If there’s one thing I’ve learned from watching movies regarding this – it’s that using something that you haven’t tested before can either work incredibly, or fail miserably…
As for our case, it failed badly.
My wife decided to use the induction stove she has been storing last weekend to cook a dish up. We pushed buttons and got it to cook, but then the pan started to smoke and we could smell something burning!
Ah, it was set too high!
We pushed buttons and tried to find something on what to do… The temperature was not changing.
We initially set it to “Boil” – but then the induction stove raised the heat so high that the food that was at the bottom burned up.
Then I found a setting that allowed to lower the temperature – I set it to 80C – just below boiling point. It bubbled a bit, then went back down. At least I did not smell anything burning this time.
After an hour, the food did not seem to be cooking.
We looked at the manual, but there was barely any instruction on how to cook. Just a bunch of settings we barely understood.
I read somewhere online that when cooking on an induction cooker, it is best to use the low settings.
True, even on the stove, you don’t crank up the heat to 11 and expect the food to cook faster.
I found a function that said “Warm” and it ended up boiling and then simmering. Well, it seemed we were making progress…
After a few minutes, the food was cooked, but yeah, the bottom was burned.
At least we know learned what to do when cooking on an induction stove a bit.
The dish was still edible, but the sauce had a bit of a bitter after taste.
In case you were wondering, we were cooking Tilapia cooked in coconut milk with Chinese Cabbage (pechay). Some of the pechay was burned… Oh well…
Thanks for reading. I hope you have a nice day!