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How bad is my gas stove?

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Re: How bad is my gas stove?

#311

Post by dashundchen »

spacephysics wrote: post #216

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…

I'm not sure why you think car emissions aren't important.

https://www.epa.gov/greenvehicles/fast-facts-transportation-...

Transportation accounts for nearly 1/3 of the US's greenhouse gas emissions and has been the fastest growing contributor. The vast majority of that comes from light and medium duty vehicles so personal cars and trucks.

If we stopping building our cities to require driving and electrify where we can, we'll see a huge reduction in GHG emissions.

Re: How bad is my gas stove?

#312

Post by Aaargh20318 »

maxwell86 wrote: post #151
Aaargh20318 wrote: post #127

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.

> If it has a flat bottom, then it’s not a wok. It has a flat bottom "outside", inside it has the same shape as a normal wok.

That’s still not a wok.

A wok has 2 important features: it has a round bottom and it’s thin. The thin sheet steel allows it to heat up and cool down quickly. Maybe you can make a thick-bottomed pan that has a rounded bottom on the inside. And maybe you can pump enough energy in it to make it heat up quickly, but you can’t suck the energy back out. If it’s that massive it will not cool down quickly.

Re: How bad is my gas stove?

#313

Post by tempest_ »

dpark wrote: post #288
maxwell86 wrote: post #151

Earlier quoted context omitted.

> If it has a flat bottom, then it’s not a wok. It has a flat bottom "outside", inside it has the same shape as a normal wok.

Really? I’ve never seen a wok like this. Most flat bottomed woks are just flat bottomed. A wok with a flat bottom outside and curved surface inside would also be heavy .

I have a cast iron one sorta like this https://www.williams-sonoma.com/products/lodge-cast-iron-wok...

Yeah, it is heavy. You cant really toss things in it like you would a carbon steel wok.

Re: How bad is my gas stove?

#314

Post by silverlake »

diiaann wrote: post #40

I can sympathize with the desire to have gas but what I can't accept is people who want massive BTU stoves with inadequate ventilation or worse none. Honestly, I'm surprised that a lot of building codes are so lax. My preferred setup would be 4 induction burners with one or two gas burners. I understand if you have a house without gas, it does't feel worthwhile to just have one or two burners. Induction would be the…

I have this setup. Gas is for wok cooking, roasting directly on flame, some pans not induction capable. Induction for 95% of cooking tasks. We use gas so infrequently I’m not sure it’s worth it for us.

Re: How bad is my gas stove?

#315

Post by stephen_g »

bigfudge wrote: post #260
Aaargh20318 wrote: post #127

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.

Or you can get an induction wok burner with a curved base, which are just phenomenal… i bought a de detreich but there are a number of brands that do them. It’s way hotter than my previous gas wok ring, and also doesn’t produce so much smell because the gas itself is not rising around the pan and carrying vapours away.

That’s cool! I have an induction stove (it’s fantastic) but no woks. I’ll probably just end up getting a flat bottom one myself but it’s really cool that those curved induction burners exist (just googled it) - I’d never heard of them until now.

Re: How bad is my gas stove?

#316

Post by [deleted] »

amluto wrote: post #243
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 recently bought a Polyscience/Breville Control Freak, and I’m increasingly convinced this is the future. It heats dramatically faster than a supposedly high end gas stove I compared it to despite being a lowly 1.6kW or so device. (Gas stoves are stupendously inefficient. That 15kBTU/hr stove may well deliver 15kBTU/hr to the air but not to your pan.). It heats quite evenly. And best of all, it has closed loop tempe…

[deleted]

Re: How bad is my gas stove?

#317

Post by gibspaulding »

noduerme wrote: post #254
mhh__ wrote: post #145

Earlier quoted context omitted.

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.

100% - the ability to visually check the flame is crucial. Especially when you're cooking a lot of things quickly at different temperatures. Without that visual cue, you're just guessing every time. Induction is amazing, but harder to work with. There might be a good idea in making stoves that visually show the temperature of what's in the pot versus how much heat is being fed into it. That would maybe convince me to…

On our induction top, you set the temperature you want per eye. Instead of remembering that eggs need a flame about *this* big, you learn that eggs need about 320°F. It took some getting the hang of, but I wouldn't describe it as guesswork.

Re: How bad is my gas stove?

#318

Post by zwily »

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…

When we got a nice induction stove we spend years showing off to friends how it could boil a pot of water in about 15 seconds. But the thing we like most about it is how easy it is to clean. :)

Re: How bad is my gas stove?

#319

Post by detritus »

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 was resoundingly in the 'induction hobs are crap' camp until this NYE when we found ourselves staying away in the countryside in a place with a basic plug-in induction hob. I sighed and presumed my Absolutely Necessary morning tea would take until the heat death of the universe to boil, but nup, it was done in significantly less time than it takes me at home, when using gas.

If a crappy plug-in hob can boil water that quickly, it can cook that quickly too.

Next move I'm getting that sorted out - no more gas! (Mind you, companies are beginning trials here in the UK mixing Hydrogen with the gas supply, so there's a part of me that still wonders at the future benefit/end to end efficiency).

Re: How bad is my gas stove?

#320

Post by [deleted] »

laumars wrote: post #160
mhh__ wrote: post #145

Earlier quoted context omitted.

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.

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.

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