I have run into my first cooking problem on an induction stove with stainless cookware. I want to make Indian Ghee / Clarified Butter. I have made it many times on electric stoves. The problem is the induction system works by turning power very high, and then it turns itself off. In effect, this is creating an "average" temperature by turning on too much power alternated with no power at all. I have a current meter attached to the stovetop, so I see this effect clearly as the stovetop going from two watts to 280 watts and back to two watts, in cycles.
The result of this effect is that the stainless soup pot filled with butter suddenly starts to gurgle and splash butter. Then when the stove is off everything goes quiet. Aside from the safety issue and risk of making a mess, my intuition tells me that something like purified butter wants a slow and constant heat, not surges of energy like this.
If this were something that could be done at lower temperature, then I would use a double boiler and that would provide some insulation between the cycling stovetop and the food. Unfortunately, purified butter requires temperatures above boiling.
What is a good solution to this problem?
* Is there a hotplate that would buffer the heat energy to the pan?
* I could buy an electric heating element just for these kinds of applications. I would like to find an induction-compatible solution and use what I have if possible.
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