To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.
Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).
After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared…
Induction gives you the speed and control of gas, without the exhaust gases. Induction is more efficient than infrared, because you’re heating the pan directly. The cooktop only gets hot from the pan resting on it.
Get induction, it’s by far the best!
i also want to add that you should avoid ones with capacitive buttons. they suck, and imagine cleaning them…
Also against the capacitive buttons my cat has accidentally turned on my stove so now I need to turn on the cleaning lock whenever I am done using it
same here, i just always make sure there’s nothing metallic on the stove. it will just turn off after a while if my cats turn it on. don’t understand why the controls can’t be similar to the oven: knobs in the front panel that can be pushed in
Induction also requires specific pans, right? So a regular cast iron pot won’t work?
If it’s sticking to a magnet, it will work. Cast iron works. Induction is great, i’ll never go back to gas!
Thanks! Sorry for spreading the FUD
Probably answered below:
I thought it was more involved than that but after a quick search online I’m wrong
A very slight clarification here:
cheap to make alumin
spoiler
i
um nonstick pans. Mine doesn’t work AND it wasn’t cheap : (.
You do still need a fair amount of mass on the bottom for it to be efficient. Anything ferrous will work, though.
Pure copper pans will not work for the same reason as aluminum.