Ella Sanders - The Best Induction Burner Recipes on the Planet: 100 Easy Recipes for Your Portable Cooktop

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THERE ARE SO MANY REASONS TO DISCOVER INDUCTION COOKING! Whether youve acquired a burner to supply an extra cooking surface in your kitchen, plan to take it on the road for your next camping trip, or cook in a space that otherwise wouldnt have a cooktop, you can rely on an induction burner to be a fast, safe, and relatively easy appliance to use. To help you make the most of a powerful tool, this cookbook features dozens of classic, family-favorite recipes created to maximize the potential induction cooking can offer. So, lets get started!

At first glance, you might think that your induction burner, with its smooth glassy surface, looks a lot like a radiant electric cooktop, but there are some important differences. An electric cooktop radiates heat by passing electricity through a heating element that turns warm and will heat up anything that touches it. Your induction burner, on the other hand, contains tightly wound copper coils beneath its surface, and when electric current runs through them, it produces a magnetic field. This field induces heat in ferrous cookware (any cookware that contains iron, including most steel). Because induction cooking uses electromagnetism to heat pots and pans, it accomplishes the task significantly faster. But speed is just one of the benefits.

Use a magnet to see whether your cookware will work on an induction cooktop. If it contains a ferrous metal, a magnet sticks to the side of your pan with a strong hold. However, keep in mind that because induction relies on a direct contact with the cooking surface, any slight warps in the bottom of the pan could affect performance.

Think of your induction cooktop as one tool that can perform many tricks. On its lowest settings you can use it as a double boiler for making fondue or melting chocolate. Look to the recipes for to see for yourself how easy it can be.

Yet another benefit: induction cooking is ideally suited for warmer weather when the last thing you want to do is heat up your kitchen. Consider how a gas flame, for example, releases lots of heat around the pan, and an electric burner emits radiant heat at any point where its not in direct, firm contact with the pan. When heat is generated within the pan itself, as with induction, more of that heat gets to the food, and less of it warms up your kitchen. The difference is noticeable.

And for that same reason, induction cooking is quite a bit safer than many other cooking methods. While all cooking methods require careful attention in the kitchen, the efficiency of induction cooking means that your pans response to a turn of the dial is practically immediate. So as soon as you turn off the heat, the pan cools down. And once you remove your cookware from the cooktop, the cooktop starts to cool down, too.

Because induction cooking is fast and efficient, pay extra close attention to your dish as it cooks. Induction cooktops vary slightly from model to model. Most include numbered settings that correspond to specific temperatures. For that reason, the instructions within this collection are written to indicate a temperature setting, but you should adapt the recipes as you see fit to match the settings on your model as closely as possible. Consult your owners manual to see how the ranges in our chart compare to the settings on your induction cooktop, and as always use your best judgment in the kitchen.

Now, get ready to love your induction burnerand the amazing recipes it will cook with ease, efficiency, and flavor! Youll wonder why you waited to try induction cooking.

OATMEAL IS A QUICK AND EASY BREAKFAST option that is often overlooked because so many recipes out there are basic and bland. This outrageously good oatmeal is not one of those recipes! Taste what a difference the right combination of ingredients precisely cooked on your induction burner can make. Not crazy about pears? Simply substitute bananas.

SERVES

2 cups water

1 cup rolled oats

cup walnuts, coarsely chopped

1 tablespoon unsalted butter

1 large pear, peeled, cored, and sliced

3 tablespoons maple syrup

Dash of ground cinnamon or allspice

Pinch of salt

2 tablespoons heavy cream (optional)

In a medium ferrous-bottomed saucepan, bring the water to a boil over high heat (390F). Stir in the oats and reduce the heat to medium-low (180F). Cook for 3 to 5 minutes, stirring occasionally, until the oats are thickened. Set the pan on a heatproof surface while you prepare the pecans and pears.

In a small ferrous-bottomed nonstick skillet, toast the walnuts over medium heat (270F), stirring occasionally, until the nuts are beginning to brown and become fragrant. Tip the nuts onto a plate to cool.

In the same skillet, warm the butter over medium heat (270F). When the butter has melted, add the pear and cook until softened, 3 to 4 minutes. Turn off the cooktop and add the syrup, cinnamon or allspice, and salt, and stir until thoroughly combined.

Divide the oatmeal between 2 bowls and top with the pear-syrup mixture and toasted nuts. Drizzle with the cream (if using).

YOU CAN EASILY WHIP UP YOUR OWN OMELET combinations that rival pricy weekend brunches outin the privacy of your own kitchen! This method is a classic for making an omelet that yields perfect results. Just remember that to avoid scratching the glass surface of your induction cooktop, always remove the pan before shaking it.