We are looking at new electric stoves. Does anyone understand the options?
Specifically wondering the types of surface units (burners). Are there various options or modes: constant current (constant heat flow), or temperature control (on/off cycling, or variable current). The old stoves were mostly constant current surface units. The new flat top stoves seem to cycle somehow (temperature controlled?). I have no idea how inductive works. We have gas now which is constant heat flow of course.
Why I ask is I’m not very interested in this cycling stuff at all, and temperature control only.
Thoughts, recommendations, or experiences?
Thanks.
So if you want to keep something boiling. How does that work. Boil, then no boil as it goes on and off, or not noticeable like that. I ask because the old temperature controlled electric stoves did not keep a constant boil. Could not.
You will not have a problem maintaining a boil on induction. The cycling isn’t nearly as slow as with radiant electric. And the top heat output is generally much higher with induction.
On my single burner induction hob, settings 5-10 the heat is constant and amperage just goes up. There is not a perceptible “on/off” pulse like on an old radiant electric stove. That means a literal constant boil (settings 9-10 are even a bit too much IMO)
On lower settings (1 - 4.5) there is a short on/off pulse. That’s fine for slow cooking or warming. There’s also temp control mode on mine, along with a temp-controlled keep warm mode.
My single burner hob boils water faster than any other stove I’ve used, and it only uses 120v. I’ll be extremely happy when I can finally afford to replace my entire gas stove with induction