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Thread: Flat top vs open burner

  1. #21
    Different terms by use.

    Descending from radiant holding for saucing to quick sear pickup. Agree/Disagree....more beer brb.

    French

    Flat top

    Plancha

    I love my knives, but the space you work in....however trashy or broken, is better. The pace it facilitates...Gota learn tempo.

  2. #22

    Join Date
    Jan 2012
    Location
    Baltimore, MD USA
    Posts
    35
    Don't know if it's been mentioned, but dropping a bit of oil on the flattop (say, 1 Tbsp), then putting a pan on top the oil before it bursts into flame, brings the temp of the pan to very hot almost immediately...water will boil in an aluminum pan almost instantly!

    Careful though...if there is ANY moisture on the bottom of the pan it can explode like a bomb, throwing the pan straight back at you.....

    -Michael

  3. #23
    Senior Member
    Join Date
    Jan 2013
    Location
    UK
    Posts
    144
    Cooking direct on flat top also good. Foie, scallops etc.

  4. #24
    Senior Member
    Join Date
    Jan 2013
    Location
    UK
    Posts
    144
    An currently designing a new kitchen for a bar opening next year and we're going all induction. It's a beautiful thing working in a cool climate!

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