Could anyone please share some hot plate buying tips?
Look at the following factors: 1. Heat Transfer 2. Cooking Times 3. Gas Consumption 4. Cleaning Stainless steel, by its very nature, is an INSULATOR and not a very good heat conductor. Even the best of the best stainless steel cooking surfaces, which use special heat transferring stainless steel, won’t conduct heat as well as cast iron or copper. The implications for cooking are that you will need to cook with your burners set to the highest setting, the hotplates will take a lot longer to warm up, and cooking times will be longer. We used to get 24 meals from a 9kg gas bottle on our cast iron plates, and now we get 17, so our meals have become more expensive. I used to be able to cook thin sausages on our cast iron hotplates to a nice brown colour within 13 minutes; they now take 20 minutes to cook and 5 minutes for the hot plates to reach temperature (a total of 25 minutes). Sausages on rolls is no longer a quick Sunday lunch. A lot of manufacturers today are using stainless steel fo
