2 ms·

I wouldn't say that's the only disadvantage -- with induction, I'm only cooking if the pan is in contact with the induction element. If I'm tossing a pan, I'm

by bmelton 16y ago

I wouldn't say that's the only disadvantage -- with induction, I'm only cooking if the pan is in contact with the induction element. If I'm tossing a pan, I'm not cooking. I lose the ability to pull a pot slightly above the cooking surface to cool it down to a simmer while still maintaining heat. There's an art to cooking with gas, and being technologically superior doesn't necessarily make it better.

roel_v 16y ago
With induction you can control very finely how much energy is added to the pot, no need to put it slightly higher. Professional chefs have switched to induction across the world except for the US; talk to European chefs about their opinions of US kitchens - most find it downright antiquated.