UPDATE: It is with great sadness that I can no longer endorse the company producing and marketing the NuWave PIC. I LOVE, seriously LOVE the product, but the manner in which they charge for shipping is, in my opinion, not ethical. The product is worth far more than the $99 being charged for it; and it would seem more honest to me to simply charge what the product is actually worth, rather than saying it is only $99 and then charging inflated prices for the shipping and handling. Should those practices ever change, Busy-at-Home would be glad, once again, to endorse not only a great product, but the company who produces it. Thank you for understanding.
I’m having such a blast using my NuWave Precision Induction Cooktop (PIC) ! I’ve been using an induction range, in my kitchen, for more than five years and would be hard-pressed to ever go back to a conventional electric cook stove; but I desperately needed an additional “big burner” on my range. The NuWave PIC is the solution I was looking for and it’s even inspired me to try some recipes I’ve never cooked before! I love that I can have my big 12″ cast iron skillet busy on the range and still have a huge pot cooking away on one of my two PIC’s! I’ll never run out of burners while making a big family dinner and I have the perfect way to keep covered dishes warm at potlucks. With all the ways I’ve learned to use them, I have a hard time understanding how I managed before I had them. I’m even more excited that a Busy-at-Home reader is going to have the chance to add a PIC to their own kitchen appliances! Be sure to enter this extraordinarily generous giveaway, from Hearthware, at the end of this post!
As I explained in my last post about this fantastic kitchen tool, induction cooking requires the use of stainless steel or cast iron cookware. “Induction cooking uses an electromagnet to generate heat in the cooking vessel, not in the cooktop, itself. Under the glass of the cooktop there is a copper coil, that produces a gentle electromagnetic field when electricity passes through it. This starts the molecules of your pan vibrating, which creates heat. The pan is heating up, not the cook top. Totally cool, right? Your cookware needs to be stainless steel or cast iron (magnetic) in order for the range to work. I can boil a sauce pot of water in about 90 seconds on my stovetop. The glass top doesn’t heat up (though it DOES get warm under the pot, where heat from the pot is transferred to the cook top), because all the energy goes directly into the cookware. It’s a much more even and consistent way of cooking and I don’t have any of the issues that come with typical glass top stoves. For instance, spills don’t bake on. Sprinkling sugar onto most hot glass-tops, results in a lifelong, baked on crunch or even small pits burned in. Induction cook tops don’t have enough heat to melt the sugar, mush less burn it on. Love, love, love that! My grandbabies have stood on their tippy-toes and reached over the top edge of my induction range and unless they directly touched the pot, I didn’t have to worry about a burn. The moment that truly sold me was a demonstration where a skillet had been cut in half and then placed on the range. The rep cracked an egg, half onto the skillet, and half onto the “burner” of the cooktop. In a mere moment, the side of the egg sitting in the skillet was cooked through, while the half sitting on the burner was as raw as the moment he had placed it there. Amazing!”
So, look at what I’ve been making, since my first experiment with that delicious Fiesta Bake, I shared with you in February.
I tested the NuWave Cast Iron Grill Pan on the PIC and we enjoyed delicious steaks, beautifully seared and grilled, right in my kitchen, on a cold winter night. Why does food always seem to taste better when it’s sporting those gorgeous grill marks? I can’t wait to try it out on some veggies!
The most interesting and exciting recipe, that I’ve tried since having the PICs in my kitchen is Homemade Yogurt. As a fan of Pinterest, I have certainly pinned several recipes, most of which involved a quart jar on a heating pad, overnight. I’ve never been brave enough to try. Imagine how excited I was to find that I could use the induction cook tops to make homemade yogurt in just a few hours. No preservatives, guar gum, or other unidentifiable ingredients — just whole milk and yogurt starter. I’ve been told that I can use a Tablespoon of yogurt made with the live lactic bacteria, but it is not available locally, and for now, I found yogurt starter on Amazon and the cost was only 71¢ for each packet, which makes a full quart of yogurt! The only other ingredient I needed was a quart of milk. You won’t come close to buying yogurt at the local grocery store for that great price! Also, for health reasons, we drink and use only whole milk in our family. It is very difficult to purchase yogurt, in our three local stores, that is made with whole milk. Now, I don’t have to worry about it. I’m so excited that this turned out, well, and my husband and kids actually like it, ALOT! The recipe for this easy breakfast/snack was one of over 70 recipes in the cookbook that I received with my NuWave PIC. I’m looking forward to trying so many more. Here’s how I made our yogurt.
- 1 quart of whole milk
- 1 (5 gm) packet of yogurt starter (powdered culture)
- Pour milk into a medium pot.
- Press high (425 degrees) on the induction cook top, to bring the milk up to 180 degrees (or until the milk just begins to boil).
- Shut off the cook top and allow the milk to cool down to 108 degrees - 112 degrees.
- Dissolve 1 (5 gm) packet of yogurt starter in the arm milk and mix thoroughly until it is completely dissolved.
- Pour the yogurt into a one quart canning jar. Screw the lid on tight.
- Put the jar of yogurt in a pot of water, being careful that the water level covers at least ¼ of the jar, the entire time the yogurt is cooking. (Mine was somewhere between the ⅓ and ½ mark and I never did have to add any water, though I was careful to check it periodically.)
- Press LOW on the induction cook top (100 degrees) and then hit the "+" button, three times to increase the temperature to 130 degrees. This will heat the water and allow the milk in the jar to maintain a consistent 110 degree temperature.)
- Allow the yogurt to continue to heat for 4½ hours. (I actually cooked mine 5½ hours, because it didn't seem quite thick enough, at the 4½ hour point.) Shut off the cook top.
- Remove the yogurt jar from the pan and set it in the refrigerator to cool and stop incubation. I found that the yogurt thickened, even more, as it cooled.
- To serve, you can add honey or sugar, vanilla, fresh fruit, home-canned fruit, fruit compotes, etc., whatever you would normally use to flavor your yogurt. You can also use this in recipes that call for plain yogurt. Later, this week, I'm going to try using it to make yogurt cheese! I'll let you know how it turns out.
- We used a spoonful of sugar, a splash of vanilla and some fresh blueberries, in this bowl, for an absolutely delicious breakfast. It has more of the authentic yogurt "tang" than the yogurt we have purchased in the store. It was so creamy and wonderful and the flavor made several of us think of cream cheese. There may be some creative new cheesecake recipes in my future!
I hope you’ll check out the NuWave Precision Induction Cooktop on Amazon and see how to get one for your own kitchen. I think it will become one of your most-used appliances — in the kitchen, at parties, at potlucks, at barbecues and on camping trips — any place you have access to electricity and need a safer, more efficient way to cook food for family and friends. It is portable, faster than conventional ranges and won’t heat up like conventional glass top burners. It’s the perfect solution for busy, on-the-go families with a need for added cooking surfaces! We absolutely love ours!