On 10/23/12 12:28 AM, Cheryl wrote:

> Boilover issues, burners going cold when lifting a pan.

Boilover issues are *less* of a problem with induction in every way
imaginable, because 1) you can set almost every induction burner to a
specific temperature (e.g., just below or above boiling), 2) you can
place parchment paper between the pan and the burner, 3) cleanup is as
easy as any glass cooktop, and 4) because spilled or boiled over food
does not burn -- the burner itself gets hot (and not very hot, at that)
only from energy transferred by direct contact from the pan.

All but one induction burner I have encountered allows the pan to be
removed from the burner for at least eight seconds before the burner
shuts off.

Do you have anything else?

-- Larry