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How bad is my gas stove?

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Re: How bad is my gas stove?

#171

Post by lumb63 »

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?

EMFs (such as from induction cooktops) absolutely have an impact on health. A study I cited in another comment indicates that a compliant induction cooktop emits 16x the amount on non-ionizing radiation that’s considered safe.

Re: How bad is my gas stove?

#172

Post by [deleted] »

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?

[deleted]

Re: How bad is my gas stove?

#174

Post by maxwell86 »

askvictor wrote: post #66
aemreunal wrote: post #16

I enjoy cooking a lot and I cooked on gas stoves, electric ones (the ones that have those red hot spiral things under a glass) and top-of-the-line induction ones. In my opinion (and probably many restaurants' opinions from what I can see through their reactions on bans for gas appliances in new buildings), a gas stove is just unmatched in how much easier and better it makes cooking. I totally get the desire to switch…

In terms of fine control, induction is a game changer (me resisting moving from gas for a long time). I use lower, more precise cooking techniques more now. For high-temperature (e.g. searing a steak) stuff, there's something different about how it heats. I haven't worked out what it is yet, as induction gets the pan insanely hot really fast (on 'boost mode'); almost too hot, which should be excellent, but seems wier…

We bought a professional "manual" (no fancy electronics) from a restaurant (with knobs and no touch), for 100$ each. And built our own system with that.

You can set the knob, and turn it on and off with a relee, connected to a raspberry pi. We have temperature sensors on the "food side" of the pans and pots, since what we care about is the temperature that the food feels.

99% of the time we don't use it with the pis, but have a couple of recipes as Jupyter notebooks that we use the temp control and temp staging with.

One advantage of induction over gas here, is that the thermal mass of some induction pots and pans is almost zero, and temperature changes are instantaneous, so from the point of view of control algorithms, programming induction cooking is infinitely better than any other system that i've used, cause you don't have to solve a PDE to regulate the temperature. YOu can just turn it on if its too cold and off if its too hot, and that's it. +-0.5C of accuracy, which at the 100$ level for a single plate is unbeatable.

We spent ~400$ for 3 heats. 100% recommend.

Re: How bad is my gas stove?

#175

Post by asteroidp »

maxwell86 wrote: post #156
asteroidp wrote: post #133

Earlier quoted context omitted.

I am glad I don't live anywhere near places that are prohibiting gas appliances Gas furnace, stove, dryer and water heater are much nicer than the electric counterparts

Good induction is light years better than good gas stoves. Ours has 4.5kW _per plate_, and its awesome. Silent, instantaneously hot, instantaneously cold, full control over the heat, no gases, etc. For heating and hot water, "remote heat" is infinitely cheaper, both in acquisition and maintenance costs, and infinitely more environmentally friendly than gas and electric heating. Sure, if you live in a remote region or…

Most people don't live in a dense large city. It is telling you equate those people with living in a third world. Country though.

Gas blows induction out of the water for actual cooking, not just reheating stuff

Re: How bad is my gas stove?

#176

Post by maxwell86 »

asteroidp wrote: post #175
maxwell86 wrote: post #156

Earlier quoted context omitted.

Good induction is light years better than good gas stoves. Ours has 4.5kW _per plate_, and its awesome. Silent, instantaneously hot, instantaneously cold, full control over the heat, no gases, etc. For heating and hot water, "remote heat" is infinitely cheaper, both in acquisition and maintenance costs, and infinitely more environmentally friendly than gas and electric heating. Sure, if you live in a remote region or…

Most people don't live in a dense large city. It is telling you equate those people with living in a third world. Country though. Gas blows induction out of the water for actual cooking, not just reheating stuff

> Most people don't live in a dense large city.

Actually, most of the world population (>50%, ~4 billion people) lives in dense urban areas since ~2007: https://ourworldindata.org/urbanization

The current trend is expected to continue to increase.

Re: How bad is my gas stove?

#177

Post by willis936 »

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?

You mean the (non-existent) health effects of non-ionizing radiation exposure?

The damage feels like heat at lower frequencies (sitting in front of a fire oh no!) and a sizzle at higher frequencies (sitting in the sun oh no!). Induction stovetops emit orders of magnitude less than a fire and nothing at higher frequencies. Essentially: they get hot.

The best advice I can give: if you can't take the heat, get out of the kitchen.

https://www.cdc.gov/nceh/radiation/nonionizing_radiation.htm...

Re: How bad is my gas stove?

#178

Post by 542458 »

maxwell86 wrote: post #165
mrblampo wrote: post #47

My wife and I decided to switch to induction after the NYT article on this topic a few months ago. Not only did we have a gas stove that was probably spiking NO2 levels when we actually used it; we also seemed to have a gas leak. It was not a big one, just a faint smell, but it was hard to pin down. A plumber concluded the connection between the range and the pipe wasn't the problem. No specific part of the range sme…

We bought a single profesional induction stove, 4.5 kW for a single plate, on ebay, barely used, for 100$. The thing is a beast. You can heat a pot with 50L of water in ~10-15min with it to like 60 + degrees celsius. With gas it takes an hour.

It’s very bizarre to me how you can get very inexpensive single burner countertop induction plates ($50-100), but multi-burner built-in cooktops are dramatically more expensive ($1000-4000). Anybody know why this is?

Re: How bad is my gas stove?

#179

Post by jonnycomputer »

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…

So, here is an example. To make yogurt, I first heat up milk to just below boiling for about half-an-hour (this denatures the whey in the milk making for a thicker yogurt). If it boils, then it will usually boil over and make a mess. My electric stove heats on an on-off cycle. That means it goes through periods of being a lot hotter than average, and a lot cooler than average. If I set the electric stove so that the average is at the target temperature, then when the cycle goes up, it boils over. So I have to set it so that the average is below the target temperature, or constantly monitor it and adjust the stove. This is the type of temperature control a gas stove (and and induction i guess) affords.

Re: How bad is my gas stove?

#180

Post by samwillis »

mhh__ wrote: post #161
laumars wrote: post #160

Earlier quoted context omitted.

I thought that when I first switched to induction. Then I realised that induction responds instantly to any changes you set in temperature so you don’t need to move the pan about in 3D space, just leave the pan on the stove and drop the heat right down. I’m now back on gas after a house move and I miss induction so much.

I can believe it, maybe I've just only used bad induction.

Or more likely bad pans ;-)
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