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Unfortunately not. Used induction for years, now back at gas, it’s literally a whole different world. Food tastes a lot better when prepared on gas, I assume it’s because it uses constant heat from the flame as opposed to the “heat”, “no heat”, “heat”, “no heat” way in which electric stovetops work.
Induction stoves will directly heat the metal. I imagine that will do pretty well too.
Unfortunately not. Used induction for years, now back at gas, it’s literally a whole different world. Food tastes a lot better when prepared on gas, I assume it’s because it uses constant heat from the flame as opposed to the “heat”, “no heat”, “heat”, “no heat” way in which electric stovetops work.
Not quite the same when it comes to the thermodynamics of induction vs. open flame.