With Induction Stoves, Chefs Discover a Foolproof Path to Perfection | From Michelin kitchens to home wok burners, induction delivers consistency that gas can’t match

a year ago by silence7 to c/news

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distantsounds 25 points a year ago

Its great to hear the tech is progressing. I’ve had terrible experiences with them 10+ years ago. I really wish there was a practical way to try before buying

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cm0002 23 points a year ago

I got one last year, replaced a shitty old school electric coil one.

Similarly, I was kinda skeptical, but in my mind I reasoned it can't be possibly worse than the shit electric one I had at the time and I'm not going to pay to have a gas line installed sooo I went with it.

It's the best fucking stove I've ever cooked on in my life. By a LONG shot.

I can watch a pot of water boil
Oil is up to temp faster than you can turn around and grab your meat and seasonings
Almost-magic fast temp adjustments

The best part? You know those black burned on crud spots(that are most prevalent on glass tops) that you have to scrape off? Non existent. Idk if its unique to Samsung, but it's surface is fucking dead easy to clean, it never got the burned on crap after a year when I've had new stoves in the past develop it in a matter of weeks

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tychosmoose 14 points a year ago

The easy clean is really due to how the induction coil heats the pan but not the cooktop surface. With the surface only heating indirectly it's really not possible for stuff to burn on nearly as badly. At least when compared to a conventional radiant electric. The surface just doesn't get as hot.

I went from induction to a house with a gas cooktop and miss the induction a lot.

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cm0002 2 points a year ago

Ah gotcha, I wasn't sure because my surface feels so....weird (it doesn't feel or look like glass or ceramic) so I wasn't sure if the "magic" was in that or just the way induction worked

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DarkSirrush 5 points a year ago

I actually got a silicone cover for my induction stove, that can handle cooking temps, and it means the surface stays pristine.

Full agree though, never want another coil/glasstop stove, induction is the way to go.

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