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It is no surprise that the deep frying process includes different utensils and even different cooking cornerstones backed up by high-temperature resistance and safety. Many households use gas stoves and a circular pan known as kadahi to deep fry things because of their hollow bottoms.
When switching to induction, placing cooking pans and utensils becomes difficult because they require a flat surface. Pans designed for induction are either made for boiling or shallow fry, which is not a perfect pan, similar to the one you put on the gas stove to fry things.
Get to know how to deep fry an induction cooktop with these hacks.
Deep Frying On An Induction Made Easy
Cookware
Choosing the right cookware is essential for deep frying using an induction. Choose a saucepan or pan created especially for induction; make sure it is composed of magnetic material and has a flat bottom. Cookware made of copper or aluminium should not be used with induction. Investing in a high-quality pot with an induction cooker can make deep-frying much more efficient.
Temperature
For flawless outcomes, the optimal oil temperature must be reached and maintained. Compared to gas or electric stoves, induction cooktops frequently require greater attention to temperature adjustment. To precisely check the temperature of the oil, use a deep-fry thermometer. To get the right temperature, add less oil and add more as needed. To avoid fluctuations, be ready to make regular adjustments to the power settings.
Safety
Since deep-frying includes hot oil, it is important to look after safety. When deep-frying, never leave the kitchen unattended. Always have a lid close to your hand when putting out the pot in case of a fire. Make sure a fire extinguisher is always close at hand. Food should not be packed into the pot too tightly because this could splash the oil. Use caution and a spider or tongs to remove food from the hot oil to avoid mishaps.
Test Out Various Oils
The results of your deep-frying might be greatly influenced by the type of oil you use. Deep-frying works best with high-smoke-point oils like vegetables, canola, or peanut oil. Because olive oil has a low smoke point, it should be avoided. Try out a variety of oils to see which one best meets your needs.
Managing Temperature Variations
Deep-frying can cause temperature changes on induction cooktops. Use a pot with a thick base to help maintain even heat distribution to reduce this. Try several power levels to determine what works best for your cooktop and oil volume.
Cleaning
Maintaining the functionality of your induction cookware and cooktop requires routine cleaning. Before cleaning, let the cooktop cool fully. Spills should be cleaned up right once to avoid their solidifying. Grease and food residue can be removed with a non-abrasive cleaning. Use a gentle detergent when hand-washing your kitchenware, and stay away from harsh chemicals.
