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2

The biggest difference for me between electric and gas is that with gas you generally have better incremental control over the heat, and the burner responds immediately when you adjust the temp. How this works with an electric burner varies very widely by the type, quality, and manufacturer. For example the old fashioned spiral electric burners generally ...


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You are asking two questions here: Do commercial kitchens prefer gas stoves, and why? Is there another type of cooker that performs similarly to a gas range? Commercial kitchens I will first attempt to answer your first question. I will consider the three main types of cooker: gas, electric (including variants like ceramic or halogen hobs) and induction. ...


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Commercial burners generally have a high power output. A commercial kitchen doesn't have to be large to have 12 burners, all capable of 3kW, in a small space, plus ovens, and running near constantly. By this point the cost saving of gas over electricity becomes significant (in the UK, electricity is about 3x more per kWh). In addition many premises wouldn't ...


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There are some factors to consider Coil size and pan size detection Induction pulsing Pan material Usually cheaper ICs have a smaller coil size (4 instead of 6 inches), and the induction pulsing (power control) is not working optimally. The IC cookware size detection might also be defective (if the unit has one), or the pan doesn't trigger the "bigger ...


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Warping doesn't matter with induction, since you don't need the pan to touch the surface, unlike resistive electric technology. I suspect that your unit is working as intended. I have personally never seen home units with a large coil, they typically have a 12 cm coil or less, and since most pans are larger, they only create direct heat in the middle of ...


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