ability to sear/saute at high temps with an induction cooktop
I am considering the purchase of a Wolf induction cooktop for my kitchen renovation. I currently cook on a 36" Thermador professional gas cooktop. I do a lot of high temp sauteing and searing and I am concerned that the induction top would not perform well for those applications. I believe that an induction cooktop will "throttle down" at high temps to protect the electronics. The most powerful element on this cooktop is 4000 watts. Any advice/experience to share?