For me, the big problem with adapting to modern electric (resistive coil, not induction) was the fact that the coil takes time to get to temp and stays hot after you remove power. That hysteresis is a problem for everything but boiling water, and is completely unlike gas or induction. It takes practice to get used to it - I always wound up keeping a burner clear so I could move my fry/saute/whatever off the heat when needed.
The heat cycling you mention is another one. It can cause spikes in temperature, especially when you’re doing something small like sweating half an onion or something like that.
Back in the bad old days, electric ranges were 100% analog with no PWM. Power in was determined by a variable resistor, so the coil was always humming along at 60hz, just at a different wattage. This was a better arrangement, IMO.
For me, the big problem with adapting to modern electric (resistive coil, not induction) was the fact that the coil takes time to get to temp and stays hot after you remove power. That hysteresis is a problem for everything but boiling water, and is completely unlike gas or induction. It takes practice to get used to it - I always wound up keeping a burner clear so I could move my fry/saute/whatever off the heat when needed.
The heat cycling you mention is another one. It can cause spikes in temperature, especially when you’re doing something small like sweating half an onion or something like that.
Back in the bad old days, electric ranges were 100% analog with no PWM. Power in was determined by a variable resistor, so the coil was always humming along at 60hz, just at a different wattage. This was a better arrangement, IMO.