Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

Input: Consider Input: CONTEXT: Watt specifies the power of the device.Power is defined as energy per unit time. So watt is how quickly your device consumes energy.If it is an efficient device it will convert more of consumed electricity into heat. So given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one.And the third part of your question has already been answered above. Yes, higher watt device will consume more electric power.  <sep>  Q: What role does a watt play in an induction stove? A: Watt specifies the power of the device  Q: Do you know if the watt power affects the cooking method? A: watt is how quickly your device consumes energy  Q: Do you know if an electricity consumption of higher watt induction stove higher? A: given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one  Q: I see. So, you are suggesting that the higher the watt, the higher the cooking power? A: the higher watt one will produce more heat faster and can therefore cook faster  <sep> FOLLOWUP_Q: So, if I do want to cook food in a rush, then definitely a higher watt induction stove is the one that I require, correct?

Output: higher watt one will produce more heat faster and can therefore cook faster


Input: Consider Input: CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: How do I stop sushi rolls from opening up? A: leaving a 1/2 inch or so of blank nori (no rice) on the outside edge  Q: What is causing that to happen? A: I assume you're making normal maki (nori side out) and not California rolls  <sep> FOLLOWUP_Q: Do the ingredients make a difference?

Output: a little water on your finger it should help it stick together


Input: Consider Input: CONTEXT: Both will do the job of greasing a pan but there are some differences. One of the big differences is that butter will add a very desirable flavor to whatever you are cookingâwhich especially complements sweet baked goods.Shortening is pure fat whereas butter is only about 80% fat by weight. Butter may bring additional flavor to your recipe (even by greasing the pan) but it also adds some water which may not be wanted.One final difference is that butter burns/browns more easily than shortening.  <sep>  Q: What's the difference between greasing a pan with butter vs. with shortening? A: Both will do the job of greasing a pan but there are some differences. One of the big differences is that butter will add a very desirable flavor to whatever you are cookin  <sep> FOLLOWUP_Q: What's the difference between butter and shortening?


Output: Shortening is pure fat whereas butter is only about 80% fat by weight. Butter may bring additional flavor to your recipe (even by greasing the pan) but it also adds some water which may not be wanted