Griddle on induction – two zones and even heat
Time: about 15 min
A griddle is longer than a single cooking zone. On induction, the trick is to let two zones work together and give the heat time to spread through the steel.
Short answer
Place the carbon steel griddle across two cooking zones on the induction hob and set both to the same temperature. Start on low heat with a little butter or rapeseed oil and turn it up gradually. Avoid the boost or power setting, as heating too quickly can make carbon steel warp. Once the griddle is hot, a lower setting is often enough, because carbon steel conducts heat efficiently.
What you need
- Carbon steel griddle
- Induction hob with two zones in line
- Butter or rapeseed oil
- Oven gloves or handle covers
How to do it
- Place it across two zonesPosition the griddle so that it covers two cooking zones. Both ends of the steel then heat up, and the risk of the griddle warping is reduced.
- Use the same setting on bothChoose exactly the same heat setting on both zones. Different settings give one hot end and one cool end and put uneven stress on the steel.
- Start low with a little fatAdd a knob of butter or a little rapeseed oil and start on low heat. Skip the boost function – heating carbon steel too fast on induction can make it warp.
- Turn it up graduallyRaise both zones together, one step at a time. Give the steel time between steps so the heat can even out across the surface.
- Cook at a moderate settingCarbon steel conducts heat efficiently, so you rarely need the highest settings. Once the griddle is hot, you can often turn it down and still get a good sear.
- Switch off and let it coolTurn off both zones at the same time and let the griddle cool on the hob before cleaning it. The handles get hot – use oven gloves or handle covers.
Common mistakes
- Putting the griddle on a single zone, so the heat is concentrated in one part of the steel.
- Running the two zones at different settings.
- Using the boost function to heat up quickly.
- Carrying the hot griddle to the sink and rinsing it with cold water.
Why two zones work
An induction zone only heats the steel directly above it. With two zones on the same setting, the griddle is heated from two places, and the good conductivity of carbon steel evens out the temperature across the surface. Gentle heating gives the steel time to expand evenly, which lowers the risk of warping.
FAQ
Why should the griddle sit across two zones?
Kockums recommends two zones at the same temperature on induction, because it reduces the risk of the griddle warping and gives more even heat.
Does the griddle work on gas and ceramic hobs too?
Yes, the griddle works on all types of heat source – gas and electric hobs as well as induction, and outdoors on the barbecue and over an open fire.
Is it hotter above the zones?
Directly above the zones it gets hottest at first. If you heat up gently, the carbon steel has time to spread the heat and the surface becomes more even.
Can the griddle scratch a glass hob?
It can if you slide it across the glass. Lift the griddle on and off instead – that protects both the hob and the underside of the griddle.
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