My induction stove does not evenly heat a frying pan. Is it broken or am I doing something wrong?

by Brady Sundquist   Last Updated January 11, 2018 23:17 PM

I have used a Kenmore Elite induction stove after moving about 6 months ago from a gas range and it has many good qualities but no matter what I try I can't get it to heat evenly when frying food. Like when I try to sear a steak with some olive oil or stir fry something the pan ends up with a hot spot in the middle and a cool outer rim. This applies not only when heating up the pan but also in the middle of cooking it maintains this problem. This happens no matter which heating circle I use. I have tried cast iron, steel, induction element pans of various sizes, and yes they are flat,and always have this problem. I desperately need advice at this stage.



Answers 1


Cast iron and stainless steel are both poor conductors of heat, if the pans are not thick enough you will get hot and cold zones, I think you should aim for something with aluminum in it(maybe the stainless-aluminum-stainless type) and try to go for a thicker pan.

That is just my general knowledge, I didn't try induction ovens before.

Ahmad Hani
Ahmad Hani
January 11, 2018 23:09 PM

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