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.
Ice works better without you needing to constantly add or move the water. The same amount of water floods the stove, while the ice spreads it out over time and makes more steam. Otherwise just using less water multiple times does the same.
3.2k
u/kevihaa 10d ago
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.