Induction cooker vs Ceramic cooker?

Richie-from-the-Boro

Londoner_1 wrote: »

How much rice / curries do you make, we as a family make pots full (upto 5 mugs full of rice) hence not suitable for induction.

I've got 20 litre down to 1 litre, even a 36 litre cheepo Italian catering pressure cooker on induction and they all work fine. All but the Italian are pro Fissler but they all share two common factors - heavy 10/20 steel and a 3/4" laminated base.

I can cook at least 5 cups dry weight 3 of my 5 small pots, your claims increasingly make less and less common sense. 1 basmati to 1.5 water, bring it to the boil for 5 minutes then turn it off completely and put the lid on tight, wait 8 minutes and no water fluffy well cooked rice.

Induction as a cooking type is not your problem.

lstar337

Induction will be far superior to ceramic which to me is about the worst of all options.

Personally though, I like gas. I have used induction a few times and never liked it that much, but it could have been the equipment.