silence7@slrpnk.net to News@lemmy.worldEnglish · 3 days agoWith Induction Stoves, Chefs Discover a Foolproof Path to Perfection | From Michelin kitchens to home wok burners, induction delivers consistency that gas can’t matchwww.bloomberg.comexternal-linkmessage-square62fedilinkarrow-up1117arrow-down12
arrow-up1115arrow-down1external-linkWith Induction Stoves, Chefs Discover a Foolproof Path to Perfection | From Michelin kitchens to home wok burners, induction delivers consistency that gas can’t matchwww.bloomberg.comsilence7@slrpnk.net to News@lemmy.worldEnglish · 3 days agomessage-square62fedilink
minus-squarecm0002@piefed.worldlinkfedilinkEnglisharrow-up2·3 days agoAh gotcha, I wasn’t sure because my surface feels so…weird (it doesn’t feel or look like glass or ceramic) so I wasn’t sure if the “magic” was in that or just the way induction worked
minus-squareDarkSirrush@lemmy.calinkfedilinkarrow-up5·3 days agoI actually got a silicone cover for my induction stove, that can handle cooking temps, and it means the surface stays pristine. Full agree though, never want another coil/glasstop stove, induction is the way to go.
Ah gotcha, I wasn’t sure because my surface feels so…weird (it doesn’t feel or look like glass or ceramic) so I wasn’t sure if the “magic” was in that or just the way induction worked
I actually got a silicone cover for my induction stove, that can handle cooking temps, and it means the surface stays pristine.
Full agree though, never want another coil/glasstop stove, induction is the way to go.