Quote:
Originally Posted by lstevenson1470
Regarding the induction stoves, do they reduce head quickly as well as heat up quickly? I'm always missjudging the temperatures before I walk away. For example, I get a nice simmer, watch for a minute, an then walk away. And it burns or boils over. Or I reduce temperature, watch for a minute for a nice simmer, walk away and when I get back it isn't simmering.
|
As said in my previous post, you need to teach that horse who is the boss. Unlike gas, the temperature does not change as fast particularly when you turn down the heat. I regularly make quantities of stuff like lentil soup, pea soup etc in large old pressure cookers.
I've even mastered that without burning. That was tough. Three or four gallons of burnt tasting soup is truly a disaster.