On Friday, January 6, 2017 at 12:31:49 PM UTC-10, wrote:
> On Saturday, December 5, 2015 at 1:03:10 PM UTC-7, dsi1 wrote:
> > On Wednesday, February 16, 2011 at 11:27:10 AM UTC-10, horusprim wrote:
> > > I am thinking on a buying a induction hot plate from Amazon.com
> > > (http://www.amazon.com/Max-Burton-600...-Induction/dp/
> > > B000MVN1M6/ref=cm_cr_pr_product_top).
> > >
> > > I wanted know if there was any reason I could not use it as a
> > > makeshift heat in a slow cooker application? In other words, place a
> > > cast iron dutch oven, with the slow cooking food, on the induction hot
> > > plate. Next, leave and go to work. Then come back to a hot meal.
> >
> > I use my induction range for slow cooking with no problem. I'll leave stuff on, go to work, and come back 10 hrs later. I'll also use the oven as a slow cooker - put a pork butt in and go to bed or go to work. I'll also use my rice cooker on the warm setting as a slow cooker and have left beef shortribs in there for days. These techniques work like a Maverick missile i..e., fire and forget.
>
> What temps do you set your induction cooktop to slow cook? What temp should I use when the recipe says to slow cook on High? or Low? Thanks

That depends on the wattage of the unit and the control settings. My Samsung range will do a nice boil on a pot of stew at 5 on the big element. I like to do most of my frying between 7 and 10. I can do a very slow simmer at about 3. You could probably keep something warm on 2. I don't go much lower than that. The lowest setting would be .5 but I've never had occasion to use it. Oddly enough, the range calls that "simmer."