Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: daveyham on August 03, 2014, 03:38 PM
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Hi guys and gals, does anyone cook bir curries on a induction hob ? If you do I would love your tips and tricks. I've been cooking for years with a aluminium pan on a gas hob. New cooker in new kitchen = induction hob.
I no 'sacrilege'.
Any help appreciated.
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I can recommend a good gas fitter! :)
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Where do you live Dave? There must be a decent Indian restaurant near by
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Sorry mate, can't help, years ago I was on electric hob and hated it, but I'm sure somebody will help you out
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I had a similar problem with a ceramic hob and solved it by getting a portable gas hob from Halfords for a tenner. the canisters are 1.50 and 3 for 2 at the moment so a quid a pop. Here's a link to the hob.
http://www.halfords.com/webapp/wcs/stores/servlet/product_storeId_10001_catalogId_10151_productId_745531_langId_-1_categoryId_165650 (http://www.halfords.com/webapp/wcs/stores/servlet/product_storeId_10001_catalogId_10151_productId_745531_langId_-1_categoryId_165650)
Regards,
London.
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Thanks lads. I could get the camping stove out, but I want to see how the induction hob works. Seemingly. They are as responsive as gas. Only got it installed today so early days. Somebody must have tried one, hense the question.
The reason for the induction hob is efficiency, gas hobs are 40% efficient, induction are 85% efficient. Half's the cooking bill.
I do a lot of cooking.
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Hi Davey
Just a different way of cooking, not as flexible as flame and Ally pan,
but if you could get an Ally pan with a steel base and you may get a similar cook on high,
just a bit strange at first not moving and bashing the pan about bhun style.
But you will just have to compensate by working the ingredients more with your spoon.
I
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I use my induction hob for all my curries now; my steel mini-wok (from which I am slowly removing the very inferior non-stick coating) fits it perfectly, and since I have cooked using electricity for all but three years, I feel completely at home with it. If you are migrating from gas then you may find it difficult to adapt, but once you have done so you will wonder why you ever thought there might be a problem.
** Phil.
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Thanks a lot Phil and Chewy. The search for a decent pan begins then. Any pointers ?
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Lidl did a superb set of stainless steel frying pans about a year ago; branded "Ernesto", they have ILAG ceramic non-stick coatings which are many many times more robust than the traditional "Teflon" coating, and I have used the small and medium size of these for curries. More recently Aldi brought out some very cheap flat-based steel mini-woks which are the perfect size for a curry portion; the Teflon coating is complete and utter cr@p but can be removed using stainless steel wire wool and the pan then used as a traditional bare steel pan. Waitrose have a nice flat-based steel wok, but I found that the base deformed during the "seasoning" process, so I returned my first one and bought another which I made no attempt to season.
** Phil.
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ive cooked on an induction hob for the last 4 years without any problem. I can even cook Chinese stuff perfectly. The secret lies in the pan. My missus bought me a le cruset cast iron wok. It can take 5 or so minutes to get up to temp, but once its there; theres no prob
Regards
Mick
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My missus bought me a le cruset cast iron wok. It can take 5 or so minutes to get up to temp, but once its there; theres no prob
My missus bought one of these unused out the second hand shop up the road a few years ago for
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Agreed le cruset demands a high price these days, I have a few saucepans but find it to heavy!
I will sell mine soon to fund a lighter set :)
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We've got enough to open a shop. We have the large deep and small fry pan and I have to say they are excellent although I don't do my curry in them.
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I did notice when I was cooking at my sons induction kitchen, all their pans including Le Creuset
were discoloured in the centre with use, not sure if this is a normal side effect of induction cooking.
Has anyone experienced this.
Davey, you can buy an interface disc for induction cooking, then you can use any pan, including Ally.
cheers Chewy
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Hi CT
Le Cruset Pans do discolour. Stainless no prob.
My hob came with a warning sticker that advised not to keep empty pan on full power for too long otherwise it may melt lol
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Hi CT
Le Cruset Pans do discolour. Stainless no prob.
My hob came with a warning sticker that advised not to keep empty pan on full power for too long otherwise it may melt lol
Plenty heat there then. :)
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Davey, you can buy an interface disc for induction cooking, then you can use any pan, including Ally.
cheers Chewy
Thanks again lads. Chewy that sounds ideal to me. Love my Ali pan. You sort of get attached to these things.
Interface disk hunting now.????
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Here's some starters
http://www.amazon.co.uk/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=induction%20hob%20disc&sprefix=induction+hob+dis%2Caps&rh=i%3Aaps%2Ck%3Ainduction%20hob%20disc&sepatfbtf=true&tc=1407170203936&ajr=sabc (http://www.amazon.co.uk/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=induction%20hob%20disc&sprefix=induction+hob+dis%2Caps&rh=i%3Aaps%2Ck%3Ainduction%20hob%20disc&sepatfbtf=true&tc=1407170203936&ajr=sabc)
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Thanks gav.
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Hi just an update to this thread. I bought a le croecet omellet pan, its brilliant. However its too small for curry's although it does a good job. I have however spotted these http://www.prestige.co.uk/prestige-inspire-79413-24cm-open-frypan.html (http://www.prestige.co.uk/prestige-inspire-79413-24cm-open-frypan.html) any views or thoughts appreciated. Thanks.
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Have you got a chef's spoon?
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Yes got a chefs spoon. I was a fully kitted out gas curry maker
. Ali pan chefs spoon etc. Now induction. I.m hoping this pan will take metal abrasion, buy and try I surpose.????