Got one of those induction round bottom wok setups. It’s great. Especially compared to a flat bottom on an electric. But yeah, I wish it was more tolerant of moving and lifting the wok.
Mine has a lock controls button that I use to prevent things turning on when I clean. You need to long-press it, and a brief wipe with a damp cloth won’t trigger that button
I literally stopped eating anything from gas after I got my induction stove. I was invited couple of times for dinner by friends who consider them foodies but since I know they use gas I just pass. Once you go induction you don’t go back.
With gas you may think the result is good but it really just more or less where it should be. With induction it takes a little bit of practice but you can repeatedly make it absolutely perfect. Yes, it’s more difficult to cook on induction and I get it that some people simply don’t have necessary skills but good cook + induction will always beat gas stove. Once I got used to it I could always tell when something was made on gas. It got to the point for me that I just as what type of stove restaurant uses and if it’s gas I simply walk out and go to a different place. One with induction stove of course.
Have used so many induction stove tops, and none of them match my gas one.
Being able to tilt my pans and concentrate where I want heat is invaluable.
I keep clean as o cook also, and the touch interface they all seem to have on the glass breaks the cook when I wipe over with a damp cloth.
Sure, they can bring water to the boil fast, but it’s not for me.
Got one of those induction round bottom wok setups. It’s great. Especially compared to a flat bottom on an electric. But yeah, I wish it was more tolerant of moving and lifting the wok.
Mine has a lock controls button that I use to prevent things turning on when I clean. You need to long-press it, and a brief wipe with a damp cloth won’t trigger that button
Bro, spaghetti is the ultimate test. What are you even doing?
Oh, that’s a good point.
I literally stopped eating anything from gas after I got my induction stove. I was invited couple of times for dinner by friends who consider them foodies but since I know they use gas I just pass. Once you go induction you don’t go back.
With gas you may think the result is good but it really just more or less where it should be. With induction it takes a little bit of practice but you can repeatedly make it absolutely perfect. Yes, it’s more difficult to cook on induction and I get it that some people simply don’t have necessary skills but good cook + induction will always beat gas stove. Once I got used to it I could always tell when something was made on gas. It got to the point for me that I just as what type of stove restaurant uses and if it’s gas I simply walk out and go to a different place. One with induction stove of course.
…you flake on dinner with your “friends” because they cook with a gas stove. I hope this is satire.