This Christmas we received a Portable Induction Cooker from Chris’s stepson. I had heard about these stoves from a friend of mine in London who had recently installed these in her newly renovated kitchen. Unfortunately she is not a cook and had no idea why these were installed – all she said to me was these are the “in” stoves 🙂 I was intrigued but not intrigued enough to google them. So yesterday we invited a few people over for dinner and I cooked Tamatar Gosht (Beef with Tomatoes) , Palak Daal ( Lentils with Spinach) and Mixed Vegetables. And I also boiled some Beets and served all this with Rice. I was short on time and stoves to cook all these things simultaneously so I unwrapped my new induction portable Tramontina induction cooker and since I didn’t have time to read the instructions, I just winged it 🙂
The portable stove came with a magnetic stainless steel 4Qt. 18/10 stainless steel universal pan with a lid. It has temperature settings ranging from: 140, 175, 210, 250, 285, 320, 355, 370, 390 and 425 degrees. There is also a Power Mode setting that allows you to adjust the power level range from 1-10. The preset power is “6”. A flashing “L” indicates the ceramic plate is at Low temperature – under 104° F and a flashing “H” if the temperature is High and above 104° F and thus not safe to touch.
It also has a timer that you can set in 10-minute increments from 2-hours up to 24-hours. The pot heats really fast and I am also guessing, with my limited experience, that choosing the right kind of pan and right power settings is important with induction cooking. I am getting used to this thing. I made mixed vegetable and it turned out perfect and in less time than cooking on my regular stove would have taken. I however had to keep increasing or decreasing the temperature to ensure the vegetables were cooked properly. The vegetables did not stick to the bottom surface of the pot, which made it very easy to clean. The induction cooker uses a high frequency coil to create a magnetic field which heats the cookware and food contents. The glass surface of the induction cooker is easily cleaned with a damp cloth or sponge.
Pros and cons….. The most obvious drawback to induction cooking is that it only works with cooking vessels made of magnetic materials. The most common materials used for cooking vessels are stainless steel. And the major con is the minimum temperature setting is quite high, which eliminates the possibility for unattended/slow cooking
Next steps… buy a stainless steel frying pan preferably from the same brand and test the stove further. And if future experiments are successful , request a stove upgrade as Christmas present from the hubby.