Can I make a good Valencian paella in induction?

Tradition dictates that paella should be cooked over firewood. Over time, we have managed to modernize its preparation with the invention of the paella pan, thus allowing paella to be prepared easier and more accessible to everyone... but what if? Is there a new invention that allows us to cook paella in an even simpler way?

In today's homes, induction hobs and ceramic hobs are usually used for cooking, which makes cooking easier, but it is true that making some dishes like paella, we can give you some tips to get the best possible paella in ceramic or induction.

The first of these tips is to use a special paella pan for ceramic and induction to guarantee correct cooking and perfect cooking.

Of course, the existence of these induction paella pans makes the following question appear in the minds of the most traditional people: Can you make a good paella in induction?

In this entry of our blog we are going to answer the following question, so that you can cook your paellas in the most modern and comfortable way.

Induction paella What is the difference?

The main differences between the ceramic and induction paella pan focus mainly on the shape of its surface.

The bottom part, unlike traditional paella pans, which have a slightly concave shape, is completely flat, optimizing the contact surface and ensuring that the bottom part is constantly in contact with the surface of the plate. In addition, they have a reinforced bottom, increasing their resistance to twisting or possible unwanted folding due to excess heat. We must not forget that induction and ceramic hobs are more aggressive with our pans.

This difference, although small, has effects that the most professionals will be the first to highlight: as it is flat, the oil does not accumulate in the center of the paella, which requires a small adaptation when cooking.

But this is completely necessary since its flat shape means that the base of the paella pan remains in constant contact with the heat circle of the glass-ceramic, so the heat spreads throughout its surface homogeneously, allowing cooking. a good Valencian paella.

This characteristic is common in all induction paella pans, both in the polished paella pans special for induction, as well as in the enameled paella pans special for glass ceramic and the stainless steel paella pans also special for glass ceramic and induction. The latter also have the characteristic of having a thermo-diffuser bottom, this bottom is actually a sandwich of stainless steel, aluminum and stainless steel, aluminum is a great thermal conductor and this causes the heat to be distributed much more quickly and homogeneously. than in paella pans that lack a thermodiffuser bottom. Thus, stainless steel paella pans with a thermodiffuser bottom are the best paella pans for cooking Valencian paella.

Another question that we can already hear without needing anyone to raise their voice is: But can he make a good socarrat?

As we have previously explained in other entries on our blog, socarrat is formed by the caramelization of sugars from rice starch. The caramelization of sugars occurs at relatively low temperatures, we have all cooked caramel at some point and we know how quickly and easily the phenomenon of caramelization occurs, so the temperatures we reach on any ceramic or induction stove multiply those necessary. to carry out any caramelization process and therefore cooking paella in a ceramic or induction hob is not an obstacle to being able to obtain the much appreciated socarrat.

What's more, it is possible to obtain even a better result given that its thermo-diffuser bottom makes it easier for the appreciated socarrat to be achieved on the entire surface of the paella pan and not just in the central parts as is usually the case in paella pans that lack a thermo-diffuser bottom.

Does it have any disadvantages?

At first glance, the induction paella pan seems to be an excellent option for making paellas, it does everything we want a traditional paella pan to do, but without the need to worry about the waste of making it with wood or the size of a ring and the gas cylinder in our pantry.

The main disadvantage is that this type of paella pans are designed for the vast majority of induction and ceramic hobs on the market, so there are a series of sizes limited to those most commercial hobs.

This type of paellas range from the size of 28 cm, capable of serving portions for a maximum of 3 people, to the largest size of 50 cm capable of serving a maximum of 12-14 people, but ideal for 4 people if we want it at the same time. Valencian style, we attach a link where you can see the different capacities of the paella pans depending on the height of the desired layer of rice.

It is important to keep in mind that it is not the hob that adapts to this paella, but the paella that adapts to the size of our hob, so the first step will be to identify the maximum size at which we can cook with our hob. plate.

We have been able to prove from our own experience that this type of paella pan can be up to 3 centimeters larger than the glass-ceramic ring itself and will not lose its ability to spread the heat equally over its entire surface.

Let's look at a practical example: my ceramic hob measures 32 cm in diameter, what will be the maximum size of paella pan that I can use? Taking into account that I can cook with paella pans up to 3 centimeters higher, I will have to choose a paella pan whose base is between 30 and 35 cm. It is important to know that all the measurements of the paella pans are taken from their upper diameter, so we will have to Check the measurement of the lower diameter, on our website all paellas include a second photo with all measurements, including the lower diameter. Continuing with our example, if we look at the 36 and 38 cm paella pans, at their base they measure 31 and 33 cm, so both would be compatible. In the case of stainless steel paella pans for induction, the 40 cm model whose base measures 34 cm would also be compatible, and since it has a thermo-diffuser bottom, it would be the most recommended option.

Which induction paella do I choose?

The induction paella pan exists in the same models as traditional paella pans: polished, enameled and made of stainless steel.

As you may have seen, our recommendation is undoubtedly to use a special paella pan for induction, that is, with a flat and reinforced bottom, the stainless steel range, which also incorporates the thermo-diffuser bottom, being the best option to obtain the best paella on plates. induction and ceramic hob. In any case and to expand this information we recommend this link where we analyze and compare in depth the advantages and disadvantages of the different special paella pans for induction.

So, can I make a good induction paella?

Yes, absolutely yes, with its even improved socarrat, with the only limitation that if we want to make an authentic Valencian paella with a thin layer of rice, its maximum size of 50 cm will limit us to only 4/6 servings at most. Therefore, we can confirm that the glass-ceramic paella pan is an excellent choice for preparing paellas at home in a comfortable and simple way without the need to use a paella burner or wood fire.

Of course, thanks to this paella pan we no longer have the excuse that we don't have the right fire to make paella at home.