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I don’t know about chefs but my mom always complains about how hard it is to cook with induction heating because it takes very long to switch between high and l

I don’t know about chefs but my mom always complains about how hard it is to cook with induction heating because it takes very long to switch between high and low temperatures. You can’t be as reactive with induction cooking (alternatively moving the pan off the direct heat and moving it back again might achieve this)

mason55 4y ago
Are you thinking of electric coil? Induction heats up super fast (way faster than gas or electric coil) because the stove itself doesn’t get warm - it transfers energy directly into the pan.
- b112 4y ago
  It's an interface issue. Instead of a knob, it's usually a touch interface, with +/- control, and slowish.
  - JumpCrisscross 4y ago
    UI is orthogonal to the heat source.
    - PaulDavisThe1st 4y ago
      Not when the UI includes (or does not include) a view of the heat source.
  - marvin 4y ago
    Don't understand why this was downvoted. The induction stoves I've used all had a touchpad controls, for some reason. They take one second to change the power output 10%, with hotkeys for 100% and 40%. It would be trivial to add a dial with some simple fail-safe. They're incredibly responsive, though, more so than the gas stoves I've used. Never tried the following with gas, I'm guessing it would work, but you can easily turn down the power as a pot of pasta has started boiling over, and it'll stop before the foam pours over the top of the pot.
    - wheels 4y ago
      It's just a stupid trend in electric cooktop design, not something specific to induction. I've got an SMEG induction combo oven/stove and it has real knobs – out front, where they belong. They also make induction cooktops with real knobs.
      - dhzhzjsbevs 4y ago
        Know what brand? I'm planning a remodel and I fucking hate this "smart" trend in my home appliances. Luckily at least the dumb stuff is cheaper. Already found a knobby oven but all the induction tops are damned touch screens.
        cthalupa 4y ago
        If cost is no concern, the Breville Polyscience Control Freak has a knob and is generally considered the Rolls Royce of induction burners.
        wheels 4y ago
        Honestly: it looks pretty gimicky, and the dimensions and wattage don't put it in Rolls Royce category for serious cooks. It does 1800 watts into < 20 cm (8 in.) whereas the central burner on my SMEG induction stove does 3000 watts into 27 cm (11 in.). A gastronomy induction stove will get closer to 5000 watts per burner. It looks like it's far more targeted towards the "magical cooking" crowd than prosumer. It looks like you could probably replace a sous vide bath and a deep fryer with it, but most serious cooks already have those as separate devices, and you'd have to give up your "best" burner while doing so.
        cthalupa 4y ago
        Keller uses them at The French Laundry, and Grant Achatz uses them at The Aviary (Though I misspoke in another comment said he uses them at Alinea). Shola Olunloyo and Ivan Orkin are also fans. If it's good enough for 3 michelin star restaurants and some of the most highly regarded chefs in the industry right now, it's kind of hard to say it's not good enough for serious cooks.
agar 4y ago
Switching between high and low on my induction cooktop is immediate. If you can see red coils on your mom's stove under the glass, it's not induction.
petre 4y ago
Your mom's stove has the stupid +/- touch UI, just like mine. Using a knob would solve the problem. I am not complaining because +/- is easier to clean. The other issue is that induction is invisible, there is no flame. But moving stuff around on x-y has the same effect as with a gas stove. On induction, the pan is the stove. Take it off the induction and the heat subsides. Move it off center and you heat only part of the pan.
pwagland 4y ago
Inductive cooktops are quite reactive, the pan stops generating heat as soon as the electricity is cut off, and while the glass does get hot, it cools reasonably quickly, at least IME. Older style "convection" electric cookers were glacially slow in responding to heat changes, since there was a massive amount of heat stored in the heating element.

mason55 4y ago

Are you thinking of electric coil? Induction heats up super fast (way faster than gas or electric coil) because the stove itself doesn’t get warm - it transfers energy directly into the pan.

b112 4y ago
It's an interface issue. Instead of a knob, it's usually a touch interface, with +/- control, and slowish.
- JumpCrisscross 4y ago
  UI is orthogonal to the heat source.
  - PaulDavisThe1st 4y ago
    Not when the UI includes (or does not include) a view of the heat source.
- marvin 4y ago
  Don't understand why this was downvoted. The induction stoves I've used all had a touchpad controls, for some reason. They take one second to change the power output 10%, with hotkeys for 100% and 40%. It would be trivial to add a dial with some simple fail-safe. They're incredibly responsive, though, more so than the gas stoves I've used. Never tried the following with gas, I'm guessing it would work, but you can easily turn down the power as a pot of pasta has started boiling over, and it'll stop before the foam pours over the top of the pot.
  - wheels 4y ago
    It's just a stupid trend in electric cooktop design, not something specific to induction. I've got an SMEG induction combo oven/stove and it has real knobs – out front, where they belong. They also make induction cooktops with real knobs.
    - dhzhzjsbevs 4y ago
      Know what brand? I'm planning a remodel and I fucking hate this "smart" trend in my home appliances. Luckily at least the dumb stuff is cheaper. Already found a knobby oven but all the induction tops are damned touch screens.
      - cthalupa 4y ago
        If cost is no concern, the Breville Polyscience Control Freak has a knob and is generally considered the Rolls Royce of induction burners.
        wheels 4y ago
        Honestly: it looks pretty gimicky, and the dimensions and wattage don't put it in Rolls Royce category for serious cooks. It does 1800 watts into < 20 cm (8 in.) whereas the central burner on my SMEG induction stove does 3000 watts into 27 cm (11 in.). A gastronomy induction stove will get closer to 5000 watts per burner. It looks like it's far more targeted towards the "magical cooking" crowd than prosumer. It looks like you could probably replace a sous vide bath and a deep fryer with it, but most serious cooks already have those as separate devices, and you'd have to give up your "best" burner while doing so.
        cthalupa 4y ago
        Keller uses them at The French Laundry, and Grant Achatz uses them at The Aviary (Though I misspoke in another comment said he uses them at Alinea). Shola Olunloyo and Ivan Orkin are also fans. If it's good enough for 3 michelin star restaurants and some of the most highly regarded chefs in the industry right now, it's kind of hard to say it's not good enough for serious cooks.

agar 4y ago

Switching between high and low on my induction cooktop is immediate. If you can see red coils on your mom's stove under the glass, it's not induction.

petre 4y ago

Your mom's stove has the stupid +/- touch UI, just like mine. Using a knob would solve the problem. I am not complaining because +/- is easier to clean. The other issue is that induction is invisible, there is no flame. But moving stuff around on x-y has the same effect as with a gas stove. On induction, the pan is the stove. Take it off the induction and the heat subsides. Move it off center and you heat only part of the pan.

pwagland 4y ago

Inductive cooktops are quite reactive, the pan stops generating heat as soon as the electricity is cut off, and while the glass does get hot, it cools reasonably quickly, at least IME. Older style "convection" electric cookers were glacially slow in responding to heat changes, since there was a massive amount of heat stored in the heating element.