Depends what I’m making. Right tool for the job. Omelette, small pan; Bolognese, huge cast iron pot, etc.
But obviously a lot of times the amount of food that needs to be made is usually the same with the same amount of people eating in my family. So some hob spots will be more worn than others, just like any stove/hob. 👍
i usually just scale the size of what im cooking so that it fits in my favorite pan. if i want to make an omelette, then ill use as many eggs as it takes to fill up the pan.
Peas are best brought to a boil and then briefly simmered or turned right off to sit, in shallow water. A layer 1 pea thick on the bottom of a stock pot is perfectly acceptable, if a bit odd, and not that many peas.
Salt the water though, and after it comes to a boil
i usually just scale the size of what im cooking so that it fits in my favorite pan. if i want to make an omelette, then ill use as many eggs as it takes to fill up the pan.
Most coil and gas burners will have only 1 or 2 “large” burners and the rest all the same size. My gas FL is the only large burner. Which for gas is kinda pointless since only my largest stock pot and a wok can utilize it full power w/o flames reaching past the bot.
Most coil and gas burners will have only 1 or 2 “large” burners and the rest all the same size.
Same with my induction hob. Two large, same size, two smaller ones in slightly different sizes.
Gas is very pointless in and of itself, right? So much energy is lost when using gas. It’s like the most inefficient type of stove, or so I understand it. Yet it’s always the type of stove I see in these home renovation shows on TV that are made in the US, in the brand new kitchens. And like six or right fuckin burners. Just, what? “Oh my god my dream kitchen!” 😐
Yes. Gas sucks. It has some benefits in previous years in high performance and professional kitchens in being able to exactly control heat and still has some advantages for pros. But for home cooks induction is the best bet.
Gas still has some home uses for heating until the grid and heat pumps become more widespread.
My induction hob has much finer heat control than my old gas stove - I especially love the low-low temp simmer. And the fact that I never come down in the morning and wonder why the kitchen is warm, before discovering that a back burner has been left on overnight.
You have a “primary” spot? Different sizes for different sized pots and pans, bro. (Induction hob.)
Well yeah, but I also have a favourite pan
Depends what I’m making. Right tool for the job. Omelette, small pan; Bolognese, huge cast iron pot, etc.
But obviously a lot of times the amount of food that needs to be made is usually the same with the same amount of people eating in my family. So some hob spots will be more worn than others, just like any stove/hob. 👍
i usually just scale the size of what im cooking so that it fits in my favorite pan. if i want to make an omelette, then ill use as many eggs as it takes to fill up the pan.
Pot of peas? BOIL 2 KG OF PEAS.
precisely
Peas are best brought to a boil and then briefly simmered or turned right off to sit, in shallow water. A layer 1 pea thick on the bottom of a stock pot is perfectly acceptable, if a bit odd, and not that many peas.
Salt the water though, and after it comes to a boil
Yup, just like it says on the bag, chef. 😉
Point being, you don’t need to make 2 kilos of peas just because your favourite pot is huge
The all caps in my comment were supposed to indicate that I was making a joke. 😉
My man
Most coil and gas burners will have only 1 or 2 “large” burners and the rest all the same size. My gas FL is the only large burner. Which for gas is kinda pointless since only my largest stock pot and a wok can utilize it full power w/o flames reaching past the bot.
Same with my induction hob. Two large, same size, two smaller ones in slightly different sizes.
Gas is very pointless in and of itself, right? So much energy is lost when using gas. It’s like the most inefficient type of stove, or so I understand it. Yet it’s always the type of stove I see in these home renovation shows on TV that are made in the US, in the brand new kitchens. And like six or right fuckin burners. Just, what? “Oh my god my dream kitchen!” 😐
Maybe I’m missing something.
Yes. Gas sucks. It has some benefits in previous years in high performance and professional kitchens in being able to exactly control heat and still has some advantages for pros. But for home cooks induction is the best bet.
Gas still has some home uses for heating until the grid and heat pumps become more widespread.
My induction hob has much finer heat control than my old gas stove - I especially love the low-low temp simmer. And the fact that I never come down in the morning and wonder why the kitchen is warm, before discovering that a back burner has been left on overnight.