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Question: Electric Stove Options (self.food)

submitted 1 year ago by furrowsofar to c/food

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We are looking at new electric stoves. Does anyone understand the options?

Specifically wondering the types of surface units (burners). Are there various options or modes: constant current (constant heat flow), or temperature control (on/off cycling, or variable current). The old stoves were mostly constant current surface units. The new flat top stoves seem to cycle somehow (temperature controlled?). I have no idea how inductive works. We have gas now which is constant heat flow of course.

Why I ask is I'm not very interested in this cycling stuff at all, and temperature control only.

Thoughts, recommendations, or experiences?

Thanks.

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[–] tychosmoose@lemm.ee 3 points 1 year ago

You will not have a problem maintaining a boil on induction. The cycling isn't nearly as slow as with radiant electric. And the top heat output is generally much higher with induction.