Cooking on Induction
Our new house has an induction hob which I was very unsure about at first but actually really love now. I never would have picked one before – despite everybody who has one telling me they LOVE theirs.
I have always cooked on gas as my mum always also cooked on gas. I can’t cook on electric hobs as they take far too much thought (I always felt you needed a crystal ball to work out when to turn the heat down). I know people get to know how they work but I don’t get them and cannot cook on them no matter how much I try.
The induction hob is very much like using gas as it reacts instantly when you increase or decrease the heat. The other really good thing is they have a power function which brings a large pot of water to a rolling boil in under 2 minutes, brilliant when you forget to put on the water.
The one bad thing about induction hobs is that they do not like all pots and pans, I did google it and thought we would be fine as our pans were all good quality and fairly heavy. Rookie. We had a full set of pots and pans, but found that the only pans that worked were our Le Creuset ones. We used to have a pot for every conceivable need but had to bag them all up and give them away and was left with only 3 so need to start all over again.
After a lot of research (thankfully not by me) we came across some other lovely pans - Salter. The quality is great, they can go in the oven and not only are they non-stick but that actually increases with use. If you have ever bought a potjie or a real wok then they work on the same seasoning principle.
The only bad thing is that they need to be washed carefully as soon as you finish cooking and they really, really dislike being left soaking as they rust, quickly.
They are good, especially the small frying pan we got for frying eggs. For eggs you need a good pan otherwise they stick and ruin really easily, I am really, really fussy with eggs and could leave the egg white altogether to be honest. The funny thing is I have only just learnt how to fry (and boil) eggs. Give me an egg and I can make a soufflé. But fry? Much more tricky.
Really one of the best breakfast combinations there is.
If it is not a combination you have tried you should, you will be surprised how well it all works and how delicious it is!
One of the easiest and best breakfasts on the planet is fresh bread toast, smashed avocado with chilli flakes, crispy pancetta (if you eat meat) and a soft egg.
