Any way of using a large paella pan on an induction hob?

itm

itm

itm

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We make paella from time to time, using paella pans which are 34cm and 40cm diameter bases. Is there any way of using paella pans of this size on an induction hob?
 
itm said:
Hmmm....I had no idea such a thing existed. Presumably I'd need 4 of them for a 40cm paella pan, and would need to wait about 90 mins for it to come up to cooking temperature?
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Errrrm. I've never used one... But I presume you just use only one and put the pan on top of it, I guess there is some heat loss and a little longer to heat up but as it is paella that's not really going to matter is it? Not like its a wok.
 
get a (tri-ply / multi-clad) paella pan - saute pan ? that distributes the heating provided by the underlying induction ring better

RIP my iron wok - steel paella/wok pans or iron dont typically work as well as on gas, with better distribution, more BTU's to get it up to temp&maintain it
 
jpaul said:
get a (tri-ply / multi-clad) paella pan - saute pan ? that distributes the heating provided by the underlying induction ring better
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Never heard of tri-ply/multi-clad either. I have so much to learn. My understanding was that pans needed to fit entirely inside the designated zones on an induction hob in order for any heat to be induced. How would that work with say a 40cm multi-clad paella pan?
 
Threepwood said:
Errrrm. I've never used one... But I presume you just use only one and put the pan on top of it, I guess there is some heat loss and a little longer to heat up but as it is paella that's not really going to matter is it? Not like its a wok.
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If I used just the one presumably it would result in uneven heating of the pan - i.e. all of the heat concentrated in one area of the paella pan (i.e. the area covered by the converter), rather than it being dispersed?
 
Have you tried it, it will work to a degree, the heat won't be spread evenly though.

As someone said, I think, how about a camping stove?
 
Threepwood said:
Not in a traditional paella :p the spainards would have a right go at you for that!
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Isn't paella like Italian pasta recipes?

You go to one Italian town and they scoff, and roll their eyes at the foreigner and laugh about how little you know when you dare to suggest adding ingredient X, sternly telling you with unshakeable conviction that is not the traditional Italian way!

Then you drive to the next village 2km down the road and when you suggest leaving out ingredient X they scoff, and roll their eyes at the foreigner and laugh about how little you know, sternly telling you, with unshakeable conviction that is not the traditional Italian way!
 
garnett said:
Isn't paella like Italian pasta recipes?

You go to one Italian town and they scoff, and roll their eyes at the foreigner and laugh about how little you know when you dare to suggest adding ingredient X, sternly telling you with unshakeable conviction that is not the traditional Italian way!

Then you drive to the next village 2km down the road and when you suggest leaving out ingredient X they scoff, and roll their eyes at the foreigner and laugh about how little you know, sternly telling you, with unshakeable conviction that is not the traditional Italian way!
Click to expand...

Pretty much. Same way that you either have mushy peas, curry sauce or gravy on your fish and chips.
 
jpaul said:
RIP my iron wok - steel paella/wok pans or iron dont typically work as well as on gas, with better distribution, more BTU's to get it up to temp&maintain it
Click to expand...

I do wonder how anybody can mange proper Wok cooking in the home environment, even with one of those high end cookers with a (Supposed) Wok burner.

The cookers in proper Chinese restaurants have burners that could have fired one of Abraham Darby's Blast Furnaces!
 
itm said:
We make paella from time to time, using paella pans which are 34cm and 40cm diameter bases. Is there any way of using paella pans of this size on an induction hob?
Click to expand...


I'm sorry but I don't understand the problem. If you place one of these on a normal hob the hob heats the undersurface of the dish on the heating elements and the heat then radiates to the rest of the dish; if you use an induction hob, the indiction elements induct heat into the parts of the dish placed on them and this heat then radiates to the rest of the dish. Or am I missing something?
 
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