3 ms·
I love to cook (even did it professionally for a while), and I just don't get this complaint. If you have good (i.e. thick) pans, response times aren't instant
by 0xffff2 5y ago
I love to cook (even did it professionally for a while), and I just don't get this complaint. If you have good (i.e. thick) pans, response times aren't instant no matter what your heat source. I find the difference between gas and electric to be basically unnoticeable.
- renewiltord 5y agoWhat do you use for cooking traditionally done on curved cookware?
- 0xffff2 5y agoThe only thing that comes to mind when you say curved cookware is a wok. I've never owned a home stove, electric or gas, that got hot enough for proper wok stir frying so I have a standalone 14,000 BTU propane burner for that.
- samatman 5y agoThe contrary of this is that, for any given pan, pan + coil latency will be worse than pan + instant response, be that gas or induction. I find the difference between instant responding heat sources and radiant coils to be very noticeable, particularly with thin pans and delicate cooking, so: eggs, in particular.
- 0xffff2 5y agoOf course that's technically true. My point is that the difference in latency is completely unnoticeable for me. The adjustment is so minor if you have good technique and good pans it's not worth mentioning.
- ip26 5y agoI agree that response has mattered progressively less to me as I grow as a cook. However, that’s not really a line of argument that wins many followers.
- swader999 5y agoWe need a thread on pans. I have no clue where to start.
- 0xffff2 5y agoI'm no expert, but I will say that I see All-Clad pop up everywhere. I bought myself a bunch of their copper-core pans as a college graduation present and they have been worth every penny. (And it was a lot of pennies!)