Cooking on coil tops taught me a weird respect for them

In my first kitchen job, we only had those clunky electric stoves with the glowing rings. I learned to judge heat by watching how fast a drop of water sizzled away. Most chefs now would call me crazy, but I still believe they're perfect for slowly melting chocolate without a double boiler.

2 comments

2 Comments

jordanb804d ago

That weird respect is just old tools teaching patience.

grantjones4d ago

Read a chef's memoir where he argued that coil tops force you to learn the basics in a way modern induction never will. It's not just patience, it's building a real feel for heat transfer without any digital numbers to cheat with. That slow, even heat is actually why they're so good for tasks like that chocolate melting you mentioned. I mean, you have to pay attention instead of just setting a timer. Maybe it's just me but that grounding feels kinda lost now.