17 minutes ago, kayb said:
Pardon my ignorance, but if you don't ask, you don't know. What's the advantage of a magnetic stirring rod?
It would let you cook thicker fluids, or larger quantities of fluids while covered. Like for custards, or pasteurizing ice cream, or maybe even tempering chocolate. You need more precise temperature control (and for longer times) with these kinds of things than with most things that cook in a skillet.
I've always wanted a lab hot plate with magnetic stirrer, but they're likewise overpriced, and usually are poorly designed for cooking.
