On Wednesday, February 16, 2011 at 10:10:52 PM UTC-7, David Harmon wrote:
> On Wed, 16 Feb 2011 18:06:25 -0500 in rec.food.cooking,
> wrote,
> >On Wed, 16 Feb 2011 14:37:53 -0800 (PST), ImStillMags
> > wrote:
> >
> >>You probably could, but your electric bill would suffer. You need to
> >>check on the difference between using a crockpot and an induction
> >>cooker. Big difference in electric usage.
> >
> >Yes -- in favor of the induction hob. Induction is extremely
> >efficient. Much more so than an antique heating element and a ceramic
> >vessel.
>
> But the advantage of the crock pot is that it has an insulated
> sleeve around the whole thing. Efficiency is mainly a matter of how
> much heat is lost without heating what needs it. That Dutch oven
> sitting there bare is going to lose heat.
>
> The other question is, how well does the temperature control on the
> induction hob work when you turn it down low?

The precision is near perfect for induction, our stove can melt and hold chocolate without scorching, or boil water a lot faster than a high power microwave oven, and anything in between with precise control to one degree.