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Get an electric or induction stove top. Obviously still possible to leave it on, but you'll get visual cues.
by gibolt 3y ago
Get an electric or induction stove top. Obviously still possible to leave it on, but you'll get visual cues.
- thunfischbrot 3y agoMore specifically: Induction doesn‘t inherently provide visual cues–eben better, they shut off themselves if no pan is detected.
- imp0cat 3y agoFrom a safety standpoint, induction is the clear winner. Induction stoves shut off when they overheat or when they run longer than 2 hours. They can also keep a present temperature. But the downside is you'll need compatible cookware, which can be expensive.
- pjerem 3y agoI haven’t seen cookware incompatible with induction in the last 15-20 years. Even the cheapest frying pan is now compatible.
- Broken_Hippo 3y agoAnd if you have pans that aren't, an induction plate (so you can use the other stuff) is fairly inexpensive as well.
- imp0cat 3y agoI'd hesitate to recommend this. Why? Because these inserts are both inexpensive and ineffective. ;) I'd rather pick proper cookware (eventhough the initial investment will be much higher, the "running costs" will be lower).
- Broken_Hippo 3y agoThe initial cost isn't higher if you are buying new pans. New, cheap pans usually work for an induction stove. But you might not have new pans, nor the money to replace all of them. Especially if you rent and have no control over what stove gets installed when your current one breaks - or just move into somewhere to discover the induction stove. It is kind of like buying toilet paper: It doesn't matter if the 24 pack is cheaper if you only have the money for the 4pack. Running costs don't always matter if you don't have money to invest upfront. And to be fair, they aren't inserts. They sit between your stove and the cookware. The plate heats up and heats up your cookware, much like your pans heat up to cook your food. It might take slightly longer, but it won't realistically be worse than heating up a cast iron skillet. And you have a stovetop you can use.
- barrkel 3y agoAluminium moka pots aren't. Copper bottomed pots usually aren't. Woks don't really work without a flame. Bain-maries that work on induction tops are about 50:50.
- leoedin 3y agoThe only thing I miss from gas is my wok. All other cooking on induction is superior. Definitely worth sacrificing a few old pots for. I would love a good wok solution though.
- ce4 3y agoTheres are portable options for professionals: https://www.bartscher.com/en/Kategorien/Kochen/Induktionskocher--woks/Induktionswok-IW-50/p/105929 https://www.bartscher.com/en/Kategorien/Kochen/Induktionskoc...
- AndrewThrowaway 3y agoBialetti makes excellent moka pots for induction. I find it even better on induction stove to control the flow as you can basically leave it on "5" and coffee slowly pours out. Much harder with real fire. https://www.bialetti.com/it_en/moka-induction-rossa.html https://www.bialetti.com/it_en/moka-induction-rossa.html
- cmrdporcupine 3y agoWhen my wife and I first started dating I bought her a bunch of expensive stainless steel cookware from a restaurant supply store, that we still have. I recently pondered switching to induction, and went around doing the 'magnet' test on things, only to find that those pots and pans are likely not induction compatible. So the conundrum is... toss the pans I gave my wife over 20 years ago? Or just stick with electric burners.
- prometheus76 3y agoTry one of those inexpensive induction burners first. I was excited to try them because of the promises you hear about how much better they are, but once I got one, I quickly grew to hate it for everything except boiling water. The temperature control wasn't fine enough. There were only 12 temperature options and there were big jumps between them. The first temp is 140F and the next is 212F. No simmering, in other words. If you like to cook (and I'm assuming you do, considering that you bought expensive cookware), I would definitely recommend auditioning an induction burner before you go through the expense and hassle of switching out your stove.
- eptcyka 3y agoI think the source of your problems is that it was an inexpensive induction burner. Higher quality ones usually scale more linearly with the power setting.
- prometheus76 3y agoAccording to my research, there's only one burner that is very expensive that works with US power levels that allows you to move in 5F degree increments and uses a thermometer for feedback. Most of the ones you are referring to are European models that work on 240V. If you know of one that works on 120V, please point me in that direction.
- imp0cat 3y agoThis. It's much easier to get a good portable induction stove (with 2 burners) in Europe because most 220V outlets can handle up to 3,6kW.