How to Make Gravy on an Induction Hob 


May 21, 2022

Last updated on May 23, 2022


Gravy is one of the most common recipes that we all love to make, be it for big family dinners or meals for two. Let’s face it, no Sunday dinner is complete without it. But how can you make Gravy on an induction hob? 

It’s easier than you might think – and it’s all about siphoning those roast juices into a pan and letting your gravy cook away in an induction-ready pan of your choice.

Many of us buy induction hobs for their style, ease of use, safety, and energy efficiency. However, given that induction hobs can only work with induction pans and have a tendency to heat up far quicker than gas or electric hobs (due to the energy-efficient heating system), we also find that we have a whole load of recipes that we have to modify! 

Thankfully, cooking gravy on an induction hob is super-easy, and you won’t have to worry about resorting to the powdered kind.

Warning – the following recipe is not vegan or vegetarian friendly – and will involve the use of meat juices.

The Best Gravy Recipe for an Induction Hob 

To make the best gravy in an induction pan, you’re going to need to have a roast already cooked and ready to be served. You’ll need its juices to help make the gravy, which thankfully, shouldn’t take you too long to bring to the dinner table.

First of all, you will need an induction-ready pan on the hob zone of your choice. Put the pan on a high heat before adding the juices from your roasting tray into the pan. Put the meat on the side, and cover it in foil, keeping it warm. By the time your gravy is done, your meat will still be warm, juicy, and ready to devour! 

Once the juices from the meat have started to heat up (which you will notice with the bubbling of the juice), add some red wine to the pan. One third of a cup of red wine should do the trick, and keep stirring it until the combination becomes sticky. 

Then, add about 500ml of vegetable stock to the pan, and keep stirring it until it is well combined. Then, add about one teaspoon of butter to the pan, giving the gravy a nice, thick, creamy texture. 

The best thing about gravy is that you can completely make it your own. Season the gravy to suit your meal, your loved ones’ tastes, and yours, too! You can add anything from salt and pepper to herbs such as thyme and sage to help add extra flavour and kick to the gravy. 

Remember to season your gravy gently, however, and don’t add too much of anything in one go! Taste it as you go along to ensure that no one ingredient overpowers the whole dish. 

Should you be concerned about the consistency of the gravy, given that many of us like it to be nice and thick, then remember that simply adding a bit of cornflour can help it along! Add the cornflour bit by bit, stirring it in thoroughly every time to ensure that it does not thicken the gravy too much. 

You can always add more cornflour, but adding more of the other ingredients, such as the juices from the roasting tray, will be far more difficult! 

If you are not keen on having bits of meat from the roasting pan in the gravy, then remember to strain it before pouring it into your gravy boat. 

Finally, remember to clean the induction hob before leaving once you have finished enjoying your wonderful meal, and the induction hob has completely cooled down. Gravy is wonderful to eat but can be a pain to clean! The longer you leave it to persist on your induction hob, the harder it will be to remove it. 

Sadly, the harder you scrub to remove it, the more likely you are to scratch the glass surface of the induction hob, too! It is, therefore, a good idea to wipe away any excess juices and gravy from the induction hob before it becomes too difficult to remove. Induction hobs made by leading brands should cool down fairly quickly – so don’t worry about making a mess.

Can I Make the Best Gravy on an Induction Hob?

It’s entirely possible. While many of us get by on simple powdered or packet gravy, nothing really beats that delicious flavour of gravy made from roast juices. However, all tastes are different.

That said, we defy you not to give the above recipe a try if you eat meat – it’s a special dish that doesn’t need much more help other than a fantastic induction cooktop to help provide the heat and if you enjoy making it, you may enjoy trying to make welsh cakes on your induction hob for Sunday breakfast.

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