4 ms·
The most annoying thing for me about cooking on resistive electric is that changes in temperature are extremely slow. I can't add heat as quickly as gas, and wh
by Zak 5y ago
The most annoying thing for me about cooking on resistive electric is that changes in temperature are extremely slow. I can't add heat as quickly as gas, and when I want to take it away, the heating element retains heat for a long time.
I have not cooked with induction; it should be better on both points.
- asow92 5y agoSee, I would be more open to induction, but due to its physics issues it's a non-starter for me. I use some aluminum, copper, and Pyrex cookware in my kitchen and none of those will work with induction. So for me it's between electric and gas, of which I prefer gas.
- germinalphrase 5y agoYou use Pyrex on the stovetop?
- asow92 5y agoThere’s a lot of vintage Pyrex pots out there. Growing up near Corning New York, one finds an abundance of it. Here’s an example set: https://www.ebay.com/itm/CORNING-WARE-VISIONS-Pyrex-Amber-Cookware-10-pc-1-L-1-5L-2-5L-pans-/294557993236?mkcid=16&mkevt=1&_trksid=p2349624.m46890.l49286&mkrid=711-127632-2357-0 https://www.ebay.com/itm/CORNING-WARE-VISIONS-Pyrex-Amber-Co...
- germinalphrase 5y agoI don’t know how much truth is in it - but I have been told there the older brown style are the highest quality glass and have better thermal expansion properties such that they can be used on the stovetop. Meanwhile, more recent incarnations are much more likely to fail (catastrophically).
- Gigachad 5y agoEveryone agrees resistive electric sucks. Induction is what everyone is suggesting you try. I find it to work a lot better and be far more powerful. Boils a pot of water faster than a kettle can.