Electric stove
Ok to start this off, I consider myself a fairly season cook on the right equipment.
The problem is the house I've recently rented has an electric stove when I'm used to gas stoves.
This stove seems to really struggle to get things past a simmering.
Water is fine but when I try to cook bolognese etc it struggles to get it past a simmer, especially annoying when I try to make chicken katsu as it really struggles to get up to a decent temp for that
Am I just missing something here? Or is it just a scrappy stove?.