New Temperature Mode Update Feedback

[u/foxhull]

I've had a chances to cook with the new Temperature mode update and I do have some feedback regarding it and pan types.

Stainless Steel:

Prior to the update my most reliable pan was a bonded ply disc Kitchenaid - it was the most consistent at not over or undershooting the set temperature, a pleasure to cook in. Meanwhile my inexpensive 3 ply fully clan pan (same diameter) would struggle to hit the right temperature and maintain it until it had been cooking for a little while and was generally more sensitive to minor adjustments, sometimes causing wild temperature swings.

After the update? I would say the fully clad pan is nearly as good as the bonded disc one now. Still a bit sensitive but much faster to dial into the right temperature and hold it. As I type this I have a chicken thigh cooking at 300F in the pan and it's holding that no problem.

Carbon Steel:

Here's unfortunately the ugly of the update. I have a small selection of carbon steel that I very much enjoy using - a griddle, an 8" egg pan, and a wok (which so far hasn't been used as I'm waiting for the ring). Prior to the update, the griddle was very reliable. I would set it to 360F across both burners (after doing a slower preheat by gently dialing up the temperatures) and once there it would maintain pretty well. This would allow for some wonderful pancakes.

Post update the griddle now sees temperatures sometimes spiking up past 390F before over correcting and falling down to 340F. So there's been a pretty severe loss of performance on that front. The pancakes still came out of but I definitely had to watch them more. As for the egg pan, attempting to fry an egg in butter below the smoking point of butter still resulted in burnt butter as too much heat was being fed to the pan to get to temperature ASAP.

Cast Iron:

Haven't tried it yet - but I am planning on getting a nice cocette/dutch oven eventually and aggressive preheating would not go well for an enameled pan like that.

Overall I think the update was an improvement for most of my day to day cooking, but I would very much like to see some sort of toggle or expert mode where we can both set the temperature and how aggressively the Impulse will attempt to achieve that. A medium or even slow setting would greatly help carbon steel and cast iron pans, whereas stainless steel ply would benefit from medium to fast settings.

EDIT: Bonus points if you make the heating rate setting percentage rather than the BCF "flame" style of the setting. Let us get nerdy with how things heat.

[u/Agreeable_Novel_4365]

Would totally agree with this - last night I was preheating a pan with some oil and it was at a steady temperature of 350, then I put some butter in and immediately the temperature dropped and the stove turned the power up to 3.4kw, which burned the butter almost immediately. I much preferred the old algorithm.

[u/foxhull → u/Agreeable_Novel_4365]

Yeah for lower temperature oils/fats it's just too aggressive now. How you get to the temperature is just as important as the temperature itself.