Induction Cooking Tips

Master the art of cooking with induction technology

Home » Cooking Tips

Getting Started with Induction

Temperature Settings Guide

Induction power levels work differently than gas or electric. Learn the right settings for simmering, sauteing, boiling, and searing.

  • Low (1-3): Melting, warming, gentle simmer
  • Medium (4-6): Sauteing, steady simmer, sauces
  • High (7-9): Boiling, stir-fry, searing
  • Boost: Rapid boiling only

Adjusting from Gas/Electric

Key differences when switching to induction:

  • Response is instant - reduce heat before food burns
  • No residual heat - pan cools when power drops
  • Lower settings often work better than expected
  • Preheat times are much shorter

Common Mistakes to Avoid

  • Starting at too high a setting
  • Using warped or thin-bottomed pans
  • Forgetting to center cookware on the zone
  • Expecting residual heat for carryover cooking
  • Using non-magnetic cookware

Cooking Techniques

Perfect Searing

Induction excels at searing due to high heat and precise control:

  • Preheat pan on medium-high (7-8) for 2-3 minutes
  • Use heavy pan (cast iron ideal)
  • Pat protein dry before adding to pan
  • Don't move meat until crust forms
  • Reduce heat after initial sear

Gentle Simmering

The precise low-end control makes simmering easy:

  • Start at medium to bring to boil
  • Reduce to low (2-3) for gentle simmer
  • Surface should barely move
  • Adjust in small increments
  • Perfect for sauces, soups, braises

Stir-Frying

High heat and fast response make wok cooking possible:

  • Use flat-bottomed wok or large skillet
  • Preheat on high (8-9)
  • Cook in batches to maintain heat
  • Keep food moving constantly
  • Wok hei is achievable with practice

Melting Chocolate

Precise low heat prevents scorching:

  • Use lowest setting (1-2)
  • Chop chocolate finely for even melting
  • Stir frequently
  • No need for double boiler
  • Remove from heat while pieces remain

Pro Tips from Chefs

Use the Timer Function

Most induction cooktops have built-in timers. Use them for pasta, eggs, and anything with precise cooking times. The cooktop will alert you and can auto-shutoff.

Preheat Your Pan, Not the Oil

Add oil to a preheated pan rather than heating oil from cold. The oil will shimmer when the pan is ready. This prevents oil from breaking down and smoking.

Use the Boost Wisely

Power boost is for bringing large quantities of water to boil quickly. Don't use it for regular cooking - it's too aggressive and wastes energy.

Match Pan Size to Zone

Using a small pan on a large zone wastes energy and heats unevenly. Most cooktops have different sized zones - use them appropriately.

Temperature Reference Chart

Task Power Level Approx. Temp
Keep warm 1 150°F / 65°C
Melt butter/chocolate 1-2 175°F / 80°C
Gentle simmer 2-3 185°F / 85°C
Active simmer 4-5 200°F / 95°C
Saute vegetables 5-6 300°F / 150°C
Pan fry 6-7 350°F / 175°C
Stir fry 7-8 400°F / 200°C
Sear meat 8-9 450°F+ / 230°C+
Boil water 9 or Boost 212°F / 100°C