We are looking at new electric stoves. Does anyone understand the options?
Specifically wondering the types of surface units (burners). Are there various options or modes: constant current (constant heat flow), or temperature control (on/off cycling, or variable current). The old stoves were mostly constant current surface units. The new flat top stoves seem to cycle somehow (temperature controlled?). I have no idea how inductive works. We have gas now which is constant heat flow of course.
Why I ask is I’m not very interested in this cycling stuff at all, and temperature control only.
Thoughts, recommendations, or experiences?
Thanks.
easiest way to think of inductive stovetops is if you have cookware with iron or steel, the pan becomes the heating element, cutting out a wasteful middleman of heat transfer. You get energy efficiency gains, faster pre-heat times, and higher temps achievable. They’re just expensive and dont work with all cookware.