Induction Cooking: Power vs. Temperature Settings (DiTuro Productions) 

The first video to allow me too understand the power and temp options. My manual was useless. I will use the power setting from now on Thanks for putting this out.

This is the most helpful information I've found regarding the difference in power and temperature, to date. Thank you so much for taking your time and effort to put it together! 😊👏

I just got my one plate induction stove this week. We use a gass stove but I am making soap and need to be able to melt the oils slowly. You expained it perfectly. Love from South Africa

THANK YOU for clarifying the temp and power buttons! I could not find anyone to show me what they chose on the induction menu panel while they were demo'ing liquid or steak. I also appreciate that you do not speak with "extraneous" information, but rather you get right to the point!

Hi, i bought a Chef King Induction single cookertop. I am in the UK and i thought i some how needed to use both Temp and Power, I found your upload and so happy i did, i have been without a main cooker for nearly 3 weeks, but i was worried about using my new Chef King because i didnt know enough about it, and the manual was 1 sheet of paper, so TY, you have been a life saver!!!!!

Thank you. Was struggling about this,this has helped greatly.

Not quite! Setting the temp will make sure that the temp of the contents will be no higher than the set temp, likely lower as contents are not likely to be as high as the pot bottom......, but setting power is like setting the knob on a gas appliance, so you could easily overheat or overcook the contents. Think of the temp scale as a limit, not an accurate temp. So yes use the temp scale, but understand what it is really measuring.

Thanks for explaining it! I was quite confused even after reading several product manuals.

Thanks for a clear and concise video that was very informative. I am still trying to figure out which setting is for medium-low, medium-high, etc.

Thank you, just bought my first induction cooktop and this was very very helpful!

Excellent. Answered my questions as a first time induction hob user. Thank you.

Thankyou, my first time using it tonight, these things are so cool, thanks for the tips. I thought it was some sort of tomfoolery. But being a welder I thought maybe there's something in it. I have always used my hand to measure temp. I got this single induction cooktop for when I run out of gas. Souis vide is next level also

Great video! I learned everything I needed to know about this burner in my dads little travel trailer. I loved learning that the temperature is superficial! Thank you 😊

I just bought an induction cooker with power and temperature settings. Since you mentioned to just use the power settings, should I just put the temperature at max setting always and then just adjust the power settings when cooking and maintaining temperature? Thanks a lot!

Thank you…exactly what I was trying to comprehend.

This video was so helpful!!!! Thank you for sharing!

Do you have a list for proper combination of power and temperature when cooking like for example when frying what is the appropriate power and temperature for that? 😊 I'm using induction cooker with 1600W with tenperature settings from 60 degrees to 240 degrees

Also, temperature has a wide fluctuation. If you set the temperature to, say, 300F, it can be anywhere between 260 to 320, or even wider, while heating is turning on and off. If the cooktop was cold, then the temperature will reach extremely higher and burn an empty pan, because the cooktop needs time to warm up to trig the sensor while the empty pan is being crazily heat up on full power. This is especially a "killer" feature for cast iron. Talking about how efficient and fast induction is. Once the cooktop is warmed up, then the fluctuation becomes narrower. Just don't set a cold cooktop to 300F and expect it'll stop at there for an empty pan, it'll go MUCH hotter than that! But I won't say temperature mode is useless. For example, I can use a non-sticky pan to automatically cook rice. Set the temperature to 280F and timer to 25 minutes, then just leave it there and dinner will be ready. You just need to understand how the temperature sensor work and play with it with a temperature gage till you can master this mode. Once I know how it works exactly, I use both power and temperature modes together, back and forth, to take the advantage of both for the very best cooking that's impossible before. Don't start with your favorite expensive pans though, I burned mine into trash. The key is: the cooktop and sensor need time to warm up from the pan. Yes, reversed. There is a lag between the sensor and the pan, especially if you use a thick silicon mat. On temperature mode, power is always full (fast and dangerous) till the cooktop, not necessarily the pan, reaches the temperature. Then power is turned off. After temperature dropped low enough, power is turned on in full again. Repeat. Each cycle takes at least about 4 minutes while temperature goes up and down to about +-30F at least, which is too long and unsteady for many types of cooking. In this regard, temperature mode is indeed useless marketing hype.

Great explanations !! Thank you very much !!

Actually, there is a good reason to use temperature setting. If you sear something in a cast iron pan, it is very easy to exceed the maximum internal temperature allowed in the cooktop. The cooktop will shut itself down as a result. But if you use the temperature setting and set it to the max, the cooktop will self regulate and avoid the annoying safety shut-off.

Extremely helpful, nicely done.

Nice description! Thanks for taking the time to create this. I think of cooking with power-setting as being similar to using my microwave power setting, and cooking with temperature-setting as similar to using my oven settings. I personally prefer temperature mode. Just like with ovens, my induction cooktop is not perfectly calibrated, but it is pretty close (Duxtop model). The temp setting IS a great intuitive guide for not smoking my olive oil (340 degrees F means something to me, a setting of '6' does not, especially when travelling and using a different model). Also just like my oven, I have no expectation that the food is actually the same temperature as the oven, just that it's being exposed to that temperature on the bottom of the pan. If I have a lot of food cooking on a cooktop, then I'll need to bump up the temperature by one or even two notches to compensate.

Helpful information. I just brought a twin portable induction cooktop from Aldi. I to was confused, use the power or Temp. Setting? You have made nice and clear, use the power button. Thanks again.

Many thanks for clearing the confusion.

Thanks for your video clarifying the difference between power and temp button. Even the manufacturer's website and manual did not offer any explanation. Is it accurate to assume the lowest temp setting roughly corresponds to the lowest power setting and vice versa?

Is it so hard to integrate a temp probe jack to induction hot plate? Detachable immersion temp probes are very commonplace these days (and their technology seems to be standardized) and they are very cheap. One can buy a digital thermometer with detachable and immersible temp probe as low as $10 nowadays. Such a feature would make the cooking experience 10x better.

I was under the impression that having the temperature setting meant, simply, that I could set the temp (for frying as an example) to 350 and the system would bring the oil up to 350. Are you saying that isn't true? I used my induction cooktop for the first time today, trying something simple (hamburgers) and the pan did not heat evenly, and barely even got to 300. I did not use the power feature - only the temperature, and I bumped it up to 400 and still there was little change in how the meat cooked. So if that's true, then the temperature gauge is a worthless feature? How do we use it to our advantage? For reference, I used a 12" enamel coated cast iron pan.

My 'old' induction cooker works on one level of power 1100 watt. If I set at full power, it consumes electricity all time at 1100 watt, but if I set at half power, it consumes electricity for 10 seconds at 1100 watt and another 10 seconds off, and so on (intermittent). I wonder the nowadays induction cooker may use inverter technology where the power level is adjusted according to the user's setting continuously (not intermittent). Is this the case?

Will the temperature scale maintain a consistent temp at the interface between cooktop & pot base? I assume that the power scale does not maintain a temperature anywhere (like a gas burner)

This video was very helpful thank you

It was helpful. Thanks

If you're going to warm something or simmer it, wouldn't the temperature setting be the easiest way to avoid burning your food?

How to control tamprature of oil for deep fraying ? Can we connect tamprature control with induction ? Which control to induction on or off

Thank you for the video! Does anyone know what power setting I need to boil beans? Thank you!

Hi friend, i am not sure you will still response being ages since you put this up but i still try. In an microwave when it is 20% power, microwave is only generateed in 20% of the time interval set for. So the question: in induction heater when it is set at 20% does it mean it is continuous vibrating during the period with the power used to create eddy current is reduced to 20% of the max level.

So, i bought one of those that has power level (from 1 to 10) and temperature level (from 60 degrees celsius to 240)... the manual is not very useful, but it says that the power levels corresponds to certain temperatures, being power 1 = 60 degrees celsius and 10 = 240... so, is the temperature function worthless?

Very helpful.

Wouldn't the temperature be useful to maintain a certain temperature (of the interface) which is not possible with power?

I have induction stove it shows temperature 2000 so is it only for reference purposes or it is exact temperature between interface. Isn't 2000 f is way higher temperature needed for Cooking.

so... ¿Power and Temperature are different measurements for the same thing? please somebody answer to me!

It seems like every pot and pan behaves differently on my induction top. at 140, my stainless 6 quart pot boils water. When I use my 10 inch cast iron pan , I get a different result.

Perfect information

Ok power button rules but how do you use it ? Intelligently?

Water will not boil at 212 F because you will not break the surface tension. You can maintain water boiling at 212, however.

vegetable currys / meat currys temparatures ??? please

I have tefal express. Temp control is useless feature as the actual temperature skyrockets past the set temperature and burns the food. I believe some of the new induction cooktops are using IR sensors for better temperature control. I believe the Breville Control freak is a good cooker however not worth the near $2000 theyre asking for. Customers shouldnt have to pay this much for something so simple as proper temperature control, and they should not be lied to by manufacturers like Tefal claiming thay their cooker has temperature control when indeed, it doesnt. Typical companies with no respect for their companies

Sorry, but you seem to be confused about the purpose of having both POWER + TEMPERATURE settings on portable induction hobs. The key is that these two setting combinations are only available on smaller 'portable' single coil induction hobs. You need to consider the biggest issue for using an electronic induction hob somewhere like a wilderness log cabin - or more typically, a caravan / recreational vehicle campsite, at a canal mooring - or anywhere without access to a full mains power supply. In my wilderness log cabin, you might have a portable power generator or a powerbank. Try to draw too much power and safety cut-outs will be tripped. As such, we need a way to reduce the POWER draw. While the TEMPERATURE setting controls the level of heat you're generating in the metal of the pot (which, it's important to note, isn't the same as the temperature reached by whatever you're heating in the pot!). So, the real question we need to answer is "exactly what can you cook on a portable induction hob when you've had to reduce the POWER to a level that (for example) a powerbank battery can supply?". I don't currently know the answer to this question, but will be running some experiments to try to find out. Just remember that this combination of settings is only available on portable induction hobs, and isn't something to worry about on normal domestic kitchen induction hobs. That said, the fact that my own portable induction hob has some incredibly low power settings (in both POWER and TEMPERATURE) suggests there may be some interesting possibilities to refine our use of induction hobs, but only on the small portable ones.

getting very slow temperature is a problem for me, so i off for 2or5 minutes & then on it again on slowest temperature shown 80°C.

I'm asking about induction oven; however, no one seems to know about the oven.....