I have a Max Burton induction hob (6000, 1800 w) as my single cooking surface (house undergoing renovation). I am using it with my WS Mauviel (M'Cook, 5 ply stainless) line and the hob is actually too hot for low simmers. For example, even on heat cycle 1, my Uncle Ben's Rice simmers waaaaaaaay too fast and cooks down all of its liquid in about 2/3 the time of my normal gas range.
What can I do? Is there any cookware that is less heat conductive that you recommend? Double Boilering seems a bit excessive, but I guess that could be another option.
Any advice on my particular problem is greatly appreciated (and I've been an occasional visitor to the boards and don't feel the need to rehash the induction is evil threads here).
Thanks so much...
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