This is why you buy an induction range
There are many questions about moving from gas or radiant to induction. So I thought a picture of me cooking dinner on an induction range would save a thousand words. I know this isn't a cooking sub, but if you think about it the choice of range comes before the cooking. The pan with the dish rag on top is rice. It tends to bubble over while cooking and the rags catch it before it makes a mess. The other pan is lentils and have boiled over once, but the rag caught it. The pan in the front are the spices and browned onions for the lentils. There's no rag under that pan because browning can get too hot, besides there's nothing to boil over. When the cooking was done I hung the rags on the side of the hamper to be washed in the next load. The induction top cleanup took 2 seconds.
Do the rag trick on a gas or radiant stove and it will only end up with fire. The one challenge is I'm still not used to how quickly induction heats. I put the lentils on and turned my back for a second only to do the oh crap dash to turn the pan down. lol
Posted May 22, 2026, 8:28 PM UTC