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.
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?
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.
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?