(no subject)

[torkell]

One annoyance from the flat move: the hob here is solid-plate, and I've been using gas for the past 5 years. The two behave very differently: gas hobs warm up almost instantly, and give you very precise and responsive control over both temperature increases and decreases (which is handy when your pasta is threatening to boil over). Solid plates, on the other hand, take ages to warm up and are very slow to change temperature.

Normally I'd be stuck with this, but in the past year or two induction hobs have become very common, and from reading about them they should behave closer to a gas hob than a traditional resistive electric one. Ikea now sells small table-top induction hobs that don't need to be hard-wired, and it's very tempting to get one of those...

Comments

[olego.livejournal.com]

If the place we move into will have only an electric stove, I may consider replacing it with an induction one. I love having gas right now; I don't know if I can easily switch back to the uncontrollable coil monster.

[torkell]

So far I've only done a couple of simple pasta things on it. The interesting one will be when I attempt to make a creme caramel mix - it involves boiling milk, and my experience is that it'll do nothing for ages and then suddenly try to escape the pan. On a gas hob if you're quick you can turn the heat down and avoid it boiling over, but I doubt I can manage that on the solid-plate hob.

[olego.livejournal.com]

On a solid-plate hob you'll just have to lift the pot when the milk starts to boil, turn the temperature down, and hover it so that the milk doesn't cool down too much... But you need reflexes. :-)

[mirrordreams.livejournal.com]

I'd go for it. I can't cope with electric hobs at all, and personally, I find it turns cookng almost anything into a very frustrating experience. Which is such a shame because I love cooking. *grumblegrumble*