The home appliance industry would like you to believe that gas-burning stoves are not a risk to your health – and several companies that make the devices are scrambling to erase their prior acknowledgements that they are.
The home appliance industry would like you to believe that gas-burning stoves are not a risk to your health – and several companies that make the devices are scrambling to erase their prior acknowledgements that they are.
Non-induction yes. Induction no.
Non-induction ones don’t count as modern stoves, they are last century’s tech.
But if you know what you are doing, the uneven heating can even be an advantage. You basically get different heat zones for free, so you can use part of the pan to brown stuff and the other side to keep things warm without burning them.
But yeah, get induction. It’s the perfect technology.
Except it doesn’t work with every pan. I love induction but some pans I love don’t work with it.
True, but there’s a simple fix: replace that one or two ancient pans that you still have hanging around.
I’m curious how cast iron pans work with induction. I feel like I’d be constantly afraid of scratching/breaking the glass on top.
It’s not really an issue if you are somewhat careful. Don’t slam the pan onto the glass, don’t scratch it across and don’t instant-heat the pan on full power (it can damage the pan).
If you want to be extra careful you can even put a thin piece of heat-proof fabric between the induction stove and the pan. Since induction heats the pan and not the stove top, that won’t hurt the heat transmission.
Makes sense, but also no
(we have a standard flat top and a separate induction hahaha)