> Nothing but an open flame gives me the kind of control I need to cook with the precision I do
Please explain how an induction cooktop doesn't give you the control and precision you need as compared to gas flame.
Please explain how an induction cooktop doesn't give you the control and precision you need as compared to gas flame.
But yes, I've also basically given up on carbon steel with induction. Cast iron seasons really well though.
I kinda stopped caring after I got frustrated. I've gotten really good at cooking in stainless, and it's become my go-to for everything short of a french omelette.
You are right about the wok, it isn't quite the same on the induction stove (at least the flat ones, there are wok-shaped ones but these are generally only found in professional units). If you cook most of your meals in it then you are probably right to go gas (or get a gas burner).