Woks with a proper round bottom, angling a pan on the heat to baste, catching alcohol vapour to flambé without using a lighter etc, charring veg on the flame, there’s a bunch of little things. That’s why I say I’d like enough information to make an informed decision, rather that just “they’re bad! (Unless you have an extractor maybe)…” Just how bad are they when used with an extractor? Does the health risk justify the high outlay for a comparable quality stove?
Also, in my experience with them, unless the induction hob is a high-end one, the control isn’t granular enough. 5 or 8 heat settings aren’t fine enough for sugar work and the like.
I know that’s just a matter of time and probably doesn’t affect a lot of folks.
Woks with a proper round bottom, angling a pan on the heat to baste, catching alcohol vapour to flambé without using a lighter etc, charring veg on the flame, there’s a bunch of little things. That’s why I say I’d like enough information to make an informed decision, rather that just “they’re bad! (Unless you have an extractor maybe)…” Just how bad are they when used with an extractor? Does the health risk justify the high outlay for a comparable quality stove? Also, in my experience with them, unless the induction hob is a high-end one, the control isn’t granular enough. 5 or 8 heat settings aren’t fine enough for sugar work and the like. I know that’s just a matter of time and probably doesn’t affect a lot of folks.