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Let me give you an example:
Induction Cooking versus Stove Top Cooking.
Advantages of Induction
(Vice versa for Stove Top cooking)
# Very controlled heat. # Heats way faster that fire (heat is not spread out in the air like naked fire but rather focused on the pan's bottom). # Easy to clean later. # Does not leave dust or rust. # Keeps the kitchen area cool.
Advantages of Stove Top
(Vice Versa for Induction Cooking)
# Can be used for low bottom cookwares like wok. (Induction cooking allows flat-bottom pans only now). # Does not spoil electronically if taken care well. (Change the range gas cover every 2-3 months for commercial kitchen.) # Flexible - Heat source will not be uneven even if you move pans to tilt one side. # Naked fire - You can use naked fire to prepare for things like capsicums (remove the skin) or blacken kebabs over it. # Supports all types of pan bottoms - Some induction cooker cannot transfer heat to certain materials whereas fire does everything.
Wiki User
∙ 15y ago
Wiki User
∙ 9y agoThe various methods of cooking includes moist-heat, steaming, braising, frying, and dry cooking. An advantage of dry cooking is that it is simple and less messy than the other methods. However, since food cooks quickly, its easy for it to burn and dry out.
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