I ran up against an unanticipated shortcoming of the Puck induction hob tonight,
when I decided to make a batch of chili. I had to use a Le Creuset 5-1/2 quart,
since it's the largest induction-capable pot I have.

Unfortunately, once the chili thickened slightly, the heat became quite uneven
-- bubbles only in a ~six inch diameter circle in the center, with the
surrounding two-inch wide area quite a bit cooler. This uneven heating
necessitated almost constant stirring.

My conclusion is that the induction hob works fine for thin liquids, but I won't
be using it for anything involving thicker liquids. I'm now doubtful that it
will even be of use for risotto.

Has anyone else had a similar experience? Or found that other induction hobs
generate their induction over a larger area?

-- Larry