Induction cooking has long been popular with professional chefs and budding cooks in their state-of-the-art kitchens. This style of cooking has been around since the 1950s. However it seems to have been on a slow burner as far as popularity in the everyday home. Part of the reason for this is probably the cost and the fact that you need pans with a magnetic field on the bottom. There is also probably a lack of understanding as to how the process works. But in the long run it can save you time and money. Both precious commodities when running a busy home.
More recently they are becoming more popular with general home-maker who lives a very busy lifestyle. They like to come home and cook a quick supper in their modern kitchen. For example, it takes just two minutes to boil a pan of water for your pasta. This is opposed to an average of eight minutes on a traditional stove top.
And this is one of the biggest selling points of the induction cook top, it’s speed. It simply takes less time to cook food because an induction hob generates heat directly in the pan. Traditional gas and electric hobs are using a third party to transfer heat to the pan, i. e. the gas flame or electric burner. Electromagnetic activity in the induction hobs sets off electromagnetic activity in the pan. This means that the pan heats up itself, which means that cooking takes about 25% to 50% less time on average.
Because of the way the heat is transferred, this way of cooking with induction is much more energy-efficient than gas and electric. There will be a lot of heat around the pan from a gas flame, and there will be radiant heat from an electric burner anywhere it’s not touching the pan directly. When heat is made inside the pan, like with induction, more of it goes to the food and not to your kitchen.
Most noteworthy is the added benefit of the reduced energy consumption, meaning lower bills and a healthier environment. The hob doesn’t get hot and the burners turn off automatically when you remove the pan. They are also much easier to clean as nothing seeps into the surface.
You may find that you already have some pans that are suitable for the surface. The popular cast-iron pots and pans that last forever are compatible with induction cooking.
When it comes to frying bacon, sausages and black pudding, all benefit from induction cooking. They cook evenly because the heat is spread out, so they don’t get burned on the outside and raw on the inside. Toward the end, turn up the heat if you want the outside to be crispy.
Cooking bacon on an induction cooktop can seem tricky at first, but with some simple tips and techniques, you can achieve crispy, delicious bacon every time. In this comprehensive guide, we’ll walk through everything you need to know to cook bacon like a pro on your induction cooktop.
Choosing the Right Cookware
The first step to cooking great bacon is having the right cookware. For an induction cooktop, you need pots and pans with a magnetic bottom. Cast iron skillets are a popular choice as they heat evenly and hold heat well. Stainless steel pans also work if they have a magnetic base.
Look for a skillet with tall, straight sides to minimize grease splatter. A 10 or 12-inch size works well for cooking 6-8 strips at a time. Non-stick coatings can be useful, but are not essential. Avoid pans with a warped base as they won’t make full contact with the cooktop.
Prepping the Bacon
Take the bacon out of the package and separate the slices. Lay them out in a single layer on a plate lined with paper towels. Blot both sides with more paper towels to remove any excess moisture. This helps the bacon cook up nice and crispy.
If using extra thick-cut bacon, consider cutting each slice in half horizontally so it cooks evenly. Thinner bacon slices can be left whole.
Seasoning (Optional)
Adding seasoning before cooking infuses the bacon with extra flavor. Some simple options include:
- Freshly cracked black pepper
- Smoked paprika
- Brown sugar
- Cayenne pepper
- Chili powder
- Maple syrup
Simply sprinkle the seasoning lightly over both sides of the baconrub it in gently with your fingers Go easy on sugary seasonings as they can burn quickly,
Heating the Skillet
Place your cast iron or stainless steel skillet on the induction cooktop and turn it to medium or medium-high heat, Allow the skillet to preheat for 2-3 minutes so it evenly hot
Bacon needs lower, gentler heat than other induction cooking. Starting with a hot skillet risks burning the bacon before the fat renders out.
Cooking the Bacon
Once preheated, arrange the bacon slices in the skillet without overlapping. Pour off any water that accumulates as the fat renders—this prevents splattering.
Cook the bacon for 2-3 minutes until the underside is browned. Flip each slice and cook 2-3 minutes more on the other side. Adjust the heat as needed to prevent scorching.
Use tongs to flip the bacon instead of a fork to avoid puncturing the meat and losing juices, Drain the cooked bacon on paper towels,
Crisping the Bacon
For extra crispy bacon, once the slices are browned on both sides, transfer them to a baking sheet. Put the baking sheet in a 400°F oven for 5 minutes to crisp up.
You can also crispen the bacon right on the stovetop by turning up the heat for the last 1-2 minutes. Just watch closely to avoid burning.
Troubleshooting Common Issues
Curled bacon – Flatten the bacon between paper towels before cooking. This helps prevent it from shriveling up in the pan.
Bacon sticking – Allow the skillet to preheat before adding bacon. Don’t move the bacon too soon after laying it in the pan.
Uneven cooking – Make sure the skillet makes full contact with the induction cooktop for even heating. Cut extra thick bacon slices in half horizontally.
Grease splatter – Use a large skillet with tall sides. Pour off excess grease as it renders out. Avoid overcrowding the pan.
Handling Bacon Grease
Bacon grease should never be poured down the drain. As it cools, pour it into an empty can or heatproof container for disposal. You can also strain and save the grease for cooking.
Let the grease fully cool and solidify before storage. Use paper towels to carefully wipe down the induction cooktop and remove any grease splatters after cooking.
Serving Bacon from the Induction Cooktop
Bacon straight from the induction cooktop makes a delicious topping for eggs, burgers, sandwiches and salads. Here are a few serving ideas:
- Breakfast BLT sandwich
- Bacon and goat cheese omelet
- Cobb salad with bacon bits
- Bacon cheeseburger
- Bacon wrapped dates
- Carbonara pasta
Crispy warm bacon also makes a tasty snack on its own! Just be sure to drain on paper towels before eating to remove excess grease.
Storing Leftover Bacon
Cooked bacon keeps well in the fridge for up to 1 week. Let the bacon cool completely before storage. Place slices in a zip top bag with paper towels to absorb grease.
For longer freezer storage, spread the slices in a single layer on a parchment paper-lined baking sheet and freeze until solid. Then transfer to freezer bags. Bacon can be stored this way for 2-3 months.
Reheat frozen bacon in the oven at 400°F for 5-10 minutes until heated through and sizzling. Microwaving makes bacon rubbery.
Cooking Bacon Safely
Cooking bacon comes with a risk of grease splatters and steam burns. Here are some tips for staying safe:
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Wear short sleeves to avoid catching them on the handle of a hot skillet.
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Use a splatter screen or oven instead of the stovetop if concerned about burns.
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Don’t overcrowd the pan, which can cause more popping and splattering.
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Use tongs and spatulas instead of forks for flipping.
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Keep kids and pets away from the hot cooktop when frying bacon.
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Allow the bacon grease to fully cool before disposing to avoid burns.
With the proper tools and some experience, you can confidently cook bacon on an induction cooktop. Follow this guide for sizzling, tasty bacon without the hassles. Let us know how your induction-cooked bacon turns out!
cooking bacon on induction stove
FAQ
What flame to cook bacon on?
How do you cook bacon on a stovetop?
The most important thing to do when cooking bacon on the stovetop is to manage the heat. Lower-to-moderate heat is better. Allow the pan to get too hot and the bacon will begin to scorch, the fat will smoke and burn, and all of it will take on an acrid taste that lingers in the mouth.
How hot does an induction cooktop get?
Generally, the inductions have a specific temperature range. The range on most induction is from 38 degrees Celsius to 260-degree Celsius (100 degrees Fahrenheit to 500 F). As powerful as induction cooktops might be, high heat settings are hardly used because very hot temperatures are not needed for normal cooking.
Are induction cooktops good?
The heat setting and quality of different inductions cooktops vary considerably. It is a good idea to go through the cooktop manufacturing instructions. In the culinary world, you can’t get anything good with too much heat. On the other hand, too low heat can take hours. With uneven temperatures, sometimes the food can get over or undercooked.
Does Bacon stick to the Pan?
Bacon is a fatty cut of meat, and while it might initially stick to the pan, there’s no reason to worry. As it cooks, the fat will render and the bacon will naturally release from the pan. When you remove your bacon from the pan, it needs to drain and shed some of its fat so that it doesn’t end up too greasy.