I bought a high-quality induction hob from Miele for €1200, and I'm having problems cooking meat/fish. The meat doesn't cook properly, but rather boils, as far as I can tell. What could be causing this?
(2 votes)
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This happens when you don't dry thawed meat properly before putting it in the pan. Keep tipping it over and over until it sears. Or really turn the burner up to full power before adding fat and meat to the pan.
Your pan probably isn't perfect. Try using a different pan or frying something in a pot. If that works, then the pan is the problem.
The pan's base must contain enough soft iron. If you have a strong magnet, compare the base of the pan with your other pans and pots.
I'm guessing you probably didn't consider that with induction, similar to gas, you have to set the heat settings differently. For searing, you should use heat settings 6-8. Setting it to heat level 3 and waiting until it's hot enough doesn't work with induction. The temperature is reached very quickly and immediately disappears as soon as you turn it down.
The thing about aluminum pans is nonsense, because induction only works if the bottom of the pot or pan has a magnetic layer, so if you had used an unsuitable pan you would have no heat development at all and would have received an error message (in Miele's case a U with a line underneath).
I find it challenging to get all the ingredients of a dish ready at the same time on the new induction stove, especially if you're used to the timing of a ceramic hob. It took a lot of nerves for me personally.
Somehow, when I bought it, I was only focused on saving electricity. I didn't think about the radiation until the stove was installed. But as described here, the moment you take the pot or pan down, the field energy stops flowing; otherwise, it would have to be pointed out. It does happen during cooking that something boils over, or that you want to flip the vegetables in the air by tossing them in the pan. The same goes for pancakes, of course, that immediately return to the pan with the other side and don't fall from the ceiling the next day 😀
Cooking with induction is a change if you were previously familiar with a ceramic hob.
In the instruction manual you will find information on what you need to pay attention to.
Turning off earlier and utilizing residual heat isn't possible in the same way. As with gas, the heat disappears immediately, leaving only the residual heat from the cookware.
Giwalato
This is a headache.
If it's boiling more, there must be liquid in the pan. That can only come from the meat. Try tipping it out. Perhaps the pan wasn't heated properly to begin with.
Yes, but the liquid should evaporate, which is not really the case
That's the real headache. More information is missing.
Cheap Teflon-coated aluminum pans, which claim to be induction-compatible according to their label, achieve this by means of a perforated iron plate pressed into the base. This doesn't work very well on our Miele hob. Such a pan either doesn't get hot enough or gets too hot even on the highest setting.
I swear by uncoated iron pans anyway; they work just as well on induction as they do on the grill 😉
Is the pan perhaps not hot enough?
Yes, I think it's the pan, it was a cheap pan for 14 euros, I'll buy a good pan for induction and test it again
You really do have a good problem. A pan for €14 might be a problem, but I've only been cooking on induction for years and I hardly have any high-quality pans or pots – they all work. The oldest ones were actually the least problematic.
Test again:
If any of the three tests fail, repeat the same tests with a different pan. This should help you identify the culprit.
Meat: perhaps still frozen (core?). That often doesn't work.
Supermarket meat often releases a lot of water—throw it away. Ditto if the pan isn't hot enough (wooden bubble test).
Hopefully it helps.
Glaube auch dass es an der Pfanne liegt
Thanks for the very detailed tips 🙂 I'll try everything and let you know. Thanks, Norbert
Maybe it's the pan? I'd try a decent one.
Sounds very clearly like an unsuitable pan.
It's not the stove, it's the pan. And if the meat cooks in its own juices, then it's the meat's fault.
Sind die Pfannen denn Induktionsgeeignet?
I think so, because otherwise you get an error and the disk switches off
Not necessarily. Pots and pans containing copper are sometimes also detected, but they simply don't get hot, just warm.
Theorie und Praxis unterscheiden sich gerne.
Detection is usually via reed, i.e., magnetic. Copper won't work 😉