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Have you used an induction burner? The only real advantage a gas burner has, as far as I can tell, is being able to just directly roast peppers or whatever over
by the_gastropod 4y ago
Have you used an induction burner? The only real advantage a gas burner has, as far as I can tell, is being able to just directly roast peppers or whatever over the burner. But in every other way, induction feels like a large improvement, to me. It's way faster to heat up, it's way easier to clean, it's significantly cheaper, doesn't screw up my air quality... feels like a huge advancement.
- amalgamated_inc 4y agoYea, I have, and I wasn't impressed. Maybe there's better ones. Most induction "burners" I've used seem to modulate power by pulsing, i.e. being all-on for a time and then turning all-off, instead of a constant, low heat. I almost ruined a thin pan with this, because the instant-on all-power instantly overheated the very thin metal floor and everything in it was instantly burned to the metal. Probably not a problem with a thicker pan that has e.g. a steel or aluminum core. Still, I've yet to see a great induction stove. Induction stoves also tend to scratch like hell, whereas gas stoves have that rustic iron on them that gets better looking the more use it sees.