I just moved into a new house and am having a horrible time with the induction cooktop. I've only really cooked on gas and "transitioning" to induction is more than frustrating. The cooktop is an AEG like this one:
The controls go from 1 to 14 with a boost sort of feature. Boiling water is simple and fast of course, it's the medium low temp I don't understand. Preheat takes forever (the opposite of what I read about induction). Normally I'd fry eggs on gas at medium low. It's easy. Turn stove on, add butter, once water sizzles out of butter, add eggs. The whole process takes about 6 minutes. Using a de Buyer Mineral B pan and setting the control to 5 (medium low-ish) it takes at least six minutes just to get the pan hot enough to melt butter let alone sizzle. I tried 8, same thing. I tried 10, same thing but slightly quicker. I tried the boost setting where it pre heats until it "senses" the pan is hot enough then goes to the temp you selected. Butter burns really quickly using this. If I wait until it thinks it's fully preheated I need to wait more than 5 minutes for the pan to cool down to add butter and even then it browns immediately.
I really hate this thing but I rarely hear a bad word about induction. I assume I'm doing something wrong. I consider myself a more than average cook but after one month fighting this beast, I'm fed up. Can anyone offer suggestions, help, etc.? I know all induction controls are (frustratingly) very different but should 7 equal medium on a scale of 1-14? Sounds like a stupid question but 1-6 seems to be really low, 7-10 med low, 11-13 medium, 14 scorch. And the preheat is killing me.
Thanks in advance for any help.
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