On Feb 12, 2:58 pm, Chris Friesen wrote:
Lou Decruss wrote:
On Mon, 12 Feb 2007 10:22:38 -0600, "Steve Barker"
wrote:
I think the main question here is why would anyone who does any serious
amount of cooking want an electric range to begin with? No real cooking can
be done on them.
Nonsense. Maybe 50 years ago, but today electric smoothtops have
just as much heat and control as gas.

There's an element of truth to it. Unless you use an induction element,
you cannot turn an electric element *down* quickly...it takes some time
for the heat in the element to dissipate.

Chris

I bought two Berghof induction units, and like them. As far as
turning down an induction element quickly, the induction plate/element
still holds the heat from the pan, while it is being turned down. I
have not tried the induction by turning it from a 10 to a 1 to see how
long it takes to stop boiling; vs. turning the range unit from a 10
to a 1 to see how long it will take to stop boiling.
From cooking with both, but neither one for a loooooong time, I would
say the induction takes less time to stop boiling.
However, this was not the question, I realize, as the OP's emphasis is
on creating a invariable/non-variable heat.
Dee