How to cook a steak on an induction cooktop by E&S Trading
Вставка
- Опубліковано 2 бер 2011
- www.estrading.com.au
Proving just how easy cooking on an induction cooktop is, E&S Trading's Rob Sinclair whips up a delicious steak in minutes. In this video watch how Rob uses a Le Creuset cast iron pan on a Siemens induction cooktop to create mouth-watering steaks quickly and easily.
For more info on inducting cooking, visit: blog.estrading.com.au/bid/2135... - Навчання та стиль
Thanks for an excellent demonstration, I am surely going to get an induction cook top.
LE CREUSET Very good cookware i have the 4.5 qt round french oven, and i love it. Its such pretty blue color i leave it on the stove top all the time.
I just love how he handles everything without cleaning his hands. Very sanitary and professional -- unlike how we were taught at home.
@no issues How'd you figure, dipshit -- your magical crystal ball?
Just another keyboard warrior bitch.
At least he didn’t pick his nose or scratch his behind.
I am using a FINEX ribbed grill pan on my induction range. To protect the ceramic from getting scuffed from the cast iron pan I put a Teflon/glass BBQ mat under the pan. It is very thin, strong, and gives protection to the ceramic top. I use a high heat on the pan at about 450F. I test the temperature of the pan using an IR Laser thermometer. Steaks come out very well with this setup.
I've seen some people use a piece of paper towel under their cast iron pans too
You can use a paper towel under the pan, but it is not the best choice. If the paper towel tears under the pan for some reason then the bottom of your cast iron pan will be in contact to the ceramic surface which is something you do not want.
If you want to heat the pan to over 450F for searing there is a chance the paper towel can catch on fire! Best to use a Teflon BBQ mat, or parchment paper. Parchment paper is often used in baking, it is fairly strong, highly heat resistant, and will not catch on fire.
Nice tip thanksb
I used to do that but found it left a film that was hard to remove
Great video, I probably watched it 5 times.
i watched it only 1 time 😊
Only if the base has been damaged or chipped. Le Creuset has very hard enamel on the outside, so it's very smooth and even. Expensive, but well worth it - look after it, and even one's grandchildren can inherit some lovely cookware.
4.4kW burner used in this demo is waaay beyond my 1800W cooktop.
I'm guessing longer warm-up and searing time is going to be needed to translate this for home use.
Amazing cooktop
thank u buddy , I didn't know that about putting oil onto the steak ill try that
yeah i always put it in the pan first and things get really smokey... but also it kind of adds to the flavor too
Is this 240V or 120V as the PICs?
what temperature setting did you use to cook the steak
I am looking for that steakhouse char.
Very easy to assemble.
Yes, there is residual heat.
Where to buy cast iron pan like in the vid? It looks good quality
Amazon?
Can i cook the steak in a pot instead?
he said warm to the touch but once you remove the pan it will be HOT. remember, the heat goes to the pan, but the pan heats the top, so it will be hot.
Having cooked with both electric & gas , I'm looking forward to trying induction 🤔 it seems like it's quite practical.
Have you tried it yet? What did you buy, and what do you think of it?
Stick with gas, I’m finding induction rubbish, frustratingly slow, next property I move into, unless it has gas, I’m not taking it
no issues I’ve cooked with gas for 20 yrs so sorry but find it hard to control, takes a long time to cool down to a lower temperature when doing veg and really don’t understand why it goes off/on/off when cooking so is moronic compared to how easy and quick gas is
@@LisaBozzard that's electric stove, induction doesn't heat the surface it is on it directly heats the pan and if you ever tried it the temperature goes up and down really quick and it's more controllable than a gas stove.
TeaSay Having used gas for 30 yrs, it’s far more controllable than electric so sorry but I just can’t agree
perfect, what else u can expect?
What are the diameters of the magnets on this unit? Is a 6 in diameter magnet able to produce heat evenly in a 12 in (or wider) pan?
The hobs (burners) are an electromagnetic coil driven by a high frequency (in the range of 30kHZ to 40KHZ) high power electronic driver circuit. They are not DC magnets.
On top of the hob you can go down to about 70% of the size with most induction cook tops. Some will accept 60% smaller size.
You can go about 2 to maybe 3 inches larger diameter depending on the magnetic field dispersion of the hob. With most hobs you can go at least 2 inches diameter larger and have adequate heat. A diameter of 2 inches larger diameter. would mean an overhang of about 1 inch all the way around the edge of the hob.
If the size is too far off, no harm can be done. It will mean not efficient heating of the cookware on top of the hob. Where any part of the cookware is too far past the edge of the hob's magnetic field range that part will not heat very well.
You have to experiment with your cook top and see how ti react.
You must be used to gas, because you kept going to shake the pan, which you don't need to do with induction
binness why is that?
@@karlmartell895 because the heat is even in the pan, not with gas.
Induction cooktops like the one he is using is a high voltage model. He mentions it has a 4.4killowatt powered unit pan position. For 120 volt unit 1.8 killowatt is the maximum wattage you can get with a 15 amp breaker.
australia 230V AC
In the US with 120 VAC on a 15 Amp circuit the most you can get is about 1600 to 1800 Watts total. When installing an induction range or cook top it is best to install a 240 Volt 50 Amp circuit for it. Then you purchase a 240 VAC range or cook top. This way you can get up to a total of 12,000 Watts for your range or cook top.
I really want that steak
May I ask, what the temperature setting should be on the induction stove to cook steak? And what exact temperature is considered "medium heat"?
I would say the higher, nine for mine
I do steaks averaging about 6 on my induction range. I have an IR laser non contact thermometer that I can point to the pan to have the temperature of the pan. I like to do my steaks at about 350 F to about 400 F depending on the cut of meat, thickness and etc.
question: how much wattage does it consume?
Not nearly as much as electric
It's an induction oven top, if your worried put a paper towel under your pan.
No it's a built-in cooktop in this video, no oven top. And you better use parchment paper, it doesn't burn.
Instant heat is the other big selling point. It heats up as quick if not quicker than gas.
No Heat is from the pan not the cooktop. no high temp element to burn paper
Please does someone know if these stoves can heat non ferrous metals after bypassing the ferrous sensor if any? Because induction furnaces smelt gold ,copper , aluminium and all others.
Nope. The pan must contain iron.
When people want to use a non ferrous pan or pot they can purchase an induction plate and use that under the favorite non ferrous cookware. That is the only trick I know around it.
No iron in your cookware means no possible process of induction heating.
Induction furnaces for melting metals are of a very different design.
Your cook ware must be efficiently magnetic. The alloy must have a high amount of iron in it. It is best to use cookware that is rated for induction cooking. You can buy this type of cookware on line at reasonable cost.
When your palm gets a bit crispy, then you can put the steak into the pan...
Can you tir fry on the induction hob
no, you still need a flame for that, because the induction only makes the bottom hot, not the sides. a wok stir fry needs hot sides
Absolutely,. I stir fry on both gas and induction as I have both gas and induction burners and they are the exact same. Anyone who says different is ignorant and it’s painfully obvious has never stir fried with induction because with induction cooking it’s the vessel itself that becomes the burner so the heat definitely goes to the sides. With gas cooking you lose 60% of energy and only retain 40% whereas with induction cooking you only lose 10% of energy and retain 90%. Induction cooking is the most eco-friendly and energy efficient cooking method.
Do a search on WOK INDUCTION here on UA-cam.
I don't think he actually told you how to cook the steak using the induction cooker.
I use a cast iron grill pan for grilling steaks on my induction cook top. I also use a cast iron griddle and a cast iron frying pan, depending on what I want to make.
GREAT explanation & illustration.
Just got into induction cooktop and think its the greatest.
Hopefully, there won't be any side-effects from its use in the future.
Thanks
Bronzebk sorry but I can’t agree, frustratingly slow, mushroom omelette looked more like fried eggs, meat beef burgers took so long, I went and showered. Crap, useless
What's the temperature setting you used sir?
Full power until the smoke comes up from the empty pan.
Dieter Büchner And then?
ClayMation Then give the steak. 3 - 5 minutes each side, depents you like. An then wipe out the pan, don't clean it.
Dieter Büchner
Yes I mean after the smoke point, what temp setting do you go to?
Starts at 230° celcius, but i wait until 250° -260°
I have had an induction stove for a year. I find making a rue impossible the fat and flour ratio with a chicken stock will not thicken. I have made rues for 50 years never a challenge till the new inductions stove. My crispy light taco shells no longer come out that way on the induction stove. Where can I go to learn the tips to make the cooking results come out different
That is an important issue. I hope someone answers as I am considering purchasing an induction stove. What type of cooktop did you have before, gas or electric?
Hungry!
If you live in a all electric Home and the power goes out without backup power, what do you have no Hot Food or Natural Gas for a Flame...
If you lived in our area when the gas lines exploded , you had neither for month !!! Take the charcoal BBQ! ;))
It's not as if your power goes out everyday...
Seriously it never happens in my home and everything is electric, even my roller shutters.
So you can use cast iron on induction stovetops?
Yes, cast iron works beautifully on it
@@kaddieA May I ask, what the temperature setting (in degrees C or F) should be on the induction stove to cook steak?
neodrumz
Funny, you should ask that because I cooked a steak on my Samsung induction range a few hours ago. I like a nice sear on my steak so I get the pan really hot but, in order to facilitate an easy cleanup, I heat the pan over a low temperature first. So for the first 1-2mins, I heat a 1/4 c of oil over a medium low (setting 4 on my stove), then I turn the heat up to the next to highest setting (9 on my stove)for 30 seconds, add the steak and let it cook for 1 1/2 to 3 mins on each side. If you like your steak rare, that will probably be enough cooking for you. If you like it well or medium well (like I do), then I turn down the heat to a 4 again and let it cook for another 5-10 mins.
Phlegethon "So you can use cast iron on induction stovetops?"
He was using one in this video.
pmailkeey
Interesting...
I’ve been using induction for 2 years now and haven’t encountered that problem and I’ve seared off steaks in the cast iron. I wonder if it’s the manufacturer. I use Lodge. What brand did you use that cracked?
What temperature are you cooking the steak, please?
Hello Fanfan L. - Rob mentions at the beginning of the video, the pan is first heated using the boost function; this is highest setting the cooktop can go. You would then be able to adjust the temperature to your desired heat. If you have any further questions, please don't hesitate to get in touch via websales@eands.com.au or through our contact us page - www.eands.com.au/contact-us
@@eandstrading thanks!
how long do you cook a steak medium rare on the induction stove?
Joanne, you would cook it for the same amount of time as you would on a gas or other type of electric stove. The key is in preheating the pan to the proper temperature, first. Once the cast iron grill pan is up to temperature, there won't be any difference at all!
Richard, may I ask, what the temperature setting should be on the induction stove to cook steak?
I set mine to high - I like clear grill marks. And, depending on the thickness of the steak, I will cook it 5 to 6 minutes per side (for a 1" thick steak). And, that will cook it to medium, which is how I tend to prefer my steaks.
@@richardowens9061 Thanks for answering! 🙂 How many degrees exactly do you mean by "high"?
My induction cook top has two modes - power mode that displays the number of watts consumed and the temperature mode that displays the temperature. "High" on my induction stove translates to 1500 watts and 460 degrees F.
"actually"
wouldn't the heat from the pan, after a person set the paper towel on fire?
tty23.... Nope, you can safely try this, and it's impressive - put a piece of paper towel between the hot plate and the pan while your meat is cooking! The paper towel will not ignite!
Parchment paper is safer, I always use that.
If the bottom of the pan goes to over 450F it could be dangerous to catch fire. Use parchment paper, or a Teflon glass BBQ mat.
side effects the igfets under the pan can be cooked too
You need some serious extraction to use that pan inside. I'll stick to gass with my cast iron. I'd be to worried about breaking/scratching the glass top. Also i can't stand the touch controls on induction.
Don't add salt immediately before. The salt will draw out moisture from the surface which will then mean energy is lost through evaporation and prevents decent searing. Either salt a good while before to allow the salt to penetrate, or add the salt after cooking.
although they do look pretty good to be fair
Bha ha you clown
If he cooks without his shirt on , I will buy one....
won't the pan scratch the glass surface ?
Nope, it's not glass.
Cast iron can more easily scratch and damage the ceramic surface. Use parchment paper or a Teflon glass BBQ mat under the pan. I use the Teflon glass BBQ mat I bought a box of these on line. Not expensive.
"How to cook a steak" you forgot the most important part, sir: let it rest!
That's a myth that is demonstrably false in comparison testing.
Resting a steak allows some of the red juices to come out which some people find unappealing(personally find this redicoulous, you are eating a slab of cow after all) . They also happen to make an excellent base for your sauce, jus, or for coating some of your other elements with meaty seasoning and there for worth waiting imho
Ellie Spohr source?
@@elliespohr It's not a myth. Cutting into a steak before it has had time for the muscle fibers to relax can cause juices to leak, resulting in a drier steak. This has been proven in scientific tests. You may be thinking of the tests that showed that constant flipping results in more-even cooking than only flipping once, but that's different than letting meat rest after cooking.
The Science of Great BBQ and Grilling, Meathead Goldwyn, page 7.
I have a Wolf induction and it doesn’t evenly cook I liked my old gas stove better.
That's really odd, induction is known for an even temperature in your pan. Maybe the problem is your cookware ? It never happens with mine.
Wolf you said, never heard this brand.
@@enlilw-l2 all clad and cast iron?
@@kollerd31 cast iron works really well, not all clad. The more Iron there is in your cookware the better it will works.
I use a specific cookware range made for induction so never had any problems.
Can induction cooktops warp cast iron pans?
Not really. Even on the highest setting, since cast iron pans are pretty heavy duty, they don't warp. I do most of my cooking in Le Creuset cast cast enameled iron pans. Only drawback, you have to glove the handles.. they get hot.
It is recommended that you heat it slowly to max temperature, start with medium heat and then go up to full throttle.
So at what temperature range is considered medium heat?
I love Semen.....s.
Siemens
so fast you dont even have time to wash your hands
One of the biggest problem with the induction is the life of it. it can't last for longer the highest maybe is 5 month I live in France Paris I have used 2 brand new with 4 places it very good and safe to cook with it can go off after 2 hours that is good too maybe if you forget to put it off or even if you are boiling something very hard after 2 hours it will go off so you have to put it on back. Then you have to always keep it clean even if you are using it from water.
Whaaat ? My mum still have one from the 90's, it still works and in France too !
Mine is a couple of years old and no problem at all.
All you use is the word hot super hot you don't mention what temperature are what number you're using on the induction plate
Never heard of washing your hands after handling raw meat?
lets hope nobody else used the peper before washign it since he clearly didnt care
Grilling not barbecuing.
Frying not grilling.
Terminology varies from country to country, and even region to region. In British usage (and this gentleman is from Australia, and so may be using terms the way they're used in Britain), grilling is cooking UNDER direct heat (what Americans would call broiling), and barbecuing refers to cooking OVER direct heat. This differs from American usage (especially southern US) where barbecuing refers to slow cooking with indirect heat.
barrel89 It's not frying, because the meat isn't sitting in oil or rendered fat; it's raised above the bottom of the pan by the ridges.
The back round music is annoying.
switching to induction is going to take some time to get used to cause you cant control the fire as easily as a gas cooker...
good thing about induction additional to stuff listed in this video... no carbon build up on your cookware.. at least i havnt seen any yet.
you don't need to; set temp and go
Calvin Zero.... I've got an 1800 Watt portable induction cooker that is rated at 50% more powerful than a gas burner on high output. I can toggle the wattage up or down, just as you control the flame on a gas burner!
My induction is a lot easier to control temp on then a big imprecise knob on a gas burner.
May I ask, what the temperature setting (in degrees C or F) should be on the induction stove to cook steak?
You shouldn't use boost or high functions on cold cast iron, the fast temp change can crack it.
No temperature setting, contamination of your salt and pepper mill. Wash your hands!
maryshome8 🙄 I'm sure he survived!
and this is why everybody has food allergies and asthma. toughen up
maryshome8 😭😭😭😭
Another well presented and well put together video TOTALLY MESSED UP by totally unnecessary and annoying background music. When you are talking to your friends or family do you switch the radio on so there is background music ? WHAT IS THE POINT !
this is completely wrong. the correct way is to sprinkle iron filings all over the steak, make sure u rub them in very well, then slap the steak directly on the cooktop.
Your basically doing that just by cooking with cast iron. Does a fantastic job on your liver.
Where can you get the iron filings? I spoiled my grater trying to get filings from some recycled iron parts. I'd tried using my mandolin and that was also spoiled. Using a lathe to get shavings is just too much work to cook a steak. But I do know a machinist that gets excellent med rare steaks with the iron filing method.
@@ronmiller7916 "Your basically doing that..."
* You're.
Brilliant,then after cooking rub a magnet over it
and voila!!,
The No Pan Steak :)
Testing the heat of a pan by putting your hand on it is not a very safe technique !
Wash your damn hands or at least have one hand dry or pre grind the black pepper. And let the steak rest for 2 mins.
#foodporn
OMG 😮 holding raw meet and then touch everything with those hands!!! Many people are looking at it n’ thinking it’s ok to do that!!! Wtf
😂
Oh, who cares ? Youre not going to die from it. Get over it. Obsessions are not healthy. Cool it (chill, in todays lingo).
guy's got oil in the salt and steak on the pepper mill, nothing like a paper towel or washing your hand for this aussie
Notice he's not moving that pan around. Why? because it would scratch the top if he did. That's the problem with glass tops. Too delicate.
Hes cooking a steak not a stir fry.
Now I have anxiety, everything is contaminated!
Wash your hands
Does it drive anyone else nuts to see people on cooking videos handling raw meat then touching their salt dish, pepper grinder, countertops, etc.? Maybe I’m paranoid, but seems like a ton of cross contamination. I wash my hands between handling meat raw.
Get ver it. Nobody has died on these cooking shows. I handle raw meat & fish and various cooking utensils during cooking then clean them up after cooking.
@@doncarlo7655 pretty sure it’s more about making everything dirty
You’re not the only one.
No because no one is a fucking snowflake here
😱
Lmfao son did not season both sides
I don't trust anyone who cuts their steak before it rests sufficiently.
its not medium rare its RAW
thats medium rare, not blue,
Screw using iron. Unless your deficient. Nothing like being oblivious to a known way of killing your liver. Bravo.
Ron, how is a well-seasoned cast iron grill pan going to kill your liver? Can you explain how that works?
didn't say how to cook it lmai
ii need a poo
Tuck in your shirt, champ
no temperature setting expained pointless video
Don't oil steaks it's unnatural., butter them.
Butter will burn at such a high temp. Put butter on the steak right after removing it from he pan.
That’s a very disappointing looking steak. Perhaps a different pan will do a better sear than that one did. The steak has the marks but the rest is gray looking, and once he cuts it, it looks COOKED with a frozen center. Not sure if the steaks were not properly brought to room temperature or it’s an effect of the pan, or if it’s the way induction makes stakes. Either way, I am not impressed. I’ve never used induction, but my steaks look amazing on my electric stove, on the gas one, or on the bbq. I’m sorry but I am not impressed with the steak results here. That’s definitely more of a well done exterior and a frozen centre. Can’t really call it a medium well, and even less a medium rare.
Steaks look awful. No sear.
"How to cook a steak on an induction cook top"......dont. use a grill with charcoal. Its what they are for.