Pressure cooking by induction heats only the base of the cooker to cook food, differing from cooking on an electric coil and the gas cooking technique. When cooking on gas or electric coil, heat is generated by a flame and then transferred to the base as well as the sides of the cooker, finally cooking the food inside.
Pressure cooking by induction transfers ninety percent (90%) of the heat generated to the cooker. For electric cookers, forty-seven percent (47%) of heat is transferred to the cooker. To avoid unevenly cooked, scorched or under-cooked food, you should take great care and precaution when using an induction pressure cooker. For best results, please buy the great value for money pressure cooker after reading this power pressure cooker reviews blog.
Let’s now take an in-depth look at the DO’s & DON’Ts of Pressure Cooking with Induction.
DON’T Pre-heat the Induction Cooker.
You should avoid pre-heating the cooker before you begin your cooking. The common practice of pre-heating the cooker on the low flame when preparing ingredients burns the cooking oil and onions. The surface of a pressure induction cooker is hot enough for use in fifteen seconds of being turned on. Also, prolonged preheating of the cooking oil destroys its chemical composition. The decomposition of the oil results in the formation of toxic compounds, aldehydes, which cause degenerative illness.
Start your cooking by slicing the ingredients that you intend to use in flavoring your dish. Slice your onions, garlic, tomatoes, or different leaves well in advance. Also, ensure all the seasonings and other spices are within your reach.
DON’T Bring the Pressure Induction Cooker on high temperature.
It is not advisable to bring the cooker to pressure on the heat for some reasons. The cooker can reach pressure in a very short time, about four minutes, causing charring and bonding of the tomatoes to the base of the cooker. This scenario results into a disappointing and improperly cooked food. But that is not all. Your food may cook at a lower heat if the pressure cooker doesn’t get enough time to release all the air.
Gradually bring the cooker to pressure on medium heat. The practice of gradually bringing the cooker to medium heat compensates for the lower pressure cooking temperatures and also the short time duration to pressure.
DON’T let the cooker unattended after you adjust the heat from a very full or wide cooker.
The sides of the cooker are at lower temperatures compared to the hot aluminum-disk-clad-base after adjusting the heat. This precautionary measure allows you to make adjustments for the quick fall in internal pressure. These adjustments sustain the boiling of food and maintain pressure and heat for the whole food.
Hang around for about five minutes to make adjustments with full or very wide cookers
Preset the induction cooker’s timer to automatically go off when the cooking is done.
By observing the guidelines above regarding the use of an induction pressure cooker, you are guaranteed the best cooking outcome. Your food will be tasty and appealing. You will avoid under-cooked, unevenly cooked, or charred foods. Also, the food will be healthy for consumption.