3 ms·

>With induction, everything is gradual The opposite. It's pretty much the same as gas. Even your article states so: "Induction stoves and cooktops offer preci

>With induction, everything is gradual The opposite. It's pretty much the same as gas. Even your article states so: "Induction stoves and cooktops offer precise temperature control. Electric cooktops take a lot of time to heat up and cool down, and it's difficult to hit a precise temperature with gas ranges. But with induction, you're afforded super precise temperature control which allows for more controlled cooking. When you turn the burner off, heat transfer stops immediately, so there's less of a chance of foods boiling over or overcooking." >Induction is more expensive and requires new cookware, pushing that further. I'm not sure if this is true, as far as new cookware. I guess it depends on who you are. I've never had cookware that was incompatible w/ induction.

Supermancho 5y ago
> Even your article states so It's almost like you intentionally misunderstood the point. You can select multiple comparisons and come away with different impressions because of such weasel statements as "It's pretty much the same as gas." It's a subjective statement that cannot equate to some absolute "superior" claim. > Electric cooktops take a lot of time to heat up and cool down, An example of the "Gradual" archetype, I mentioned. This is beneficial in some cases and undesired in others. > But with induction, you're afforded super precise temperature control which allows for more controlled cooking. Precise temperature control is not the same as "controlled cooking". It's just one quality. The ability to spike/flash heat or spot heat a dish are examples of different forms of control as well. > When you turn the burner off, heat transfer stops immediately, so there's less of a chance of foods boiling over or overcooking." In some dishes this is preferred. It is a rare occurrence that you want to overcook (to then take it off and let it cook down as it cools). Again, many of the points raised by bother sides seem to come down to required competence and skill for meals, rather than some absolute measure of utility.
- dogma1138 5y ago
  Induction stoves do not offer that much of a precise temp control at all… They all use PWM at a fixed stepped setting depending on the stove and most importantly they are far more dependent on the cookware. Induction on 5 out of 10 can produce very different results when using different cookware for example steel vs cast iron not to mention the crappier induction ready aluminum cookware with a steel plate you get these days from various brands. Gas has far more precision since it’s an analogue control from 0 to max and it outputs the same amount of BTU on the same setting.
- abletonlive 5y ago
  >Electric cooktops take a lot of time to heat up and cool down They aren't talking about induction cooktops...they are talking about traditional electric cooktops that use resistance. Induction cooktops are not gradual at all. > Electric cooktops take a lot of time to heat up and cool down, and it's difficult to hit a precise temperature with gas ranges. But with induction You need to understand this article is separating into three different categories. Electric (Resistance), Induction, and Gas. I don't know why that's so hard for you to understand.

Supermancho 5y ago

> Even your article states so It's almost like you intentionally misunderstood the point. You can select multiple comparisons and come away with different impressions because of such weasel statements as "It's pretty much the same as gas." It's a subjective statement that cannot equate to some absolute "superior" claim. > Electric cooktops take a lot of time to heat up and cool down, An example of the "Gradual" archetype, I mentioned. This is beneficial in some cases and undesired in others. > But with induction, you're afforded super precise temperature control which allows for more controlled cooking. Precise temperature control is not the same as "controlled cooking". It's just one quality. The ability to spike/flash heat or spot heat a dish are examples of different forms of control as well. > When you turn the burner off, heat transfer stops immediately, so there's less of a chance of foods boiling over or overcooking." In some dishes this is preferred. It is a rare occurrence that you want to overcook (to then take it off and let it cook down as it cools). Again, many of the points raised by bother sides seem to come down to required competence and skill for meals, rather than some absolute measure of utility.

dogma1138 5y ago
Induction stoves do not offer that much of a precise temp control at all… They all use PWM at a fixed stepped setting depending on the stove and most importantly they are far more dependent on the cookware. Induction on 5 out of 10 can produce very different results when using different cookware for example steel vs cast iron not to mention the crappier induction ready aluminum cookware with a steel plate you get these days from various brands. Gas has far more precision since it’s an analogue control from 0 to max and it outputs the same amount of BTU on the same setting.
abletonlive 5y ago
>Electric cooktops take a lot of time to heat up and cool down They aren't talking about induction cooktops...they are talking about traditional electric cooktops that use resistance. Induction cooktops are not gradual at all. > Electric cooktops take a lot of time to heat up and cool down, and it's difficult to hit a precise temperature with gas ranges. But with induction You need to understand this article is separating into three different categories. Electric (Resistance), Induction, and Gas. I don't know why that's so hard for you to understand.