Rob PegoraroAug 16, 2024

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
Show threadDPJ
@robpegoraro Also, they don't heat up the room nearly as much as gas. A big plus in summer.
Aug 16, 2024 at 7:58amWeb