Quote:
Originally Posted by pinballlooking
I am not sure how on board my wife is but she likes to put stuff on to boil for long periods of time.
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Hope you read the manual. Some of the induction hobs have a built in 2 hour timer, after which they go on warm. RTFM.
Quote:
Originally Posted by pinballlooking
I think only a couple of pans we have will work.
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I got quite a few pans at first (check thrift stores), but for the things that I most prefer to use the induction on, there are really two pans I actually use. I really like induction for rice, etc. Boil water, add rice, drop heat, cover, set timer, done. And waiting for when you're ready.
Beans & soups work out well, too. So far, I have found that what I really like is that I can set the temperature to just below simmer, and I get the same simmer effect, only things don't tend to stick, so stirring isn't so important... also at sub-simmer, the aromatics that are lost from simmering and boiling stay in the soup or stew... yum.
Good luck.
-AC