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Question: Electric Stove Options (beehaw.org)

submitted 2 years ago by furrowsofar@beehaw.org to c/food@beehaw.org

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We are looking at new electric stoves. Does anyone understand the options?

Specifically wondering the types of surface units (burners). Are there various options or modes: constant current (constant heat flow), or temperature control (on/off cycling, or variable current). The old stoves were mostly constant current surface units. The new flat top stoves seem to cycle somehow (temperature controlled?). I have no idea how inductive works. We have gas now which is constant heat flow of course.

Why I ask is I'm not very interested in this cycling stuff at all, and temperature control only.

Thoughts, recommendations, or experiences?

Thanks.

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[–] furrowsofar@beehaw.org 2 points 2 years ago (1 children)

So if you want to keep something boiling. How does that work. Boil, then no boil as it goes on and off, or not noticeable like that. I ask because the old temperature controlled electric stoves did not keep a constant boil. Could not.

[–] tychosmoose@lemm.ee 2 points 2 years ago

You will not have a problem maintaining a boil on induction. The cycling isn't nearly as slow as with radiant electric. And the top heat output is generally much higher with induction.