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Kitchen equipment is by far the most important factor in how your recipes turn out, and stoves are the most important piece of all. Knowing your particular stove’s quirks can be the difference between a perfectly cooked meal and a total disaster—so if you’re used to gas and suddenly need to cook on an electric stove, it can really throw you for a loop.
Once you understand how each type of stove works, switching between heat sources gets a lot easier. Whether it’s gas or electric, a stove is a stove; the only difference to keep in mind is that electric heating elements take much longer to heat up and much longer to cool down than gas or induction burners. Unsurprisingly, electric stoves therefore demand more care and attention when it comes to heat control. In practice, this is no big deal; just follow these three rules and you’ll be confidently cooking with electricity in no time.
High heat is for boiling water—and nothing else
Because electric ranges take so long to heat up and cool down, high heat is basically never worth it.
Thick (pan) bottoms save lives
Do not use a lightweight, thin pan on electric ranges unless you want it smoking hot.
Patience is the ultimate electric stove hack.