5 ms·
As someone who worked professionally as a line cook in my younger years the benefits of cooking over a flame are primarily in fine and quick control over temper
by williamcotton 4y ago
As someone who worked professionally as a line cook in my younger years the benefits of cooking over a flame are primarily in fine and quick control over temperature. Moving the pan, lifting the pan, adjusting the temperature, etc, are key to a good number of dishes. You lose that fine-grained control with the various electric stovetops.
- animitronix 4y agoYou're incapable of lifting a pan of an electric burner?
- williamcotton 4y agoThe temperature decreases very quickly compared to a flame. When you’re cooking with things with very low burning points (like cream) being able to have that kind of fine control is important. Also, moving the pan off of the center of the burner and cooking parts at different temperatures is required for some dishes. These were techniques I was trained to use. I haven’t worked in a kitchen in over 20 years so maybe the technology has improved to the point where this is possible with induction pans.