Quote:
Originally Posted by 5thWiggle
Researching new gas ranges. Our old one is breaking down  |
As much as I prefer gas, especially for Wok cookery, since being forced to use Induction-cooking in this new apartment, I am nothing less than amazed at the speed and convenience of it! With good, well made pots and pans, the heat transference is incredible, my hand doesn't catch on fire when I have to keep stirring something as there is absolutely no heat loss around the sides of the pan, and yet the instant control of temperature is the same as it is with gas. Very different from the old electric coil stovetops. The kitchen stays so much cooler too, with no side heat escaping. This is a big consideration when you live in hot climes. When making pasta, the water comes to a hard boil in the big kettle in 1/2-2/3rds the time it took to heat it with gas. And it is so much easier to keep the cook top clean! Just a swipe with a damp rag, or sometimes a bit of soap, and it's done!
I bought three single-heating counter-top units. Most of the time we only need one, so keep the other two under the counter, freeing up more usable kitchen space. For the meals that require two or three, it's just a matter of reaching down and putting another unit beside the first.
Stitchawl