Induction Cooking info and experience.

[CaptainRivet]

Originally Posted by rslifkin

As far as a way to cook a steak beyond rare, that's a good way to do it. Low and slow is the answer. But personally, I'd consider that overcooked, as I prefer steak very much on the rare side. What most places consider "rare" is the upper limit of how much I usually want it cooked. Just enough to be safe to eat is fine with me, a cold center is no problem in my mind.

Sure how you want your steak medium, medium rare or bloddy just reduce time in pan as well as in the oven eg around 10min at 80 degrees is bloddy with the CS598 panasonic.
It's the process that give the best result due to pro and over time you find the right combo of time and temps with your equipment.
I am the inbetween medium and medium rare guy.

[newhaul]

Originally Posted by CaptainRivet

Sure how you want your steak medium, medium rare or bloddy just reduce time in pan as well as in the oven eg around 10min at 80 degrees is bloddy with the CS598 panasonic.
It's the process that give the best result due to pro and over time you find the right combo of time and temps with your equipment.
I am the inbetween medium and medium rare guy.

For me it's a waste of good beef to put it in the oven .
The initial sear is all it needs and in my cast iron pan it even gets the grill marks .
Here is a screen grab of what my pan looks like

[ozolli]

Originally Posted by s/v Jedi

I don’t think anything is wrong with it. You may not realize how good some other ovens work. While the convection mode is okay, it is nothing like a Breville. Note that in Europe these ovens are sold as Sage. The model I recommend is this one: https://www.sageappliances.com/eu/nl...ns/bov905.html

Thank you for pointing me to this oven.
This is a brilliant piece of engineering.
We bought one a few weeks ago and it will have its place on our boat for sure !