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Do you wrangle the wok on the surface (or a frying pan) for a sauté[0]? What I'm really trying to find out is: how durable is the work surface? Does it deal wel
by bch 5y ago
Do you wrangle the wok on the surface (or a frying pan) for a sauté[0]? What I'm really trying to find out is: how durable is the work surface? Does it deal well with pans being slid over it, and on/off it?
[0] https://youtu.be/CTyV3JExDT8 https://youtu.be/CTyV3JExDT8
- angry_octet 5y agoYes, never had a scratch.
- noveltyaccount 5y agoI have microscratches on the ceramic surface but nothing horrible. The instructions said explicitly to lift pots and not drag them. I don't baby it and it's fine.
- BaseballPhysics 5y agoAnd if you're worried about it just buy a silicone cooktop mat to put between the ceramic and the pan, something you can't do on any other cooking surface.
- namibj 5y agoWhen frying potato pancakes, we went outside, took a countertop induction plate, and covered the area in old newspapers. I.e., cover the plate/table in newspapers, put the pan on top. I can only recommend such tactics for messy cooking; it's indeed the real "killer" feature of induction that even gas can't match.