How to cook a steak on an induction cooktop by E&S Trading 

@no issues How'd you figure, dipshit -- your magical crystal ball?

Just another keyboard warrior bitch.

At least he didn’t pick his nose or scratch his behind.

i watched it only 1 time 😊

I've seen some people use a piece of paper towel under their cast iron pans too

You can use a paper towel under the pan, but it is not the best choice. If the paper towel tears under the pan for some reason then the bottom of your cast iron pan will be in contact to the ceramic surface which is something you do not want. If you want to heat the pan to over 450F for searing there is a chance the paper towel can catch on fire! Best to use a Teflon BBQ mat, or parchment paper. Parchment paper is often used in baking, it is fairly strong, highly heat resistant, and will not catch on fire.

Nice tip thanksb

I used to do that but found it left a film that was hard to remove

yeah i always put it in the pan first and things get really smokey... but also it kind of adds to the flavor too

Have you tried it yet? What did you buy, and what do you think of it?

Stick with gas, I’m finding induction rubbish, frustratingly slow, next property I move into, unless it has gas, I’m not taking it

no issues I’ve cooked with gas for 20 yrs so sorry but find it hard to control, takes a long time to cool down to a lower temperature when doing veg and really don’t understand why it goes off/on/off when cooking so is moronic compared to how easy and quick gas is

@@LisaBozzard that's electric stove, induction doesn't heat the surface it is on it directly heats the pan and if you ever tried it the temperature goes up and down really quick and it's more controllable than a gas stove.

TeaSay Having used gas for 30 yrs, it’s far more controllable than electric so sorry but I just can’t agree

binness why is that?

@@karlmartell895 because the heat is even in the pan, not with gas.

australia 230V AC

In the US with 120 VAC on a 15 Amp circuit the most you can get is about 1600 to 1800 Watts total. When installing an induction range or cook top it is best to install a 240 Volt 50 Amp circuit for it. Then you purchase a 240 VAC range or cook top. This way you can get up to a total of 12,000 Watts for your range or cook top.

Amazon?

The hobs (burners) are an electromagnetic coil driven by a high frequency (in the range of 30kHZ to 40KHZ) high power electronic driver circuit. They are not DC magnets. On top of the hob you can go down to about 70% of the size with most induction cook tops. Some will accept 60% smaller size. You can go about 2 to maybe 3 inches larger diameter depending on the magnetic field dispersion of the hob. With most hobs you can go at least 2 inches diameter larger and have adequate heat. A diameter of 2 inches larger diameter. would mean an overhang of about 1 inch all the way around the edge of the hob. If the size is too far off, no harm can be done. It will mean not efficient heating of the cookware on top of the hob. Where any part of the cookware is too far past the edge of the hob's magnetic field range that part will not heat very well. You have to experiment with your cook top and see how ti react.

No it's a built-in cooktop in this video, no oven top. And you better use parchment paper, it doesn't burn.

I would say the higher, nine for mine

I do steaks averaging about 6 on my induction range. I have an IR laser non contact thermometer that I can point to the pan to have the temperature of the pan. I like to do my steaks at about 350 F to about 400 F depending on the cut of meat, thickness and etc.

Not nearly as much as electric

I use a cast iron grill pan for grilling steaks on my induction cook top. I also use a cast iron griddle and a cast iron frying pan, depending on what I want to make.

Nope. The pan must contain iron.

When people want to use a non ferrous pan or pot they can purchase an induction plate and use that under the favorite non ferrous cookware. That is the only trick I know around it.

No iron in your cookware means no possible process of induction heating.

Induction furnaces for melting metals are of a very different design. Your cook ware must be efficiently magnetic. The alloy must have a high amount of iron in it. It is best to use cookware that is rated for induction cooking. You can buy this type of cookware on line at reasonable cost.

no, you still need a flame for that, because the induction only makes the bottom hot, not the sides. a wok stir fry needs hot sides

Absolutely,. I stir fry on both gas and induction as I have both gas and induction burners and they are the exact same. Anyone who says different is ignorant and it’s painfully obvious has never stir fried with induction because with induction cooking it’s the vessel itself that becomes the burner so the heat definitely goes to the sides. With gas cooking you lose 60% of energy and only retain 40% whereas with induction cooking you only lose 10% of energy and retain 90%. Induction cooking is the most eco-friendly and energy efficient cooking method.

Do a search on WOK INDUCTION here on RU-vid.

If you lived in our area when the gas lines exploded , you had neither for month !!! Take the charcoal BBQ! ;))

It's not as if your power goes out everyday... Seriously it never happens in my home and everything is electric, even my roller shutters.

Bronzebk sorry but I can’t agree, frustratingly slow, mushroom omelette looked more like fried eggs, meat beef burgers took so long, I went and showered. Crap, useless

Yes, cast iron works beautifully on it

@@kaddieA May I ask, what the temperature setting (in degrees C or F) should be on the induction stove to cook steak?

neodrumz Funny, you should ask that because I cooked a steak on my Samsung induction range a few hours ago. I like a nice sear on my steak so I get the pan really hot but, in order to facilitate an easy cleanup, I heat the pan over a low temperature first. So for the first 1-2mins, I heat a 1/4 c of oil over a medium low (setting 4 on my stove), then I turn the heat up to the next to highest setting (9 on my stove)for 30 seconds, add the steak and let it cook for 1 1/2 to 3 mins on each side. If you like your steak rare, that will probably be enough cooking for you. If you like it well or medium well (like I do), then I turn down the heat to a 4 again and let it cook for another 5-10 mins.

Phlegethon "So you can use cast iron on induction stovetops?" He was using one in this video.

pmailkeey Interesting... I’ve been using induction for 2 years now and haven’t encountered that problem and I’ve seared off steaks in the cast iron. I wonder if it’s the manufacturer. I use Lodge. What brand did you use that cracked?

Full power until the smoke comes up from the empty pan.

Dieter Büchner And then?

ClayMation Then give the steak. 3 - 5 minutes each side, depents you like. An then wipe out the pan, don't clean it.

Dieter Büchner Yes I mean after the smoke point, what temp setting do you go to?

Starts at 230° celcius, but i wait until 250° -260°

Hello Fanfan L. - Rob mentions at the beginning of the video, the pan is first heated using the boost function; this is highest setting the cooktop can go. You would then be able to adjust the temperature to your desired heat. If you have any further questions, please don't hesitate to get in touch via websales@eands.com.au or through our contact us page - www.eands.com.au/contact-us

@@eandstrading thanks!

That is an important issue. I hope someone answers as I am considering purchasing an induction stove. What type of cooktop did you have before, gas or electric?

tty23.... Nope, you can safely try this, and it's impressive - put a piece of paper towel between the hot plate and the pan while your meat is cooking! The paper towel will not ignite!

Parchment paper is safer, I always use that.

If the bottom of the pan goes to over 450F it could be dangerous to catch fire. Use parchment paper, or a Teflon glass BBQ mat.

Joanne, you would cook it for the same amount of time as you would on a gas or other type of electric stove. The key is in preheating the pan to the proper temperature, first. Once the cast iron grill pan is up to temperature, there won't be any difference at all!

Richard, may I ask, what the temperature setting should be on the induction stove to cook steak?

I set mine to high - I like clear grill marks. And, depending on the thickness of the steak, I will cook it 5 to 6 minutes per side (for a 1" thick steak). And, that will cook it to medium, which is how I tend to prefer my steaks.

@@richardowens9061 Thanks for answering! 🙂 How many degrees exactly do you mean by "high"?

My induction cook top has two modes - power mode that displays the number of watts consumed and the temperature mode that displays the temperature. "High" on my induction stove translates to 1500 watts and 460 degrees F.

Not really. Even on the highest setting, since cast iron pans are pretty heavy duty, they don't warp. I do most of my cooking in Le Creuset cast cast enameled iron pans. Only drawback, you have to glove the handles.. they get hot.

It is recommended that you heat it slowly to max temperature, start with medium heat and then go up to full throttle.

So at what temperature range is considered medium heat?

That's a myth that is demonstrably false in comparison testing.

Resting a steak allows some of the red juices to come out which some people find unappealing(personally find this redicoulous, you are eating a slab of cow after all) . They also happen to make an excellent base for your sauce, jus, or for coating some of your other elements with meaty seasoning and there for worth waiting imho

Ellie Spohr source?

@@elliespohr It's not a myth. Cutting into a steak before it has had time for the muscle fibers to relax can cause juices to leak, resulting in a drier steak. This has been proven in scientific tests. You may be thinking of the tests that showed that constant flipping results in more-even cooking than only flipping once, but that's different than letting meat rest after cooking.

The Science of Great BBQ and Grilling, Meathead Goldwyn, page 7.

Nope, it's not glass.

Cast iron can more easily scratch and damage the ceramic surface. Use parchment paper or a Teflon glass BBQ mat under the pan. I use the Teflon glass BBQ mat I bought a box of these on line. Not expensive.

That's really odd, induction is known for an even temperature in your pan. Maybe the problem is your cookware ? It never happens with mine. Wolf you said, never heard this brand.

@@enlilw-l2 all clad and cast iron?

@@kollerd31 cast iron works really well, not all clad. The more Iron there is in your cookware the better it will works. I use a specific cookware range made for induction so never had any problems.

Siemens

although they do look pretty good to be fair

Bha ha you clown

Frying not grilling.

Terminology varies from country to country, and even region to region. In British usage (and this gentleman is from Australia, and so may be using terms the way they're used in Britain), grilling is cooking UNDER direct heat (what Americans would call broiling), and barbecuing refers to cooking OVER direct heat. This differs from American usage (especially southern US) where barbecuing refers to slow cooking with indirect heat.

barrel89 It's not frying, because the meat isn't sitting in oil or rendered fat; it's raised above the bottom of the pan by the ridges.

Whaaat ? My mum still have one from the 90's, it still works and in France too ! Mine is a couple of years old and no problem at all.

maryshome8 🙄 I'm sure he survived!

and this is why everybody has food allergies and asthma. toughen up

maryshome8 😭😭😭😭

you don't need to; set temp and go

Calvin Zero.... I've got an 1800 Watt portable induction cooker that is rated at 50% more powerful than a gas burner on high output. I can toggle the wattage up or down, just as you control the flame on a gas burner!

My induction is a lot easier to control temp on then a big imprecise knob on a gas burner.

May I ask, what the temperature setting (in degrees C or F) should be on the induction stove to cook steak?

Your basically doing that just by cooking with cast iron. Does a fantastic job on your liver.

Where can you get the iron filings? I spoiled my grater trying to get filings from some recycled iron parts. I'd tried using my mandolin and that was also spoiled. Using a lathe to get shavings is just too much work to cook a steak. But I do know a machinist that gets excellent med rare steaks with the iron filing method.

@@ronmiller7916 "Your basically doing that..." * You're.

Brilliant,then after cooking rub a magnet over it and voila!!, The No Pan Steak :)

Oh, who cares ? Youre not going to die from it. Get over it. Obsessions are not healthy. Cool it (chill, in todays lingo).

Hes cooking a steak not a stir fry.

Get ver it. Nobody has died on these cooking shows. I handle raw meat & fish and various cooking utensils during cooking then clean them up after cooking.

@@doncarlo7655 pretty sure it’s more about making everything dirty

You’re not the only one.

No because no one is a fucking snowflake here

😱

thats medium rare, not blue,

Butter will burn at such a high temp. Put butter on the steak right after removing it from he pan.

Ron, how is a well-seasoned cast iron grill pan going to kill your liver? Can you explain how that works?