We made potato chips... for research reasons.
This was the smallest, most portable of the induction cooktops. But its control panel had a lot of unnecessary settings and buttons. It has the highest temperate range, going to 500 F, but was also the slowe to stabilize its temperature during the deep fry test.This is sometimes marketed at The Secura induction burner online, but is actually a less expensive Duxtop model, leading to some confusion when I ordered it. Its design is very similar to the winning Duxtop .
The drawbacks mostly relate to the limitations of the types of cookware you can use. You need pots and skillets made from “ferromagnetic material.” Ferrous means that it contains iron, so induction-friendly cookware is cast-iron, iron, steel, or stainless steel that has a magnetic base . The cookware needs to be flat—which rules out woks—and pans smaller than 4 inches or so in diameter, like little butter melters, may not connect.
Then, I measured evenness of heat distribution by browning slabs of tofu. Manufacturers like to boast that induction offers the most even heat distribution there is—with the cookware itself becoming the heat source. So I decided to sear two slabs of tofu, cut for maximum surface. For each model, I searedfor 3 minutes at a temperature setting of 340 degrees, without disturbing at all, then checked their cooked sides to see how even the browning was.
I seared showed darker browning the closer they were to the center of the cooktop. The variance among the models came down to the exact level of browning differences—an issue of temperature accuracy—but all showed the same pattern.in the name of science. Induction cooktops should be ideal for deep frying.
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