2026-10-21 16:12 UTC
If you’re using a different pan, that’s an unrelated variable that skews the results.
Replies (1)
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@stickyprimer@lemmy.world 2026-10-21 17:13
Yes but his point has some validity because you really need to use certain pans and pots with induction. When we got induction installed, we had to get rid of about half our pans, and only certain ones perform well. The whole “instant responsiveness” with induction is true in theory but less noticeable in practice. If anything, I notice it most when turning a pan OFF. You do get a very fast end to the heat output. And there isn’t even any residual conduction after that moment because the top is glass. On a gas stove the iron gratings you rest the pan on will continue bleeding heat into your food for a while.