Induction hob is mine faulty ?

deanos

We have been battling with out induction hob for a few months now, when we cook pasta for example its hard to control the water temperature, it either over boils then we turn it down one notch and the boiling stops , we cant seem to make things simmer

Not had induction before so wondering if its faulty ?

Ruski

Just put a pan (I'm presuming they're induction friendly?) of WATER on the hob and set it to high.
Watch what happens, you should see it rising in temperature and bubbles of air appearing from the bottom, until the crescendo of 'boiling'.
Turn it down one notch, does the bubbling continue just a little less vigorous or does it stop bubbling altogether?
Continue reducing notch-by-notch to observe how it effects the water, and base your cooking technique on that.

Boiling pasta adds 'contaminants' to the water which will always mean that it boils at a different temperature to just water.

HTH

Russ

theonlywayisup

Is your pan stainless steel, coated (coloured) or something else?

imho

Pans for induction hobs you should use pans that are magnetic.

deanos

Yes im using proper pans, will try method above Ruski and see what happens

These are the pans we have

https://www.theoriginalfactoryshop.co.uk/index.php/circulon-origins-5-piece-pan-set?___store=admin&gclid=CIH498Wc_csCFRIUGwodxMEKJg

theonlywayisup

deanos wrote: »

Yes im using proper pans, will try method above Ruski and see what happens

These are the pans we have

https://www.theoriginalfactoryshop.co.uk/index.php/circulon-origins-5-piece-pan-set?___store=admin&gclid=CIH498Wc_csCFRIUGwodxMEKJg

So, as per my question above, they are coloured pans.

They may well say they are induction suitable but any coated pan isn't as good as a stainless steel pan for induction.

You will find they don't heat as well unless they are on the full/max heat. This is because they are not stainless steel but aluminium with a base made to suit induction.

Your hob is not faulty, your pans are not good. Sorry, but that's how it is.

Aluminium hard anodised pans need full power to make them work. On a hob with 10 settings, they won't heat much past warm on 1-7. On 8,9 and 10 they will operate, but as you have found out, it is all or nothing.

Invest in one single fully stainless steel pan and compare. That's when you will see it is your pan set and not your hob.

Buy yourselves a small omelette pan for example, 20cm optimum (not smaller than 14cm) and compare.

theonlywayisup

For less than £30, try this http://www.amazon.co.uk/Stellar-S713-Centimetre-Stainless-Frying/dp/B002DQULOY?ie=UTF8&keywords=s713%20stellar%20pan&qid=1460056979&ref_=sr_1_1&sr=8-1 and then come back and report on your hob.

deanos

we can cook other things ok, its just pasta that seems the problem, will try and borrow a stainless one to cook pasta in and see how we get on

thanks for the help

theonlywayisup

deanos wrote: »

we can cook other things ok, its just pasta that seems the problem, will try and borrow a stainless one to cook pasta in

thanks for the help

Perfect, borrow an all stainless steel pan and cook. The reason you recognise it is 'only pasta' is because of the boil point of the water.

theonlywayisup

And to add, if you are new to induction cooking:

Put the pan on the smallest ring it will fit on without the lines of the hob ring showing.

Normally we try to cook on the largest ring. With induction, you need to let the hob induct with the base of the pan. Put it on the ring which allows the lines to fit inside or just on the edge of the pan. There is no industry standard in hob manufacturing (they are trying) but this means pans which are coloured, not all-stainless, or 14cm or below may cause issues. This is because the circuitry inside the hob won't allow the pan to induct and cause a connection