Forgive this dumb question. But, do you not have to be concerned with excessive caramelization of the sugars that are always in contact with the element when it's on? Or does it not get the "same kind of hot" as a direct fired kettle.
Seems while the general temps would not be over 212*, a mm or two around the elements would be much hotter.
Probably off base.. but it has been a question.
Seems while the general temps would not be over 212*, a mm or two around the elements would be much hotter.
Probably off base.. but it has been a question.