> Spilling have to be a gas thing?
If you're not spilling, you're not cooking hard enough. :)
Gas does provide easier temperature regulation, as the change is (a) instantaneous; and (b) infinitely fine-grained compared to the average "levels" of an induction stove.
A good gas burner also puts out a more consistent heat pattern, as opposed to the "ring of burning" that is common to most induction cooktops.
But for most things, induction is good enough, and I appreciate the day-to-day versatility of "just wipe it down".
Re:The case for induction cooking
by StockHuman on Sunday March 13, 2022 @07:57AM
(#30660466)
Suggesting Smeg to someone concerned with quality undermines your point.
Spilling have to be a gas thing? I experience it maybe once every three months on a induction oven (what I have at home).
I hated the gas oven when I studied in US, impossible to control the temperature accurately and boilover almost every time. Not even any faster.