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
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.
Oh, no, it takes more careful reading than that to understand what I said
I think 90% of the people swooning about induction here don’t actually have it in their homes.