

I’ve got a higher range induction and there are worlds between that and the run of the mill portable induction stove I bought for cooking smelly/smoky stuff outside. So much so that I prefer the 80’s electric hot plate of my mother.
That mobile induction abomination regulates like a microwave: full blast or nothing (in much too long pulses). Cooking on that is a challenge. My stovetop tho goes from just hand warm (keep warm function) to the fires of mount doom in 17 silky smooth steps. I could hardly believe my eyes when it boiled pasta water faster than my electric kettle. As nice as cooking is with that, the biggest advantage is the cleaning…


Depends on the quality of the stove. The bad ones regulate like most resistive glass ceramic stoves in on/off pulses, which is fine for ceramic because the thermal capacity smoothes everything. I’ve got a mobile induction plate like that tho and it is absolutely horrible to work with.
My decent quality stove top goes from just hand warm (keep warm function) to the fires of mount doom (power function for boiling water) in 17 silky smooth steps. On top of the pulses there is some power regulation as well (you can hear the coil hum change depending on power).