> Whereas with gas, you can just eye the flames and know what you're dealing with without resorting to the knob settings, regardless of which stove you're using.
Not the case. Our son cooks on some cheap-ass gas stove with burners about 2-3" in diameter. I cook on a Viking. There's nothing about the flames on either stove that will give you any idea how many BTU's are reaching the food. You have to learn to correlate the flame appearance with cooking results. First efforts will likely burn on the Viking and slow-cook on the el cheapo.
As noted by another comment, it really does sound as if you have not used an induction stove. And in particular, that you have not seen the latest "innovation" of surrounding the heating elements with variable brightness/size blue LEDs to simulate the flame effect.
Wouldn't know what that's like. I cook on what you call "el cheapos". Was speaking to those models, as they're pretty ubiquitous among most apartments.
> You have to learn to correlate the flame appearance with cooking results.
Dude, that's essentially what I meant. Sorry for not detailing that one should look for color, size, etc of flame, and how one's brain interprets what works and what doesn't.
And no I have not used an induction stove, but am curious.
Not the case. Our son cooks on some cheap-ass gas stove with burners about 2-3" in diameter. I cook on a Viking. There's nothing about the flames on either stove that will give you any idea how many BTU's are reaching the food. You have to learn to correlate the flame appearance with cooking results. First efforts will likely burn on the Viking and slow-cook on the el cheapo.
As noted by another comment, it really does sound as if you have not used an induction stove. And in particular, that you have not seen the latest "innovation" of surrounding the heating elements with variable brightness/size blue LEDs to simulate the flame effect.