Induction hob.

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Pescador

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Induction hob.
« on: April 02, 2018, 17:17 »
Just done my first marmalade brew in my new house, using an induction hob.
Everything was fine until I tried to get temperature up to setting point. This used to take about 15 mins on my old gas hob, but today it took 40 mins with the hob on maximum 'P' setting.
Does anyone have any experience of anything similar happening to them?
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DanielCoffey

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  • Location: South Ayrshire, UK
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Re: Induction hob.
« Reply #1 on: April 02, 2018, 21:38 »
It can happen if your pan has a thin bottom.

Even if it is marked as suitable for induction, some cheap pans have a steel/aluminium sandwich that doesn't heat up very fast on an induction hob.

My first jam pan that I used on my new induction hob was a standard "stainless" maslin pan and I found it was too thin. It heated poorly and the ring itself kept clicking on and off to prevent the hob from overheating since the energy wasn't transferred to the pan properly.

Once I switched to a good quality all-steel pan the problem was solved.


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