[roamerz]

So not a chef by any stretch but i’ve been cooking on resistive stoves for a long time. I find it works great for me to use good pans. My favorite is one with low thermal mass but a good heat distribution layer - and it seems to be stable as far as keeping the cooking surface nice and flat.

If I had a choice I wouldn’t use gas for a few reasons. Air quality, the amount of water that gets released and fire hazard. Seen too many buildings explode on tv lol.