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Dry caramel with induction

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Dry caramel with induction

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bbakingco | | Oct 30, 2013 03:52 PM

Hey all! I'm a professional baker, and am currently moving into a new bakery. I heard aaaaall about the wonderfulness that is induction, plus it would save me from installing a hood ($$$$). All seemed perfect!

I make large quantities of caramel (dry method), and just made my first batch on my induction burner. It's an 8 qt yield. And it took twice as long as it used to on the gas burner (1.5 hours!). Sugar stuck and cooled on the sides of the pot, and getting it to melt and stay melted was really, really difficult. Needless to say, I'm quite frustrated.

Am I doing something wrong? I had it on high heat the whole time. It's an 1800W, industrial cooktop.

Any insight or advice would be SO very much appreciated. I just don't know what to do. And I make brittle, too, not sure what to expect with that now.

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