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Gas stoves increase nitrogen dioxide exposure above WHO standards – study
(www.theguardian.com)
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this post was submitted on 04 May 2024
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Same. The upgrade in cleaning effort is beyond words. These are what the "rich people" had when I was a teenager. I've just inherited my first. I yearn for the induction model, though.
I bought an induction hot plate that I keep on the counter next to the stovetop. Not only do I get a fifth burner, it heats up confusingly fast. It’s incredible for boiling a large pot of water.
I have an induction hot plate and while it's great for boiling water or searing steak it will invariably burn anything I attempt to cook on low because it just uses high heat for a shorter amount of time instead of doing a constant lower power.
I'm probably going to get an induction stove next, but I'm not buying one that I don't get to test out first to avoid this. I really hope the full-size ones don't do this but I don't trust companies on principle and they'll do something stupid like that to save money.
What kind of pan are you using? Maybe a heavier one like cast iron would work better.
But I've used regular full ones and they didn't have that issue. I've also seen them used just fine in commercial kitchens.
I've used both cheap steel pans and cast iron, and while the effect is less it still turns my sweated onions into sauteed onions intermittently. I'm glad to hear that mine is just built cheaply and that proper induction tops can handle consistent low temperature better. Still not buying one without trying it, though
Honestly, I would love a stove that's just a 3" thick steel top with induction burners on one side. There would be a steady temperature gradient the whole way across, and pans of any size, shape, or material could be put anywhere on the surface for just the right amount of heat.