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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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[–] agegamon 2 points 1 year ago* (last edited 1 year ago)

On my single burner induction hob, settings 5-10 the heat is constant and amperage just goes up. There is not a perceptible "on/off" pulse like on an old radiant electric stove. That means a literal constant boil (settings 9-10 are even a bit too much IMO)

On lower settings (1 - 4.5) there is a short on/off pulse. That's fine for slow cooking or warming. There's also temp control mode on mine, along with a temp-controlled keep warm mode.

My single burner hob boils water faster than any other stove I've used, and it only uses 120v. I'll be extremely happy when I can finally afford to replace my entire gas stove with induction