23 ms·
do you have an example where induction is less flexible? (of course assuming you have the proper cookware)
by fifafu 3y ago
do you have an example where induction is less flexible? (of course assuming you have the proper cookware)
- fullspectrumdev 3y agoRoasting/charring peppers is one I find much easier to do with a gas stove. A lot of the food I like to cook involves this step - fire roast some peppers, let them steam, remove the charred skin, and so on. Adds a real depth of flavour. I could break out a blowtorch, or kinda badly do it in an oven (the taste is not the same/as deep as with fire), but the ability to just pop it on the flame for a minute is the best. I’ve also found that I have much easier time controlling temperature with flame than even the really nice induction stoves, even with a LOT of practice. Where induction is amazing IMO is delivering a lot of heat fast, so boiling water or getting a pan up to a high temp for searing. Honestly, my preferred setup if I was building a kitchen would be a hybrid setup - one side gas, the other side induction.