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>stoves which are increasingly induction-based and safe rather than fire hazards burners/gas As someone who enjoys cooking, the proliferation of induction base
by Frost1x 7y ago
>stoves which are increasingly induction-based and safe rather than fire hazards burners/gas
As someone who enjoys cooking, the proliferation of induction based stoves makes me sad. I find cooking over a gas flame superior in just about every way (except obviously safety and energy efficiency).
Induction cooking just gives little to no feedback and makes it difficult for any pan tilting techniques (I love my garlic basted pan seared steaks...). Pretty much have to use something like cast iron for heat retention now.
- gonzo41 7y agoI've solved this problem to my satisfaction at least. YMMV I use a scanpan on an electric stove, and just throw a tablespoon of garlic butter on top of the steaks and let em cook. Once they are ready to flip the butter has melted off and started cooking the garlic which I use with the butter to baste. I find I don't need to be moving the pan much. Whilst the steak is resting I usually cook cut french onion in the same pan, when the onions are browned I de-glaze it with a half a glass of wine and let that reduce to get all the fond for an awesome pan sauce.