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I have a question regarding temperature control when cooking on the stove. Some of the new cooktops come with sensors measuring both boiling sensors (using IR) and frying sensors (measuring temperature at bottom of cookware). Do you guys think this will change the way we cook? Isn´t it much better cooking this way?

Imagine you are frying 10 small pieces of meat and that you can fit 5 pcs in your frying pan.

If the regular levels cooktops have (1-9, 1-12 or whatever) instead represented different levels of temperature. Maybe 12 is 200C and 1 is 40. When putting the meat in the pan, the stove would then increase the effect to counter the cooling of the pan, and similarly when the first 5 are removed the stove would lower the effect so that the oil won´t burn when your reach for the last 5 pcs. As it is now one has to constantly change the heat levels.

What do you guys think? Will temperature control take over the regular "effect control"?

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closed as not constructive by derobert, rumtscho Apr 5 '12 at 22:10

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Don't trust these sensors, they measure the temperature under the plate and assume that it is the same as in the pot above. Mine still shows 120°C when my oil passes 300°C (measured with an IR thermometer pointed at the pan). –  rumtscho Apr 5 '12 at 22:08
On another note, I must close this question, because it is a discussion, and we do not accept such questions (see the faq). If there is something more specific you want to know (with one correct answer as opposed to musings), you can edit it and we can reopen it then. –  rumtscho Apr 5 '12 at 22:10

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