Induction settings for best results

Asked on 17 Jan 2018 by Sam Chapman

I use an Induction hob and have by careful testing, know what temperature each of it's 1 to 11 settings give. This is very useful for things like making sauces and melting chocolate, so the pan doesn't get too hot!
My question is, If whilst heating up something, [1] With the hob set on what I know is the boiling point, [2] Rather than a higher setting because it will get to that point quicker, but then as it boils, turn it down to the known setting, is the slower cooking time, actually going to cook the food 'better', because it's had longer to get up to temperature?

Lindsey, Food Editor replied

Hello,

When a recipe says bring up to boil / simmering point, if the dish benefits from having more time until it reaches that point it will probably specify a medium heat or say slowly bring up to simmering point.

If a dish needs long, slow cooking it will (or should) specify that.

When re-heating a cooked dish, mostly it’s better to do that at a low to medium heat. For example if your re-heating a chicken dish like coq au vin, a fierce heat might dry out the sauce, scorch the ingredients and break up the cooked chicken but re-heated for a longer time over a lower heat the chicken will gently heat through in the sauce without causing any damage.

We do not use induction because the majority of people do not have an induction hob but if you have any specific questions about any of Delia’s recipes just come back and ask.

Kind regards

Lindsey