This is a collaborative post.
If you’re in the market for a new hob or range cooker, then you’ll be faced with three options. You can go for a traditional gas-burning hob, or for one of two different kinds of electric hob. The first uses electric filaments built into ceramic plates; the second, a newer method, creates heat directly into the cookware via induction.
You’ll end up paying a premium for an induction hob. But is this extra cost justified? Let’s take a look at the issue.
What are the benefits of Induction?
Induction hobs confer three major benefits. Firstly, they are arguably safer to use, because they don’t involve naked flames. Moreover, the surface of the hob will only get hot when there’s a pan there to conduct the heat. This is especially beneficial in households where you have small children and pets to worry about.
Induction hobs also tend to cook much more quickly, because they can generate heat directly inside your cookware. As such, they tend to be preferable if you’re short on time.
Finally, since induction hobs don’t come with any iron cradles or any other additional materials, you’ll be able to clean them easily. It’s just a continuous black surface that can be wiped down in a matter of moments.
If you’re looking to get started with induction cooking, then chicken marsala is a natural place to start. You’ll be using wine to generate the flavour and to deglaze the pan.
Make sure that you use boneless breasts, and that you’ve thoroughly tenderised them prior to cooking. If you want to get the best from your chicken, then it makes sense to brine it ahead of time – but in this case, it’s not strictly necessary.
If you’ve got a cast iron skillet, then you’ll be able to get the temperatures required to blast the base of your pizza in a matter of mere moments.
Make sure that you leave your pizza dough to properly prove before you knock it back – since if it’s too dense and not springy enough, you’ll find it painful to work with, and you might struggle to get the base thin enough to cook properly.
Here’s another forgiving classic that’s easy to make. Make sure that you achieve a rolling boil, and that your water is as salty as the sea.
It’s easy when you have an induction hob and the right induction pan set. Then throw your pasta in. You don’t need to break the strands apart to get them into your pot – in fact, that’s sacrilege in Italy.
You can use the starchy water to add a little bit of silkiness and salt to your bolognaise (or whatever sauce you’re cooking).
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