Yes, I don’t see why they think stopping a magnetic field to stop heating a pan is different than stopping a fire to stop heating a pan, it’s not like it’s still happening after it’s stopped.
Don’t induction pans have these thick bottoms, which are simply more mass that needs to be heated up? That always took longer than gas with a thin pan for me.
there is no such thing as “induction pans”. either a pan is made out of induction compatible metal or it isn’t. thickness of the bottom doesn’t really enter into it.
Yes but his point has some validity because you really need to use certain pans and pots with induction. When we got induction installed, we had to get rid of about half our pans, and only certain ones perform well.
The whole “instant responsiveness” with induction is true in theory but less noticeable in practice. If anything, I notice it most when turning a pan OFF. You do get a very fast end to the heat output. And there isn’t even any residual conduction after that moment because the top is glass. On a gas stove the iron gratings you rest the pan on will continue bleeding heat into your food for a while.
I guess? If you’re talking theoretical? But i actually cook, then it doesn’t really matter that a pan would theoretically be faster if it was able to be produced thinner?
Yes, I don’t see why they think stopping a magnetic field to stop heating a pan is different than stopping a fire to stop heating a pan, it’s not like it’s still happening after it’s stopped.
Don’t induction pans have these thick bottoms, which are simply more mass that needs to be heated up? That always took longer than gas with a thin pan for me.
there is no such thing as “induction pans”. either a pan is made out of induction compatible metal or it isn’t. thickness of the bottom doesn’t really enter into it.
If you’re using a different pan, that’s an unrelated variable that skews the results.
Yes but his point has some validity because you really need to use certain pans and pots with induction. When we got induction installed, we had to get rid of about half our pans, and only certain ones perform well.
The whole “instant responsiveness” with induction is true in theory but less noticeable in practice. If anything, I notice it most when turning a pan OFF. You do get a very fast end to the heat output. And there isn’t even any residual conduction after that moment because the top is glass. On a gas stove the iron gratings you rest the pan on will continue bleeding heat into your food for a while.
I guess? If you’re talking theoretical? But i actually cook, then it doesn’t really matter that a pan would theoretically be faster if it was able to be produced thinner?
I think 90% of the people swooning about induction here don’t actually have it in their homes.