Serious question, is a $400 induction burner really a game changer or just hype?

I dropped $400 on a portable induction burner last month after my old gas burner kept giving me hot spots. Half my crew says it's the future for precision and speed, but the other half insists gas gives better control for searing - what's your take after using one for real shifts?

2 comments

2 Comments

umaadams19d ago

Heard good things about induction for sauces but gas still wins on crust.

wendyw7119d ago

Burned my first steak so bad it looked like a charcoal briquette, so my induction burner and I are still in the trust-building phase. The thing boils water scary fast, like full-on rage boil, but for searing I miss the instant flame kick. Getting a consistent crust takes more trial and error than I expected, especially with cheaper pans.

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