I guess? If you’re talking theoretical? But i actually cook, then it doesn’t really matter that a pan would theoretically be faster if it was able to be produced thinner?
I’m not talking about a theoretically different pan, you said you’re using a different pan for the gas stove than the induction one. If you’re changing something between the two, then it’s obviously different.
That always took longer than gas with a thin pan for me
Don’t induction pans have these thick bottoms, which are simply more mass that needs to be heated up? That always took longer than gas with a thin pan for me.
You’re talking about two different pans. That’s not a theoretical or hypothetical difference. That’s an actual difference. Obviously different pans will change things.
I guess? If you’re talking theoretical? But i actually cook, then it doesn’t really matter that a pan would theoretically be faster if it was able to be produced thinner?
I think 90% of the people swooning about induction here don’t actually have it in their homes.
I mean, I don’t have it in my home either, that’s why I’m curious if my experiences from a decade ago are outdated.
But I DO have gas and people here saying it’s the slowest way with such confidence makes me think they are AI bots.
I’m not talking about a theoretically different pan, you said you’re using a different pan for the gas stove than the induction one. If you’re changing something between the two, then it’s obviously different.
Oh, no, it takes more careful reading than that to understand what I said
You’re talking about two different pans. That’s not a theoretical or hypothetical difference. That’s an actual difference. Obviously different pans will change things.