Cooking with Induction Cooktop

Induction cooktops are renowned for their exceptional speed and precision. Unlike traditional stovetops that rely on heating elements to transfer heat to your cookware, induction stoves use magnetic fields to heat the pot or pan directly. This means your cookware heats up rapidly and responds immediately to changes in temperature. Whether you’re searing meat, simmering sauces, or boiling water, you’ll appreciate the remarkable cooking speed and control that induction offers.

Safety is a paramount concern in the kitchen, and induction cooktops excel in this department. The cooking surface remains cool to the touch unless you’re using compatible cookware, which minimizes the risk of burns. Furthermore, if you accidentally leave a pot on an active burner, it won’t continue heating as gas or electric burners do. Many induction stoves also come with safety features such as automatic shut-off and child-lock settings, offering extra peace of mind for households with children.

Induction cooking is incredibly energy-efficient. It heats your cookware directly without wasting excess heat into the kitchen, unlike traditional stoves that lose a significant amount of energy through radiant heat and conduction. Additionally, if your electricity comes from renewable sources, using an induction cooktop can help reduce your reliance on fossil fuels.

One crucial aspect of induction cooking is using the right cookware. Induction stoves require pots and pans made of ferrous metals, such as stainless steel or cast iron. To check if your current cookware is compatible, see if a magnet sticks to the bottom. If it does, you’re good to go!

Now, let’s dive into a popular recipe to showcase the magic of induction cooking.

• 1 cup rice
• 3 cups sliced mushrooms
• 1 chopped onion
• Vegetable or chicken broth
• 5 tbsp white wine
• 4 tbsp butter
• ½ cup parmesan cheese
• 1 cup water
• 4 tbsp olive oil
• 1 tbsp finely chopped garlic
• Salt to taste

1. Preheat the induction cooktop to 150°C and place your Vinod Zest Non-Stick Saucepan on the cooktop.
2. Heat some olive oil and butter in the saucepan to sauté the garlic and onions until they turn translucent.
3. Stir in the sliced mushrooms and cook for about 5 minutes or until they release their moisture.
4. Since we will be adding rice, cook for a minute or two until it’s lightly toasted, then increase the temperature to 175°C.
5. Pour in the white wine and let it reduce until the wine is completely absorbed.
6. Gradually add the broth and water, stirring frequently until the rice is completely cooked and reaches your desired level of creaminess.
7. Season with salt and finish with grated Parmesan cheese. Serve hot.