Congratulations, Jon
When you were here at the wash in, I thought that you said that you had to use your gas cooktop all summer because of induction cooker problems, replacements and exchanges or was that the summer previous to this one?
Big question, how did you use that old pressure cooker, which I thought was all aluminum, on the induction range? My oldest Kuhn-Rikon is not induction compatible.
I found a piece of non-stick All Clad for cooking brown rice with none of the cleanup hassle of regular stainless steel. Once the water boils, I turn the power down to 4%, set the timer for 55 minutes and forget about it until it is ready to serve.
I think it would help new induction users if, in the instruction manual, they printed the old 5 heat electric range heat percentages: High =100%, Medium High = 1/2, Medium = 1/3 or 30%, Low = 1/7 or 14% and Simmer = 1/10 or less. If you have a control that allows 100 settings those are easily used. If you have a 20 setting control you just convert so that half is 10, at third is 5 or 6 or 7, low is 3 or 4 and simmer is 1 or 2, depending on the quantity of food.