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Comment by finiteseries | Hacker News Reader

I’ve always wondered how Italians will handle the transition when it inevitably happens, that tilting & just a ton more movement in general over the flame seems super common there

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Italians are very good at not changing things if they don’t want to. If they believe something to be the best way, they will continue doing it regardless what the rest of the world thinks.

I get what you're talking about but you can actually pick up an induction pan for a bit and shuffle things around and then put it back on the pan.

It's not 100% exactly the same heat distribution but when you pick your pan off of the fire it's also not getting mots of that heat either.

Somebody can correct me if I'm wrong about this (apparently wok cooking "needs the fire"), but like... I dunno, I've done a lot of stir fries and messing around with pots on an induction thing. The "auto-turn-off" thing only happens for me if I really leave it picked up for a couple minutes, otherwise it just re-engages pretty quickly.

The only drawback I see with the shuffling is that I do not want to drag my pan on the induction table itself, something I would do on a gas appliance (because the thing you put the pan on (surrounding the flame) is not fragile).

I do not know actually if this is a real concern but would prefer others to chek instead of me :)

As for the "flame" - I feel that the heating with induction is much faster and consistent than gas.

I love my induction cooktop, but you are right: that gesture becomes impossible. Somewhat I manage :)

My guess: cast-iron cookware and induction stovetops designed for them. That gives you pretty much the best of both worlds, with the ability to retain heat while manipulating the pan while still having extremely precise temperature control.

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