Rob Pegoraro

Two takeaways from five months of cooking with an induction range: Water boils exceedingly quickly, except when I bump a pot or pan and send it sliding away on that almost-frictionless cooktop.

http://robpegoraro.com/2024/08/16/home-on-the-induction-range/

Home on the induction range

Since March, stovetop cooking hasn’t sounded the same in our kitchen. Instead of the click-click-click-poof of a gas burner igniting, turning recipe ingredients in a pan or pot into a meal be…

Rob Pegoraro
Aug 16, 2024 at 5:09amWeb
Show threadKirk McElhearnAug 16, 2024
@robpegoraro I love how Americans are just discovering these. I think I got my first about 20 years ago. I couldn’t cook with anything else anymore.
Show threadDPJAug 16, 2024
@robpegoraro Also, they don't heat up the room nearly as much as gas. A big plus in summer.
Show threadSamer FarhaAug 16, 2024
@robpegoraro my advice on the grill pan, especially if it’s a Lodge/cast iron, is to let it slowly come up to heat anyway. You’ll be happier with the cooking. I let mine heat up on 5 for 10 minutes.