The Ninja cookware is non-stick, but the directions for using it mirror JB's comments almost exactly. Always preheat dry for at least 3 minutes, then add oil. Let pan fried food sit a few minutes before attempting to move or turn it. Then suggested shaking the pan before turning it.
I've been trying to follow those guidelines and it seems to be working, but I forget to check my watch and have absolutely no sense of time passing so believe the pans aren't always heated enough.
I've been cooking with electric heat for decades, but have never really mastered heat adjustments using electric heat. That is much easier using a gas flame which you can see. If I switch to induction, it's my understanding the heat adjustments will occur more like a gas flame than with standard electric, but without the visual aid a gas flame to gauge the adjustment. Likely to be a big learning curve. I'm also wondering what happens when there happen to be visitors who also cook occasionally. That actually happens at times.
And
@JBarstool I'd like to see any hints/advice you'd be inclined to post. I've actually learned and applied a few hints and advice from this forum. I'm able to at least cook a basic fish filet and cook fresh beets so that I actually like them. Now if I could just learn to cook steak
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