Category: INDUCTIONHOTPLATES
I’ve been holding a steady 140°F for melting chocolate for over an hour without a single degree of drift, which is something my old burner could never do. The touchscreen takes a minute to learn, but once you get it, it’s stupidly easy to set and forget.
The touchscreen is so responsive I can dial in 250°C for searing and drop to 77°F for proofing without ever lifting the pan. Temperature stays rock-solid, which makes hollandaise a total no-brainer now.
I’ve been holding milk at exactly 140°F for slow-cooked custards without a single scorch—the precision is unreal. Even better, the temp range down to 77°F means I can melt chocolate gently without a double boiler.