Something that helps mitigate it is using pots and pans with more thermal mass. Cast iron is great for that. I know not everybody wants to deal with it so really any pots or pans that are on the thicker side will be better.
I notice it a lot more when I’m forced to use the dirt cheap thin non stick pans.
I think any modern stove will work that way.
Something that helps mitigate it is using pots and pans with more thermal mass. Cast iron is great for that. I know not everybody wants to deal with it so really any pots or pans that are on the thicker side will be better.
I notice it a lot more when I’m forced to use the dirt cheap thin non stick pans.