Induction is taking over as the preferred type of rangetop in commercial kitchens. Fagor, from Spain is selling their commercial and domestic induction cooktops in many countries.
Robert, for boiling milk, you need the French Pyrex device called Le Stop or something like that. It sits in the bottom of the pan and gives a very audible thump before the milk suddenly boils up.
Most people I know that use electric cooking do not have the problem of having to lift pans due to too hot a surface unit. For one thing they know to pay attention. Two, they know that except in cases of bringing water to the boiling point, you do not use high heat unattended, ever. Third, they realize that you can have very intense heat under the pan without having enough heat coming up the sides to singe the hair on the hands and arms of the cook. The heat that rises from the burners is what carries the cooking vapors to the ceiling and surrounding areas if you do not have a hood over the range.
Larger pieces of Corning Ware and large cast iron pans generally give better heat distribution over a flame which will spread over the base of the pan before going up the side. The exception is the Corning Ware used on the special Corning heating elements. If you heat a larger diameter cast iron skillet slowly so that the heat spreads sideways before the middle of the pan gets too hot, it will perform well over an electric element.
Maybe it's because so many people are approaching cooking with little experience, but many gas top of the range controls now have click positions for medium and low heat settings. Older gas range manuals and cookware manuals used to give drawings of flame ratios to high for determining medium, low and simmer settings. Our old Crown gas stove had the Harper Center Simmer Burners where at the simmer position, the outer ring received no gas and there were just 4 little ears of flame from the center button.
Robert, for boiling milk, you need the French Pyrex device called Le Stop or something like that. It sits in the bottom of the pan and gives a very audible thump before the milk suddenly boils up.
Most people I know that use electric cooking do not have the problem of having to lift pans due to too hot a surface unit. For one thing they know to pay attention. Two, they know that except in cases of bringing water to the boiling point, you do not use high heat unattended, ever. Third, they realize that you can have very intense heat under the pan without having enough heat coming up the sides to singe the hair on the hands and arms of the cook. The heat that rises from the burners is what carries the cooking vapors to the ceiling and surrounding areas if you do not have a hood over the range.
Larger pieces of Corning Ware and large cast iron pans generally give better heat distribution over a flame which will spread over the base of the pan before going up the side. The exception is the Corning Ware used on the special Corning heating elements. If you heat a larger diameter cast iron skillet slowly so that the heat spreads sideways before the middle of the pan gets too hot, it will perform well over an electric element.
Maybe it's because so many people are approaching cooking with little experience, but many gas top of the range controls now have click positions for medium and low heat settings. Older gas range manuals and cookware manuals used to give drawings of flame ratios to high for determining medium, low and simmer settings. Our old Crown gas stove had the Harper Center Simmer Burners where at the simmer position, the outer ring received no gas and there were just 4 little ears of flame from the center button.
