When you’re used to gas, where lowering the flame has an instant effect on the heat provided, switching to electric has that problem: the transitions are smoother. If you have some particular recipe where after N minutes you switch from high to low flame because whatever, you can’t do it the same way on electric. The first time you try, you’ll burn your food. You need trial and error to understand how and when to lower / increase the heat to cook correctly.
But when you learn and get to know your stove, then it’s fine. I feel that on electric it’s easier to cook on low heat. And I might be wrong, but I think the heat is better distributed on electric.
By the way, the fact that it stays hot even after turning it off is sometimes an advantage. You can keep food warm just by leaving it there after cooking. Or maybe you’re done cooking the first course and can re-heat the second course by putting the pan on the turned off stove while you serve and eat the first course.
Or save energy by turning it off before the meal is done. For example you can turn off the plate before the water is boiling. Then there is still enough heat in the plate to boil the water.
I hope they taste as good as they look.
) with interest: from what I’ve read, they chose a clever political position.
