Breakfast on the Induction Stovetop

December 12, 2024

This post is for my blog friend Anne from Mehrling Muse. Anne is very interested in cooking on an induction cooktop.

I wanted to try out my new range hood installed on Tuesday (December 10). On Wednesday (December 11), I decided to cook bacon and eggs to see how well the hood worked. I also wanted to try out my new Lodge griddle/baking pan.

First, I covered the stovetop with parchment paper to catch grease splatters and splashes and to protect the stovetop from scratches.

Next, I put my pan onto the flex burner (bridge burner) and turned on flex join.

I oiled the pan and when heated, I placed thin bacon on it.

I was disappointed to discover the flex burner was hotter in the middle. In the following picture, it is obvious the middle of the bacon is cooking faster than the edges.

I didn’t want the middle to burn while the edges were raw, so I moved the bacon.

Moving the ends to the middle of the grill allowed them to cook with limited additional browning on the middle part of the bacon.

To cook the other end of the bacon, I moved the bacon around again.

I finished cooking the edges and put the bacon on a paper towel lined plate to drain.

Here you can see the smoke and grease in the light from the new hood. It is heading out of the house.

With the bacon cooked, I cracked two eggs onto the griddle for Bruce to have two over easy eggs.

The center of the griddle worked perfectly for the eggs. I was not perfect and broke an egg yolk.

Once Bruce had his bacon and eggs, I sautéd mushrooms.

The mushrooms turned a lovely golden brown color.

I drained the bacon fat from the mushrooms by placing them on a paper towel lined plate.

I split the mushrooms between us. Delicious!