I have a sister in law who insists on eating all organic food because it’s healthier… but also insists on cooking with gas instead of induction for reasons.
I worked in a restaurant, loved the responsiveness of gas, and was dead set on replacing the old coil stove in my house with gas. But after some research, I took the leap on induction and was blown away.
A full kettle starts boiling in like two minutes tops. No residual heat sweating up the kitchen. I can even shut the element off right before taking the lid off the pot and I don’t get blasted with steam. It’s more responsive than gas, more consistent, and I don’t need crazy ventilation. And cleanup is as simple as it could possibly be, I can even just lift up the pan and give a quick wipe during cooking because the cooking surface itself doesn’t actually get hot (except from the heat of the pan, but that’s negligible for a quick wipe).
I think the only reason your SIL insists on gas is because she’s never actually used induction, or maybe she’s just a weird luddite. As a long time gas-supremacist, induction is just better all around.
How does it suck? I’ve lived in several places with induction stoves, and have found them to be as responsive as gas if not more so. Are you perchance mistaking old-fashioned electrical hobs (the ones with the solid metal coil that eventually glows red) for induction?
Probably. Because for oldschool electric stove - you have to really know your stivwe and still risk burning everything. With induction, I know that I usually fry on 6.5, and if I want iolent crispy frying, it’s 7.5-8 for a minute. That’s all the knowledge I need. And also I can boil water faster than with an electric kettle - 40 seconds and I can throw pasta in
And that fast boiling also means must less wasted energy. Less heat transfer to the room, requiring your home cooling system to work more to cool it back down. Overall much more efficient across the board.
My guess is Krusty tried a cheap induction hotplate, and those do have some issues.Most notable for me is that the element is smaller than the actual cooktop/burner-indicator. If I use a 11"/25 cm skillet, with 8"/20cm base, there’s a cold ring around the edge and a cold spot in the center. You can get around that by constantly moving the pan around the burner, but that’s annoying.
Induction always reminds me of this apartment I had with this the regular old stove with coils exposed but they really sucked there was like two settings to these things. They didn’t work at all or they turned red hot to maximum heat.
there was like two settings to these things. They didn’t work at all or they turned red hot to maximum heat.
Induction cooking is amazing because it has far more precise temperature control to gas. It’s odd that you associate it with the opposite experience, when one of the best features of an induction heater is being able to set the exact temperature you want.
I make soap and sweets at home, and posted this list the last time the gas vs induction thing game up:
Setting it to exactly 40C means you can melt chocolate reliably, without the hassle of a bain marie
At 60C you can combine cetostearyl alcohol and vegetable oil for moisturizer without boiling off your glycerine
At 80C you can cook soap to the trace point you want without overcooking it and making it lumpy
At 100C you can evaporate moisture and reduce a sauce with minimal effect on other ingredients
At 100-160C you can cook a sugar syrup to a precisely desired level of concentration (as the boiling point goes up as the concentration increases) for making different types of candy
Only the most specialized, professional gas stoves let you set a specific temperature rather than a knob that goes from “medium” to “high”. Even the most basic $50 induction plates have that feature.
The only thing you can do on gas that you can’t do on induction is using the flame flambee alcohol, and you can just use a lighter or kitchen torch for that.
Lol I wish I was getting paid. You’re just butthurt your anti-sustainability ignorance is being called out by people who have actually tried induction.
Being reminded of something doesn’t make the comparison accurate. My induction range is awesome and nothing like that. It’s a completely different technology than coil stoves. I’ve used gas professionally, I’ve used coils, I’ve used glasstop. Induction is the best by a wide margin.
I have only induction stoves for 15 years now and the only thing that “sucks” is
a) old electric that just required time to get used to
b) touch control panel instead of buttons/knobs
Even if what you were saying is true you know that induction isn’t the only kind of electric range right? Sealed radiant cooktops are also more efficient and healthier than gas ranges and usually cheaper too.
you’ve just ‘passed the buck’ of the dirty air/pollution a few miles away.
Here the thing, burning the fuel to directly heat a pan is far more efficient than burning the gas for electricity to use for cooking, as you need to heat a boiler, spin a turbine, generate electric, send to your home … That’s inefficient.
This is not true - industrial turbines burn more efficiently and form less pollutants than small burners which don’t have the same quality control.
you’ve just ‘passed the buck’ of the dirty air/pollution a few miles away.
Expecting everyone to individually make choices that benefit the long-term, instead of consolidating resources to solve for large groups together using economies of scale, is exactly how the fossil fuel industry has been successful for generations at ensuring no progress is made. It’s a divide-and-conquer approach.
Here the thing, burning the fuel to directly heat a pan is far more efficient
It absolutely isn’t if you are comparing a gas stove vs an induction one. You are losing a huge amount of the heat around the pan and warming your room with gas.
I don’t even know what you’re trying to argue at this point. But it sounds like you’re planning on starving unless you can make your electric range be powered by solar power so have fun with that.
I don’t even know what you’re trying to argue at this point. But it sounds like you’re planning on starving unless you can make your electric range be powered by solar power so have fun with that.
Exactly, what would be the problem making an electric range be powered by solar power?
I have a sister in law who insists on eating all organic food because it’s healthier… but also insists on cooking with gas instead of induction for reasons.
I worked in a restaurant, loved the responsiveness of gas, and was dead set on replacing the old coil stove in my house with gas. But after some research, I took the leap on induction and was blown away.
A full kettle starts boiling in like two minutes tops. No residual heat sweating up the kitchen. I can even shut the element off right before taking the lid off the pot and I don’t get blasted with steam. It’s more responsive than gas, more consistent, and I don’t need crazy ventilation. And cleanup is as simple as it could possibly be, I can even just lift up the pan and give a quick wipe during cooking because the cooking surface itself doesn’t actually get hot (except from the heat of the pan, but that’s negligible for a quick wipe).
I think the only reason your SIL insists on gas is because she’s never actually used induction, or maybe she’s just a weird luddite. As a long time gas-supremacist, induction is just better all around.
Working in a very tiny restaurant, using an induction plate is what convinced me it’s better than gas AND regular electric.
Have you ever cooked on induction? It sucks.
And if your pans aren’t iron… It simply doesn’t work.
I only cook on induction, its great, my pans are both cast iron.
Ferromagnetic. Not necessarily iron. Plenty of alloys and even enameled pots work just fine.
If a magnet sticks, it’ll heat up.
Who wrote this? Big aluminum? So many pans work on induction. We upgraded 3 years ago and will never go back, it’s better in every way.
Many of the cheap pans at Kmart etc are aluminium but with a carbon-steel disc on the bottom that will make them suitable for induction.
Who wrote this? Big induction?
Think that’s called a transformer.
How does it suck? I’ve lived in several places with induction stoves, and have found them to be as responsive as gas if not more so. Are you perchance mistaking old-fashioned electrical hobs (the ones with the solid metal coil that eventually glows red) for induction?
Probably. Because for oldschool electric stove - you have to really know your stivwe and still risk burning everything. With induction, I know that I usually fry on 6.5, and if I want iolent crispy frying, it’s 7.5-8 for a minute. That’s all the knowledge I need. And also I can boil water faster than with an electric kettle - 40 seconds and I can throw pasta in
And that fast boiling also means must less wasted energy. Less heat transfer to the room, requiring your home cooling system to work more to cool it back down. Overall much more efficient across the board.
My guess is Krusty tried a cheap induction hotplate, and those do have some issues.Most notable for me is that the element is smaller than the actual cooktop/burner-indicator. If I use a 11"/25 cm skillet, with 8"/20cm base, there’s a cold ring around the edge and a cold spot in the center. You can get around that by constantly moving the pan around the burner, but that’s annoying.
I have, for 10+ years.
And I’ll take it over gas ANY day of the week
Induction always reminds me of this apartment I had with this the regular old stove with coils exposed but they really sucked there was like two settings to these things. They didn’t work at all or they turned red hot to maximum heat.
that is not an induction stove, nor are coil stoves that bad, you just had a particularly shit one
Sounds like you’ve never used induction lol. You’re literally describing the problems with convection.
I think you mean “conduction”. “Convection” is the term usually used for non-fan-forced ovens, but not stovetops.
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Aren’t you a peach
Induction cooking is amazing because it has far more precise temperature control to gas. It’s odd that you associate it with the opposite experience, when one of the best features of an induction heater is being able to set the exact temperature you want.
I make soap and sweets at home, and posted this list the last time the gas vs induction thing game up:
Only the most specialized, professional gas stoves let you set a specific temperature rather than a knob that goes from “medium” to “high”. Even the most basic $50 induction plates have that feature.
The only thing you can do on gas that you can’t do on induction is using the flame flambee alcohol, and you can just use a lighter or kitchen torch for that.
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Lol I wish I was getting paid. You’re just butthurt your anti-sustainability ignorance is being called out by people who have actually tried induction.
Those weren’t induction as far as i know, induction isn’t supposed to get red hot
Being reminded of something doesn’t make the comparison accurate. My induction range is awesome and nothing like that. It’s a completely different technology than coil stoves. I’ve used gas professionally, I’ve used coils, I’ve used glasstop. Induction is the best by a wide margin.
Sounds like a skill issue, try improving
Wrong and also how cares
I have only induction stoves for 15 years now and the only thing that “sucks” is a) old electric that just required time to get used to b) touch control panel instead of buttons/knobs
There are a few models with physical knobs. This is the way with induction.
Otherwise it’s chaos when the pot of water boiling pasta overboils, and you can’t fucking turn it down!
Even if what you were saying is true you know that induction isn’t the only kind of electric range right? Sealed radiant cooktops are also more efficient and healthier than gas ranges and usually cheaper too.
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This is not true - industrial turbines burn more efficiently and form less pollutants than small burners which don’t have the same quality control.
Expecting everyone to individually make choices that benefit the long-term, instead of consolidating resources to solve for large groups together using economies of scale, is exactly how the fossil fuel industry has been successful for generations at ensuring no progress is made. It’s a divide-and-conquer approach.
It absolutely isn’t if you are comparing a gas stove vs an induction one. You are losing a huge amount of the heat around the pan and warming your room with gas.
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Who’s “they”?
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Send some papers, thx
I don’t even know what you’re trying to argue at this point. But it sounds like you’re planning on starving unless you can make your electric range be powered by solar power so have fun with that.
Exactly, what would be the problem making an electric range be powered by solar power?
What does that have anything to do with how well induction ranges work?
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I can’t even tell if you’re responding to my fucking comments or not. Just piss off.
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