Induction gives you the tightest control at the low end of the dial, which is where most sauces are won or lost. It holds a bare simmer without scorching and drops heat the instant you turn it down, so it suits the fussy, temperature-sensitive end of cooking. At 2 burners this is a second cooking surface — a hob for a small kitchen, annexe or outdoor kitchen rather than a whole-household range.
- Hollandaise, beurre blanc and other emulsions that split on a hot spot
- Custards, crème anglaise and pastry cream
- Tempered chocolate and sugar work
- Long, low braises and stocks held at a bare tremble
- Risotto, where you want steady heat and a free hand for stirring
Our own notes on what this type of appliance is used for — not a claim
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