Quote:
Originally Posted by Drake
Really getting interested in induction cooking but am wondering from those who are doing it how much they are finding "cooking" is able to be speeded up? Like microwave heating is faster but not all cooking tastes similar as conventional. There is a lot of chemistry going on in "cooking" that is not just a matter of speed. What methods are working with induction? I'm sure boiling water is faster but is say cooking rice able to be speeded up? Or does induction cooking require less energy(?) for equal cooking even if for a longer time?
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If you read some of the posts at the beginning of this thread, you will find the info you seek.
That way we will not need to write it again in the same thread.
-AC