Quote:
Originally Posted by DAVES
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.
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With induction, change of temp is IMMEDIATE!! Its fantastic!