![]() |
|
|
|
Back in the saddle again
Join Date: Oct 2001
Location: Central TX west of Houston
Posts: 56,129
|
BUT If YOU PUT ONE LETTER IN LOWER CASE, YOU'RE GOOD.
__________________
Steve '08 Boxster RS60 Spyder #0099/1960 - never named a car before, but this is Charlotte. '88 targa ![]() |
||
![]() |
|
Registered
Join Date: Jan 2002
Location: Long Beach CA, the sewer by the sea.
Posts: 37,772
|
|||
![]() |
|
Registered
Join Date: Sep 2009
Location: North of You
Posts: 9,160
|
He's IT, he has a computer to fix. Vash 'fixes' bridges. Or says he does.
If I want my stove clean all the time, I will but electric. To get the best stove, I would buy gas. The gas is batter but a pain in the sss to keep clean.
__________________
"A machine you build yourself is a vote for a different way of life. There are things you have to earn with your hands." |
||
![]() |
|
Gon fix it with me hammer
|
induction is great.. the heat is INSTANT.
Way more then with gas , even if you have copper pots on gas, it's nothing compared to induction on steel because it's the pot itself that is the heating element. There is only 1 thing I hate about induction, and that's the controls. I want a turn dial and not stupid touch buttons that get all confused when there's some fluid involved. But it's no where enough of a grip to want to pick gas over induction One you go induction you never wanna go back
__________________
Stijn Vandamme EX911STARGA73EX92477EX94484EX944S8890MPHPINBALLMACHINEAKAEX987C2007 BIMDIESELBMW116D2019 |
||
![]() |
|
Gon fix it with me hammer
|
Quote:
Much better heat control Doesn't heat up the kitchen itself as much as gas, so keeps the pots hot and the cooks cool. MUCH easier to clean It's safer in terms of fire risk It's safer in terms of burn risks
__________________
Stijn Vandamme EX911STARGA73EX92477EX94484EX944S8890MPHPINBALLMACHINEAKAEX987C2007 BIMDIESELBMW116D2019 Last edited by svandamme; 09-10-2021 at 09:34 AM.. |
||
![]() |
|
Gon fix it with me hammer
|
2 Michelin chef not far from where I live ..
defo a pro, and a professional kitchen.. he uses induction.
__________________
Stijn Vandamme EX911STARGA73EX92477EX94484EX944S8890MPHPINBALLMACHINEAKAEX987C2007 BIMDIESELBMW116D2019 |
||
![]() |
|
Gon fix it with me hammer
|
3star Michelin kitchen.
I think the argument about "commercial kitchens" is dead in the water now.
__________________
Stijn Vandamme EX911STARGA73EX92477EX94484EX944S8890MPHPINBALLMACHINEAKAEX987C2007 BIMDIESELBMW116D2019 |
||
![]() |
|
Registered
Join Date: Nov 2003
Location: Seattle
Posts: 1,247
|
One question I've always had about induction is how does the pot handle stay cool? If I use a cast iron pan, I presume the handle is exactly as hot as the cooking surface. Do certain induction pans use non-ferrous metal in the handles? Or an insulating piece to isolate the magnetism away from the handle?
__________________
"Rust never sleeps" |
||
![]() |
|
Gon fix it with me hammer
|
Induction only works over the actual zone.
The handle is outside the induction zone, doesn't heat up by induction. ![]() Handle warming up as such is no different from on a gas stove, probably even less because with induction there is no heat from the gas burner that just blows past the pan .. All heat is generated exactly and only where you want it : in the pan itself.
__________________
Stijn Vandamme EX911STARGA73EX92477EX94484EX944S8890MPHPINBALLMACHINEAKAEX987C2007 BIMDIESELBMW116D2019 |
||
![]() |
|
Gon fix it with me hammer
|
note, it's also very limited in height. .it's not like your metal spoon will suddenly turn hot in your hand as you scoop up food out of the pot...
Obviously you should avoid holding a metal spoon in your hand and then holding it right over the induction zone.. that would be a bad idea But then again, it would probably be even worse if you held it over lit gas burner. I'm not going to try either to figure out which is worse
__________________
Stijn Vandamme EX911STARGA73EX92477EX94484EX944S8890MPHPINBALLMACHINEAKAEX987C2007 BIMDIESELBMW116D2019 |
||
![]() |
|