I have cooked on an electric smooth top stove for almost 50 years. My mother used gas and I didn't like them mainly because I am short and "full figured" on top. Leaning over the front burners to stir in the back was a trick, believe me. Bought my first smooth top in 1974 from Sears when we got married. I learned all the quirks but it was no big deal. Boiling eggs was easy as I would just bring them to a rolling boil, turn off the heat and let them sit for 15-20 minutes. We had others through out the years. 9 years ago we bought an induction stove and I would never go back to anything else. It adjusts up and down just like gas, and cooks evenly without anything sticking to the top if it splashes out.....I am a messy cook. Just wipe it down and it's clean. It also gives me extra working space. Of course I had to change my egg boiling routine, so I bought an egg cooker. My daughter has a gas stove and to help her sometimes I clean it for her....what a royal pain!!
As far as pans, you do not need super expensive pans! I already had a set of QVC Cook's Essential that had a thick base when we bought the induction stove and they worked perfectly. I think I paid about $125 for the whole set 16 years ago. I am now gradually replacing them with LeCreuset pan by pan and they also work beautifully. That just my gift to me with hubby's blessing. Really lightweight thin metal pans that warp easily are probably aluminum and those don't work. If a magnet clings to the bottom of your pan, it will work. Hope this helps!
|