cheap IKEA single induction hob (portable) £35+ £4 delivery

[Adokforme]

Well Nowty, that seems align with what I was taught in adult evening classes by our Thai teacher some thirty or so years ago, good to learn that it still holds good today. Or at least ten years ago. Her name was Siew McCrossan, she was from Malaysia and married a Scot, having previously studied at Edinburgh university.
Funny how some things stick in the memory.

[Mr Gus]

Yup the 30 second rinse pre-cook is for ridding of starches
the cool down is for removing moisture (drying) from the brain (thus the fan drawing steam from spread rice)
We use the instantpot for rice cooking, it does better than the rice cooker before it. (Water 1 :1 ratio, + a splash of oil)

Pre lockdown we were accumulating a fair bit of rice which we buy from the Indian wholesalers, but then whilst in bookers there was a pallet deal discontinued at around £3.00 for 15kg which an Indian shopkeeper pointed out (he'd raided it) & we grabbed a few bags, as you do so I think we've got around 60kg left right now across 2 or 3 brands, I'm the big rice eater in the house, hope to change that with the induction & reduce our meat intake some more.

When we eat at a chinese, no matter how good the meal, if the special fried rice isn't to standard I feel cheated, it's a delight as a standalone meal that I could eat for days at a time.

[Mr Gus]

Salad laden sous vide burgers were had tonight, finished in the induction wok. (Level 4)
137 F / 58.3 C
Recipe Temp
01:00 hr (defrosted in pre-heating water)
I had one veggie burger & one meat, the veggie (as mentioned before "beyond burger" ) was favoured by myself & the kiddo for texture & taste, the more I have the more I could let a regular naff burger to completely, the kid is coming round to that too I reckon.
(2 mins total induction hob time charring burgers & melting cheese /bun lids)

Was kicking myself for not.using the meter to measure how the kitchen environmental pollution changed, suffice to say now I'm not using gas there was zero smoke that the extractor could not handle, an induction positive? ..compared to normal, so Wife didn't comment with usual degree of sarcam whilst making her porridge (supper)l

All praise for adding simplicity to meal prep (ha) & simple clean up.

[Mr Gus]

As the dog woke me at 3.40 am (flapping his big damned ears) I felt like trying out the induction hob for a bacon bagel this morning, ...whereas I normally do it as oven bacon, early mornings & keeping the nipper away from greggs, it seemed like a good morning for sampling the cheapo sainsbury's (too good to go) bags with outdoor reared good for 7 more days! (at least, in reality)

Again I'm taken aback at the speed, 2 minutes? with 30 seconds heat up time on setting 4/9 on a toasted bagel.
Modern Teflon free ceramic coated pan with a bit of fat left over from Spanish omelette & meatballs (freezer emptying) allays concerns as to so many kitchenware nasties that led me to baking so much pain good for 30+ years.

Just managed to bash out another for the kiddo & pass it through the window as the tesla slunk off the drive, this means I have to up my morning coffee & "not a pastry" game for the daughter.

Again I'm impressed at the speed of pre-heat, cook, gobble down neck, it enables for more something more substantial than a chocolate pastry twist / croissant as she tends to have.

So fast that the toasting bagel takes longer than the bacon, ..& way less smoke created than a regular halogen hob (joy)

[Mr Gus]

Char sui was the order of the day for Monday's supper, damn good it was too, tried it instead of duck pancakes & it was deemed "maybe preferable"
Boneless pork shoulder, cut into chops.

Made up a marinade, soaked meat for 12 hrs, sous vide 3hrs @60c.
Rested meat, whilst reducing the marinade & pork juices till sticky.
Grabbed tongs, dipped meat in reduction, whacked under the grill on high
Thinly sliced with a sharp santoku knife (b&m) & scoffed, with leaf salad & cucumber strips.
The pork was Meat in mouth, whilst the cat was just solid enough to provide a smidgen of contrasting chew.

A few months ago the wife was anti pork & chicken done gently via sous vide, ..now not a peep.

(Meat free tomorrow I guess, duck eggs)

Again the responsiveness & rapidity of the induction in reduction meant a control I could only dream of with previous hob.

Will be making coffee syrups shortly if anyone has any good & tried recipes (please) ..looks like some batch Chinese sauces & balsamic stickies (I have 5 litres to play with) to be made & frozen, (faster kitchen flow)

Playing around with sous vide & induction has really helped my ramen school lunches, (precise eggs & better meat, with the opportunity to slip more veggies in) kiddo is excited to try "new & improved ramen lunch evolution, not tried her on spam yet, but I do have a big can on standby.

But yeah, win for the induction again, halogen used to take me several hours for a decent reduction when doing rib sauces, (remember Michael stuck over the stove in goodfellas) !? ..wasn't far off, I can see the ability to knock out litres of the stuff for bbq season.

[Stinsy]

I’m fully converted to induction. I can get a REALLY good sear on a steak (cooking one tonight so you can see if you like), I can keep a sauce on a very low simmer for hours without it sticking, when I turn down a boiling pan it reacts immediately, I could go on… but most importantly no (locally burned) FF!

[billi]

I went for a double plate Induction hob , to replace an old gas Cooker on bottled gas and an electic cooking plate

I did underestimate the problem with pots , that were in the house so , am still a bit limited to the right pots , lucky me, that there are cast steel pans and i use them occasionally as an underlay ..... I think there are "underlays" that allow to use all sort of cookware , but not sure if they are efficient .

Anyway , very happy with it as its a very , very fast way to bring the goods in the pot to the right temperature and easy to control then at reduced temperature , while dinner is simmering on the hob , one can write a novel on the chamelot-forum , without a worry

[Stinsy]

The "Tefal-style" aluminium pots won't work on an induction hob!

Once you swap to cast iron pans you'll wonder why you ever used the crappy cheap-to-manufacture aluminium pans in the first place! For general boiling of vegetables/pasta we use cheap Ikea stainless steel pans.

I used a plug-in induction hob while I was remodelling the kitchen, I was worried because it was a little fierce, however the proper integrated induction hob is much more controllable down to a very low level.

[Moxi]

Stinsey

Please may you cook my steak blue please I like it so that a good vet could bring it back to life

Billi, I have also been looking a double plug in induction hobs for later in the year to replace the main cooker as the primary cooking system to replace LPG consumption - currently we use a similar double plate electric ring unit but its getting on and one of the elements is a bit hit and miss so due for replacement.

We used an induction on a short break holiday last year and since then the boss has been converted as have I.

Moxi

[Stinsy]

Stinsey

Please may you cook my steak blue please I like it so that a good vet could bring it back to life

Billi, I have also been looking a double plug in induction hobs for later in the year to replace the main cooker as the primary cooking system to replace LPG consumption - currently we use a similar double plate electric ring unit but its getting on and one of the elements is a bit hit and miss so due for replacement.

We used an induction on a short break holiday last year and since then the boss has been converted as have I.

Moxi

It is an indecent-sized piece of ribeye. If it were sirloin or fillet I'd happily have it "Blue". However I prefer ribeye more "Rare" verging towards "Medium-rare".