Adapting Recipes to Induction Cooking by Chef Charles Knight

Many cooks put a lot of pressure on themselves when it comes to preparing a meal. They must have a recipe to follow and it must be followed to the tee. Although the stores and internet are full of cookbooks, there are not many on induction cooking. To be able to enjoy the recipes available and receive the benefit of induction cooking, you will need to learn how to adapt recipes. The easiest way to do that is to order a copy of my new cookbook on Induction Cooking with precise cooking temperatures. Every recipe is a lesson! Get it here - Cooking for a Longer Healthier Life

INDUCTION COOKER: When selecting an induction cook-top it’s very important the unit have a precise temperature readout ranging from a minimum of 150˚F (65˚C) for slow-cooking and warming to 450˚F (232˚C) for quick boiling as well as searing and browning meats. See examples of induction cook-tops here.

INDUCTION COOKWARE: When selecting induction cookware it’s equally important to match the technology with the technology. Cast iron work but it’s slow to heat and cool down so its reaction time is not compatible with the immediate temperature reaction of an induction cook-top. Having a plan that has an induction compatible material on the bottom alone is counterproductive to the advanced technology as well. Full-body stainless steel induction cookware is your best bet. See examples of Full-Body induction cookware here.

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