10
submitted 1 year ago by furrowsofar@beehaw.org to c/food@beehaw.org

We are looking at new electric stoves. Does anyone understand the options?

Specifically wondering the types of surface units (burners). Are there various options or modes: constant current (constant heat flow), or temperature control (on/off cycling, or variable current). The old stoves were mostly constant current surface units. The new flat top stoves seem to cycle somehow (temperature controlled?). I have no idea how inductive works. We have gas now which is constant heat flow of course.

Why I ask is I'm not very interested in this cycling stuff at all, and temperature control only.

Thoughts, recommendations, or experiences?

Thanks.

you are viewing a single comment's thread
view the rest of the comments
[-] bownage@beehaw.org 2 points 1 year ago

I'll vouch for induction too. It boils water faster than my kettle which is just incredibly convenient. Plus having cold handles on a hot pan is very comfortable :) The thing about the pans is true, but in my case all my pans happened to all be induction ready. Just need to be careful when buying something new (and they're usually a little more expensive).

[-] tychosmoose@lemm.ee 1 points 1 year ago

Your water boiling comment really hits home. I moved not long ago and went from a house with an induction cooktop back to one with gas. Forgot just how long it takes to boil water, even on a big burner!

this post was submitted on 19 Jun 2023
10 points (100.0% liked)

Food and Cooking

6393 readers
1 users here now

All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.

Subcommunity of Humanities.


This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.

founded 1 year ago
MODERATORS