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I don't like my induction stovetop because the heating is very uneven. I use it for boiling water, but it doesn't work e.g.for searing steak because I end up wi
by sp332 5y ago
I don't like my induction stovetop because the heating is very uneven. I use it for boiling water, but it doesn't work e.g.for searing steak because I end up with a small rectangle that is hotter than the rest.
- 0xB31B1B 5y agothats likely an issues with your pans, or with your coil size. Both of those are solvable problems, and if we had mandates to enforce electric only heating these problems would be solved much faster due to demand.
- lumost 5y agoInduction and electric stove tops requires much higher quality pans than gas. Gas will heat a warped pan relatively evenly. Gas doesn't care much about the quality of your pan either, whereas a positive induction experience really depends on having a quality set of induction pans that are not warped from use. Considering that many individuals are cooking with poor quality, old, and warped pans - gas will be a better cooktop for them.
- sp332 5y agoIf the poor old warped pans work great with gas and badly with induction, then induction is less good.
- Dylan16807 5y agoFinding one circumstance in which it's less good does not demonstrate that the entire technology is less good.
- a1369209993 5y agoYes, that's (or at least appears to be) their point. Eg: > gas will be a better cooktop for them.
- xedeon 5y agoYou’re should be using a cast iron pan, even on a gas stove anyway. That solves the uneven heat distribution.
- moate 5y agoPlease replace "cast iron" with "good" pans. Uncoated cast iron is a fucking pain to take care of if you cook anything acidic regularly. Coated cast iron is better, but SO heavy (and it takes forever to get up to temp because it's such a heat sink)> Nobody should be buying thin, cheap aluminum pans. They heat unevenly and both get too hot too quickly on the flame and lose heat almost immediately if they're of a burner. Solid bottom steel pans will always be the standard because they're lighter than cast iron but hold temp and work well. /chef rant
- nate_meurer 5y agoWhen you were cheff'ing, how often did you use heavy aluminum pans?
- moate 5y agoPretty regularly. Lots of places would go with cheaper pans. One thing to consider, I would assume that most professional cooks are cooking in a very different way than most regular home cooks. The way food is prepared, the familiarity with both the equipment/techniques. It was always nice when I'd get a job somewhere that had good stoves/pans.
- boring_twenties 5y agoNot being a chef, I'll have to defer to you, but I despise stainless steel pans. My favorite pans are these[1] thin, expensive-ish aluminum ones. They not only heat evenly, but are really non-stick (even with little or no oil) and are light and amazingly easy to clean. [1] https://www.scanpan.com/ https://www.scanpan.com/
- nate_meurer 5y ago
- konfusinomicon 5y agomy experience is exactly the opposite. I've got the GE Cafe induction stove and it sears like a champ. maybe try a cast iron skillet so the heat comes more from the pan vs the stovetop?
- sp332 5y agoI can get a gas range for 1/3 that price. I would not be comfortable requiring everyone to upgrade from an $800 device to a $2,500 device.