True induction - simmer insanity

[Stripe34]

Loving my true induction stove - EXCEPT when I need to simmer rice. 180 is too low, and 210 is boiling it away.

Who has the secret?

Thanks!

[fletch460]

Rice cooker

[Algoma]

You are right that the temperature settings don't really work for simmering. I just use the power setting, normally 2, for doing that.

[FRasco]

I use 1

[lucyh]

I find that sometimes 1 is still too high for simmering certain things and so I switch to temperature and turn it down a notch more. (It sounds like you've been using the temperature, so I'm not sure this is helpful to you.) I've been cooking rice on 1 (after first bringing to a boil) without any problem. It's certainly able to simmer a lot better than the propane stove we had on our previous RV which really wouldn't simmer at all.

[Stripe34]

Wait... ...so is the power 1/2/3 independent of temperature? I was under the impression that they worked together somehow...

This might be a breakthrough. Please speak S. L. O. W. L. Y. :-)

[DrPhil]

next to a crockpot, rice cookers are the best invention. steams everything.

[docj]

Originally Posted by Stripe34

Wait... ...so is the power 1/2/3 independent of temperature? I was under the impression that they worked together somehow...

AFAIK all induction burners control power and temperature completely independently. The power setting applies a calibrated amount of power to the cooking pot without any consideration of the temperature of the pot (until the maximum allowed temperature is reached).

In the temperature mode many burners permit maximum power to be applied until the desired temperature is reached. To avoid scorching it is often beneficial to start in power mode so that a lower power level can be used until the desired temperature is reached. Then the control can be changed to the temperature mode.

[lucyh]

I wasn't aware of what docj said, but it makes perfect sense. I do know that if I've turned a pot down to "1" and it's still cooking too hard, I can change it to the temperature range and bring it down still further.
I don't think you'll need a rice cooker to successfully cook rice. I've done it successfully each time I've tried with the True Induction. Just keep a close eye on it.

[docj]

Originally Posted by lucyh

I wasn't aware of what docj said, but it makes perfect sense. I do know that if I've turned a pot down to "1" and it's still cooking too hard, I can change it to the temperature range and bring it down still further.

With many induction burners power can't be reduced below 30-40% even though the device may have a 1-10 scale. As a result the "1" setting is a lot more power than 10%.

[Stripe34]

Min temp on the temp setting on mine is 150. I'll stick a thermometer in it some time to try to figure out what 1, 2, 3, etc hold water and oil at :-)

[docj]

Originally Posted by Stripe34

Min temp on the temp setting on mine is 150. I'll stick a thermometer in it some time to try to figure out what 1, 2, 3, etc hold water and oil at :-)

If you're using the power settings how they "hold temperature" is totally dependent on the piece of cookware you're using and what you have in it. In other words a large pot with lots of "stuff" in it will heat up much slower on a low power than will a small skillet. In either case there is no temperature at which it will really hold, but there probably will be a point at which the thermal losses balance the limited amount of heat being applied.

It's pretty easy to show that even a low heat can take a very small empty pan to a very high temperature because all the burner is doing is continuing to pump energy into it.

[Stripe34]

Good to know, I'll check out the pots and pans that I do have.

[Cranemec]

Success, boil in bag. lol