There are digital compass apps, I don't khow how many discern the internal digital compass from the AGPS+GPS calculation for direction - I've not tried, nor am recommending this example:Afraid I simply cannot agree about gas hobs. With induction, you can heat at a lower setting than a gas hob even at its lowest setting. And, like gas, turn it up to full instantly.
Only a very few things are really more difficult/impossible - like charring the skin of a pepper.
My point about sticking was in respect of the way gas hobs heat the base and sides of a pan. Thus any contents, especially if it is gently simmering, forms a ring just above its surface. That ring firms up, hardens, even burns with longer cooking making it worse.
Also, even with decent pan bases, the dead centre of a pan tends to be cooler and the contents require more careful and dedicated stirring.
And, as already mentioned, hot handles are largely a thing of the past.
And cleaning is massively quicker and easier. You don't tend to have a very hot surface or the complexities of gas burners and the pan stands.
If cooking something inherently splashy and prone to problems, like jam or marmalade, you can stick a sheet of baking paper under the pan.
AMC products readily available still!
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