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Induction Cooktop and Candy Making

Posted by ChefSuzi none (My Page) on
Mon, Dec 17, 12 at 1:55

Considering an all induction cooktop or going hybrid (induction/thermal). Need to learn about induction and candy making with the need for maintaining a steady temperature for up to 30" at 300degF for candy--English toffee or peanut brittle--as examples. I understand it's not an issue reaching the temperature per se, but the length of time while holding a steady temperature. Also are there any issues with induction for maintaining a boiling water bath for 10-25" for canning, depending on what's being canned. Also want to make sure I'm asking the right questions. Thanks for any guidance/experience with these questions.


Follow-Up Postings:

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RE: Induction Cooktop and Candy Making

Be sure to try both the Cooking Forum and Appliances.


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RE: Induction Cooktop and Candy Making

I have been trying to make carmel and it took FOREVER for the thread stage to be reached...finally turned up the heat a little .........is that the problem? heat too low? Or does it just take forever?


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