Complete freedom with the indu+ teppanyaki because you can fry to your heart’s content without the dimensional restrictions of pots or pans. For teppanyaki lovers, this version based on induction technology is the crème de la crème! Not only is it a very powerful teppan, you can also adjust the temperature very accurately. You can quickly fry meat or fish, prepare brochettes or broil vegetables. What’s more, preparing food in this way is really healthy because little fat is required. The plate has two temperature zones that you can operate separately. The indu+ 380 Teppanyaki also has numerous functions: slider, direct access to 10 heat levels, one of which is specifically for cleaning!
Cooking on the teppanyaki is easy, particularly tasty and what’s more really healthy because you use little fat. For example you can fry meat or eggs on one cooking zone whilst vegetables cook on another part. You can even fry pancakes or steam fish by placing a cloche over it when you have poured wine over the fish.
This 380 Teppanyaki fits in the solo, duo and ultimo versions of all the trolley designs.
The induction Teppanyaki is also available in a larger version (see indu+ 580 Teppanyaki), which in turn fits in the indu+ Unico models.
A few of our tips:
+ Use the 2 separate cooking zones: sear meat on the first and at the same time cook vegetables on a lower heat on the other one. Or sear a steak on one and then let it cook on the other zone.
+ You can also prepare great sauces using cream, wine or even beer. Pour it over the meat or fish and it will collect in the trays.
+ A cloche is a handy tool: place a delicious piece of fish on the teppan, pour over some wine and cover with a cloche. That is how to create steam under the cloche!
To cook on induction plates you need pots and pans that have iron molecules in the bottom. This is easy to test by holding a magnet under the bottom of the pan. If the magnet is attracted, the pan is suitable for induction cooking and you can get started! Many manufacturers also place a symbol on the bottom: a spring on its side (which refers to the induction coils in the cooking plate).