tattersall
Distinguished Member
- Joined
- Oct 23, 2003
- Messages
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We have a ventahood and like it a lot (replaced a defective Best by Broan). It is noisy, but that thing can really suck air.
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I rarely turn my hood on. My Wolf is a Wolf pre-Sub-Zero, and I think they are better than the new ones. Fewer bells and whistles. I'd probably get induction next time, cause it seems cool.
I think you have to have special pans for that.
Copper doesn't.
I was told that regular All Clad won't either. I like gas and would not know how to cook without it.
I'm largely inclined to agree with you, but raw power is a big, big deal, is it not?
perhaps there's someone with more of a background in metallurgy out there that can help me out, but as I understand it, the temperature of the pan is determined by the metal it is made from. The amount of BTUs in the burner determines how quickly the pan reaches that temperature. In other words, a 15,000 BTU burner won't get a pan any hotter than a 12,000 BTU burner, but it will get it hot faster. This is convenient (as someone who has spent 15 minutes waiting for a pasta pot to come to the boil) and it does give you more control, but how much that is worth is up to you. The one exception I can think of is if you do a lot of Chinese cooking. I've got a friend who has one of those high-output wokstands and it rocks ... that temperature lag you always get when you add cold vegetables to a hot pan is nonexistent.
I don't have a background in metallurgy necessarily, but I do know a little bit about metals from my business, and I have taken a healthy number of physics classes. No disrespect intended, because you both are extremely knowledgeable about cooking (certainly a lot more knowledgeable than I), but I am fairly certain that you are off the mark here.