I’m simmering some chicken bones right now and google says a simmer temp is between 180-205. My instant-read thermometer is registering 203 but there is zero bubbling, is my thermometer off or is this normal?
I’m simmering some chicken bones right now and google says a simmer temp is between 180-205. My instant-read thermometer is registering 203 but there is zero bubbling, is my thermometer off or is this normal?
I found with induction on low it would sit for some length of time then for a few seconds boil, then sit. Repeat. Didn’t seem to be a low power, it just made the period between energizing longer. Newer induction stoves are supposed to be better though. Have you tried a different sized pot to see if the change in thermal mass helps
Tried a smaller pot today and the temp was reading 200, completely still surface
It would be a good test to boil plain water and see if your thermometer reads 212°F
Just measured a rolling boil at 212.9 so the thermometer ain’t lying I guess
So should be good then, technically a boil from water to steam is at that exact temperature , so less than that shouldnt be boiling. Maybe inductions have gotten that good where it doesn’t raise into the boil and drop back out?
Ya, I’m still new to this stove so it could just be an induction thing
It’s an ikea stove that came with the place so I’m not expecting the best quality or accuracy I guess. The broth is done and it’s late so I’ll have to give my smaller pot a try tomorrow. I should probably look into a better single burner induction plate that adjusts by the exact temperature in the future though.