Quote:
Originally Posted by afc wimbledon
Gas is the only way to cook if you care about control, everything else is reactive, only gas enables you to look at the flame size and know that's a low simmer or a rolling boil before you've even put the pot on the stove.
Also when the electricity goes out and your fancy new forced air furnace shuts down you can huddle in the kitchen round the stove.
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Cooks should be looking in the pot to determine how things are cooking, not at the size of the flame or the setting that the unit is on.
Every cook unit, no matter if gas, induction, radiant heat etc works differently. Only cooking and using that unit on a regular basis will allow you to know for sure how the food cooks on that unit.
And cookware can react differently too. Cookware with thicker encapsulated bottoms can withstand more heat and is better for simmering as well. Cheap thin cookware...look out and watch all the time.