| ▲ | pkulak 2 days ago | |
I'll take your word on those first two. I've used gas ranges, and the smallest burner has never been small enough to avoid putting itself out. And the largest one has always taken ages to boil water. Especially since the largest one usually pops the damn flame beyond the edges of the pot. But it's possible I've never used a really nice gas range. Though, FWIW, my current induction range is the cheapest model they had on sale 10 years ago, and it handles both perfectly. For the last one, just because you're an elite chef and can cook a steak perfectly every time on feel, doesn't mean I am. :D I can buy a $40 steak and know I'm not going to ruin it because I can maintain my pan at 350f, which will brown it and not burn it. I can make pancakes without constantly adjusting the cook time and heat every single batch as the pan continually absorbs more and more heat throughout the cook. I can put a chili on, set it to 204 degrees, then just leave and come back in a few hours without babying the power knob for the first hour trying to get it to a stable, gentle simmer. I can braise meats without using my oven, because I can keep a liquid at 180 degrees. I can make a soup at 3pm, then put in on at 145 degrees for a few hours until dinner. It's not about having a "recipe", you learn 4-5 important temperatures after a couple weeks of using it. | ||
| ▲ | LargoLasskhyfv a day ago | parent [-] | |
> It's not about having a "recipe", you learn 4-5 important temperatures after a couple weeks of using it. Yes. Because of the quick reaction times, and being able to precisely set temperatures, and even temperature profiles over time with more advanced models. Of the contents, in the pot or pan. Not just the outside. For me it was a revelation. Needs much less experience and intuition. Eliminates much guesswork if you don't have much of the former. Given you have a sufficient electric installation. If not, there are some crazies offering induction-cooktops with built-in battery, to compensate for the lack of that, boosting it up, sufficient for most cooking they claim. I'd rather not ;-> | ||