December 8, 2024
My friend Anne from Mehrling Muse is very interested in cooking on an induction stove.
I made a pot of chili for Bruce when he rode home on November 27.
I took some pictures of making the chili, but didn’t really keep track of the spices I put into it. I don’t have a recipe to post since I didn’t keep track.
I chopped up some vegetables.
I heated up some avocado oil on the settings 6.5.
The pot is on the largest single burner. The lines to the right are for the bridge burner. The cross below the pot is a six inch burner.
Once the oil was hot, I dumped the vegetables into the pot to sauté them.
I sautéd the vegetables, browned the ground beef, added a variety of spices and herbs to bloom, added canned diced tomatoes, and finally, added canned black beans.
I simmered the chili until Bruce got home. I simmered it on 3.5 for about two and half hours to three hours.
Anne, I hope you enjoyed seeing more pictures of cooking on an induction cooktop.
I love how steady the heat is.
After I finish cooking, I remove the pot or skillet from the burner. If the glass cooktop got spattered, I use the paper towel that was underneath the pot with white vinegar to clean the cooktop.
Blackberry Homestead 
Yes!! I loved your photos and instructions. It’s nice to know that the heat is steady and even. I’d love to have an induction stove top. My stove is probably 19 to 20 years old. I keep waiting for it to die, so I can replace it without regret. It’s amusing to me that you put paper towels under your pans. It’s a wonderful way to keep from scratching the surface and to keep the top clean. I appreciate your writing about it for me.
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You are welcome!
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It looks yummy!
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