On Thursday, January 22, 2015 at 6:56:13 PM UTC-10, isw wrote:
> In article >,
> sf > wrote:
>
> > On Wed, 21 Jan 2015 22:21:53 -0800, isw > wrote:
> >
> > > In article >,
> > > " > wrote:
> > >
> > >
> > > > Then add the hot liquid to your crockpot that
> > > > is on and it should start cooking much sooner.
> > >
> > > Which would cause a thermal shock to the crock.
> >
> > Why? Is your crock coming directly from the freezer?
> >
> > > Whether that would matter or not, I'm not interested in finding out.
> > >
> > Why don't you set it on high for one hour and then turn it down?
>
> Because even keeping it on high (which is how I had it set), it still
> took nearly three hours to get up to about 195 F (its stable "high"
> temperature).
>
> Isaac

Slow cooking is not for those in a hurry. I braised a chuck roast on the stove today. It was set at the 1.5 setting on my induction. Then I went to work. It was done by the time I cam home. It was a 9 hour braise. Not letting the cooking temperature go above boiling is probably the best way to do this. Well that's my awesome opinion anyway.