People don't like to deep fry at home. For some, it's a health issue. For others, there's a certain fear associated with having a cauldron of 350 degree oil splattering away in their kitchen.


Then, there are those of us who like to indulge in the fryolated arts and aren't scared of hot fat, but just don't like cleaning up all the splatter that inevitably coats the kitchen. For that particular group, there's a perfect hack that'll keep your kitchen pristine.


It's not a splatter guard, a countertop fryer, or some expensive dry-frying rig. 


Enter the induction burner. 


Induction burners use electromagnetics to heat certain types of pots and pans. The burners themselves don't get hot. Instead, they produce heat within the pan that gets set on top of it. Luckily, you can get one for around $60 and you don't need to buy specialialty cookware to use one. Cast iron pans work extremely well on induction burners. 


It just so happens that cast iron pans are also extremely good vessels for frying.


So, how does any of this help you keep your kitchen clean when you deep fry? The portability of induction burners mean you can use them anywhere an extension chord can reach.








What better place to deep fry something than in your outdoor grill?


It's outside and it's used to getting hit with fat splatter. Plus, in the unfortunate event that you overflow your pan of hot oil, it'll just go down into the grill.


Run an extension chord to your grill and set your induction burner on top of the grates. Put a 14" cast iron frying pan, or better yet, a cast iron dutch oven on top and fill it with oil.


Some induction burners, like this one, allow you to set the temperature of the pan. This is an extremely useful function when you're deep frying. If you're aiming for a fry temp of 375 degrees, crank your burner to 400 degrees (to account for the temp drop when you add your food) and wait a few minutes for it to heat up. You should still use a fry thermometer to monitor things, but controlling your oil temp with this function is a nice plus.


When you're done, unplug your induction burner, put your grill cover back on, and let the fat cool down overnight. The next day, strain and save it or pour it into the trash.