181–190 of 541 posts
An easier solution to the actual problem is to open a couple of windows slightly.
The obsession with sealed living spaces to yield marginal savings in HVAC has pretty obvious downsides and measurable, marginal savings.
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…
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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
https://www.statista.com/statistics/985183/size-urban-rural-...
As one guy put it, there are more Republicans living in Orange County than there are in the entire state of Mississippi.
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…
High carbon steel pans (the kind used by kitchen services) have been brilliant. Every time I've seen an induction cooktop in use in a commercial service (for example, at my work place cafeteria at the "rice meal" station) they use high carbon steel pans.
The biggest problem: no cooking during power outages, which happen around 2-3x a year.
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…
This is the epitome of the current green movement. Proponents want an unnecessary luxury green product subsidized for higher income households, even though there are perfectly fine substitutes that are just as good for the environment at 1/5 the cost you just described. I just can't get on board with a movement like this.
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…
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- They fail to work with non-standard sized pans. - You can't use a wok on them. - In fact, you can't use them with lots of other things, or in many ways I use my gas stove. Yes, these are "off-label" uses, sometimes not even related to cooking. So? Tools should be flexible, not fight back.
It's a different tool, it works differently. Induction boils water in less than half the time, and it also has very precise heat control which can go very low, down to 100 degrees, where a gas stove's lowest setting is fast high heat by comparison. How long have you cooked with a gas stove? I would wager that if you spent decades cooking on induction you would have similar complaints about gas. I love cooking with ga…
I 100% run my vent while cooking. Curious how much of the bad gas I vent…
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> It was running 2 burners with water on our gas stove all night long that kept our house from freezing As in, boiling the water? Wasn’t it very humid?
Unlikely in the winter. My current humidity sits at 17%, for example, far below the comfort level (no house-HVAC humidifier installed). I would welcome a couple of boiling pots in my room right now.