why do these pieces of shit even exist? I'm not talking about the gimmick induction stoves, but the kind that has an ordinary heating element under a glass surface.
>takes forever to heat up
>when it finally does heat up lowest setting is too hot, soups boil instead of simmer
>highest setting is too cold, meat steams instead of fries
>can't use any of my antique pans because they have slightly deformed bottoms
just think about the layers and layers of stupidity that had to have happened to get these things into people's homes. first some dumb fuck engineer had invent it. then some business man had to think it was a good idea and decide to sell it. then a bunch of marketers had to convince people that it wasn't the stupidest fucking thing you'll ever think you wanted, and finally a bunch of mouthbreathing hydrocephaloids had to actually spend money on them.
seriously what the fuck?
yeah my grandparents buy these
>notice the wording
they break a lot and are expensive to fix .. better off just buying a whole new one
i have an induction hot plate though, it's the shit
Had one made by Westinghouse. Would cook a good steak, great eggs, etc etc.
They are shit,sure, but some mongoloid from the gas company decided to not hook up gas to every home lol. But srs, if it's boiling on the lowest setting on the element that fits, move it to the smallest on low. Not hard.
Skill beats equipment in the kitchen.
They look neat and they're easy to clean and I've never had a problem cooking on mine. I think the only downside is it can take a while for them to cool down but you can just swap to a different spot to eliminate that problem.
>why do these pieces of shit even exist?
They're no different performance-wise than the old coil-type electrics, except they are much easier to clean.
....doesn't really matter though; gas is king.
Maybe it depends on the brand. About 6 months ago my old coil stove was beyond repair (already replaced so many parts on it so many times it was just time to get rid of it) and replaced it with a flat-top electric. I noticed no difference in how quickly it heats up.
I did, however, notice exactly what OP mentioned about the simmer settings. Even the lowest setting can sometimes be too high for gentle simmering.
Sure. The thermal shock from putting something wet directly onto the glass could crack it. If you burn juices of the food onto the glass it can be difficult to clean off. Also the stovetop heats unevenly without a pan on it. See the lines of heat and then the darker bands in between? Uneven heating. Also how on earth are you supposed to toss ingredients, make pan sauces, or do all sorts of other cooking techniques without a pan?
Yeah these things are fucking retarded. Gas is the only viable option.
I don't feel like waiting half an hour for the stove to heat up, then having to suffer on low heat, and not being able to press the fucking buttons to turn it off. Once it is off, it takes another fucking half hour for it to cool down. Fuck that.
So you cook all your food teppanyaki style? Wouldn't you be upset about the round hot spots and cold black areas between them on that glass stove? How do you think the top is going to hold up with all that spatula-ing? Do you think that glass top has a grease trap/discard area like a proper flat-top has?