3 ms·
My issue is not the pans, it's using duty cycle to control the amount of energy added. I can't effectively pan fry anything without using cast iron or enough(re
by duped 5y ago
My issue is not the pans, it's using duty cycle to control the amount of energy added. I can't effectively pan fry anything without using cast iron or enough(read: too much) oil to retain some heat mass, because either it gets too hot and past the smoke point of the oil or too low and the food will cool off between heating cycles. The other slight annoyance is coil whine.
Absolutely unmatched for boiling water, and I'm very happy using it with a cast iron dutch oven for slow cooking and soups or stews.
- darrylb42 5y agoSounds like you have a glass top electric coil stove, not induction. Induction has a very stable fast heat, cooks like gas. Glass top electric are the one that turn on for 10 seconds off for 30, never the right temp. I replaced a glass top stove with an induction one last year, couldn't be happier. I can actually fry eggs now.
- duped 5y agoIt is a tabletop induction burner, not a glass top electric coil. Its cycle frequency is about 60Hz, I can time it by the coil whine.
- jwong_ 5y agoLow quality ones generally have that problem due to using PWM to control the temperature. I've used cheaper and more expensive ones, and the more expensive ones have much more fine control of temperature, and not just a toggle between on and off.