Induction cooktops provide fast, energy-efficient cooking, but their unique functionality can make cooking familiar foods like bacon a bit tricky. With induction, you need the right cookware, proper preheating, and a little technique adjustment. Follow this complete guide to discover the ins and outs of cooking delicious bacon on an induction cooktop.
Advantages of Cooking Bacon on Induction
While induction cooking can have a learning curve it provides several advantages for cooking bacon
- More efficient energy transfer directly to the pan results in faster cooking
- Reduced cooking time means less opportunity for grease splatters
- Lower temperature cooking helps render fat without burning bacon
- Ability to instantly adjust temperature gives more control
- Smooth glass surface is easier to clean than traditional electric coils
Once you understand how to harness these advantages, you can cook bacon on induction better than ever before!
Choose the Right Cookware
The first step is using the correct pan for induction. Since induction only heats pans with a ferrous metal composition, not all pans work. Cast iron or stainless steel with a magnetic bottom are ideal options. Here are the key factors to look for
- Magnetic Bottom – This allows the pan to work with the electromagnetic field. Test by seeing if a magnet sticks to the base of the pan.
- Heavy Pan – Go for heavier cast iron or multi-ply stainless steel. This prevents hot spots that can burn bacon.
- Tight Fitting Lid – A lid traps heat and splatters.
- Low Sides – Higher sides make it hard to flip the bacon. Shallow works best.
Avoid aluminum or copper pans as they won’t properly conduct heat on an induction cooktop.
Preheat the Pan
Always preheat your pan before adding bacon. This allows the fat to gradually render instead of causing the bacon to stick.
Heat the pan on medium for 2-3 minutes. Use an infrared thermometer to test the pan temperature. You want it at around 325°F to 350°F before adding bacon.
Bacon will stick to a cold pan. So preheating is a must for cooking success.
Cook Over Medium-Low Heat
Induction cooking heats extremely quickly, so resist the urge to use high heat. Medium-low, around 300°F to 325°F, gives the best results. Higher heat risks burning the bacon before the inside cooks through.
Maintain even heat by using multiple small induction zones rather than one large one. The smaller zones deliver very focused heat to the pan.
Cook in Batches
Avoid overcrowding the pan, which steams the bacon and makes it limp. Cook just enough strips to lay in a single layer with a bit of space between each. Cook two or three batches rather than cramming it all in at once.
Fry Until Golden Brown
Cook thick cut bacon for about 5 minutes per side until golden brown. Thinner bacon may only need 2-3 minutes per side. Flip the bacon every few minutes for even cooking.
If the fat renders before the bacon browns, turn down the heat slightly. Better to cook low and slow than scorch it.
Drain the Bacon Properly
Draining the rendered bacon fat as you cook is key. Here are two easy methods:
- Use tongs to transfer cooked bacon to a paper towel-lined plate. The towel soaks up grease.
- Set a cooling rack over a rimmed baking sheet. Use tongs to move bacon from pan to rack. This allows air flow and fat drainage.
Pour off excess grease from the pan carefully to avoid burns.
Cleanup Made Easy
One advantage of induction is that liquid grease won’t get trapped in electric coils. Just wait for the surface to cool slightly and wipe it clean with a damp paper towel. Any stuck-on bits can be scrubbed off with warm soapy water.
Avoid harsh abrasives that may scratch the glass surface. And never pour hot grease directly down the drain.
Serve and Store Bacon
Now that you’ve mastered cooking it, here are tips for serving and storing bacon:
- Let bacon cool slightly before eating so you don’t burn your mouth!
- Store cooled leftover bacon in a zip top bag for up to 5 days.
- Freeze bacon up to 2 months for longer storage. Defrost before use.
- Crumble bacon on salads, baked potatoes, or pasta for a tasty topping.
With the right pans and techniques, you can sizzle up perfect bacon on an induction cooktop every time. Adjusting the heat and cooking in batches prevents limp or burnt results. Harness the speed and control of induction cooking to enjoy your favorite breakfast meat without the mess or fuss. Crispy, tasty bacon can be yours on induction with just a little knowledge and practice.