181–190 of 206 posts
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I’m not afraid of them, but I won’t ever get one. Induction ranges are superior in every possible way :)
I haven't used induction, but it could be a game changer if and when it ever comes to the mass market.
It's definitely accessible on the mass market!
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> much slower than a gas stove There ya go right there! Electric stoves are "slow" to heat up and "slow" to change temperatures. You're used to the gold standard :)
So many people are afraid of gas ranges. It's ridiculous. My wife is literally terrified she'll burn the house down. Yet we use a giant gas-powered pressure cooker in the basement to take warm showers and somehow that's okay. We used our gas range even when the power was out, to toast tortillas (that's a bit tricky though, but worked well), and even in a pinch during a multi-day blizzard as an emergency heat source (…
Comparing a gas range to a gas-heated water heater isn't really appropriate, since the water heater is an enclosed unit where the user is never directly exposed to the gas or the flame.
Gas is clearly superior to plain old electric, but induction (which is very nearly as good as gas when it comes to cooking) has been here for a long time, is much safer, and isn't even particularly expensive.
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I only skimmed, but I don't think it does. As an owner of an Instant Pot that gets regular use, and another pressure cooker that lives in storage now, I think I can take a stab at it: Compared to stove top pressure cookers, it's just easier. Stove top ones require constant attention and fiddling to manage the heat an pressure properly. With the Instant Pot, put food in, close lid, set time, go watch One Life to Live…
Idk, my grandma has a similar unit she got a couple decades ago. It was cheap though I don't know how cheap. (I do know my grandma though.) Lots of competition that's similarly priced. The main benefit of the stovetop units (I have both) is speed. The heating element on the cheaper electric is drastically underpowered and can't even get a good Mailliard. The higher end ones can but they're still much slower than a ga…
I tried looking up Mailliard online and came up with 3 surnames.
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I’m not afraid of them, but I won’t ever get one. Induction ranges are superior in every possible way :)
Not every way. Flat bottomed woks suck. Gas is much better for a wok, and a wok is a considerably better tool than most westerners realize. Induction also is easily breakable. That's why you don't see them in commercial kitchens much. Also I have several large cheap Aluminum stock pots that I love and would have to replace. Try finding a five gallon induction capable stock pot at your local restaurant supply store.
So maybe you're right as of right now, but it's not inherent to the technology, but just its level of penetration in the market at the moment.
Does it deal with power failures, as in it remembers it's state and then properly adjusts for delayed start and stop considering the duration of power failure and adjusting process considering the cooking due to already generated heat when power was gone?
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Idk, my grandma has a similar unit she got a couple decades ago. It was cheap though I don't know how cheap. (I do know my grandma though.) Lots of competition that's similarly priced. The main benefit of the stovetop units (I have both) is speed. The heating element on the cheaper electric is drastically underpowered and can't even get a good Mailliard. The higher end ones can but they're still much slower than a ga…
The heating element on the cheaper electric is drastically underpowered and can't even get a good Mailliard. I tried looking up Mailliard online and came up with 3 surnames.
My only complaint about my Instant Pot is the plastic sealing ring's tendency to retain smells. At this point I gave up on trying to clean it and just bought a second sealing ring that I use only for Indian food.
That said, it's nice to have different colored rings so that you know "red ring for spicy", etc...
another cool kitchen appliance with a cult following is the panasonic flashxpress. its a toaster oven that uses ir light instead of typical heating elements and convection. there are really good, cult-worthy toaster ovens and pressure cookers but unfortunately there are no such bread makers. we really need a better bread maker on the market.
The problem is that bread comes in different shapes and sizes and a lot of us like bread with a good crust. Not that I've used one in years but my recollection is that bread makers didn't handle any of that very well (nor did they really knead effectively). They were fairly popular at one point but they've pretty much fallen off the radar--I expect because they don't really make very good bread.
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Every possible way except being able to take the pan off the heat temporarily without having the range freak out. At least that's my experience with the induction hob that I have (and generally just ignore the electric range). I'm with you though. Induction is absolutely amazing. But I'd love to be able to lift the pan off to spread my crepe batter around without the hob beeping at me angrily (and shutting itself off…
Wow, wasn't aware of that issue. Perhaps that's why it isn't as mainstream.
One problem that is real is that they all insist on using resistive touch controls on the cooking surface instead of physical knobs. Which means if you spill liquid on your cooking surface or accidentally slide your pot onto the buttons all the controls freak out.
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Idk, my grandma has a similar unit she got a couple decades ago. It was cheap though I don't know how cheap. (I do know my grandma though.) Lots of competition that's similarly priced. The main benefit of the stovetop units (I have both) is speed. The heating element on the cheaper electric is drastically underpowered and can't even get a good Mailliard. The higher end ones can but they're still much slower than a ga…
The heating element on the cheaper electric is drastically underpowered and can't even get a good Mailliard. I tried looking up Mailliard online and came up with 3 surnames.