Doug Miller wrote:

In article . com, "Pete C." wrote:

Doug Miller wrote:

In article .com, "Pete C."
wrote:

No, I did not. I cooked extensively on electric stoves for about 30
years, so I'm well aware of their response times.

Judging by the next sentence, it doesn't seem so.

Ten seconds is about
the maximum you need to hold the pan off the burner, and indeed you
don't even have to hole it entirely off, just lifting the handle to have
the pan at a slight angle and not in direct contact with most of the
burner is sufficient.

You're, ummmm, overly optimistic if you think that an electric burner will
cool off enough in ten seconds to make a significant difference. Boil water
in
a teakettle on an electric range. As soon as the kettle begins to whistle,
turn the burner off, remove the kettle, and pour yourself a cup of tea. Set
the kettle back down on the same burner -- a burner that's OFF, remember --
and observe as the water comes to a boil again, and the kettle begins to
whistle. One more reason to dislike electric ranges.

The response time of electric burners isn't anywhere *near* fast enough to
avoid boilovers or scorched white sauces if you inadvertently set the heat a
bit too high, or if your attention gets distracted.

Well, I guess all the various electric ranges I've used over the years
must be using some alien technology then, as that has not been how any
of them have worked.

People who don't use a range for anything more complicated than frying
hamburgers generally don't have any problems with the slow response time of an
electric burner.

Funny, I've never had any difficulty making real (not blender)
hollandaise sauce on any of the electric stoves I've used, nor custard
ice cream base, nor creme brulee, etc.