Quote:
Originally Posted by afc wimbledon
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.
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It sounds like you've never used an induction burner.
When you turn the heat off an induction burner there is less residual heat from the stove top than there would be on an iron grating.
Also, you have no idea how hot the pan will be when you look at the flame because it's entirely dependent on how long the pan has been in contact with the flame. A thicker pan will take longer to heat up and take longer to cool down than a thinner pan, it makes no difference what setting the flame is on.
You have far more control and consistent heating with an induction burner. It's just the way it is.