"pltrgyst" > wrote in message
...
> On 3/8/15 10:59 PM, W wrote:
>
> > On the Nuwave site the primary marketing video has a lot of professional
> > chefs who explain very well why the temperature control matters. The
> > example of doing a butter sauce, which you never want to have get hotter
> > than about 130F, is a great example. What's the point of buying an
> > induction unit with better reviews if it cannot make the food you want
to
> > make?
>
> You might have to use a heat diffuser (which some induction hob
> manufacturers even include with their hobs), but they will all do the
> low-temperature job.

Sure, but calibrating to a specific resulting temperature can be very hard
with a diffuser. And waiting for a liquid to reach final temperature when
you are not sure how the stove, diffuser, and pan are going to interact is
time consuming.

With an induction plate I have, I dial in 140F and then put a saucepot with
water on top of it, and that water settles at 139F. That's precision, and
I don't have to guess.

--
W