Countertop induction burner for 12 liter Kuhn Ricon pressure cooker?

Hello folks,

I've had one of Fagor's 3 in 1 electric pressure cookers for a while, and while I was initially disappointed when I saw it reaches only 9 psi, I've still been pretty happy with it. In particular I like that it doesn't take any tending while cooking, just set it and wait.

Still, I've decided to get a Kuhn Ricon pressure cooker - the 12-liter one, as Chris Young suggests.

Since I have an unremarkable gas stove (I rent), I'd also like to get a countertop induction burner, but after reading various forum threads here and over at eGullet it seems tricky to that find one which works well - people complain that the power settings aren't fine-grained enough, and so they get a boil at one setting and barely a simmer at the next-lower setting. For example, Carrie's comment 'I do have to tinker while it's cooking though. I have a Miele Induction cooktop and finding the "sweet spot" is very difficult on it.' in this thread.

So - what are people's experiences with PCs and countertop burners? Can somebody recommend one which they find is set-it-and-forget it?

Thanks!

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Comments

Tim_Sutherland_52834

Part of the issue is the amount of liquid in the pot. I know when I do stock I can leave the induction at one setting and it will maintain full pressure for the hour or so. When I do beef tendon with a small amount of liquid I need to change the setting every 10 minutes or so as one setting is too high and the next is too low.

tshewman

I only have the 8 but my experience mirrors that of Tim's

Johan_Edstrom_5586

My induction stove with a Fagor I usually start at 10 and then can keep full steam at 4.

Tim is right though, I really experienced that the first time I deep fried... It kept heating

despite me adding fish, never had seen that before.

mike-chefsteps

Thanks for the comments, folks. After reading a number of the reviews of the inexpensive burners on Amazon (Duxtop, Max Burton) I don't think I'm going to bother with one of them - I'll see if there are any that are a bit higher in price but higher quality.

Tim, have you tried using another vessel inside your cooker for beef tendon? So you could add additional water to the PC to help stabilize it without diluting the tendon's cooking liquid...

Tim_Sutherland_52834

I have cooked a few things in a vessel in the PC but not beef tendon.

I am use to watching the PC on the hob so adjusting the temp as it goes is not an issue for me.

davejes1979

What you need is a Cooktek Apogee induction burner. The bad news is that they are expensive. I found a used one on ebay for $500, and I LOVE THIS THING AND CAN'T LIVE WITHOUT IT NOW. I use my KR pressure cooker with it all the time. I also like to use it to create a temperature-controlled oil bath.