I’ve been using induction more recently, but I still find that there are some things that it just doesn’t do well. It would be really useful to see some actual research about this, eg effects of using one burner vs whole gas cooker, how’s the ham is modulated by extraction etc.
I very much doubt that professional cooks and enthusiastic amateurs will give up gas entirely without better alternatives, but better data might help us to make better decisions about hair and when to use it.
Also, with the rise in off-grid living, head is the only viable option for some people, so more economical alternatives are going to be needed for them.
Woks with a proper round bottom, angling a pan on the heat to baste, catching alcohol vapour to flambé without using a lighter etc, charring veg on the flame, there’s a bunch of little things. That’s why I say I’d like enough information to make an informed decision, rather that just “they’re bad! (Unless you have an extractor maybe)…” Just how bad are they when used with an extractor? Does the health risk justify the high outlay for a comparable quality stove?
Also, in my experience with them, unless the induction hob is a high-end one, the control isn’t granular enough. 5 or 8 heat settings aren’t fine enough for sugar work and the like.
I know that’s just a matter of time and probably doesn’t affect a lot of folks.
I’ve been using induction more recently, but I still find that there are some things that it just doesn’t do well. It would be really useful to see some actual research about this, eg effects of using one burner vs whole gas cooker, how’s the ham is modulated by extraction etc. I very much doubt that professional cooks and enthusiastic amateurs will give up gas entirely without better alternatives, but better data might help us to make better decisions about hair and when to use it. Also, with the rise in off-grid living, head is the only viable option for some people, so more economical alternatives are going to be needed for them.
What are the things it doesn’t do well?
Woks with a proper round bottom, angling a pan on the heat to baste, catching alcohol vapour to flambé without using a lighter etc, charring veg on the flame, there’s a bunch of little things. That’s why I say I’d like enough information to make an informed decision, rather that just “they’re bad! (Unless you have an extractor maybe)…” Just how bad are they when used with an extractor? Does the health risk justify the high outlay for a comparable quality stove? Also, in my experience with them, unless the induction hob is a high-end one, the control isn’t granular enough. 5 or 8 heat settings aren’t fine enough for sugar work and the like. I know that’s just a matter of time and probably doesn’t affect a lot of folks.