Food

What are induction hobs like for cooking on? Fitting an induction hob rather than gas should simplify my kitchen refurb but I don't want one if they're crap.

I've only ever used gas and electric and electric tended to be pretty shit.

I don't like induction hobs or electric hobs. I've used both, but I much prefer gas even to induction because it's more direct and so much simpler.

I prefer cooking on gas as I feel like it has more modulation and didn’t require new pans.

I feel like @inchpincher maybe had them in his refurb and said he preferred cooking on them (might have been someone else).

And conversely to Oliver, I think induction hobs are fantastic. Better than electric as no waiting for the elements to heat up or cool down, and they can kick out substantial amounts of power. Better than gas because it's easier to modulate the amount of heat - rather than 'low', 'high' and 'kinda in the middle' you've got a 1-?? scale with consistent output at each.

I'm an induction convert from gas and I was stubborn as anything about it before trying it. Massive power and such a joy to clean (middle aged thread?). Only thing I miss is a round bottomed wok.

Sous vide machines are pretty good at three things-

1. Cooking where you need a really precise temperature. Steaks and eggs are good examples. Also think tender chicken, caramelising chocolate, t-bone lamb, custard, fish fillets, parfaits, tender veg (asparagus), and pasteurisation.

2. Cooking things in marinades and/or their own juices. It retains flavour and keeps them moist.

3. Low and slow cooking- think stews, tough-cuts, curries and bourguignon. You don't actually need the bags for this (or indeed some of the temperature-specific stuff), just treat it as a large slow cooker, though be careful of things catching if the sides are thin.

Remember when you cook that there are two processes at work; you are breaking down the fibers of the food to make them tender. You are also killing the bacteria in the food to make them safe to eat. Some foods are low risk (clean veggies), some medium risk (steak - potential for harmful bacteria all the way through, but you're almost certainly ok if it's properly seared) and some are high risk (chicken and supermarket pork - you'd be daft to go below 65 C core temperature without the ability to measure & time it).

And if slow-cooking larger joints, it can be a good idea to bring it up to temperature in simmering stock. Bacteria multiplies rapidly between 4 & 50 degrees C, and big joints take a long time to come up to temp. This is a recipe for food poisoning, and having the stuff go rotten in the machine (really, it can happen).

Not me bro, chose 7 rings of lovely gas but if you’re prepared to relearn the ‘feel’ element to your cooking (which from everyone I talk to who’ve gone leccy has said is piss easy) I think induction is the future.
When I checked out Monica Galettis’ home kitchen for inspiration ( Miele btw) it’s all induction with a single lonely gas ring for when you need fire.

I really wasn’t sure if it was you think maybe it was @Olly398 I was thinking of.

Thanks very much all, gonna try a few of those silicone bags.

Induction hobs are great, quick and accurate. They don't work with aluminium pans, and sometimes the controls are fiddly. Knobs ftw. Not burning fossil fuels is a plus.

Aye, ‘twas me, I’m an evangelist.

We moved to a house with an induction hob and I was prepared to hate it as a long-time gas user but... it's fantastic. Apart from not being able to char stuff directly in the flame (a rarity anyway) I can't think of any other drawbacks. It's crazy powerful on full tilt. Will boil a pan of water from cold in about 30 seconds. Way quicker than the same amount in a kettle. I put a single portion (couple of inches deep in a small pan) of lefttover room temp pasta sauce in a small pan earlier tonight and cranked the smallest ring to full power, turned around to get a spoon and it was bubbling away before I could start stirring. Fucking witchcraft. And I've had no trouble at all finding a setting on the 1-15 scale that works for any requirement. Consistent too and not affected by the breeze from an open window etc etc. Being able to clean it with one wipe (during cooking if necessary) is a bonus too. *convert

oh i do dislike the touch controls. Knobs would be welcome.

^ fnar

hehe

Off for a long weekend in Las Vegas next week.

Anyone know of some good eats? Would like mom'n'pop sort of affairs rather than chains.

Best to go off the strip I suppose.

I've hated induction hobs since we got to Oz, really hated them... House we bought came with a very nice Italian faux range with butane gas for the hob and a huge electric oven... I'm super happy with it... More of a pain in the arse to keep clean but IDGAF... Lovely to have a real flame again after nearly three years of induction... #devilsavocado

I'd be willing to have a few induction hobs, but I'd still want a double ring gas burner for woks, copper and moka pots.

Like this cheeky number

One thing to bare in mind with induction is that they need a LOT of power, and your current cooker circuit might not be up to them and an electric oven.

Cheers all. Haven't fully decided yet but it sounds like if induction is the easier option it's not the end of the world.

Yeah, Fremont / Old Town seems to be the place to go.

It's a Stag/Birthday trip so not too sure how much say I'll have unless I go myself. Which won't be popular unless said Stag agrees.

If you're ever in Brisbane, don't bother going to Nisbet's... What a fucking waste of time, five times the price of the one in the UK and fuck all stock... Ugh...

Urgh. Fucking colonies. Amirite?

I wanted a few more stainless steel bowls and some new rubber seals for jars but the prices were RIDICULOUS!! AU$15+ for a small stainless steel bowl?!? AU$6 for a single rubber seal?!? Fuck off!!! Bought some plastic sauce bottles and a funnel... I think K-Mart is better than Aussie Nesbits, very disappoint...

does some forex calcs

Yeah. That is expensive. Sad face for you.

K-Mart? Woah. Flashback. They used to be everywhere in the 70s-80s but disappeared from my part of the US in the early 2000s. I think there may be some left, but not many.

Oz is where knackered out US brands come to prosper in semi-retirement...