• PuddleOfKittens@sh.itjust.worksEnglish
    1·
    4 days ago

    Temperature control seems to have so much delay that it seesaws wildly and isn’t actually useful in practice. I couldn’t get mine to boil eggs without it stopping the boil constantly, unless I set it to 160°+ IIRC.

    • Defectus@lemmy.world
      2·
      4 days ago

      Maybe not temp control, struggling to find a word, but a constant power flow instead of the on off duty cycle

      • Wolf314159@startrek.website
        1·
        4 days ago

        I’ve never noticed a duty cycle with my induction, only conventional cooktops. Is that a problem with particularl makes, models, or price points?

        My induction just sets the power output to the level I choose and holds it there. It doesn’t hold a temperature, just a power output, so I do have to watch it because setting it to medium will be very different on a hot pan vs a cold pan.

        • Defectus@lemmy.world
          2·
          4 days ago

          We have one at work that does this. Super annoying. If you put it at 5/10 it’s full blast 3 seconds and then off 3 seconds. It’s probably prevalent on cheap models.

    • Wolf314159@startrek.website
      1·
      4 days ago

      I’ve had trouble finding the right setting (particularly with rice in my case) because it does adjust the power output very rapidly and you don’t have the temperature interia of a big ceramic pad in addition to your pan. Using cast iron on induction eliminates this problem. But I have a better way for eggs.

      Steam your eggs in a steamer basket. Then you don’t have to worry about the water coming back to a boil after adding the eggs and the eggs don’t bounce around inside the pot.

      1. Fill a pot to just under the level of the basket.
      2. Bring to a boil.
      3. Add as many eggs as you want or will fit. One egg? Six eggs? Doesn’t matter steps are the same.
      4. Steam for about 7-10minutes depending on how you like your yolk. 7 minutes = gooey ramen soft boiled. 10 = fully cooked hard boiled.
      5. Remove eggs and shock in an ice bath to stop the eggs from continuing to cook from holdover heat. This also helps the peeling.
      6. If you want them peeled right away, give them some time to chill fully. Crack the shells throughly, lots of tiny cracks all over, no big in cracked sections. It helps to roll them around on a hard flat surface gently after getting some cracks going. Peel under cold running water, using the force of the water to get under the skin between the egg white and the hard shell.