• thebazman@sh.itjust.works
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    9 days ago

    I think any modern stove will work that way.

    Something that helps mitigate it is using pots and pans with more thermal mass. Cast iron is great for that. I know not everybody wants to deal with it so really any pots or pans that are on the thicker side will be better.

    I notice it a lot more when I’m forced to use the dirt cheap thin non stick pans.