Tropman

After careful scientific evaluation I bought an Induction cooker. It happened like this. Being a sucker for a bargain I opened the bidding for a griddle pan on Bid or Buy, and duly won the auction. When the pan arrived I was surprised to see that it had a shiny round metallic insert on the bottom of the pan. "What's that for I said to my partner"? Being knowledgeable from a minor addiction to 'new home TV programmes' she said "it's for an induction cooker" To rectify my ignorance of these culinary matters I Googled and U tubed them; then, being a sucker for a bargain I found one with almost R500 off the list price, so I bought it.
It is a Russell Hobbs single plate cooker drawing a maximum of 2100 watts, however it is adjustable down to 100 watts and usually operates at about 500 watts, after I have used an initial setting of 800 watts to heat the pan. It is clean and efficient and has enabled us to bring out of disused storage an old fashion cast iron frying pan and a cast iron cooking pot, both of which function perfectly as long as you can lift them!
It is a useful adjunct to my solar set up as I have left out the oven and hot plates from my system. I would recommend an induction cooker to fellow 'power  forumers, perhaps you can benefit from my careful scientific evaluation!!

These are words used by Dr Steven Gundry in his excellent book on nutrition entitled Plant Paradox.
Dr Gundry uses them to destroy ‘lectins’ in beans, but modern pressure cookers are a far cry from the hissing machines of 50 years ago. For a start they are (astonishingly) silent in operation and have proper safety features in place.
The one that I use has 6l capacity and draws 1000 watts. It can sauté the food prior to cooking and keep it warm after the pressure cycle has been completed. It cooks a chicken in 22 minutes of steam pressure and makes it tender and succulent. It cooks a 3.5Kg turkey in 30minutes such that my partner, who always ate my ‘UK cooked’ turkeys with long teeth, actually confessed to liking them, and even encouraged me to buy more!! For anyone who has boiled beetroots on a hot plate for hours to be able to skin them, you will be surprised at how quickly a pressure cooker deals with them.
We are all interested in saving electricity and I unreservedly recommend them to fellow ‘Forumers’.
Apart from the electrical saving they are very easy to clean because of the lightweight inner lining, which is removed for washing. They also have a slow cooker function.
Savings in electricity are probably more than 50%, but the improvement in food's tenderness and taste are real pluses.

These are words used by Dr Steven Gundry in his excellent book on nutrition entitled Plant Paradox.
Dr Gundry uses them to destroy ‘lectins’ in beans, but modern pressure cookers are a far cry from the hissing machines of 50 years ago. For a start they are (astonishingly) silent in operation and have proper safety features in place.
The one that I use has 6l capacity and draws 1000 watts. It can sauté the food prior to cooking and keep it warm after the pressure cycle has been completed. It cooks a chicken in 22 minutes of steam pressure and makes it tender and succulent. It cooks a 3.5Kg turkey in 30minutes such that my partner, who always ate my ‘UK cooked’ turkeys with long teeth, actually confessed to liking them, and even encouraged me to buy more!! For anyone who has boiled beetroots on a hot plate for hours to be able to skin them, you will be surprised at how quickly a pressure cooker deals with them.
We are all interested in saving electricity and I unreservedly recommend them to fellow ‘Forumers’.
Apart from the electrical saving they are very easy to clean because of the lightweight inner lining, which is removed for washing. They also have a slow cooker function.
Savings in electricity are probably more than 50%, but the improvement in food's tenderness and taste are real pluses.

These are words used by Dr Steven Gundry in his excellent book on nutrition entitled Plant Paradox.
Dr Gundry uses them to destroy ‘lectins’ in beans, but modern pressure cookers are a far cry from the hissing machines of 50 years ago. For a start they are (astonishingly) silent in operation and have proper safety features in place.
The one that I use has 6l capacity and draws 1000 watts. It can sauté the food prior to cooking and keep it warm after the pressure cycle has been completed. It cooks a chicken in 22 minutes of steam pressure and makes it tender and succulent. It cooks a 3.5Kg turkey in 30minutes such that my partner, who always ate my ‘UK cooked’ turkeys with long teeth, actually confessed to liking them, and even encouraged me to buy more!! For anyone who has boiled beetroots on a hot plate for hours to be able to skin them, you will be surprised at how quickly a pressure cooker deals with them.
We are all interested in saving electricity and I unreservedly recommend them to fellow ‘Forumers’.
Apart from the electrical saving they are very easy to clean because of the lightweight inner lining, which is removed for washing. They also have a slow cooker function.
Savings in electricity are probably more than 50%, but the improvement in food's tenderness and taste are real pluses.

After careful scientific evaluation I bought an Induction cooker. It happened like this. Being a sucker for a bargain I opened the bidding for a griddle pan on Bid or Buy, and duly won the auction. When the pan arrived I was surprised to see that it had a shiny round metallic insert on the bottom of the pan. "What's that for I said to my partner"? Being knowledgeable from a minor addiction to 'new home TV programmes' she said "it's for an induction cooker" To rectify my ignorance of these culinary matters I Googled and U tubed them; then, being a sucker for a bargain I found one with almost R500 off the list price, so I bought it.
It is a Russell Hobbs single plate cooker drawing a maximum of 2100 watts, however it is adjustable down to 100 watts and usually operates at about 500 watts, after I have used an initial setting of 800 watts to heat the pan. It is clean and efficient and has enabled us to bring out of disused storage an old fashion cast iron frying pan and a cast iron cooking pot, both of which function perfectly as long as you can lift them!
It is a useful adjunct to my solar set up as I have left out the oven and hot plates from my system. I would recommend an induction cooker to fellow 'power  forumers, perhaps you can benefit from my careful scientific evaluation!!

It' a Russell Hobbs RHIC202. I bought mine from Takealot, but Loot have them R50 cheaper. They respond much quicker than a glass top stove and seem to cook with less burn on the base of the pan.
In the attached picture of the old cast iron pot we cooked kudu mince today. The pot was pre heated at 1000 watts for a few minutues, while the meat was browned: then it was turned down to 800 watts, then 500 watts and ultimately left to simmer quietly at 300 watts. There was 1Kg of meat together with onions, leeks, celery, carrots and peppers, so the pot was about one third full.
To the tight of the pot is a visual display of the power usage.

After careful scientific evaluation I bought an Induction cooker. It happened like this. Being a sucker for a bargain I opened the bidding for a griddle pan on Bid or Buy, and duly won the auction. When the pan arrived I was surprised to see that it had a shiny round metallic insert on the bottom of the pan. "What's that for I said to my partner"? Being knowledgeable from a minor addiction to 'new home TV programmes' she said "it's for an induction cooker" To rectify my ignorance of these culinary matters I Googled and U tubed them; then, being a sucker for a bargain I found one with almost R500 off the list price, so I bought it.
It is a Russell Hobbs single plate cooker drawing a maximum of 2100 watts, however it is adjustable down to 100 watts and usually operates at about 500 watts, after I have used an initial setting of 800 watts to heat the pan. It is clean and efficient and has enabled us to bring out of disused storage an old fashion cast iron frying pan and a cast iron cooking pot, both of which function perfectly as long as you can lift them!
It is a useful adjunct to my solar set up as I have left out the oven and hot plates from my system. I would recommend an induction cooker to fellow 'power  forumers, perhaps you can benefit from my careful scientific evaluation!!

After careful scientific evaluation I bought an Induction cooker. It happened like this. Being a sucker for a bargain I opened the bidding for a griddle pan on Bid or Buy, and duly won the auction. When the pan arrived I was surprised to see that it had a shiny round metallic insert on the bottom of the pan. "What's that for I said to my partner"? Being knowledgeable from a minor addiction to 'new home TV programmes' she said "it's for an induction cooker" To rectify my ignorance of these culinary matters I Googled and U tubed them; then, being a sucker for a bargain I found one with almost R500 off the list price, so I bought it.
It is a Russell Hobbs single plate cooker drawing a maximum of 2100 watts, however it is adjustable down to 100 watts and usually operates at about 500 watts, after I have used an initial setting of 800 watts to heat the pan. It is clean and efficient and has enabled us to bring out of disused storage an old fashion cast iron frying pan and a cast iron cooking pot, both of which function perfectly as long as you can lift them!
It is a useful adjunct to my solar set up as I have left out the oven and hot plates from my system. I would recommend an induction cooker to fellow 'power  forumers, perhaps you can benefit from my careful scientific evaluation!!