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I’ve always wondered how Italians will handle the transition when it inevitably happens, that tilting & just a ton more movement in general over the flame seems

I’ve always wondered how Italians will handle the transition when it inevitably happens, that tilting & just a ton more movement in general over the flame seems super common there

jimbokun 5y ago
Italians are very good at not changing things if they don’t want to. If they believe something to be the best way, they will continue doing it regardless what the rest of the world thinks.
muxator 5y ago
I love my induction cooktop, but you are right: that gesture becomes impossible. Somewhat I manage :)
crooked-v 5y ago
My guess: cast-iron cookware and induction stovetops designed for them. That gives you pretty much the best of both worlds, with the ability to retain heat while manipulating the pan while still having extremely precise temperature control.
rtpg 5y ago
I get what you're talking about but you can actually pick up an induction pan for a bit and shuffle things around and then put it back on the pan. It's not 100% exactly the same heat distribution but when you pick your pan off of the fire it's also not getting mots of that heat either. Somebody can correct me if I'm wrong about this (apparently wok cooking "needs the fire"), but like... I dunno, I've done a lot of stir fries and messing around with pots on an induction thing. The "auto-turn-off" thing only happens for me if I really leave it picked up for a couple minutes, otherwise it just re-engages pretty quickly.
- BrandoElFollito 5y ago
  The only drawback I see with the shuffling is that I do not want to drag my pan on the induction table itself, something I would do on a gas appliance (because the thing you put the pan on (surrounding the flame) is not fragile). I do not know actually if this is a real concern but would prefer others to chek instead of me :) As for the "flame" - I feel that the heating with induction is much faster and consistent than gas.

I’ve always wondered how Italians will handle the transition when it inevitably happens, that tilting & just a ton more movement in general over the flame seems super common there

jimbokun 5y ago

Italians are very good at not changing things if they don’t want to. If they believe something to be the best way, they will continue doing it regardless what the rest of the world thinks.

muxator 5y ago

I love my induction cooktop, but you are right: that gesture becomes impossible. Somewhat I manage :)

crooked-v 5y ago

My guess: cast-iron cookware and induction stovetops designed for them. That gives you pretty much the best of both worlds, with the ability to retain heat while manipulating the pan while still having extremely precise temperature control.

rtpg 5y ago

I get what you're talking about but you can actually pick up an induction pan for a bit and shuffle things around and then put it back on the pan. It's not 100% exactly the same heat distribution but when you pick your pan off of the fire it's also not getting mots of that heat either. Somebody can correct me if I'm wrong about this (apparently wok cooking "needs the fire"), but like... I dunno, I've done a lot of stir fries and messing around with pots on an induction thing. The "auto-turn-off" thing only happens for me if I really leave it picked up for a couple minutes, otherwise it just re-engages pretty quickly.

BrandoElFollito 5y ago
The only drawback I see with the shuffling is that I do not want to drag my pan on the induction table itself, something I would do on a gas appliance (because the thing you put the pan on (surrounding the flame) is not fragile). I do not know actually if this is a real concern but would prefer others to chek instead of me :) As for the "flame" - I feel that the heating with induction is much faster and consistent than gas.