How to Make Stovetop Popcorn on an Induction Stove

Making popcorn on an induction stove can feel intimidating at first. The heating seems different, the timing is off somehow, and you might wonder if you’ll ever get it right or have to live with microwave popcorn again (the horror).

Now induction doesn’t work the same as gas or electric stoves, so it’s normal to feel thrown off your popcorn game. But we’re here to help you get the hang of things!

Let's dive into everything you need to know about how to make stovetop popcorn on an induction cooktop:

Why Induction Is Actually Great for Stovetop Popcorn

Before we walk you through the steps, you’ll be happy to know that making popcorn on an induction stove has several benefits:

• Precise temperature control allows you to find and maintain that perfect popping temperature

• Faster heating gets your oil to the ideal temperature more quickly

• Energy efficiency means you're using less power to make your favorite snack

The Popsmith Advantage on Induction

There are several kinds of stovetop popcorn makers on the market, but not all of them are induction compatible like the Popsmith. This stainless steel stovetop popper is perfect for induction cooking thanks to the following features:

• Multi-layered metal bottom: Ferromagnetic construction interacts perfectly with induction’s magnetic field and provides excellent heat distribution

• Cranking mechanism: Ensures kernels move constantly for even cooking

• Perfect size: Matches well with standard induction burners

Finding Your Induction Sweet Spot

Every induction cooktop is different. What may be a 7 for you may be a 4 for others. We recommend starting with a medium temperature (typically level 4-6 on most induction cooktops) and then working your way up as needed.

Once you find the temperature that works best for you, you don’t have to fiddle with the settings anymore. Induction stays at a consistent temperature the entire time.

How to Use the Popsmith Popper

Follow these steps for perfect stovetop popcorn with your Popsmith:

1. Position properly: Make sure your Popper is centered on the induction burner for optimal heat transfer.

2. Preheat: Allow the Popsmith to preheat for 1-2 minutes on medium heat before adding oil.

3. Use the test kernel method: Toss three kernels with your oil and wait for them to pop before adding the remaining kernels. 

4. Crank: Turn the handle constantly throughout the popping process to prevent burning. This is especially important with induction since it heats up FAST.

5. Listen carefully: Pay attention to the popping sounds. When pops slow to one every 2-3 seconds, take your Popper off the heat. 

6. Serve: Pour your popcorn immediately into a bowl, wait for steam to escape, and enjoy!

Troubleshooting Induction-Specific Issues

Problem: Uneven popping or too many unpopped kernels

Your Popper may not be making full contact with the induction element. Double-check that it's flat on the surface and centered on the burner.

Problem: Hob shuts off mid-pop 

This can happen for several reasons. One, you’re using way too a high temperature and it triggers your unit’s heat sensor. Another reason could be that you’re lifting the pot to shake the popcorn (you don’t have to do this by the way, just turn the crank). You also want to check if your Popper is partially off the heating element.

Problem: Burning too quickly

Induction heats faster than other cooktops. Lower the heat, keep turning the crank, take the Popper off the heat when popping slows, and pour your popcorn into a bowl right away. The multi-clad metal bottom retains heat well so there’s still a chance your popcorn will burn even after removing it from the burner. 

Now if you made kettle corn popcorn on the stovetop and it came out burnt, you might have added the sweet ‘n salty mixture too early. Instead of adding the sugar along with the kernels, wait for the kernels to heat and sizzle — right before they start popping.

A Magnetic Attraction 

We think using induction is actually the best way to make popcorn in the Popsmith. It might take a bit of trial and error when you’re still figuring out the proper temperature, but once you nail that, you’ll have consistently perfect popcorn every time.

Mastered cooking your Oh Sooo Buttery and Classic Kettle Popcorn kits on induction already? Try out our other popcorn recipes and take your movie night to new heights!