Currently using a halogen (frustratingly pulses on/off at low levels), but would like to convert to induction or gas.
Have had gas before so think that gas would be better for precise control and delivering BTU's to the wok
So considering trying out a portable induction hotplate to get a feel for the technology
Does anyone have a purchase recommendation ?
With a portable induction hotplate it seems there are typically only < 10 power levels so may not be ideal for simmering, however even with the full size inserts continuous/variability of power seems to be not yet available, and at best have ~20 levels (eg Neff) and even then it seems some manufactures implement low power levels by pulsing the coils on and off at slow rate of seconds, which would give the same problem as halogen where I cannot simmer a pan of porridge.
Reading up it seems any steel/ferrous material in the pans will make them induction compatible this surprised me as I had thought that all magnetic pans were not created equal .. any counter experiences ?
Have had gas before so think that gas would be better for precise control and delivering BTU's to the wok
So considering trying out a portable induction hotplate to get a feel for the technology
Does anyone have a purchase recommendation ?
With a portable induction hotplate it seems there are typically only < 10 power levels so may not be ideal for simmering, however even with the full size inserts continuous/variability of power seems to be not yet available, and at best have ~20 levels (eg Neff) and even then it seems some manufactures implement low power levels by pulsing the coils on and off at slow rate of seconds, which would give the same problem as halogen where I cannot simmer a pan of porridge.
Reading up it seems any steel/ferrous material in the pans will make them induction compatible this surprised me as I had thought that all magnetic pans were not created equal .. any counter experiences ?
Fact: Aside from extreme cases like a sheet of cast iron just a few millimeters thick, the quantity of magnetic material doesn’t matter. Thick cast iron draws just as much wattage as thin cast iron, for instance. And as long as the bottom of cookware is made out of cast iron, carbon steel, or magnetic stainless steel (aka 18/0 or 400-series stainless steel, likely 430 stainless), all three will draw very similar wattage. So in practice, most induction-compatible cookware is just as magnetic as cast iron.