Jill Dupleix grills three top chefs on how to make the move from gas to electric as pain-free as possible.
ShareWhether you are prompted by the threat of climate change, concerned about the cost of gas, or worried by emerging research that links emissions from gas cooktops with increased health risks, you may be considering making the switch to electric.
But we love our gas flame. We grew up cooking with gas. Will we still be able to sear a steak on induction? What about stir-frying? And do we have to buy new cookware? We checked in with Rodney Dunn of The Agrarian Kitchen in Tasmania, Palisa Anderson of Boon Luck Farm in NSW, and Victor Liong of Lee Ho Fook in Melbourne for some pro chef tips on how best to cook with induction. Here’s what they had to say.Induction is electromagnetic, and heats only the metal that it is in contact with. To start cooking, place an induction-suitable pan on a hob, hit the On button, and adjust the heat by pressing the plus or minus buttons.
If your fingers are wet, you will find yourself repeatedly stabbing the controls while swearing at the same time. Solution: keep athat shut down instantly if a pan boils over. To turn the heat off yourself, press the minus sign until it reads 0. If you turn on a cooking zone and forget to place a pot on top, it won’t heat.
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