the_susan•18d agoMost Upvoted

I picked the induction burner over gas for pop-ups - here's what happened

I was deciding between a portable propane burner or this $180 induction plate for my weekend brunch pop-up. Went with the induction because I was tired of dealing with propane tanks and wind at outdoor events. First two gigs were rough - had to bring my own pans since most people's cheap cookware doesn't work on induction. Once I got a couple magnetic pans, it's been way more consistent heat than propane ever gave me. Anyone else make the switch for mobile cooking?

3 comments

3 Comments

keith_rivera1917d ago

Totally agree with you on the cast iron thing @john650. I actually grabbed a couple of those tiny Lodge mini skillets at a thrift store and they work perfect for searing eggs and bacon at my pop-ups. The real game changer for me was realizing that induction handles temp changes way faster than gas, like when you drop cold eggs into a hot pan it barely dips at all. I still keep a backup butane burner for like boiling a big pot of water, but for most cooking the consistency is hard to beat once you get the right gear sorted.

mason.brian17d ago

Ha, nice flex with the pop-up setup! So basically you've built a whole kitchen around avoiding gas while keeping a gas burner around just in case your induction throws a tantrum.

john65018d ago

I mean, the whole "had to bring my own pans since most people's cheap cookware doesn't work" bit really hit home for me. I ran into the same thing when I tried using induction at home for a while it was a nightmare figuring out what pans actually worked. Ended up just grabbing a couple of those cheap cast iron skillets from a garage sale and they worked perfectly, honestly better than my old nonstick stuff. The consistency thing is real too once you get the hang of it induction just holds that temp without any of the guesswork of gas.