Adrian Roselli, pH0Got myself a training induction burner. Took it for a trial by searing a boneless pork chop. Setting 6 (out of 10) pushed it past the oil smoke point in a few minutes. So at least I now know what to expect (that 3.5 did the job).
Stu Cox@aardrian Woah is that a particularly fancy/pro one? I've had various full induction hobs ("range" in US English? all burners being induction, basically) — never going back to gas or standard electric. On the ones I've had I'd still need it on at least 7 to sear.
@stucox It is a Duxtop 9600LS. Recommended by both Wirecutter (https://www.nytimes.com/wirecutter/reviews/best-portable-induction-cooktop/) and Cook’s Illustrated. Sadly, had to buy through Amazon since nobody locally stocked it.
I cleaned that skillet this morning by putting water in it and using the “Boil” setting (before I scrub with salt) and it was boiling in maybe 30 seconds. A bit scary, actually.
