I've cooked on multiple electric stoves in the past, and they've tended to run ludicrously hot. I'd like to figure out how to calibrate mine to prepare recipes correctly, and I have had to resort to guesswork and unsatisfactory results.
Existing answers seem to fall into one of two camps:
- High and low correspond to temperatures of the stovetop, and I should purchase an infrared thermometer.
- High and low correspond to power, and I should boil water to calculate the power output of burners at different temperatures. In addition, since I am a senior physics student, I am competent with such necessary calculations. Is an adjustment necessary for the surface area of the burner and of the base of the pot I am heating the water in?
Finally, what specific temperatures or wattages (possibly per meter to some power) correspond to the heats?
