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Induction and gas stoves
Simmering pho broth needs a stove that holds a low flame steadily for hours. Induction hobs step power precisely, heat fast, keep the surface cool and wipe clean; gas works with any pot and lets you char onion and ginger over the flame. Infrared cookers take ordinary pans but the glass stays hot for a while. Check the wattage, a simmer or keep-warm mode, auto shut-off timer, child lock and whether the cooking zone fits a large stockpot. Portable gas stoves are handy for tableside hotpot or pho but should only be used in well-ventilated spaces.
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