3 ms·
Also safety: you can boil over a pot, pick it up, and just wipe the spilled gunk off the stove and the bottom of the pot with your other hand using nothing more
by ajross 4y ago
Also safety: you can boil over a pot, pick it up, and just wipe the spilled gunk off the stove and the bottom of the pot with your other hand using nothing more than a rag.
That's not to say you can't get an induction pan searing hot (small pans can actually get much hotter than ones over gas), but you have to work at it. Generally the pan is no hotter than its contents.
- bob1029 4y agoThe safety has some fun and practical side effects. I put a paper towel between my cast iron deep fryer and my cooktop to keep it from leaving those weird oily rings behind. That said... the ridiculous power does have 1 downside relative to safety. If you are heating oil on an induction cooktop, please set a contingency timer somewhere to remind you to turn it off. In the amount of time it takes a gas range to get oil dangerously-smoking, induction has already ignited it and its been a raging inferno for at least 2 minutes.
- LargoLasskhyfv 4y agoMine have more 'UI' than I need. I just use 4 of the buttons. 1 is ON/OFF, where OFF is often superflous, because the timer function does that. Another cycles between choice/display of watts, temperature, or timer, indicated by three LEDs in a row above it. In steps of 10°C, 100Watts, or minutes, chosen by 2 others to the right and left of it, +(UP)/-(DOWN). I'm using temperature only, which is at 180°C by default. Tip, beep, tip, beep, long tap, boop. Indicated by 4 7-segment LEDs. There are other buttons for choosing programs, but I don't use them. Too unintuive. Just using the +/- on demand, according to sight & smell. Except for the timer, that's useful sometimes.