>because the resistance of the thick metal coil retains heat so well that temperature changes are gradual
This is precisely what makes electric hobs shit. The big advantage of gas is that you get instant response - crank the dial up and the temperature immediately raises, turn it off and it will fall. There are two crimes a hob can commit - taking a long time to get hot, and staying hot after you turn it down. Electric is guilty of both because its response is slow as fuck.
>True test of a cook surface is how well it performs with a thin, shitty pot
No, the true test of a cook surface is the precision and responsiveness of its temperature control. The hob isn't there to make up for your shitty cookware, if you want stable temperatures then spend a little bit of money on a decent thick-bottomed pan.
Alexander Jones
As do I, my friend. The nearer and more unexpected the pube, the more exhilarating the dining experience becomes.
Grayson Foster
Who's even arguing this?
Dominic Brooks
>There are also 0 hotspots with induction unlike coil elements sorry, but as much as I love induction there ARE hotspots. You can see the ring-shaped zone where the bottom of the cookware is heated very distinctly. I even have a non-stick pan with a light grey interior coating that has a permanent slightly brownish ring on its bottom from the heat of the induction coil.
Matthew Perry
This, 100%.
>>The hob isn't there to make up for your shitty cookware, if you want stable temperatures then spend a little bit of money on a decent thick-bottomed pan. Especially this. Thin and thick pans are different tools for different jobs. You choose a thin pan when you need the ability to respond rapidly to temperature changes. You choose a thick one when you need stability.
Logan Bennett
Is there a single soul that would argue that gas isn't the best?
Angel Hill
I don't like arguing. Almost every discussion on this site is in a dorky argumentative format. It feels sad and impotent to me. Did you make this thread to try to talk to people in the form of a debate because people wouldn't respond here otherwise? You know what always makes me feel kind of sad? I'm a thread-killer. You, know, like I just type like a regular person would speak to other regular people and then the thread gets abandoned out of boredom. Yeah, gas is pretty cool.
Christian Morgan
its called a bbq go, also what youre saying isnt even necessarily true because a lot of gas lines have electronic solenoids that fail closed
Ayden Peterson
If you think electric coil is better than a modern induction (from 2010 or later) you're a retard and need to kill yourself.
John Garcia
I have access to both a modern flat-top electric (non-induction) and a 2016 induction range.
The induction is more energy efficient which I don't really care about (my electric costs are already really low anyway), and it heats up faster. I like that, especially when I am needing to boil a big pot.
On the other hand, the induction still has its annoyances: 1) limited to what kind of cookware you can use on it 2) annoying auto-shut-off whenever I go to toss food or move a pan. 3) the heat settings aren't sufficiently precise. I'll often have a situation where one number is too low but switching to the next power setting is too hot.
I don't think one is a clear winner over the other. I often find myself using one of them but wishing I had the other.
I do agree that coil electric can go fuck itself. They're a hassle to keep clean. But strangely, my old coil electric range that I threw out when I got the flat-top electric was more powerful. It would boil my big pasta pot much faster than the flat-top electric does.
