Smooth cooktop vs. coil cooktop range

rtt said:

All the sheep with the new-fangled technology. What's wrong with a charcoal stove anyway? Just a matter of technique, air-control angle and proper prep.. The results are far better than any modern multi-burner stove can give you and you don't pay for all the fancy marketing either..

/ducks and hides

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The_Metatron said:

....What you want to investigate is an induction cooktop...

Not only is the efficiency roughly doubled, the thermal inertia is the same as a gas stove. That means, when you turn down the heat, the pan responds instantly, just like turning down a gas burner. This fine control makes cooking much more precise.
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The surface of an induction stove where a pan is sitting will only get as hot as the pan due to simple contact with the pan. But, it doesn't get anywhere near the several hundred degree scorching temperature of a radiant type glass cooktop. Meaning cleanup is much, much easier. All I use is glass cleaner on mine. If I'm going to be frying anything, I often put a sheet of parchment paper or newsprint paper on the stove to absorb spatters. The stove cooks perfectly well through paper.
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oldblue said:

I am now contemplating the replacement of my decades-old electric range with a brand new one. With half the burners dead, it seems the time has come.

oldblue

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The_Metatron said:

I very highly recommend finding a showroom that has induction cookers that work, and go get a demonstration. They are impressive.

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