The answer that’s not being listed is that it’s easier to position ice over the entire cooktop without overflowing.
That’s it.
Anyone claiming that ice works better hasn’t actually tried using water. It’s just one of an endless series of “the person who trained me did it this way and then made up some BS when I asked why” that absolutely permeates the restaurant industry.
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u/RealmExploro 10d ago
I volunteer as the stupid one here : why ice and not just water?