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All induction - all of the way.
Gas is for the backyard grill and wokburner.
I've worked with induction heating for >25y industrially. I understand it. I love it.
... and yet I giggle when I use it on the stove at home. Probably more that most I get the science but still it's "cooking with magic"!
Blew my mind ten years or so ago when a friend first put a few sheets of newspaper down before cooking bacon - back in the stone ages, especially with pilot lights and gas, I'd have had a whoopin' if I even brought a newspaper in the kitchen, much less near the stove.
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'78SC, lots of other boring cars...
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