Hello everyone,
we are currently configuring the kitchen. When it comes to the cooktop, we are a bit uncertain about the choice. In the past, there was the classic setup based on the (round) size of the pots, possibly with a roasting zone, or should we go for a fully flexible cooktop that automatically detects the shape, size, and position of the pots.
Alternatively, maybe a combination of both options??? That way, it might also be possible to use a Teppanyaki attachment...
we are currently configuring the kitchen. When it comes to the cooktop, we are a bit uncertain about the choice. In the past, there was the classic setup based on the (round) size of the pots, possibly with a roasting zone, or should we go for a fully flexible cooktop that automatically detects the shape, size, and position of the pots.
Alternatively, maybe a combination of both options??? That way, it might also be possible to use a Teppanyaki attachment...
D
DerBjoern2 Dec 2015 10:05f-pNo schrieb:
So, you can’t just quickly pull a boiling pot off the cooktop to stop the cooking process as fast as possible.With induction, you actually don’t need to do that. Just turn off the cooktop and the power goes away. The cooktop itself no longer generates heat...
DerBjoern schrieb:
You actually don’t need to do that with induction. Just turn off the cooktop and the power is gone. The cooktop itself no longer heats up...True.
Well – I guess the reflex of "pulling the pot off the hot plate" that’s been ingrained over decades still applies here (especially if you have the controls set on another active burner).
In 10 years, I’ll probably have internalized the reflex to simply turn off the burner.
EveundGerd2 Dec 2015 20:46I admit, I haven’t connected them together so far. I never did that with my old stove either.
I manage quite well without it. However, I often use a second, small oven for that.
I manage quite well without it. However, I often use a second, small oven for that.
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