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Induction Hobs

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1rovert | 03:40 Wed 14th Sep 2016 | Food & Drink
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I have just bought a single Induction hob, and find it very good.
BUT!

Would someone who uses one a lot please explain, how to use, the power control, it goes up to 2000, whats the best number to use ?
And whats the best average Temp plus Power to work on ?

Thanks in advance.
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1rovert, I have a four ring induction hob and each ring has a touch'screen' control. I put a saucepan on, turn it up to full and when the waters boiled, turn it down until the water's simmering. The 2000 means nothing to me. All you want to do is boil something, just turn it on to full, then turn it down.
06:00 Wed 14th Sep 2016
1rovert, I have a four ring induction hob and each ring has a touch'screen' control. I put a saucepan on, turn it up to full and when the waters boiled, turn it down until the water's simmering.

The 2000 means nothing to me. All you want to do is boil something, just turn it on to full, then turn it down.
I agree with Tilly. Mine just has numbers going up with 9 at the highest, then there's a boost after that. They do take a little while to get used to and 9 months later, I still can't get a dippy egg right!
1-9 here too....set 9..once boiling turn down to 4 and 2 mins later dippy eggs !!
Mine's 1-9 also. This 2000 bit is rather puzzling.
It's a single hob, so I would guess it's a 2000watt hob and they've calibrated the knob in watts rather than just give a simple scale.
Ah! Thanks, bhg. That must be right.

The advice is the same though, 1rovert. Turn it up to full, then turn it down.
Like any other hob (electric or gas), the position of the control(s) will depend on what you are cooking...boiled rice by the absorption method- very low, sausages/steak/eggs- medium and high for stir-frying.
Question Author
Thanks again All the above. It is 2000w, but you can turn it down, just wondered what would be the best to use.
But thinking of getting a double.
Thank MM, I'll try that. I was using 8 to boil, then 6 for 2 mins, but they always came out overcooked.

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