I used to say that also but dammit, induction stoves are even better. The clear winner is my pasta pot on the big burner boils water significantly faster than gas used to
Actually I’ve noticed fairly frequently that I no longer have time to prep while things are getting up to temp - I’ve had to change my habits to do essentially all prep ahead of time (ok the pasta water still takes a bit but instead of turning it on high before doing prep, I use medium high to give me more time)
Some people have problems with their cookware, but I was already using cast iron, which works beautifully, and multilayer stainless which works beautifully. I do keep a couple non-stick skillets for eggs, or visitors to use, and had to get special ones since most won’t work.
The only real problem with induction is it isn’t commonly available (in the US), and can be expensive. I paid way more than I wanted to, because induction and air fryer which I wanted, only came with “smart” and double oven which I didn’t want to pay for …… and I never did see a floor model so had to buy without actually seeing it
Horrid may be the wrong word, but yes if you put a big pan on a small coil it will heat unevenly. It’s more noticeable in skillets where you’re trying to sear something.
Yes I’ve noticed that
putting a 12” skillet on a coil sized for 10” does not cook well around the edges
putting a 12” stock pot on a coil sized for 10” takes longer to boil.
They do work for wok, Technology Connections even made a video about it. It just needs to be a specific set designed for it (but really, the same goes for gas if you want a proper wok).
I used to say that also but dammit, induction stoves are even better. The clear winner is my pasta pot on the big burner boils water significantly faster than gas used to
Actually I’ve noticed fairly frequently that I no longer have time to prep while things are getting up to temp - I’ve had to change my habits to do essentially all prep ahead of time (ok the pasta water still takes a bit but instead of turning it on high before doing prep, I use medium high to give me more time)
Some people have problems with their cookware, but I was already using cast iron, which works beautifully, and multilayer stainless which works beautifully. I do keep a couple non-stick skillets for eggs, or visitors to use, and had to get special ones since most won’t work.
The only real problem with induction is it isn’t commonly available (in the US), and can be expensive. I paid way more than I wanted to, because induction and air fryer which I wanted, only came with “smart” and double oven which I didn’t want to pay for …… and I never did see a floor model so had to buy without actually seeing it
induction stoves are great if the pan fits the coil and has a perfectly flat bottom.
With oversized pan they get horrid hot spots, and for something like a Wok they just don’t work.
Horrid may be the wrong word, but yes if you put a big pan on a small coil it will heat unevenly. It’s more noticeable in skillets where you’re trying to sear something.
Yes I’ve noticed that
You could just…. Not do that
They do work for wok, Technology Connections even made a video about it. It just needs to be a specific set designed for it (but really, the same goes for gas if you want a proper wok).