That doesn’t even make sense, why would a pan magically somehow not begin to heat up right away when it’s in a fluctuating magnetic field? That’s the whole reason it gets hot. With traditional electric, the coil takes time to heat up, which in turn takes time to heat up the pan. But with induction and gas, they’re both heating the pan right away as soon as they turn on, and stop heating the pan when they turn off.
Just read what he said more carefully. He’s got an impression that induction pans have to have thick bottoms and then even though changes to magnetic fields propagate at the speed of light you are always using a heavier pan and therefore you have a lot of pan to heat before the heat can then transfer to your food.
Honestly I think that impression is very dated at this point. The first induction stoves in the 80s and 90s were wacky prototypes that literally came with their own perfectly matched cookery because that’s what it took to make them work. But those days are behind us.
However it is still true that when we had to get rid of half our pans because they didn’t work with our new induction stove, generally speaking yes, we did throw out a lot of the cheap, thin pans that are aluminum based, and yes, we do mostly rely on cast iron, sturdy stainless steel sautee pans, and other heavier cookery now. So everybody has a piece of the truth here.
Anyway. If you don’t cook on induction every day, all you may know is the bit about how changes to magnetic fields propagate at the speed of light and yes yes that’s all true for a pure thought experiment. However in practice there is more than the physics ideal at play.
That doesn’t even make sense, why would a pan magically somehow not begin to heat up right away when it’s in a fluctuating magnetic field? That’s the whole reason it gets hot. With traditional electric, the coil takes time to heat up, which in turn takes time to heat up the pan. But with induction and gas, they’re both heating the pan right away as soon as they turn on, and stop heating the pan when they turn off.
Just read what he said more carefully. He’s got an impression that induction pans have to have thick bottoms and then even though changes to magnetic fields propagate at the speed of light you are always using a heavier pan and therefore you have a lot of pan to heat before the heat can then transfer to your food.
Honestly I think that impression is very dated at this point. The first induction stoves in the 80s and 90s were wacky prototypes that literally came with their own perfectly matched cookery because that’s what it took to make them work. But those days are behind us.
However it is still true that when we had to get rid of half our pans because they didn’t work with our new induction stove, generally speaking yes, we did throw out a lot of the cheap, thin pans that are aluminum based, and yes, we do mostly rely on cast iron, sturdy stainless steel sautee pans, and other heavier cookery now. So everybody has a piece of the truth here.
Anyway. If you don’t cook on induction every day, all you may know is the bit about how changes to magnetic fields propagate at the speed of light and yes yes that’s all true for a pure thought experiment. However in practice there is more than the physics ideal at play.