The case for induction cooking

Re:The case for induction cooking by Scandiravian on Sunday March 13, 2022 @06:45AM (#30660055)

Thank you for the comprehensive answer!

Olive oil has indeed been one of the problematic ones for me - to be fair, it might simply come down to my inexperience cooking with induction

I think I will get some additional cast iron cookware when I make the switch. Hopefully it'll be able to retain the heat better between bursts and make the average temperature more stable :-)

I appreciate that you took the time to answer my question. Hope you have a pleasant day

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Re:The case for induction cooking by adgjlsfhk1 on Sunday March 13, 2022 @07:42AM (#30660381)

cast iron is seriously under-rated. they're a tiny bit harder to clean, but they're nonstick without giving you cancer, and you can get them really hot without damaging them.

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Re:The case for induction cooking by bluenose69 on Wednesday March 23, 2022 @05:18PM (#30783524)

This is correct. Plus they last for generations ... try that with a coated nonstick pan.

Also, and this might just be me, but they are fun to use because they require a bit of skill to use. This is like how it can be more fun to drive a standard car than an automatic-shift one.

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