this post was submitted on 17 Oct 2024
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chapotraphouse
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The main difference between gas and induction for me were that you can't stir over heat (doing the shaking thing over flames, I don't know what the word is) because the pan needs to have direct contact with the induction stove and all the induction stoves I've used have been way worse when it comes to adjusting heat. Also pans develop curves with use, or at least in my experience they do. As soon as they curve they suck on induction
The pan doesn't instantly get cold when you pick it up for two seconds to shake your stir fry around. And if it's really such a problem then leave the pan on the stove top and stir with a wooden spoon or something.
Thank you for explaining to me how my stovetop works, I really hadn't considered leaving it on the top and stirring it with a spoon so this is really eyeopening for me. Likewise I appreciate you explaining how heat functions as I really did not consider the fact that pots stay hot, so once again thank you.
10000% but these nerds want to cooksplain to me like I don't know what I'm doing
Thank you, the other comment replying to me explains how heat works and that I can just stir with a wooden spoon 🙄