiver and makes a lot of crackers.
Once you find a brand you like a 2kg box will keep fine for a good few years and it will probably take you that long to work through them.

You want to fry them in clean oil otherwise they pick up the flavour of whatever else has been fired in it, that's why I do them in the wok as 1" of oil is plenty, hold them under with a slotted spoon and only do a few at a time. They literally only take 3-4seconds so you can knock out a big bowl full in a minute or so

 

[hotponyshoes]

Kang Mei Prawn Crackers - 2kg for sale online | eBay

Find many great new & used options and get the best deals for Kang Mei Prawn Crackers - 2kg at the best online prices at eBay! Free delivery for many products!

www.ebay.co.uk

These are the ones 888 and the cash and carry sell,
Pretty much your standard take-away prawn cracker (unless you're local does particularly good prawn crackers)

I think they are about a tenner in Bookers anyway.
Be warned, I reckon there is about 20grams (if that) of them to make up a take-away size bag so 2kg is a lot..