Any commercial induction cooker can hold its own in this demanding environment of any professional kitchen. Professional chefs, short order cooks, restaurant owners, catering businesses, cooking schools . These all can benefit from the fantastic performance offered by a good commercial-grade induction cooktop.They are the perfect choice for many specific applications, as well as in the midst of a busy professional kitchen.
Unlike pressure cooking on gas or on an electric coil, where the heat is usually generated by aflame or element and then transferred onto the base and sides of the cooker and eventually to the food inside it, induction cooking turns the pressure cooker’s base into the heat source – heating only the base of the cooker to cook the food. So, it is even a good idea to pressure cook with induction. The answer is a resounding, yes. The adjustments are small and besides induction cooking transfers 90% of it’s energy to the pot as compared to that of an electric burner that only transfers 47%. So pairing your pressure cooker with an induction burner will turn your household into an energy-saving super-star! Howto Pressure Cook on Induction never pre-heat the cooker. So never pre-heat your cooker on induction – the cooking surface is hot and ready to saute in 15 seconds!
DO slice the aromatics first and then only turn on the induction burner just before tossing oil or aromatics to saute.
DON’T bring the cooker to pressure on high heat. Following the old stand-by advice about bringing the cooker to pressure on high heat several obvious things will happen: the cooker reaches pressure at break-neck speed after about 4 minutes and the food comes out dissappoinitingly under-done. One more thing that may happen is that the pressure cooker does not have time to expel all of the air and actually cooks the food at a lower temperature.
DO bring the pressure cooker to pressure on medium heat or tack on a few minutes to the cooking time to compensate for the lower pressure cooking temperature.
DON’T walk away from a very full or wide cooker right after you have adjusted the heat. This is where the instant heat of induction does a disservice to pressure cooking. Although the cooker may have reached the highest pressure, the side sare still at a lower temperature than the piping of hot aluminum-disk-clad base. In the cooker once the heat is lowered will cause internal pressure to quickly fall since the heat generated from the base is not enough to keep both the food inside boiling and maintaining the pressure and heat up the rest of the cooker or food.
DO hang around to make heat adjustments for the first 5 minutes of pressure for very full or very wide cookers.
DO use the induction burner’s timer feature to set the pressure cooking time so the burner turns itself off automatically when time is up.
Another place where commercial induction cookers really works is at catered events where you need a portable unit that can be used to prepare full meals and to keep dishes warm without ruining them. They fit the bill perfectly for cooking shows or competitions, demonstration events, or as the primary appliance for businesses that specialize in catering with on-site food preparation.
Quite simply, induction cookers provide faster response times and more precise temperature control than any gas range.Add to that an 80-90% efficiency rate, superior safety, a whole range of available performance-enhancing features, together with ease of use and maintenance,and you have a kitchen appliance that makes good sense.
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