We're looking at replacing our range and are considering induction.
I'm familiar with the general pros and cons, but have a rather specific question.
We cook corn tortillas on a fairly regular basis. This involves using a dry comal (just in case - think cast iron pan with no sides) over a 15K gas burner set to about 8 for the better part of an hour.
Is an induction cooktop going to be OK with this? I'm thinking possibly not. I don't want to find out after the fact.