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Searing with portable induction cooktop?

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    Searing with portable induction cooktop?

    Anybody have any experience or thoughts on using a single burner portable induction cooktop with cast iron or carbon steel pan to sear steak? Supposedly the 120V/1800-2200W ones can get to 460-500º which is above the smoke point of most oils. Just thinking about a simple way to make a single person steak.

    If you try it, I would recommend using as small as pan as possible that will work. The portable burners are generally a little small for 12” cast iron skillets.


      Should work. Give it a try and post pictures. Go or No go.


        That's how I do steaks at work.
        Sous Vide then dry and sear in a 12" carbon pan set on a portable 1500W induction burner. You have to allow a little recovery time between steaks, but it does work well. I will usually add a little oil to the pan to help with browning, but it also works with a dry pan. As for the pan size, I prefer having a larger pan so that each flip of the meat lands on a new, and still hot part of the pan.

        Yes, steak cookouts are a thing where I work. Totally off the books, and kept on the down low, but they are great team builders. There are a few advantages to working while all the bosses are home sleeping.


        • johnec00
          johnec00 commented
          Editing a comment
          Thanks for the info. If you don't mind, what brand and/or model is the burner you use?

        • willxfmr
          willxfmr commented
          Editing a comment
          johnec00 It's one of the NuWave models. Not sure of the exact model.

        • glitchy
          glitchy commented
          Editing a comment
          johnec00 What Will describes is what I saw, but probably worse with cast iron. That’s why I wonder if like an 8” cast iron would just hold heat better and not lose so much.
          Last edited by glitchy; September 2, 2021, 11:53 PM.


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