Busy week, Thursday

Today I got to play with our new induction cooker. The first thing I wanted to do was test cooking rice, to work out what heat setting to use while leaving the rice to absorb. I knew it had to be fairly low, so I started with setting 1 of the 1-14 power range.

Half an hour later I had… raw rice in tepid water, no hotter than a warm bath. Okay, so setting 1 is not really for cooking as such, but it will be a handy setting for keeping food warm before serving. Next I tried going up a couple of settings to 3. And this turned out to be perfect – the rice was perfectly cooked.

So tonight I made our first meal using the new cooktop.

Induction cooking

This is rice in the right pot, cooking on level 3 as you can see on the LED display. On the left is Thai red curry, made with pumpkin, snow peas, and mushrooms, as well as a bit of celery and spring onions and lemongrass. When it was nearly done I added coconut milk, and it turned out really good.

I’m impressed with the control and the rapid response of the cooker. And the heat range is wider than the old gas cooker, on both ends. The top setting of 14 is significantly hotter and faster to heat up than the gas at maximum flame. And the setting of 1 is something I couldn’t possibly reproduce using the gas flame, even at the lowest possible setting and with a heat diffuser. So overall I’m very happy with it!

My other main thing today was 5 ethics classes, which I’ve just finished at 9pm. And taking Scully for a couple of walks. Phew, what a day!

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