Induction Cooking
I'm interested in the NuWave induction cooker. I'm told if a magnet doesn't stick to the bottom of the pan it won't work. I have an expensive set of the Emeril Stainless Steel cookware. A magnet wi...
Forum Discussion
The problem with induction units is in the temperature probe. Unlike gas or electric where you adjust the flow of gas or current, an induction unit is on or off. The only place available to it is in the top of the unit.
I have a couple of the standard Nuwaves and have never had a problem burning anything, but you do have to decode them. The temperature probe can cause some things to toggle off too often.
I've not had much luck deep frying with ours. We use a lodge CI deep frying pot and I believe what happens is that the oil temperature drop that occurs when you drop cold items in doesn't reach the probe until the oil has cooled too much. I've noticed this on some other ventures and the common thing is the high setting on the Nuwave, 360 or higher.
This isn't a killer by any means, but when doing something like deep frying the temperature drop results in oil absorption. It's no problem when boiling anything because the drop is virtually unnoticed.
I have a couple of the standard Nuwaves and have never had a problem burning anything, but you do have to decode them. The temperature probe can cause some things to toggle off too often.
I've not had much luck deep frying with ours. We use a lodge CI deep frying pot and I believe what happens is that the oil temperature drop that occurs when you drop cold items in doesn't reach the probe until the oil has cooled too much. I've noticed this on some other ventures and the common thing is the high setting on the Nuwave, 360 or higher.
This isn't a killer by any means, but when doing something like deep frying the temperature drop results in oil absorption. It's no problem when boiling anything because the drop is virtually unnoticed.
