What you’re describing is likely more about your familiarity with finessing temperatures through gas heating where you can move the pan around and temper with some learned skill. Induction cooking is the most efficient and fastest by a significant margin, due to the lack of losses. In a side by side comparison, gas cooktops are the slowest to boil water, despite being able to reach the same temps as you state. Even flat top electric stoves are faster and more efficient. This is of course all about choosing the right method for you and not the speed / efficiency in a vacuum, as long as people are informed with the most up to date information.
I didn't say anything about cooking speed. I said it gets hot fast and cools down fast. As in you can quickly shut off the heat when a sauce is about to burn without having to move it to another burner.
Speed isn't the only thing that cooking entails. Sometimes I want to simmer something for a couple hours, and the control mechanism for resistive stoves is pretty shit at doing that because it pulses 100% power instead of running at a lower output level.
I've never done this on a proper induction cooktop, but the induction hot plate I have will 100% burn anything I put on it to simmer because it's cheap and bad.
What you’re describing is likely more about your familiarity with finessing temperatures through gas heating where you can move the pan around and temper with some learned skill. Induction cooking is the most efficient and fastest by a significant margin, due to the lack of losses. In a side by side comparison, gas cooktops are the slowest to boil water, despite being able to reach the same temps as you state. Even flat top electric stoves are faster and more efficient. This is of course all about choosing the right method for you and not the speed / efficiency in a vacuum, as long as people are informed with the most up to date information.
I didn't say anything about cooking speed. I said it gets hot fast and cools down fast. As in you can quickly shut off the heat when a sauce is about to burn without having to move it to another burner.
Speed isn't the only thing that cooking entails. Sometimes I want to simmer something for a couple hours, and the control mechanism for resistive stoves is pretty shit at doing that because it pulses 100% power instead of running at a lower output level.
I've never done this on a proper induction cooktop, but the induction hot plate I have will 100% burn anything I put on it to simmer because it's cheap and bad.