Topic: Cooking eggs on an induction hob

[Peripatetic Phil]

I have been using an induction hob for more years than I care to remember, and whenever I use it for something as simple as boiling a couple of eggs I cannot help but be struck by the hob's continual on-off cycle.  As a result, although I have always started the eggs at 100%, I can never finish them off at less than 30% (or 20% if I am willing to risk their being undercooked).  But today I had a breakthrough.  I have a number of pieces of galvanised steel, maybe 10" square by 3/32" thick, and today I tried interposing one of these between my smallest (egg) saucepan and the hob.  Oh joy, oh bliss.  The thermal inertia of the galvanised steel was far greater than that of the saucepan, and as a result I was able to turn the hob down to 10% and still observe a continuous gentle stream of bubbles.  The eggs were cooked to perfection, and I clearly saved electricity/energy in the process.  Give it a try, if you have an induction hob, and let me know what you think.
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** Phil.