Problems deep frying on induction stove
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 to work. I have nothing but induction compatible cookware.
The pans initially heat up fine, but refuse to come up to anything above approximately 150C (300F). Monitoring the temperature with a remote thermometer I can see the temperature cycling as the element comes on and off, but I am never able to get the pan up to say 180C.
I have reviewed the operating instructions and no mention is made of it not being possible to deep fry, so I wondered if this is something that others have experienced, or if there is some workaround.
Best Answer
While I can't say exactly what the issue is there are some possibilities:
- Induction compatible doesn't mean ideal for induction. I've had pans which are compatible, as in they work, but they don't heat up well. Only ferrous metals will get heated by induction, many pans are a sandwich of metals with a ferrous base, how well the pans heat up depends in part how thick the base is, if it's too thin it won't be able to convert all the energy. You want something with a nice thick ferrous base, or even better cast iron
- Your induction top may not be powerful enough. In the same way gas ranges are limited by the size of their burners induction is limited by the underlying electronics. A big pot full of oil is a lot of mass, the cooktop's electronics need to be able to create a large enough magnetic field to heat it
Pictures about "Problems deep frying on induction stove"
Is it safe to deep fry on an induction cooktop?
Induction cooktops should be ideal for deep frying. If you've ever deep fried food over a gas burner, you know that while the heat level stays the same, the temperature of the oil continues to rise, so you need to continually adjust the heat to try to maintain a steady temperature.What are the common problems occurs when deep frying?
7 common mistakes that people make while deep frying- 01/8Mistakes people make while deep frying. ...
- 02/8 Frying at a high temperature. ...
- 03/8Opting the wrong oil. ...
- 04/8 Excess frying. ...
- 05/8 Frying at too low temperature. ...
- 06/8Frying big pieces. ...
- 07/8Wrong batter/mixture ratio. ...
- 08/8Using leftover oil.
How do you fry on induction?
Induction cooktops are vulnerable due to a glass-ceramic surface on top which can break. It is strong but it is not metal. The surface is made up of durable glass-ceramic composite and doesn't normally break with regular day-to-day use. However, they can get scratched and even crack if used roughly.10 Deep Frying Mistakes most home cooks make
More answers regarding problems deep frying on induction stove
Answer 2
Another possibility: even if it has the power to heat a pan > 180C it could start throttling once the internal stove temp hits 150 to prevent circuit damage.
So one way to work around this is to start from a cold stove, then quickly heat a smaller amount of oil to your desired temp and cook the food before the internal temp gets too high.
Another workaround that might work is putting a ceramic tile beneath the pan.
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