Quote:
Originally posted by Sidd Finch
The Viking is very good on this -- each of the two that I've had came with a very small burner (or two on the 6-burner range..... sniff) that gave good, constant, low heat. For a big heavy pot (your chili, my Mama Fincholi's meat sauce), the big burner is actually very good, because you can set the heat very low and the big burner surface spreads it out nicely.
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Amatures. The future belongs to
induction cooktops.
Energy output equivalent to 35,000+ BTUs on some models, and you can set you hand on the range right next to the pan. Also allows infinite control on the low end, so much so that a double boiler is unnecessary.
Does require steel or iron pans, though.
ETA the link I was orginally looking for, explaining ad nauseum how induction cooking works:
http://theinductionsite.com/how-induction-works.shtml
