You can literally put your hand directly on the surface of an induction cook surface while it’s on. You can also place it on the surface within seconds of removing the hot pan of food that was cooking.
I am talking about quickly reducing the heat of a pan which, for example, has a sauce in it that is close to burning without having to move it to another burner.
You can literally put your hand directly on the surface of an induction cook surface while it’s on. You can also place it on the surface within seconds of removing the hot pan of food that was cooking.
I am talking about quickly reducing the heat of a pan which, for example, has a sauce in it that is close to burning without having to move it to another burner.
Ok? Which part of what I said was irrelevant in your mind?