If you're cooking a roux for example or sauteing garlic, 30 second latency is enough to ruin them.
Also, I have a feeling that the heat is distributed more evenly but no concrete evidence on that.
If you're cooking a roux for example or sauteing garlic, 30 second latency is enough to ruin them.
Also, I have a feeling that the heat is distributed more evenly but no concrete evidence on that.