Update on my induction range

Those who warned me there was a learning curve were not kidding. I'm accustomed to cooking on gas, and I generally turned the flame up high just to warm the pot and contents, then after a minute or so turned it down until I got to the stage of gurgling I was looking for. This worked fine.

The induction cooktop's "high" setting takes about two seconds to attain hellfire temperature. If I turn away to put the milk back into the refrigerator and then put the wooden spoon in the pot to see if we're where I want us to be before I turn the heat down, the bottom of the pot is already scorched and its contents curdled. Obviously I need to learn to respect "high" and not turn my back on it for one second.

Yesterday I wanted to heat up a can of tomato soup. I turned the stove to "high," stirring constantly, until I could tell the bottom was hot. Then I turned the stove down to "med" and stood there watching and occasionally stirring. It took forever to warm up! I moved the dial to between "high" and "med," and it still took a really long time.

This was not acceptable. I need to learn how to toggle down from "high" to "high enough but not too high." I need a tutor.

Thanks to all this group for the help and advice. You guys are great.