On Wed, 19 Feb 2020 17:07:40 -0500, Don Wiss >
wrote:

>On Wed, 19 Feb 2020 12:09:14 -0000, Janet > wrote:
>
>> Electric coils on the hob? I haven't seen those since the 1980's.
>
>It does seem quaint. While renovating my kitchen I used an induction hob.
>Then in the new kitchen I have a pro style range. I hate it. I got spoiled
>with the induction hob, but didn't realize it until I had the gas.
>
>The pro range takes about three minutes to heat up the heavy grates and an
>All-Clad fry pan. I have to stand there with my temperature gun to see when
>it gets hot enough to put the meat in. Then when putting in the meat, often
>the oil splashes out.
>
>With induction you put the meat in when cold, and instantly the pan gets up
>to the desired temperature. And even higher than what a gas can do, as I
>have to put the meat in before the oil starts smoking.
>
>I have now switched all my pans to induction ready. Next is to sell off the
>pro range. Not easy. Then run the needed 40 amp circuit and go induction.
>
>Note to Americans: The Europeans have been into induction for a while.
>Eventually they will become popular here in the US also.
>
>Don. www.donwiss.com (e-mail link at home page bottom).

make sure that the meat is dry before you put it in hot grease.
Janet US