So. We moved. We’re renting for a year while we sell our Houston place, and ascertain just where in the Durham area we’d want to set roots, and that comes with, well, a rental house kitted out as a rental house.
It’s a nice enough property, in an owner-heavy neighborhood, but the fit & finish isn’t equal to what we left behind in Houston. The biggest sinner is the kitchen, and the biggest problem there is the deeply anemic electric range/cooktop. I have NO fucking idea how you do real cooking on electric burners, and here the problem is compounded by the fact that these just kinda suck. The only way I could keep pasta water boiling the other night was to keep the pot covered, for example. That was NOT a problem on our JennAir back in Houston.
Well, it’s also 2025, and there are Modern Solutions to Bougie Problems. Turns out, stand-alone portable induction burners are NOT expensive; the Wirecutter pick was only $120 (made by Duxtop). I’d been wanting to try one, but the last time I looked into it they were much pricier — plus, well, in Houston we lacked for kitchen space, so it would’ve been a hard sell.
Folks also seem VERY enthusiastic about the new breed of carbon steel pans, which are basically perfect for induction cooking. Since I also wasn’t entirely sure which of our pans were ferromagnetic enough to work on induction, I also picked up a modestly priced (but preseasoned) pan to go with it (made by the hilariously named Merton & Storck).
Total spend: about $160?
Both were deployed for breakfast today.
HOLY SHIT the pan is hot like IMMEDIATELY — within seconds. Obviously it didn’t come up for sausage and eggs, but the scenario where you turn on the pan, pour in oil, and THEN chop the onion for saute would have to be reversed here unless you wanted a kitchen fire.
This burner has two modes: simple lo/med/hi style, and then an actual TEMP mode, so you can set it to (say) 340F and it’ll stay there. Seems like you shot too high? No prob; turn it down 20 degrees. Also, there’s a “boil” mode that goes immediately to THERMONUCLEAR FULL TILT BOOGIE that I’m kind of anxious to try.
This is more of a “induction + carbon steel” thing, but making a 20 degree adjustment has immediate effect. You wouldn’t get that with cast iron on the induction, but it’s an upside for the CS pans/induction burner combo. The “done cooking, keep it warm” scenario also comes to mind.
Less of our cookware is induction-friendly than I would’ve thought. Obviously the cast iron all works, and the AllClad saucepan, but the fancy early-90s RevereWare set that’s been my go-to for 30 years won’t work on it at all, nor (somewhat obviously) will the famously-aluminum Calphalon. If you go this route, my advice is to get the pan AND the burner, honestly.
Finally, despite it being my first foray, I ruined no food in the preparation of my breakfast. But I feel like it was a near thing.
What can I cook in it for lunch?