Quote:
Originally Posted by redforever
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.
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There are some sauces I make where by the time you have noticed the heat in the pot the eggs have already cooked and it's ruined, there arnt many recipes where control is that crucial but there are some. I can look at a flame on any gas stove, not just mine, and know how hot it is instantly. There's just no substitute for that level of control and the instant ability to turn heat off as well.