why is it so hard to cook on electric stove top?

why is it so hard to cook on electric stove top? Like I can't seem to find a "medium" heat on this it's either scalding hot and burns my food so quick or really low.

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  1. 4 weeks ago
    Anonymous

    If you mean one operating by a thermal switch, pan frying temperature is usually a little over half way. It should have a light that flicks on when it's in heating phase. When the light flicks off it's at the temperature it's trying to maintain. You should go a little above the target, add the food, then when the light first flicks back on wind it back a little to get it to flick off.

    • 3 weeks ago
      Anonymous

      On my GE, bacon-steady-state is 3 and a half out of 9. I sear steak on a cast-iron at maybe 6.

      One of the tricks, though, is it takes a while to come up to steady state. 3 doesn't seem like it's doing anything, but after about 6-7 minutes, it is useable for sauteeing.

  2. 4 weeks ago
    Anonymous

    Don't know man. I haven't cooked on an electric stove in about 15 years. I managed to figure it out though. What's your excuse?

    • 4 weeks ago
      Anonymous

      >What’s your excuse?
      I’m on HRT and transitioning

      • 4 weeks ago
        Anonymous

        Holden Racing Team hasn't existed for years mate.

        • 3 weeks ago
          Anonymous

          damn shame

  3. 3 weeks ago
    Anonymous

    >why is it so hard to cook on electric stove top?
    it's not.
    it's easier.

    • 3 weeks ago
      Anonymous

      Incorrect.

  4. 3 weeks ago
    Anonymous

    Cooking on electric stoves sucks. At me mums house she has an electric and I have a gas at my house. Whenever I go over her place to make her a toast sandwich I always end up burning it.

  5. 3 weeks ago
    Anonymous

    Low frequency PWM.
    You need heavy thermal mass pan to average the on/off cycles, which is another reason why non-stick pans made out of sheet aluminium suck, and cast iron rules

    What I don't understand is why don't they adjust power with PWM but fast using IGBTs or something.
    And what I don't understand even more is why chinese induction stoves are having same on/off cycles, when they could have been much shorter.

  6. 3 weeks ago
    Anonymous

    the only pro of electric stoves is that your house doesn't go up by 5 degrees when using more than 1 burner

    • 3 weeks ago
      Anonymous

      There is more to it.
      a) electric ovens are generally better than gas
      b) cooking pots arent getting covered in caked on grease
      c) stealing electricity is easier than gas

      • 3 weeks ago
        Anonymous

        I have a gas stove and an electric oven. I am living la vida loca.

  7. 3 weeks ago
    Anonymous

    3.5 is medium low
    4 is medium
    4.5 is medium high
    5 and above is basically the same until 8 and above which are too hot to do anything but boil water and will warp pans if you warm them up on those temperatures.

  8. 3 weeks ago
    Anonymous

    >I can't seem to find a "medium" heat on this it's either scalding hot and burns my food so quick or really low.
    it might be the thickness or quality of your pans? or that you are simply new to it? Or just a low end device
    Practice a bit more or buy an upgrade.

  9. 3 weeks ago
    Anonymous

    the trick to using an electric stove is to put on 2nd highest until it cycles off, then put it to where you want it
    otherwise you'll spend half an hour waiting for it to reach temperature

  10. 3 weeks ago
    Anonymous

    Your stove is probably broken

    • 3 weeks ago
      Anonymous

      if its getting hot its not broken, an electric stove is not a complex device.

      • 3 weeks ago
        Anonymous

        Brainlet

  11. 3 weeks ago
    Anonymous

    I barely turn an electric stove up past halfway unless I'm boiling water
    the problem is they take forever to heat up pans, but often times a 4/10 will burn shit quick if you don't stir/watch closely
    it's like driving a car vs boat, momentum and inertia, once shit gets going in a boat that shit doesn't respond to changes quickly, vs a car will speed and slow and turn rapidly with a gas stove

  12. 3 weeks ago
    Anonymous

    Either spend big on a high end one or just revert to exposed coils. I fricking hate cheap glass tops. They are dogshit. They burn fricking everything. Last rental I had before buying had this awful fricking glass top. Couldn't cook anything that required medium or low heat. It'd just fricking burn even on min except with my cast iron.

    They require a thermostat to function because they have to protect the glass top. If they just keep putting out heat, the glass will overheat and shatter. So when you are fiddling with a glass top's dial, you are basically setting a thermostat. This makes it hard to cook evenly on low temps. The element will keep shutting off as the thermostat reaches the goal temperature, but that doesn't mean your food or pan is where you want or expect it to be.

    With a regular coil top, you are simple pushing more energy through the coil, which generates more heat. You aren't choosing the temp, you are choosing how much energy is being output. This is much better for actually cooking. The coil is always on, and you modulate the amount of energy to control your cooking process. Its more intuitive, and the cooking process will be more even. You want to cook something gently, you continuously output a bit of energy.

    Do you want your stove to cook things at a consistent rate or not?

  13. 3 weeks ago
    Anonymous

    >have a heat thermometer thing
    >put cast iron on
    >check 4 spots
    >all 4 are diff temps
    i fricking HATE This, it fricks me over when making 4 burgers

  14. 3 weeks ago
    Anonymous

    mine works fine. have more trouble with induction than electric.

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