On Wed, 19 Feb 2020 14:15:03 -0800 (PST), "
> wrote:

>On Wednesday, February 19, 2020 at 4:07:46 PM UTC-6, Don Wiss wrote:
>>
>> 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.
>>
>What is a 'pro style range'?
>>
>> 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.
>>
>Too much oil and poor cooking skill if you're splashing it out of the pan.
>Looking at oil in a pan and it shimmers will tell you it's hot enough to
>add meat without a temperature gun gizmo.
>>
>> Note to Americans: The Europeans have been into induction for a while.
>> Eventually they will become popular here in the US also.
>>
>They will become 'popular' when the price drops.

I have a single-burner portable induction hob. Bought it about 8 years
ago for ~$100. I absolutely love it, and use it daily.

When the time comes to replace my kitchen stove, it will be full-on
induction. We are planning to get a little trailer this spring, and
the single-burner will go in there.

Doris
>