Before buying the induction plancha, there are, as with all home appliances repair services, several selection criteria to take into account. First, the quality of the parts, the assembly, and the finishes of the device. Secondly, the quality of delivery and after-sales service, and finally, the design. I know for some the design comes first, but it doesn’t have to. Before seeing which brands and which references stand out, I offer you a small point of information on the induction plancha and on the teppanyaki. Let’s see the technical criteria, the advantages and disadvantages of all the materials used, and some very practical advice for this type of device. Let’s go for a little lesson on induction griddle and teppanyaki dominoes.
What is a plancha or tea pan yaki induction table?
I know that’s the basics, but we need to define the terms used and the products we’re talking about. In our case of the kitchen with built-in home appliances and repair services. The plancha is a metal plate connected to the electric current which allows food to cooked directly in contact with it, that is to say without a container. Originally, the plancha was made to cook several foods at the same time, for many people at the same time. Various metal alloys have used over the years. Depending on the metals, we do not cook in the same way. Teppanyaki cooking is all about cooking surface.
Advantages of cooking on the plancha
Cooking is done directly on the plate. It allows healthier cooking. Food releases far fewer harmful substances. This type of cooking allows cooking with extremely little fat depending on the cooking surface.
How is an induction plancha made?
Inductors are important as on all induction hobs. However, a power of 2000W is necessary and sufficient for a plancha. We recommend the Ego inductors which are already widespread on the market anyway. The surface of the plancha is essential and the chosen alloy will influence cooking, robustness, and maintenance. This is why we discuss it in a separate chapter.
There are induction planchas with two hearths that allow two cookings (French plate) simultaneously. One to reserve for warming up at the back, and one to sear in front. The plancha has curved edges with a channel to avoid overflows and clean grease easily. The interface of the induction planchas is not so important, because the level used is often quite high unless you have an induction plancha with a double zone.
What is the difference between an induction plancha and an induction Teppanyaki?
The major difference between these two home appliances is cultural. Teppanyaki cooking is strong cooking on contact with little radiation. It is therefore recommended for small pieces of meat, seafood or vegetables. Conversely, the plancha provides a more penetrating cooking that will radiate several centimeters and allow the cooking of a rib of beef without burning it. To take the example with the prime rib, the Teppan Yaki would burn the surface without the leather to the core.
The materials used for the plancha or the teppanyaki
We are going to discuss the different metals and alloys found in the manufacture of the plancha and the Teppanyaki induction. The thickness of each metal or metal alloy is also very important, both in the rise in temperature, in the diffusion of heat, the ease of maintenance, or the robustness.
The cast iron griddle.
Significant advantage: the price. It is a material that retains heat for a long time and radiates a lot. Cooking is constant, but preheating takes a long time. Disadvantages: the surface is porous, cleaning and conservation are more difficult and rust appears easily. Cast iron can enameled to prevent rust.
Another negative point of cast iron: it absolutely needs a significant thickness so that the heat does not deform the plancha, which implies a considerable weight.
The steel Yaki teppan
Steel teppanyaki has the same advantages and disadvantages as cast iron, but is less pronounced. It is of course the material used at the heart of all the planchas and all the Teppanyaki. Just like cast iron, the steel of planchas can coat with a layer of enamel. The decarburized steel that covers the plates can more than 1 cm thick and allows direct heat transfer and significant radiation, but it rusts.
The stainless steel griddle
The 304 stainless steel used in the catering industry and in home appliances repair services are good materials for heat transfer. It acquires a patina and is resistant to shocks and corrosion. It is a well-known material in the kitchen because it is inert (Nickel and chromium integrated into the steel). The maintenance of the stainless steel plancha is easy. However, stainless steel remains expensive and rather used in the professional kitchen environment.
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If we are talking about a high-end plancha or a luxury Teppan Yaki , the steel can also be coated with chrome . The difference is noticeable and changes the type of cooking. The chrome teppanyaki radiate little, so much so that you don’t feel the heat with your nearby hand (be careful, there is an easy risk of serious burns). The use of chrome therefore defines the appliance as being a Teppan Yaki rather than a plancha. Its maintenance is easy but you have to be careful because chrome does not like shocks.
If the thickness of the steel is significant, the radiation of the plate can allow cooking a la plancha on large pieces of meat or stronger cooking on the surface.
A little advice on induction cooking
The plancha like the teppan Yaki requires cooking surface temperatures above 250°C and ideally closer to 300°C. In a future article, I will give you a comparison of induction, built-in plancha, and teppanyaki hobs. You will know which one to buy knowingly.
