How does it suck? I’ve lived in several places with induction stoves, and have found them to be as responsive as gas if not more so. Are you perchance mistaking old-fashioned electrical hobs (the ones with the solid metal coil that eventually glows red) for induction?
My guess is Krusty tried a cheap induction hotplate, and those do have some issues.Most notable for me is that the element is smaller than the actual cooktop/burner-indicator. If I use a 11"/25 cm skillet, with 8"/20cm base, there’s a cold ring around the edge and a cold spot in the center. You can get around that by constantly moving the pan around the burner, but that’s annoying.
Induction always reminds me of this apartment I had with this the regular old stove with coils exposed but they really sucked there was like two settings to these things. They didn’t work at all or they turned red hot to maximum heat.
there was like two settings to these things. They didn’t work at all or they turned red hot to maximum heat.
Induction cooking is amazing because it has far more precise temperature control to gas. It’s odd that you associate it with the opposite experience, when one of the best features of an induction heater is being able to set the exact temperature you want.
I make soap and sweets at home, and posted this list the last time the gas vs induction thing game up:
Setting it to exactly 40C means you can melt chocolate reliably, without the hassle of a bain marie
At 60C you can combine cetostearyl alcohol and vegetable oil for moisturizer without boiling off your glycerine
At 80C you can cook soap to the trace point you want without overcooking it and making it lumpy
At 100C you can evaporate moisture and reduce a sauce with minimal effect on other ingredients
At 100-160C you can cook a sugar syrup to a precisely desired level of concentration (as the boiling point goes up as the concentration increases) for making different types of candy
Only the most specialized, professional gas stoves let you set a specific temperature rather than a knob that goes from “medium” to “high”. Even the most basic $50 induction plates have that feature.
The only thing you can do on gas that you can’t do on induction is using the flame flambee alcohol, and you can just use a lighter or kitchen torch for that.
Lol I wish I was getting paid. You’re just butthurt your anti-sustainability ignorance is being called out by people who have actually tried induction.
I have only induction stoves for 15 years now and the only thing that “sucks” is
a) old electric that just required time to get used to
b) touch control panel instead of buttons/knobs
Have you ever cooked on induction? It sucks.
And if your pans aren’t iron… It simply doesn’t work.
Ferromagnetic. Not necessarily iron. Plenty of alloys and even enameled pots work just fine.
If a magnet sticks, it’ll heat up.
I only cook on induction, its great, my pans are both cast iron.
How does it suck? I’ve lived in several places with induction stoves, and have found them to be as responsive as gas if not more so. Are you perchance mistaking old-fashioned electrical hobs (the ones with the solid metal coil that eventually glows red) for induction?
My guess is Krusty tried a cheap induction hotplate, and those do have some issues.Most notable for me is that the element is smaller than the actual cooktop/burner-indicator. If I use a 11"/25 cm skillet, with 8"/20cm base, there’s a cold ring around the edge and a cold spot in the center. You can get around that by constantly moving the pan around the burner, but that’s annoying.
Who wrote this? Big aluminum? So many pans work on induction. We upgraded 3 years ago and will never go back, it’s better in every way.
Who wrote this? Big induction?
Many of the cheap pans at Kmart etc are aluminium but with a carbon-steel disc on the bottom that will make them suitable for induction.
I have, for 10+ years.
And I’ll take it over gas ANY day of the week
Induction always reminds me of this apartment I had with this the regular old stove with coils exposed but they really sucked there was like two settings to these things. They didn’t work at all or they turned red hot to maximum heat.
Sounds like you’ve never used induction lol. You’re literally describing the problems with convection.
I think you mean “conduction”. “Convection” is the term usually used for non-fan-forced ovens, but not stovetops.
Removed by mod
Aren’t you a peach
Induction cooking is amazing because it has far more precise temperature control to gas. It’s odd that you associate it with the opposite experience, when one of the best features of an induction heater is being able to set the exact temperature you want.
I make soap and sweets at home, and posted this list the last time the gas vs induction thing game up:
Only the most specialized, professional gas stoves let you set a specific temperature rather than a knob that goes from “medium” to “high”. Even the most basic $50 induction plates have that feature.
The only thing you can do on gas that you can’t do on induction is using the flame flambee alcohol, and you can just use a lighter or kitchen torch for that.
Removed by mod
Lol I wish I was getting paid. You’re just butthurt your anti-sustainability ignorance is being called out by people who have actually tried induction.
Those weren’t induction as far as i know, induction isn’t supposed to get red hot
I have only induction stoves for 15 years now and the only thing that “sucks” is a) old electric that just required time to get used to b) touch control panel instead of buttons/knobs
There are a few models with physical knobs. This is the way with induction.
Otherwise it’s chaos when the pot of water boiling pasta overboils, and you can’t fucking turn it down!
Sounds like a skill issue, try improving
Wrong and also how cares
deleted by creator