Quote:
Originally Posted by Drake
Strictly from its "ability to cook" induction brings electric cooking up to par with gas...
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Good feedback Drake.
Yeah, even in the brief time I have tried induction cooking, I'm pleased with how many of the advantages of gas are available with induction. But I did hit one snag last night, I wanted to include a fresh chili pepper in a meal I was preparing, and I wanted to roast the chili until the outsides were blackened... couldn't figure a way do it on the induction cook top...
...so I fired up a gas burner for that operation. I guess they each have their place. My girlfriend suggested that I could roast the chili peppers with a propane torch. Wow, another use for propane... you can actually use the stuff in torches!
I agree with you that the full size induction ranges are pretty expensive, and for me, they just take up too much space. But these little counter-top units have a lot of advantages per buck and they occupy minimum real estate.
I'd be interested to know, what type of cook top unit you're using? The Aroma model I have pictured above, was good enough to convince me to dive deeper into the technology, but the power increments were a bit too far apart for my liking.
-AC