Cooking on electric/halogen

[LuckyBenski]

So the landlord has had my kitchen renovated and we've gone from gas hobs to halogen rings. It's been 9 years since I had electric and also 3 months since I've had a kitchen!

Any tips on both technique, and what/any changes I should make e.g. thicker pans?

Hoping to transition with as few burnt dinners as possible

 

[jpaul]

yes it's a nightmare if you have a 'pulsing' on/off halogen (like many induction are too)..
even with triply pans, if you put it on full wack invariably it burns, versus gas, which I think is down to poor heat distribution, and,
once up to heat, after you turn it down have to temporarily take pan off the heat typically because the ceramic has so much residual heat capacity versus gas.
.. solution - bring things up to heat slower .. will take longer but don't end up with burned pans , and turn the heat down in advance.
... get a good scraper.