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We went from Gas to Induction, I like it better, way easier to clean. Some ceramic type frying pans seem to heat differently, I am guessing the amount of iron in the aluminium pan varies between manufacturers, so level 6 on one pan can be like level 5 on another pan, cast iron always works well, pretty consistent heat across the entire pan surface with any pan.
The amount of power capable will very between cooktops, usually there is at least one pot surface with really high power for boiling water really quick, or called a boost function.
One interesting thing I found on ours (Bosch) is the perimeter of the glass itself supports the unit and everything on it, not sure how hard a hit with a cast iron pan before it would shatter and everything goes down.
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Last edited by 908/930; 09-27-2020 at 02:19 PM..
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