Induction Cooktop For Making Confections

[GeneralStark]

Is anyone out there using an induction cooktop for cooking syrup for confections?

[Tmeeeh]

You probably know that induction cook tops require magnetic material in the cooking pot. Some stainless steel is not magnetic. Some is. I haven't tried induction cooking my son likes it for general use though.

[Super Sapper]

I have been using a bench top model for 3 or 4 years and love it. Faster than gas or electric and you can fine tune temp better.

[Swingpure]

My brother in law uses it for boiling and finishing his syrup. I have three induction “elements” that I will be using to preheat and bring to a boil the sap, that will go into my evaporator. I tested them boiling water this summer, just to make sure the outside plug would not trip using an extension cord with the draw on it.

[GeneralStark]

You probably know that induction cook tops require magnetic material in the cooking pot. Some stainless steel is not magnetic. Some is. I haven't tried induction cooking my son likes it for general use though.

Hey Tim. Yes I know a fair bit about induction cooking. We have a two burner unit in our short-term rental so we had to figure out what pots and pans would work with it. Fortunately the manufacturer of the range provided a handy little flexible magnet....

I'm just curious what people's experience is cooking syrup for convections (if any) with induction. Potentially trying to work around an insurance issue in the commercial kitchen I rent.

[GeneralStark]

I have been using a bench top model for 3 or 4 years and love it. Faster than gas or electric and you can fine tune temp better.

So to clarify, you are using an induction element for cooking syrup for making confections (candy, cream, sugar, etc.)? If so, what size batches are you doing and in what type of pots/pans?)

[Bricklayer]

I bought a table top induction unit last year and love it. Used it for sugar and cream.
My unit has a red light that will blink if it Dosnt like the pot you put on it.
All of the deep stainless pots I had didn’t work. But I found that stainless pots will work if they have a flat bottom that is in full contact with the stove top. All my deep pots had a slight depression and were not in full contact. I bought a new stainless deep pot with a thick solid bottom and have had no problems with it.
I just use the low setting and it works great. If your unit has a boost option don’t use it. It will boil water in like 15 seconds. Would be a disaster with syrup.

[Super Sapper]

So to clarify, you are using an induction element for cooking syrup for making confections (candy, cream, sugar, etc.)? If so, what size batches are you doing and in what type of pots/pans?)
I do some sugar but mostly maple mustard blends and maple jam flavored with different fruits. I do 1/2 to 1 1/2 gallons of syrup at a time. One nice thing that is nice is that when changing temperature settings it is fairly fast and consistent.