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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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| Be sure to try both the Cooking Forum and Appliances. |
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- Posted by aprice9066 (My Page) on Fri, Jan 18, 13 at 19:03
| 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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