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.
|Warm||Low||37°C (100°F)||It’s good for warming|
|Warm||Low||43°C (110°F)||Great for rendering chocolate|
|1||Low||65°C (150°F)||Nice temperature for pasteurizing, slow cooking, etc|
|2||Low to Medium||82°C (180°F)||Good for simmering stocks, fondue, melting cheese, sauces|
|3||Low to Medium||99°C (210°F)||Recommended for waterless cooking jellies, vegetables, baking and jams, etc|
|4||Medium||116C° (240°F)||The ideal temperature for sauté, boil steaming, roasting, etc|
|5||Medium||116C° (240°F)||Good for potatoes, pancakes, eggs, crepes, etc|
|6||Medium to High||150°C (300°F)||The perfect temeprature for sauté seafood, vegetables, etc|
|6 or 7||Medium to High||166°C (330°F)||It is ideal for stir fry, whole chicken, casserols (all stuffing), sauté beef, poultry, pork, etc|
|7||Medium to High||182°C (360°F)||Great for deep fry in oil; fritter, chicken, donuts, fries, etc|
|8||High||199°C (390°F)||It is perfect for pasta, popcorn, etc|
|9||High||216°C (420°F)||Always used for pan broil chops, steals, chickens, etc|
|10||High||232°C (450°F)||Recommend pick for quick searing and browning meats before roasting|
|Sear||Max Sear||302°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!