Re:The case for induction cooking
by donw on Sunday March 13, 2022 @08:41PM
(#30667303)
> 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".
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".