My induction cooker has two circles marked on it, a small one and a big one. It came with a set of small and big pots that match the size of the circles. After
I used to preapre tea on gas stove. For two, my measurements were, 2.5 tea spoon of Tata tea, 1 glass water, 5 spoons of sugar. The measurements arent that impo
I would like to heat up charcoal in my house, so I can pour some oil on it and give my food a BBQ-ish aroma and slight smoky taste. How do I heat a piece of cha
In classical french sauce-making lined copper pots are preferred for their responsiveness. Can anyone tell me how induction-capable cookware such as Demeyere At
I've owned and used a variety of counter top induction burners, ranging from 1200-1800 watts, including popular, well reviewed brands. Between the electronic wh
I bought an induction hob to precisely control pan temperature; it’s a 2000W Hendi single hob, temperature and power can be combined independently. I test
I recently bought an Aga Rangemaster 90cm range cooker with induction cook top. The oven and hob are great except when attempting deep frying, which seems not t
When it comes to a cast-iron skillet, the benefit of using traditional methods is that if you want a super hot pan, you heat it for a long period of time before
Looking for a brand of cast iron pans that is enameled on the outside, but with a bare iron interior. In other words no enamel, no ceramic, no non-stick on the
I just got a new wok and realized that I have no idea how to go about seasoning it on my induction cooktop. It's a flat-bottom, carbon steel wok, so I don't hav
I have a one-burner induction cooktop and I use a stainless steel pot to cook various things, like rice and spaghetti. But I always get burnt rice or food stuck
I like to cook using poaching and low simmering techniques (70°C to 85°C, about 160°F to 190°F). I want to get an induction cooktop, but the one