Australians with electric stove cook tops, how are you getting a crust on your steaks?
I can't get a crust on my steaks to save my life. I have tried every instruction on how to do it, but the fact is my electric burner, although it can reach an adequate crusting temperature, cannot hold this temperature once a room temperature steak is added to it. I am using a stainless steel pan, high smoke oil, measuring the temperature of that oil before I add the steak. My next step is having to fork out for a cast iron one.
But trying to troubleshoot this with an American who can use any pan, can add a cold steak to it, can use any oil, and has no issue getting a crust, and it turns out my largest burner is 18cm in diameter and their smallest electric burner is 22cm. My pans typically are 22cm+ in diameter. So the next theory to test is that the discrepancy in size of my burner to the base of my pan. My burners are no smaller than any of the places I have lived, so I assume is pretty standard Australia wide. But how are you all doing it? Or are we as a nation, just eating inadequately crusted steaks?