Induction Cooking Temperature Guide

Reading this article means you’ve been converted to the light side, or more specifically, you’re the proud owner of an induction cooktop. In other words, you’re well acquainted with the advantages of using induction cookers. That is, your meats and fresh vegetables no longer suffer from high and unstable cooking temperatures.

This article takes advantage of that particular induction cooktop trait—specifically its ability to maintain precise and consistent temperatures. The induction cooking temperature guide breaks down the different temperatures you should cook your food at if you want to prepare and cook the best possible meal you can.

Advantages of Using the Induction Cooking Temperature Guide

  • Save more energy while cooking compared to conventional ones
  • Reduce loss of considerable share of enzymes, vitamins, and minerals
  • Precise cooking temperature translates to better-tasting meals full of flavor
  • Plenty of non-stick cookware made for induction cooktops.

Induction Cooking Temperature Chart

Naturally, all induction cooktops have a specific temperature range. And typically, it scales from 38 degrees Celsius – 260 degrees C (or 100 degrees Fahrenheit – 500 F). A brief, along with an induction cooking temperature chart can be found below.

  • For vegetables, simmering is ideal, so wait for the soup or water to gently bubble.
  • Slow and low heat is recommended for deep fry since high heat creates smoke.
  • Delicate food requires slow and low temperatures for the best results. For example, steaming vegetables needs precise heat, wherein, you immediately stop boiling when it forms steam.
  • On the other hand, medium-low to medium-high heat is perfect for searing meat and the likes.
  • Medium temperature is ideal for stir fry since high overcooks or burns the food.
  • For barbeques, the ideal heat is from 200F to 250F (or 93 to 121 degrees Celsius). Here, consistent temperature is better than high.
  • You need temperatures below medium to saute beef. But if you want to retain all that flavor and nutrients, slow heating the oil and meat at low temperature is ideal.
No.SettingTemperatureCooking Function
WarmLow37°C (100°F)It’s good for warming
WarmLow43°C (110°F)Great for rendering chocolate
1Low65°C (150°F)Nice temperature for pasteurizing, slow cooking, etc
2Low to Medium82°C (180°F)Good for simmering stocks, fondue, melting cheese, sauces
3Low to Medium99°C (210°F)Recommended for waterless cooking jellies, vegetables, baking and jams, etc
4Medium116C° (240°F)The ideal temperature for sauté, boil steaming, roasting, etc
5Medium116C° (240°F)Good for potatoes, pancakes, eggs, crepes, etc
6Medium to High150°C (300°F)The perfect temeprature for sauté seafood, vegetables, etc
6 or 7Medium to High166°C (330°F)It is ideal for stir fry, whole chicken, casserols (all stuffing), sauté beef, poultry, pork, etc
7Medium to High182°C (360°F)Great for deep fry in oil; fritter, chicken, donuts, fries, etc
8High199°C (390°F)It is perfect for pasta, popcorn, etc
9High216°C (420°F)Always used for pan broil chops, steals, chickens, etc
10High232°C (450°F)Recommend pick for quick searing and browning meats before roasting
SearMax Sear302°C (575°F)Max blacken, sear

If you stick to this temperature guide then you’ll be knocking out some “Michelin Star” worthy meals in no time.

Thanks for reading!

1 comment

Leave a reply

Please enter your comment!
Please enter your name here