Hello Sarah!
I use two induction units, (3000 and 3500 watts) beside regular electric ranges for the reason of super efficient starts for cooking operations. I have never experienced difficulty controlling electric surface units, but forcing heat from a surface unit outside the pan is not as efficient as creating heat inside the pan itself, to say nothing of the speed of using a 3000 watt source of energy to create that heat inside of the pan or pot instead of a typical 1250 to 1600 watt 6 inch resistance heating element or up to a 3000 watt resistance unit for a larger pan. While the efficiency of an electric element is higher than a gas burner where the heat is rising up the sides of the pan, it is still less efficient to force heat into the bottom of a pan from a surface unit operating at full output than to create heat in the pan with an even more efficient energy source. This way, once a pan of frozen vegetables is boiling after just 2 to 4 minutes on the induction unit, it can be transferred to a classic Radiantube, Corox or Calrod set to low or simmer which also reduces stress on the older range parts. Most of the time, frying operations are just done on the resistance units. Because I use angel hair pasta, once the water is boiling on the induction unit, I add the pasta and turn down the heat because the pasta cooks in about 3 minutes. The pressure cookers come up to full pressure amazingly fast on induction, too. So there can be a role for for both methods. [this post was last edited: 11/6/2021-21:58]
