Top recipes for induction cooking

February 1st, 2012

Cooktops Ovens & Cooking

Induction cooktops surpass their electric and gas counterparts in speed, efficiency and precision. They produce intense heat three times faster than other cooktops and it’s this snappy heat which lends itself so well to stir fry and wok cooking. Think sizzling steak, seared tuna, sauteed shrimp, wok fried rice, stirred noodles or spicy prawns…the mouth waters.

But first, why use induction cooking?

The Smeg Induction Cooktop includes a wok

Last year, Appliances Online investigated what all the fuss over induction cooktops is about, how it works and why it’s better. We found three very good reasons:

• Induction cooking is three times faster than conventional electric stoves and even gas (wow) and it’s hot, like 500 degrees hot
• It might be smoking hot but there is much less personal burn risk. The heat is ‘induced’ only into the pot/pan/wok so you don’t have to worry about burning tea towels or fingers on exposed elements or flames
• Induction cooking can be up to 50 per cent more efficient than electric stoves and up to 70 per cent more efficient than gas

Induction cooking recipes

Stainless steel induction wok by Electrolux

Induction cooking is regarded by professional chefs as ideal for any style of cooking from simmering sauces to ragu. But it’s the instant, intense heat that works so well with stir fries which by default, require quick cooking.

Some woks will only work with an induction cooktop that is recessed specifically for the wok, or with an additional accessory, such as Electrolux’s steel induction wok. Have you seen Smeg’s? It’s perfect for induction cooking on a wok and almost 20 per cent off RRP at Appliances Online now. If you don’t fancy this one the range is broad, including portable induction cooktops!

If you don’t have a recessed induction cooktop you can use a skillet or flat pan. The recipes below will work for either option.

Induction cooking is perfect for stir fry Queensland prawns

Spicy wok-seared prawns, recipe by Robin Miller

225g cellophane noodles

1/2 cup chicken stock

2 tablespoons soy sauce

2 teaspoons cornstarch

1 teaspoon crushed red pepper flakes

1 tablespoon peanut or vegetable oil

1 tablespoon fresh ginger, minced

4 cloves garlic, minced

1.5kg of large or king prawns, peeled and de-veined

1/4 cup spring onions, chopped

Directions

Soak the noodles in hot water for 10 minutes, until soft.  Drain and set aside.

While the noodles are soaking, in a small bowl, whisk together broth, soy sauce, cornstarch, and red pepper flakes.

Heat oil in a wok or large skillet over medium-high heat on the induction cooker. Add the ginger and garlic and cook for 1 minute.  Add shrimp and cook for 2 to 3 minutes, until pink.  Add broth mixture and cook 1 minute, until shrimp are cooked through and sauce thickens.  Remove from heat and stir in scallions.  Serve half of the shrimp over noodles with all of the sauce.  Done!

Special fried rice by Rachel Ray

Induction cooking is ideal for special fried rice

2 and a 3/4 cups water

1 and a 1/2 cups white rice

3 tablespoons vegetable or wok oil

2 eggs, beaten

2 cloves garlic, chopped

2 inches fresh ginger, minced or grated

1/2 cup grated carrots

1 small red pepper, diced

4 spring onions, thinly sliced on an angle

1/2 cup (frozen) peas

1/3 cup Tamari

Directions

Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a plate to quickly cool it.