My electric oven died about six weeks ago and, in the meantime, I've been using a 1500 W single burner hot plate. I have proper pans for induction but I can't get certain things to fry properly. For example shrimps or scallops in olive oil. I like them to become crusted golden on the outside but all I seem to get are droopy wet shrimps. The juices that normally cling to the seafood stick to the pans (I've tried many) instead of to the fried food.
It's hard for me to believe that I haven't the right tools or the right temperature. I'm suspecting that induction somehow works differently than electric in terms of how the heated pan acts on the food. (I have a basic understanding of how induction burners work.)
Any information about this would be appreciated.
BTW, in all other respects, I find induction cooking faster and more convenient (no need to remove the pot from the stove when cooking ends; simply turn off the unit).