Recipes For Induction Cooking

Throw away unsafe conventional stoves; shift to induction cooking and try these quick, easy, and yummiest recipes for induction cooking.

Wave goodbye to traditional, unreliable cooking methods and welcome the era of induction cooking – a game-changer in the culinary world. As an experienced chef, I’ve embraced induction cooking for its ability to deliver quick, delicious, and exceptionally cooked meals. In this blog, I’m thrilled to share my personal favorite recipes, each one a testament to the versatility and efficiency of induction cooking.

Why Induction Cooking? An Expert’s Insight

Induction cooking, unlike traditional methods, employs an innovative technique using electric power to generate heat through magnetic induction. This approach not only speeds up the cooking process but also offers unparalleled precision in temperature control. The result? Foods cooked on induction cooktops are evenly heated, bursting with flavor, and retain their succulent juiciness.

But the magic of induction cooking doesn’t stop there. Through my journey as a chef, I’ve discovered that this method doesn’t just cook food faster – it enhances the cooking experience. The instant temperature changes allow for a more responsive cooking environment, where every adjustment is immediate and precise. This control is a game-changer for recipes that demand specific temperature settings.

Recipes For Induction Cooking

Induction cooking refers to cooking on an electric stove that uses induction heating instead of convection heating, thermal conduction, or indirect radiation. Induction uses electric power and instantly reaches the required or set temperature. In short, the changes in temperature with induction electric stoves are instant and quick.

There are a couple of benefits of induction cooking like it gets you evenly cooked food that is tender and more flavorful than the one you have made on a thermal conduction stove. There are plenty of recipes for induction cooking that you can make easily. Let’s discuss it!

1. Chicken Noodle Soup

The chicken noodle soup is my favorite to make on an induction stove for many reasons like the broth cooked evenly and perfectly, the soup smells as good as heaven, and the chicken gets tender and juicy. It’s the best recipe for soup lovers, beginners, and Instagram buddies.

Ingredients

You’ll be needing following ingredients to make this delicious soup: two tablespoons olive oil, a cup of sliced celery, two minced garlic cloves, a cup of chopped carrots, a cup of small yellow onion, sixty-four oz chicken broth, a teaspoon of fresh thyme, a teaspoon of pepper, two bay leaves, half teaspoon oregano leaves, twelve oz good quality egg noodles (preferably homemade egg noodles), three tablespoons of finely chopped parsley, a teaspoon pepper, and a tablespoon lemon juice.

Though all the above-mentioned ingredients are important, I want to highlight salt and cooked chicken separately. Please add salt as per your taste. You can add it in two different steps, so divide the total quantity that you want. Secondly, you should add two cups of cooked chicken which is well-shredded. Please don’t exceed two cups; otherwise, the taste of the soup will change.

I always gather up all the ingredients first at my reach and then start the recipe. I recommend the same process to you as it helps; otherwise, if one of the ingredients is skipped, the recipe will not be the same. Once you have gathered all the required ingredients for this yummiest noodles soup, move towards the procedures.

Procedure

In the first step, take a large-sized stockpot and pour olive oil into it. Warm the olive oil at medium to high flame on an induction stove. When the oil gets a bit warm, add carrots, onion, and celery to it. You need to sauté the vegetables in olive oil for no more than seven minutes. If the vegetables get softened before seven minutes, add minced garlic cloves to them and continue sautéing for a few more minutes. Please make sure to continuously stir the veggies in oil.

In the next step, add the chicken broth and herbs and spices i.e., thyme, pepper, bay leaves, and oregano to the pot. Cook the mixture at medium to high flame and bring it to a boil. Once the broth mixture gets boiled, wait for five minutes so that the vegetables are tender completely.

Now add the egg noodles to the pot and allow them to boil in the broth mixture. This will take around ten minutes depending on which egg noodles you’re using. I prefer homemade egg noodles usually; you can also use store-bought egg noodles. But, make sure to get a good quality one; otherwise, the whole recipe will get ruined.

After the noodles are fully cooked, add broth as required and bring the liquid to the amount you liked. I usually add a cup of broth at this step. Now add parsley, lemon juice, and shredded chicken and continue to cook the soup at medium to high flame for one to two minutes. Once the chicken is warmed and becomes part of the broth mixture, taste the soup using a spoon and adjust spices and seasoning to your preference.

When you’re happy and satisfied with the taste of soup, remove it from the induction stove and you are ready to enjoy it with your family or friends. I loved this soup recipe as it is easy, quick, and yet so yummy. The induction heating helps the soup cook evenly and it reserves the flavor of herbs, veggies, and chicken. Enjoy the noodles soup!

2. Soup-er Meal

The second recipe that turns out great when you cook it on an induction stove is the Soup-er Meal. It is also called soup cum meal because it is as delicious and easy to cook as soup and as fulfilling as a whole meal. Nevertheless, if you are on a diet and need a complete meal to remove your hunger and fulfill your cravings, the soup-er meal is always a perfect idea.

Ingredients

You’ll need the following ingredients to make a soup-er meal: two cups of peeled and nicely cubed potatoes, two finely chopped onions, one and a half cups of water, two peeled and grated fresh carrots, a garlic clove in minced form, a tablespoon of beef bouillon granules, half teaspoon salt, two or two and a half cups of milk, eight oz cubed Velveeta, one pound browned ground beef, three tablespoons flour, and half lb. cooked and fairly crumbled bacon.

Once you have gathered all the ingredients on your kitchen shelf, start cooking. Please make sure to read the instructions carefully and follow them step-by-step to get the right taste. The induction stove works best for this recipe because it reserves or retains the richness and flavor of all the ingredients and is mixed all together perfectly. This soup is a perfect recipe for dinners, date nights, and more. Let’s begin!

Procedure

In the first step, take a large size saucepan and place it on the induction stove. Add the crumbled ground beef to the saucepan and drain the grease aside. Take off the beef, and add veggies in the same saucepan. You need to add carrots, garlic, potatoes, and onions.

After adding all vegetables, add the beef bouillon granules, salt, and water. Set the stove to medium to high heat and bring the mixture to a boil. When the mixture gets boiled, set the stove to low heat and let potatoes and other vegetables become tender.

When all the veggies, especially potatoes have tendered nicely, add the beef that you set aside in the first step. Keep stirring with one hand and add two cups of milk with the other. After adding two cups of milk, mix the all-purpose flour with the remaining half cup of milk and whisk it well in a separate bowl.

Bring the soup to a boil first at a high flame and add the mixture to it and cook for a few minutes. This step is very crucial and needs all your attention. Please make sure to constantly stir the soup when you’re adding the flour mixture to it and cook for no more than two or three minutes. Once the soup becomes bubbly like a thick slurry, reduce the heat, and stir. You can add cheese to the soup and add this step to enhance its flavor.

In the end, add bacon at the top and some fresh parsley to give a final touch. Now that you have done all the hard work, it’s time to enjoy this yummiest soup. Please make sure to serve it warm and fresh. I hope you’ll love the recipe.

3. Tomato And Sausage Pasta

Pasta is my comfy food as I can have it all the time. It gets cooked easily and tastes so good. The tomato and sausage pasta that I am sharing here is one of my secret recipes that I loved the most. It gets cooked in one pot, creates no mess in the kitchen, and turns out super fulfilling and yummy. If you love the combo of sausages and pasta, you’ll be going to thank me a lot.

Ingredients

You’ll need the following ingredients to make this heavenly delicious sausage and tomato pasta: half medium fennel bulb, four or four and a half cups of water, two tablespoons olive oil, half teaspoon black pepper, twelve oz pasta, twelve ox sausages, fourteen oz diced tomatoes, two teaspoons kosher salt, and a cup of basil leaves.

Pasta, tomatoes, and sausages are the most important ingredients in this recipe. Please make sure to buy branded and good-quality pasta; otherwise, soggy or low-quality pasta will ruin the whole recipe. Get the fresh tomatoes from the mart and roast them on fire nicely. Then, dice the roasted tomatoes finely to use in the recipe. Lastly, get the smoked sausages as they are more flavorful and best suited for this pasta recipe.

All the ingredients of this recipe are easily available and they might be present already in your kitchen. But please make sure to tick-mark all the items needed and settle them in your range before you start the recipe. This is because the tomato and sausages pasta is a one-pot instant recipe and you need to add the required ingredients one after the other as suggested below to get the desired taste.

Procedure

In the first step, cut the sausages into slices. You can keep the thickness or size of the sausages as per your choice. I usually cut them into half-inch slices. Then slice the fennel bulb into thin and fine pieces. Once you’re done with the cutting, place them both into a large-size skillet and add water to it.

Now it’s time to add other ingredients to the same skillet. Add the olive oil, roughly diced roasted tomatoes, salt, pepper, pasta, and linguine. Bring the mixture to a boil over medium to high heat on your induction stove. Please make sure that the pasta will not stick to the skillet. For this purpose, you need to stir the mixture continuously and cook it on high heat for around ten minutes. That’s an approximate time, so don’t completely rely on the clock and check the pasta by yourself.

Once the pasta looks cooked and the liquid content is evaporated, reduce the flame. In the last few minutes of cooking sausages and tomato pasta, add basil to the skillet. Turn off the heat and remove the skillet to serve the pasta. You can add more seasoning before turning off the flame like oregano, parsley, or whatever you like. Once you’re done, serve the pasta hot in your favorite utensil and enjoy.

4. Rib-Eye Steaks With Mushrooms

Steak is always a great idea for us all! There are many different kinds or versions of steaks depending on the meat and sauces with it, but after reading this recipe for rib-eye steak with mushroom, you’ll forget all the previous ones that you have ever had. This is because this recipe is too good to have and you can make it at home with limited and easily available ingredients for your loved ones.

Ingredients

You’ll need the following ingredients to make this recipe: two rib-eye steaks, one-fourth ounce of mushrooms, two teaspoons of black pepper, half a cup of soy sauce, a tablespoon of olive oil, and a tablespoon of fresh Rosemary. The most important ingredient for this recipe is rib-eye steak, so make sure to get the fresh one. Once you have gathered all the required ingredients, you need to follow the following directions.

Procedure

In the first step, place the stakes in a large size plastic bag and add soy sauce to it. Seal the bag tightly and marinate the steaks for no less than two hours. There is no need to refrigerate the steaks, you can let them marinate at room temperature.

In the next step, process the mushrooms in the machine to make a fine powder and add black pepper and rosemary to the mushrooms powder. Once the marination is completed, drain the soy sauce from the steaks and dry them.

After drying the steaks completely, sprinkle the powdered mushrooms, pepper, and rosemary mix on the steaks and rub gently. Make sure that the powder will cover both sides of the steaks completely. You can gently press the steaks so that the mixture adheres to them.

Once you’re done with coating the rosemary and mushroom powder to the steaks, heat the oil in a large skillet on an induction stove on high flame. Cook the steaks in oil for around eight to ten minutes or until they get nicely browned. You can adjust the heat as needed; please don’t cook at high flame continuously as the steaks will get a brown layer instantly and will not get tender from the inside.

Once you have cooked the steaks nicely for ten minutes, transfer them to the plates and cover them with aluminum foil so that they will not get cold. Rest the steaks for five to ten minutes and after that cut them into slices and serve with the sides. I usually prefer mashed potatoes and stirred veggies with rib-eye steaks.

FAQs

The Bottom Line

It would be right to say that tables are turning towards the era of induction cooking. Chefs, cooking lovers, food bloggers, and even regular audiences have appraised the induction stoves for their evenly cooked, fast heating, and taste-enhancing features. In this blog, I have shared the recipes for induction cooking for you, so don’t forget to read them!