Grilling on an Induction Cooktop with Chef Saba
Вставка
- Опубліковано 27 кві 2021
- Join Chef Saba and learn how you can grill on a Wolf induction range. You'll learn the best way to sear a steak and grill mixed vegetables on a cast iron induction pan without going outside.
---------
Interested in learning more?
Pro Cooking Buying Guide: Get our free Pro Cooking Buying Guide with honest reviews of all the most popular brands and updates on new tech and trends blog.yaleappliance.com/free-p...
Learning Center:
Visit our Learning Center, home to all our most popular videos, articles, and buying guides about all things in the appliance world. blog.yaleappliance.com/resour...
Yale Appliance:
Browse hundreds of in-stock products from the most popular appliance brands. www.yaleappliance.com/
If you liked this video, just forget to LIKE and SUBSCRIBE. Thanks for watching! - Розваги
Fabulous video! I’ve been supplementing my 50 year old GE 4-burner electric cooktop with a little portable induction burner on the side for many years, and I love it! From poaching salmon and trout to steaming all the mollusks for our indoor ‘lobster bakes.’ The precision is extraordinary. But what I really want is a new total induction cooktop. My problem is that my old cooktop and my oven are the same exact brand, model, and year appliances Julia Child used in several of her early cooking videos, I’m sentimental, and they still work! Thank you also for showing us how parchment paper can help with cleanup, and the importance of never heating a dry pan.
You're welcome
Excellent overview and grilling demonstration using this technology....Thank you Chef Saba, and Yale Appliance! 👍🏻👏😎
Our pleasure!
Does the Wolf induction cooktop have inductors in the center of the bridge where the two burners combine when bridging to use a griddle pan across both burners? Some induction cooktops have a cold spot in that area when cooking with the bridge function. The bridge on those cooktops seems to offer one control for both burners but doesn't seem to be a true bridge for even heating in the center of the long pan.
Analogy time!
Chef Saba : cooking :: Bob Ross : painting
Haha! That's high praise
Hi, if your induction hob hasn't got the 'bridge zones' feature can you just turn on 2 zones and put the griddle over both zones (obviously there might be cold spots on the griddle in the middle between zones)?
On more question. This time in regards to grilling. Would I get a different result adding a Gaggenau electric grill? or would it be redundant with using the cookware you're demoing on the Freedom cooktop? Thank you for your time
The Gaggenau Grill is electric powered, with the lava stones, and a grease collecting insert underneath. This will give you a lot of grilling options, especially with the added griddle accessory. Keep in mind, both options (grilling with induction or the electric grill) will create a lot of smoke, so ventilation is key. I haven’t had the opportunity to use the Gaggenau electric grill very often, but think it could be a nice add on to your kitchen appliances if you enjoy that char and smokey essence in your food year round. I suggest the grill pan for people who might not have the option to incorporate the additional cooking area in their kitchens.
i have a question about uniformity of heating for teppanyaki pans etc. miele uses two rounded zones. bosh uses four oval arranged in a line. thermador uses multiple small round ones in a grid pattern. which one is more even heating ? i watched a miele live demo it wasn't even at all - you could see two round rings of water boiling on a square pan. i also saw a bosch video where just a straight line down the middle was boiling. thermador full surface is pricey and i wonder if it has any issues with round pans since it doesn't have any dedicated zones for round cookware. and finally, does it even matter if the heat is not even ? should i simply adjust technique accordingly ?
Even heat is important if you are using the entire surface. For teppanyaki you usually are not, but its nice to get if you can. Thermador would be your "most even" as there are many more inductors which creates the "freedom" to put anything anywhere.
Great demo. Thank you. I do have a question regarding wok cooking. Thinking to purchase the 36" Freedom induction cooktop, Would a Jenn-Air wok hob for rounded woks be redundant or is that single burner at 3,700 watts more powerful than the Freedom with a flat bottom wok... Is one more powerful than the other for this particular cooking method? Looking forward to your expert opinion.
The Freedom Induction is powered at 6,240 Watts, making the potential to cook with this particular induction surface more powerful, especially depending on how you would use the power boost function as well as the type of wok you would use (Carbon Steel vs Ceramic Titanium). I agree with the initial point that the Jenn-Air Wok Hob at 3,700 Watts would be redundant of you already had the Freedom induction with a flat bottomed wok.
Can you give which company grill you have?
What grill is it? There are not many options for induction
Are those paper towels on the cook top? Are they around the grill/griddle or under?
doesn't matter. Cooktop only affect metal. Paper has a very high head resistance (400+ Fahrenheit or 200+ Celsius). You can use it safely
Hi I am wondering how big are the burners on that induction, I find that the portables only have a 5 inch burner size so constantly having to move food around for browning evenly.
Depends on the range...Most induction ranges have better wattage at 3700 Vs 1500 for a portable and much larger burners including bridge elements
@@YaleAppliance1 thanks of the reply but my question remains unanswered... I am after Details: What is the Burner size on the Bigger units? Inches Round?
What did you put under the pan ontop of the stove?
I'm wondering about that too
Me too lol
Parchment paper. 🙂
i was cooking with my le creuset grill pan on my induction cooktop but the pan gets hot to touch.. Is that ok?
Why can't I use a közmatik on my induction cooktop?
What kinds of metal pots and pans can you NOT use on an induction cooktop?
The item must be made of a ferrous metal. It can be clad in another material, but there’s gotta be ferrous metal or the induction process will fail and generate no heat.
Probably any cookware you’d consider will state in its product specifications whether it’s induction compatible.
A quick way to test is to place a magnet on the pan. If the magnet sticks, then it will work with induction. New cookware should be labled an induction compatible on the box.
@@YaleAppliance1 i read the wikipedia entry which goes in depth on the physics and it seems the magnetic material will need to be on the surface of the pan to work. i don't know of any pans that have magnetic material inside and non-magnetic outside but such a pan in theory might stick to a magnet and still not work if it existed. on the upside you only need a thin layer of somewhat magnetic material on the surface.
@@dougjb7848 i believe it is the opposite. it's actually the exterior metal that needs to be magnetic. the core doesn't have to be. high frequency currents flow on the surface of conductors - this is called "skin effect" and that's why it's the surface material that matters. i think Demeyere in Belgium makes induction pans from 7 layers with only outside layers of steel and the 5 inside layers of non-magnetic aluminum and copper. these pans cost a fortune and only a very thin outside layer is magnetic.
what do the induction stove work on 110 of220
Induction ranges need a 220V plug and usually run 40/50 amps.
“8