Food
Food
Out of context: Reply #1051
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J. Kenji López-Alt Thinks You’ll Be Fine With an Induction Stove
https://www.theatlantic.com/idea…Caroline Mimbs Nyce: How much does the type of stove actually matter?
J. Kenji López-Alt: I would say for 99 percent of what home cooks—and even restaurant cooks—are doing at home, especially in the Western tradition, the heat source doesn’t matter much. All of your heat is being transferred to your food through the medium of a pan. A hot metal surface is a hot metal surface.