The Nuwave Precision Induction Cooktop Review
Just like many of you we saw the commercials for the amazing Nuwave Precision Induction Cooktop. I have to say I was a bit skeptical not about the technology but generally speaking the “as seen on TV” stuff isn’t incredible. Well they are… but they don’t tend to last very long. I could give you a big list of things I’ve been suckered into buying over the years from the “as seen on TV” line of product and from non-stick pans that start sticking after a month to garden hoses that blow up… I haven’t had a lot of luck.
The Nuwave Precision Induction Cooktop is the exception that makes the rule. I have to say it. I have had it for almost 7 months. Originally I was supposed to write the review fairly quickly but real life happened and I was out for quite a while with some family issues. In that time I had the opportunity to really use the Nuwave Precision Induction Cooktop and the more I used it… the more I wanted to use it.
I’ve tested it on a variety of things, and I have to say my experiences have been consistent across the board. The huge thing is to get good induction cookware. Don’t go out and buy garbage pans. You don’t need a whole kitchen load of pans either. I have a frying pan and a 5 quart pot for making things like pasta and sauce. When I’m not using my Nuwave Precision Induction Cooktop I use a set of Allclad c2 Copper-Clad pans. I like them a lot but admittedly they aren’t as shiny as they were when I got them as I am not a fan of tarnish removal and polishing.
My kitchen is a cook’s kitchen. I love form, but functionality over form is the way to go 100% for me. So when I tell you that the Nuwave Precision Induction Cooktop is a solid performer I mean it. It won’t boil a 5 Qt pot of water in 90 seconds but damn if you don’t see little bubbles forming in that time. If you put a small 1 qt pot on with water it is ultra fast.
The strength of the Nuwave Precision Induction Cooktop is the ability to control your temperature. In order to be a good cook you have to be a number of things, but all that skill means nothing if you can’t control the temperature of what you are cooking. Frying is a perfect example of how important it is to control temperature. I don’t fry often, it isn’t good for you. But when I do we usually have company and I do like to make some finger foods. Often I’ll make little chicken winglets and people will ask me… how do you get the crust to stay on the chicken? They go on to tell me that when they make them the crust will either come off while it is cooking or when someone bites down on the chicken when they are eating it.
Technique and Temperature are the two answers. The technique is about patience. Once you coat your chicken you need to let it sit for at least 5 minutes. I like to wait about 15 myself. Often I’ll bread the winglets before anyone has come over and put them on trays in my refrigerator and cover them so they sit for quite awhile. The other part is temperature. I heat the oil to 375 and then I put the wings in until it gets to about 340. I control the heat and keep it at about 350 for 14 minutes and the rest is history.
I have never and I mean NEVER had an easier time controlling the heat than I have with the Nuwave Precision Induction Cooktop. It is my favorite device for frying food (I don’t even break out my fryer anymore, it’s a hassle to clean and I have better control with the Nuwave Precision Induction Cooktop).
Making candy is a dream with the Nuwave Precision Induction Cooktop as well. You can control the chocolate melting process with precision and it doesn’t burn ever if you keep the Nuwave Precision Induction Cooktop. I’ve even made home-made yogurt with it. It’s amazing.
I give it 5 out of 5 stars. It is durable, accurate, and easy to use. The only thing I would add to it is maybe a plugin thermometer that interfaces to the unit so you can have it notify you when the contents of the pot is at temp. You can get more info at the Nuwave’s website here.