Share
Infrared cooktops have found space in many Indian kitchens because the ceramic plate maintains controlled and predictable warmth that supports recipes requiring patient stirring and careful reduction. The heat moves directly into the pan and holds a steady course, which helps cooks manage mixtures that depend on slow emulsification, gentle thickening and measured evaporation. This method suits both traditional preparations and festive dishes that evolve through progressive stages. The cook can guide each mixture with greater clarity because the temperature does not swing sharply at any point. The surface also responds well to incremental adjustments, which helps during delicate stages of custards and gravies where prolonged contact with even heat ensures smooth textures. Usha offers infrared cooktops that deliver stable conduction across the base of the vessel, and this stability supports a wide range of preparations, including the seasonal sauces and gravies that have begun appearing on Thanksgiving-inspired tables in Indian homes. The approach encourages an attentive style of cooking where the cook treats texture, viscosity and slow transformation as central elements of the dish.
1. A Thanksgiving-Style Onion And Herb Gravy For Roast Vegetables
A festive gravy often begins with onions softened over gentle heat, and the infrared surface allows them to break down slowly without abrupt browning. A measured quantity of thyme, sage or bay leaves can be introduced early so the herbs release their aroma without scorching. A small amount of flour can be stirred in to form the base, followed by warm vegetable stock added in gradual stages. The mixture thickens as it simmers, and the even heat prevents separation or uneven patches. This gravy pairs well with roasted vegetables, mashed potatoes or spiced pumpkin trays that feature in many Indian Thanksgiving-oriented menus.
Image credit: Adobe Stock
2. A Vanilla Custard For Pumpkin Pies And Warm Desserts
A smooth custard depends on the gradual warming of milk and cream, which the infrared cooktop supports through consistent conduction. A flat-bottomed saucepan helps the mixture heat evenly while vanilla bean paste or split pods infuse gently. Egg yolks whisked with sugar can be incorporated slowly while stirring, and the mixture thickens without curdling because the temperature remains steady. This custard accompanies pumpkin pies, apple cakes, bread puddings and other warm desserts served during seasonal gatherings.
Image credit: Adobe Stock
If you don’t have Usha’s Infrared Cooktop, Shop Now 
3. A Cranberry And Citrus Reduction For Seasonal Plates
Cranberry sauces have gained a place on Indian festive tables, and a reduction on infrared heat proceeds through gradual softening. Cranberries can be combined with a measured amount of citrus juice and allowed to break down slowly. Sugar enters once the berries collapse, and the mixture thickens through controlled evaporation. A small portion of orange zest adds brightness without overwhelming the fruit. The sauce suits roasted vegetables, baked proteins, cheese platters and seasonal desserts.
Image credit: Adobe Stock
4. A Bechamel For Festive Casseroles And Baked Sides
Bechamel forms through a roux that benefits from gentle, predictable heat. Infrared conduction supports this stage by guiding the flour and fat mixture toward a smooth base without sharp browning. Warm milk added gradually blends into the roux, and the sauce thickens as the mixture develops cohesion. Nutmeg or mild mustard can be incorporated for additional character. This bechamel works well in vegetable gratins, pasta trays and layered casseroles prepared during festive weeks.
Image credit: Adobe Stock
5. A Spiced Apple And Raisin Sauce For Desserts And Breakfasts
A seasonal apple sauce can be prepared by simmering chopped apples with a small measure of water and a handful of raisins. Infrared heat softens the fruit at a considerate pace, encouraging natural sugars to deepen as the mixture cooks. Cinnamon sticks or whole cloves can be added early, and the spices release their character evenly. The sauce thickens steadily and can be served with pancakes, pies, crepes or warm porridges that appear in Indian homes during the holiday period.
Image credit: Adobe Stock
