4 ms·
I think there's a large class of people unduly turned off non-gas by experience with non-induction (conduction) electric hobs. They are/were pretty crap - sligh
by OJFord 4y ago
I think there's a large class of people unduly turned off non-gas by experience with non-induction (conduction) electric hobs. They are/were pretty crap - slightly better than gas in limited ways; with other drawbacks, including more expensive.
Induction brings the price down to a point where you need to look at temporal regional prices, isn't hot when it's turned off, and delivers significant power highly efficiently, with a very easy to clean surface. I don't see why the ultimate kitchen needs any kind of hob but induction and proper (massive upward flame for when the flame itself is actually in use) wok burners.
- djur 4y agoEven glass-covered resistance electric stovetops are better than they used to be. I'm perfectly satisfied with mine. The handful of recipes where it's useful to have an open flame can often be accomplished with a hand torch or the broiler. My next stove will be induction, but in the meantime I'm not missing gas.
- OJFord 4y agoWhat are your open flame uses that can be achieved with a grill or handheld? I would have said they are extremely few, but not really substitutable (except that in pan on any hob type is already a substitute) - wok (engulfed in flame such that it's not just bottom heated), phulka/similar breads (charred and blown up more effectively on naked flame) and I can't think what else?
- djur 4y agoOne common method of roasting peppers is to do it over an open flame, but you can do it with a broiler. You can also use a torch to improve the flavor of stir fries if you don't have a high-BTU wok burner: https://www.seriouseats.com/hei-now-youre-a-wok-star-a-fiery-hack-for-stir-frying-at-home https://www.seriouseats.com/hei-now-youre-a-wok-star-a-fiery...