251–260 of 541 posts
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…
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…
I don’t think it’s a “problem” per say, but it’s different. The flame indicates temperature in a way most people understand. Have you used a wok? How about cast iron? There’s a lot of nuance to certain dishes and methods that don’t work as well on an electric stove. The flame itself rises and hits the pan in three dimensions and a more distributed way.
I’m not saying it’s not okay (I’ve used an electric stove for a few years). But it’s not “puzzling” why people would like a flame to cook.
Earlier quoted context omitted.
(Just edited my comment to mention woks, sorry) You would need to get a special flat bottom Wok designed for induction. I believe there are also some induction woks that come with a special plate or ring you place them on to make them work and still have a curved bottom, I have no experience of them.
The ones with the ring are junk
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.
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 should absolutely not be subsodisong someone who has the means to install a $3000 induction range and do $2k worth of additional work at the same time. A semi decent 4 ring induction cooktop can be had for less than £300, and it plugs straight into a wall socket with no electrical work needed. If you're removing a gas stove and making the point safe, I'd say $100 to cap the pipe at the point of the old range (base…
Yeah, but it doesn't have wifi. The one for $3000 is wifi enabled. Shame it doesn't have an LCD, means Doom is kinda of hard to run on it.
Earlier quoted context omitted.
> you will have to get a Wok with a flat bottom If it has a flat bottom, then it’s not a wok. Personally, I hate cooking on induction. My parent have it and it never worked for me. I need to see/hear the gas to be able to control the heat properly. Once they shut off the gas lines due to the energy transition, I’m going to run a gas pipe from the kitchen to my basement and just buy it in canisters.
I believe they sell induction hobs that project blue light 'flames' to reflect the heat strength as a visual aid. Not sure if any do the audio as well. https://www.theverge.com/2015/1/6/7504115/samsungs-virtual-f...
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…
Yes the stainless steel tri ply pans on an electric stove are pretty awesome. I haven’t really cooked on a gas stove to compare though. Some people think stainless steel pans are worse/cheaper than non stick, but that is not the case. Chefs use stainless steel all the time and prefer it. But the secret is learning to deglaze the pan to free anything stuck to the bottom of the pan in order to make cleaning magnitudes…
Stuff that isn't reactive can be well cleaned using ammonia vapor (which will break down grease and burned on grease and so on). Just put it in a bag or other container with some ammonia (no need to submerge, it's the vapor that does the work) and let it sit for a while.
I feel we’re nitpicking far too much for climate change in the case of at hone stoves and cooking. The pretense of climate change, and the implication of “well if you have a gas stove, you’re contributing” is going to cause more harm socially and psychologically than to the environment. At some point we have to realize that some climate effect is OK, and to live our lives. Let’s go after the big ticket items, like se…
Earlier quoted context omitted.
The issue with induction isn’t speed, not even close. The issue relative to has is the evenness of the heat distribution over a large surface area. Gas isn’t even remotely worth the downsides but there’s a number of dishes I can make that are easier and higher quality to do on gas, like if I’m trying to sear a large pan full of meat.
You just need an induction hob that has large induction surface (or even +-the whole surface), not usual circles of varying sizes, in case you have oversized pans. From physics point of view the way you raise temperature of pan has 0 effect on what's happening in the pan.
The only real solutions to this issue I could find are smaller and thicker pans, and the use of things like ovens and barbecues.
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…
> you will have to get a Wok with a flat bottom If it has a flat bottom, then it’s not a wok. Personally, I hate cooking on induction. My parent have it and it never worked for me. I need to see/hear the gas to be able to control the heat properly. Once they shut off the gas lines due to the energy transition, I’m going to run a gas pipe from the kitchen to my basement and just buy it in canisters.