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How bad is my gas stove?

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Re: How bad is my gas stove?

#141

Post by Symbiote »

JackFr wrote: post #117
Symbiote wrote: post #72

Earlier quoted context omitted.

You are comparing a cheap electric radiant hob to a gas one. The GP was praising an induction hob, which is the third type.

Radiant electric replace the age old coil with elements below a ceramic or glass surface. They are uniformly abysmal to cook with. Induction are very different from radiant electric and require cookware of particular materials. They are amazing in some respects and limited in others. From a glance though both have smooth glassy surfaces that look modern.

I haven't seen a coil hob for years, I think my grandma had one.

The cheapest option apparently called a solid plate hob in Britain. Those coils are inside a ceramic (I think) plate. The cheapest ones cost about £80. They're difficult to damage, so you find them in the cheapest rented apartments (students etc): https://www.currys.co.uk/gbuk/household-appliances/cooking/h...

"Ceramic" hobs refers to the one with heating elements below glass/ceramic. Starts from £110, but it's a bit easier to damage. Many rented homes would have this, since it looks fancy and clean.: https://www.currys.co.uk/gbuk/household-appliances/cooking/h...

Induction hobs start at £180: https://www.currys.co.uk/gbuk/household-appliances/cooking/h...

Most ordinary (cheap or expensive) cookware sold in Europe is compatible with an induction hob, but not necessarily everything.

Re: How bad is my gas stove?

#142

Post by forty »

samwillis wrote: post #110

To anyone considering switching to an induction hob and hearing anecdotal stories of how some people don’t think they are “as hot” or “slower” than gas. I guarantee these are all related to the pans being used. It is of upmost importance that you get a really good set of pans “designed” for induction. We have found “tri-ply” stainless steel pans work really well, better than on gas. Cast iron is also brilliant, I inh…

I love induction and I hate gas. But aren't there possible effects of induction on health?

Re: How bad is my gas stove?

#143

Post by lumb63 »

SuoDuanDao wrote: post #126
ospzfmbbzr wrote: post #118

I have induction but I do prefer gas for cooking with a good gas stove. Induction is great for boiling water FAST. I see people saying gas is faster but it's not even close with a decent induction stove. That said I wouldn't stand with my balls next to the front burner on an induction stove due the EMF. I stand a few inches back. The recommendation is to primarily use the back burners and occasional front burner use…

Did your EMF meter note the frequency? I didn't think it was in a frequency that would interfere with normal cellular function but I didn't exactly check either...

It probably doesn’t interfere with cellular function, but that doesn’t mean it has no impact on your health. EMFs at virtually all ranges of artificial (and natural) magnitudes have been shown to cause a vast variety of health problems.

The OP neglects this entirely. Maybe you save on the respiratory illness by converting to electric or induction from gas, but you now expose yourself to EMFs instead of dirty air. I don’t have solid info on which is the worse environmental contaminant but am reasonably certain there is no “safe” way to cook.

Re: How bad is my gas stove?

#144

Post by maxerickson »

yaomtc wrote: post #43
crmd wrote: post #4

If anyone is worried about combustion byproducts in their living space, I highly recommend looking into upgrading your furnace and hot water heater to direct vent models. Both appliances have sealed combustion chambers, and there are two pipes coming down from the roof that supply air in, and two pipes that vent exhaust gasses out. I did this because I live in a converted industrial loft, so my furnace and hot water…

Is direct vent the same kind of tech as a heat pump?

No, older furnaces draw their combustion air from inside the building, the direct vent draws combustion air from outside.

Modern furnaces release a lot less heat as waste, one result of that is that there aren't a lot of hot gases to deal with, a flue isn't necessary.

Re: How bad is my gas stove?

#145

Post by mhh__ »

samwillis wrote: post #110

To anyone considering switching to an induction hob and hearing anecdotal stories of how some people don’t think they are “as hot” or “slower” than gas. I guarantee these are all related to the pans being used. It is of upmost importance that you get a really good set of pans “designed” for induction. We have found “tri-ply” stainless steel pans work really well, better than on gas. Cast iron is also brilliant, I inh…

The thing with gas for me at least isn't that the heat is better or anything like that but that I feel like I can control the application of the heat better. You can move the pan around heat-surface (or an isotherm, technically) in 3D whereas with induction (I imagine it's better if you spend enough) for the same price it seems harder to get that feel.

Definitely an electric oven though.

Re: How bad is my gas stove?

#146

Post by maxwell86 »

forty wrote: post #142
samwillis wrote: post #110

To anyone considering switching to an induction hob and hearing anecdotal stories of how some people don’t think they are “as hot” or “slower” than gas. I guarantee these are all related to the pans being used. It is of upmost importance that you get a really good set of pans “designed” for induction. We have found “tri-ply” stainless steel pans work really well, better than on gas. Cast iron is also brilliant, I inh…

I love induction and I hate gas. But aren't there possible effects of induction on health?

What kind of effects?

Re: How bad is my gas stove?

#147

Post by mhh__ »

clusterfish wrote: post #122

Apparently unpopular opinion: despite growing up with gas stoves and cooking every day I do not find them any better at it than decent electric ones (not talking about induction). Granted, my kitchen is not Michelin rated, but I have no idea what fancy temperature control people are constantly raving over with gas. Electric has a bit of thernal inertia, yes. If you cooked more than a few times on your own, you know w…

It isn't so much average temperature control as much as being able to very finely choose where you want to apply the temperature. If you're making a stew that doesn't really matter, Induction is easier to clean, nothing wrong with it, for searing a steak I've always felt slightly limited by induction.

I'd take anything over the awful "student house electric oven" I have now though.

Re: How bad is my gas stove?

#148

Post by matthewaveryusa »

Well now I’m curious. I just got a new high efficiency furnace and gas range, all venting outside. Whats the cheapest air sensor I can get to monitor no2 levels? I have spare rpis and arduinos if that can drive cost down (and fun up.)

Re: How bad is my gas stove?

#149

Post by sdflhasjd »

ospzfmbbzr wrote: post #118

I have induction but I do prefer gas for cooking with a good gas stove. Induction is great for boiling water FAST. I see people saying gas is faster but it's not even close with a decent induction stove. That said I wouldn't stand with my balls next to the front burner on an induction stove due the EMF. I stand a few inches back. The recommendation is to primarily use the back burners and occasional front burner use…

If I want to boil water as fast as possible, I use an electric kettle instead of my gas hob.

Re: How bad is my gas stove?

#150

Post by zrail »

samwillis wrote: post #136
m_eiman wrote: post #131

Earlier quoted context omitted.

There are wok pans designed for induction, eg https://www.electrolux.se/accessories/accessories/cooking-ac...

That looks fascinating, I would love to know the physics of that ring and how it works. I had always assumed you needed a whole solid ferrous ring touching the glass plate whereas this is only touching in three places. It must then be electrically conducting from the ring to the Wok to induct the eddy current as those three points wouldn’t be enough to conduct heat. Alternatively maybe it’s just relying on inducting…

Induction works with magnets. The electromagnets in the stove induct energy into the pan and that's what heats up.

The ring does three things (probably). Keeps the wok supported, transfers heat to the pan, and tricks the sensors in the stove into thinking there's a flat pan on it.

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