Brewing on an induction stove in an Indian kitchen

How much power you actually have

Most domestic induction stoves sold in India are rated at around 1,800 to 2,000 watts at their highest setting. Not all of that ends up as heat in the wort. Some is lost to the air and the pot walls, especially once the wort is near boiling.

Here is what that means in practice. Heating 10 litres of water from 25 °C to boiling needs about 3,100 kilojoules. At an effective 1,700 watts that takes roughly half an hour. Heating 20 litres takes about an hour. Keeping 20 litres at a vigorous rolling boil is often beyond a single 2,000 watt plate, particularly with the lid off. Our guide to boil evaporation rate explains why boil strength matters.

Choosing a kettle that works on induction

Induction only heats cookware with a magnetic base. Hold a fridge magnet to the bottom of your pot. If it sticks firmly, it will work. Many stainless steel stockpots have an encapsulated base for induction. Aluminium and some stainless grades do not work at all.

• Base size matters. The heating coil in most domestic plates is around 15 to 20 cm across. A pot base much larger than that heats unevenly, with hot spots in the centre. A tall, narrower pot often works better than a wide, shallow one.
• Weight matters. A 15 litre pot full of wort weighs over 15 kg. Check the stove's maximum load. Make sure the counter is level and strong.
• Thick bases help. A heavy, multi layer base spreads heat and reduces scorching.

Realistic batch sizes

On a single 2,000 watt plate, a 10 litre batch is comfortable and gives a proper boil. That suits brew in a bag in a 15 to 20 litre pot. A 15 litre batch is possible with patience and a lid partly on during heating. A full 20 litre batch is a struggle on one plate. Some brewers run two plates with two pots and combine the wort before chilling, provided the circuit can handle it.

Brewing small is a strength, not a compromise. A 10 litre batch also chills faster in a sink of ice water, ferments in a smaller vessel and fits in a cupboard or a spare fridge. Our guide to brewing in a small Indian apartment covers how to fit the rest of the kit into tight spaces.

Making the most of the heat

• Heat strike water with the lid on. It cuts heating time considerably.
• Wrap the sides of the pot in an insulating jacket or a folded towel while heating, kept well away from the base and controls.
• Start heating the wort while you are still lifting the bag. It is already hot from the mash.
• Once boiling, take the lid off. A lid traps compounds that should evaporate, especially in pale beers. Our guide to what happens during the boil explains why.

Safety cut-outs and timers

Many induction stoves have an automatic shut-off after a set time, often two hours or less, if no button is pressed. Others cut out if they sense overheating, which can happen with a heavy pot at full power for a long time. Read the manual for your model before brew day, not during it. Set a phone timer to press a button every half hour. Keep an eye on the display.

Do not leave the stove unattended during the boil. Wort boils over quickly. A boil over on a glass top makes a sticky, burnt mess that can damage the surface. Keep the vent at the back or underneath clear of towels and grain bags.

Check your socket too. A 2,000 watt stove draws close to 9 amps. Use a proper socket and avoid extension boards.

When to step up

If you find yourself wanting larger batches, the next step is either a second plate on a separate circuit, a gas burner outdoors or an electric all in one system. Before spending money, make sure the rest of your process is solid: fermentation temperature, hygiene and recipe design make a bigger difference to the beer than the heat source.