NuWave Pro
You most likely know that NuWave is a stove top induction unit. It comes in two versions, the PIC2 and the pro version. The PIC2 is rated at 1300 watts and the Pro at 1800 watts. I have the Pro. ...
Forum Discussion
Well, let’s get this out of the to start with. I’m an engineer, not a chief nor a cook. I have just been tasked to do the cooking for my DW and me. She agreed to do the washing. Chiefs and cooks may, with good cause, take issue with anything I write, and I won’t take offense.
I continue to test the NuWave Pro and try to learn something about induction cooking. The latest adventure was cooking steak – steak like on the grill. Years ago I used a charcoal grill and later a LP grill. Then I started on the stovetop using an electric or gas burner and finishing in the convection oven. That final solution required cleaning two cooking sources – not my favorite job – but produced the best steak for me.
I decided to try the NuWave and induction steak cooking. I used a Circulon non-stick induction ready pan. The steaks were about 1-1/4” thick. I seasoned them with a little salt and pepper and just a hint of olive oil.
I like medium rare steak, but DW likes well done. This requires different cooking times and is hard for me to manage on a normal electric or gas eye and convection oven. One of the things I wanted to learn was how this task would work on the NuWave.
With just a little olive oil in the pan, I set the temperature on high (425F). No need to preheat for more than a few seconds because of the speed of induction heating. My plan was to brown both steaks on both sides, then remove and cover mine while cooking DW’s at 275F for a time and then returning mine to the pan and hope they would both be at the correct temperature at the end. I use a Thermopen instant thermometer for most of my cooking and always with steaks. I wanted DW’s steak to be at 150F and mine at 130F.
When DW’s steak was at 120F, I returned mine to the pan – its temperature was 95F. I continued to check the temperature of both steaks. When DW’s reached 140F and mine reached 120F, I removed and covered them for about five minutes. At that time the final temperatures were as desired. While doing the final cooking at 275F, I covered the pan.
The steak was great – brown and slightly crusty on the outside and at desired doneness on the inside, and just one pan to wipe out and wash with hot soapy water. For me it was a great success, and the precise temperature control and speed of response of the NuWave made the job easier for me than any of my previous methods.
You chefs and cooks may well know a better way to do it, and I would like to hear what you say. This was just an engineer’s first attempt.
Good Luck!
Wil
I continue to test the NuWave Pro and try to learn something about induction cooking. The latest adventure was cooking steak – steak like on the grill. Years ago I used a charcoal grill and later a LP grill. Then I started on the stovetop using an electric or gas burner and finishing in the convection oven. That final solution required cleaning two cooking sources – not my favorite job – but produced the best steak for me.
I decided to try the NuWave and induction steak cooking. I used a Circulon non-stick induction ready pan. The steaks were about 1-1/4” thick. I seasoned them with a little salt and pepper and just a hint of olive oil.
I like medium rare steak, but DW likes well done. This requires different cooking times and is hard for me to manage on a normal electric or gas eye and convection oven. One of the things I wanted to learn was how this task would work on the NuWave.
With just a little olive oil in the pan, I set the temperature on high (425F). No need to preheat for more than a few seconds because of the speed of induction heating. My plan was to brown both steaks on both sides, then remove and cover mine while cooking DW’s at 275F for a time and then returning mine to the pan and hope they would both be at the correct temperature at the end. I use a Thermopen instant thermometer for most of my cooking and always with steaks. I wanted DW’s steak to be at 150F and mine at 130F.
When DW’s steak was at 120F, I returned mine to the pan – its temperature was 95F. I continued to check the temperature of both steaks. When DW’s reached 140F and mine reached 120F, I removed and covered them for about five minutes. At that time the final temperatures were as desired. While doing the final cooking at 275F, I covered the pan.
The steak was great – brown and slightly crusty on the outside and at desired doneness on the inside, and just one pan to wipe out and wash with hot soapy water. For me it was a great success, and the precise temperature control and speed of response of the NuWave made the job easier for me than any of my previous methods.
You chefs and cooks may well know a better way to do it, and I would like to hear what you say. This was just an engineer’s first attempt.
Good Luck!
Wil
