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

[billi]

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

Well i am a single person household , but its not a big deal do cook for for on that hob i got ...

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

Well , i have to get my induction antenna out to find a Boss

Still ,my thinking remains , after sunset , its hard and a tough one to cook on battery power , was not too happy about that , as well the kettle and the toaster at 7 in the morning .....

[Mr Gus]

Whilst daughter & I plough through blue steaks in France, over here we simply sous vide it R.A.Fudge & love it
The sear is the thing, butter, caramelisation 45 seconds per side.I

As a blue steak eater I'm certain you'd get the same sort of joy, it tides us over for sure.

Well general discussion was "more of the char sui pork" so I've bashed out 6 ramen style hard boil sort folks for some ramen tomorrow & trying a bit of a sweet & spicy pork bahn mi!? type sandwich baguette,

Tbh, I'm having problems with cycling, the caramelisation for coffee syrup is not going well, I may have to use flame again.
1st pitfall in induction.

[Mr Gus]

Moxi, if I were close I'd throw my other (& boxfresh) anova at you, so you could sample "the way of the steak"

Really do recommend them, massively good to have around, a new game on regular food, ..I don't think the wife is ever going to screw up a piece of Meat again (her cooking is good, but too much by eye & never used meat thermometers)

I'm on the hunt for woodpigeon, (breast is 75% of the meat) ..if she eats that sous vide, she'll eat anything.

[Moxi]

Aww stop it! Your making me hungry!

Moxi

[billi]

.... figured out that if i place a lump of steel next to the cooking pot that did not work before , than the induction cooker accepted that pot .... probably not a....... wise advice

[Moxi]

Hi Billi,

Should be ok they do sell round conductive plates to slip under pans that would otherwise not work on induction hobs, as someone said earlier it probably just reduces the efficiency a bit and you are heating through an intermediary element so to speak.

Do a search for induction hob converter plate and you will see a host of options that are almost as expensive as a pan so if you can get small round steel plates made to the size of your pan base they would suffice nicely.

Moxi

[Stinsy]

The pots that don’t work on induction tend to be aluminium/non-stick, these aren’t the best from a health perspective. You can buy stainless steel pots very cheaply and cast iron isn't expensive if you stay away from the department-store brands.

[Stinsy]

For those interested, here is what an induction-seared steak looks like:

Recipe: Take one indecent-sized ribeye, apply salt and pepper then double wrap in foil and put in oven set to 50℃ for 6hrs. Place cast iron griddle-pan on induction hob and crank to the max, you're looking for 350-400℃. Sear for 60s on each side. Serve with butter, double-cream, and pepper.








Very tasty, could have done with 8hrs in the oven, I was aiming for "rare" and c. ¾ of it was indeed "rare" but the middle ¼ was "blue".

[Mr Gus]

That's the very degree of smoke my wife hates!

(thats also what I produce via gas .. ...hob)

You want to measure the pollutants in your kitchen at that point

Thankfully far less since the induction hob

What you have there is a very nice steak, too rich for my tastes (literally, i'm a cheap date ..& happy with the taste of a rump, I simply do not get many other varieties, they simply disappoint my taste buds to the point of guilt)

The Americans have "conjured up" many different meat cuts since the economy tanked, so much so I have to have an app on my phone to work out a close approximation (as if the F & C, & "cups" wasn't bad enough when wading through a recipe)

[Bugtownboy]

Gus, try Spider Steak or Hanger Steak - both cheap cuts, very tasty but can be a little challenging.

Out of the two, Hanger Steak is my preferred one - it’s a thin steak and only requires a very quick seat otherwise it toughens.