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[–] 36 points 1 day ago (2 children)

How does it suck? I’ve lived in several places with induction stoves, and have found them to be as responsive as gas if not more so. Are you perchance mistaking old-fashioned electrical hobs (the ones with the solid metal coil that eventually glows red) for induction?

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  • [–] 4 points 1 day ago

    My guess is Krusty tried a cheap induction hotplate, and those do have some issues.Most notable for me is that the element is smaller than the actual cooktop/burner-indicator. If I use a 11"/25 cm skillet, with 8"/20cm base, there's a cold ring around the edge and a cold spot in the center. You can get around that by constantly moving the pan around the burner, but that's annoying.

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  • [–] 14 points 1 day ago* (last edited 1 day ago) (1 child)

    Probably. Because for oldschool electric stove - you have to really know your stove and still risk burning everything. With induction, I know that I usually fry on 6.5, and if I want violent crispy frying, it's 7.5-8 for a minute. That's all the knowledge I need. And also I can boil water faster than with an electric kettle - 40 seconds and I can throw pasta in

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