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.

  • flatbield@beehaw.orgOPEnglish
    2·
    1 year ago

    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.

    • tychosmoose@lemm.eeEnglish
      2·
      1 year ago

      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.

    • agegamon@beehaw.orgEnglish
      2·
      1 year ago

      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 delay. 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