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How bad is my gas stove?

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Re: How bad is my gas stove?

#321

Post by maccard »

micromacrofoot wrote: post #221
antishatter wrote: post #199

Earlier quoted context omitted.

I mean, they could have just fixed their gas leak (lol what the fuck) and bought a nice hood. Even having to suggest people fix their gas leak is comedic and reminds me of how absurd many tech people are. Bragging about transitioning, recommending a subsidy, allowing a gas leak.

if you have natural gas service there are probably active gas leaks in your city from the supply lines, gas is very leaky

Just because there's gas leaks elsewhere doesn't mean I want one in my kitchen.

Re: How bad is my gas stove?

#322

Post by lukeschlather »

brianwawok wrote: post #189
lukeschlather wrote: post #130

Earlier quoted context omitted.

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…

My gas stove gets super super low too. Not sure how to compare it to 100 degrees; but it’s very very little BTUs. It’s a double burner with a normal one and a inner smaller one. I 100% run my vent while cooking. Curious how much of the bad gas I vent…

I see sources claiming that a gas stove on low can go as low as 137F, but I think that's a bit misleading because the heat is so uneven. If you've got a pot of water, maybe the water will be heated to 137F, but the temperature where the water meets the metal will be much higher; this is why double boilers exist.

But it sounds like induction legitimately makes double boilers obsolete (and rather quaint and limited to be restricted to 212F when you have the free, precise choice of even heat at any temperature between 100F and 500F.)

Re: How bad is my gas stove?

#323

Post by leobg »

maxwell86 wrote: post #168
leobg wrote: post #29

Earlier quoted context omitted.

I love induction. The main annoyance, for me, are the touch controls. You regulate up or down in steps, and the controls sometimes have trouble recognizing your fingers if they are wet. There’s also no tactile feedback. I’d much rather turn a knob. Then it would be perfect.

> I love induction. The main annoyance, for me, are the touch controls. We bought a professional induction stove from a restaurant online on ebay for very cheap. One of the reasons is that all controls were "manual" and with "knobs". The amount of electronics on these is minimal.

Do you have a link to a picture or product page? Just to get an idea. I've been looking for something like that for a while.

Re: How bad is my gas stove?

#324

Post by homero »

mc32 wrote: post #164

Gas in general may cause incidental gas pollution —but I see a problem by the author. The author mentions high pollution results when cooking —which for the author does using a gas range. However the author doesn’t discuss results from alternate ranges. I have an induction stove and every time I cook the indoor air pollution also spikes (lots of frying). It’s likely less than that caused by gas stoves but never the l…

I was never taught you must use the hood and barely use it.

Re: How bad is my gas stove?

#325

Post by gibspaulding »

greedo wrote: post #308
gibspaulding wrote: post #302

Earlier quoted context omitted.

I'm not sure what you're looking at, but my wife and I have a mix of cast iron and some stainless steel that has been great and I don't think we paid more than $50 for any one piece.

He's referencing the induction cooktop. It's $1499 MSRP.

Ahh that makes sense! For what it's worth, the cooktop we're using was $200. It is a bit rubbish: coil whine and the temp control is pretty coarse, but serviceable. I haven't looked, but I'd guess there's a sensible middle ground somewhere in between!

Re: How bad is my gas stove?

#326

Post by laumars »

Macha wrote: post #205
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 realised that induction responds instantly to any changes Hmm... My electric hob seems to control temperature by the amount of time the heating elements are active (+presumably a thermostat). There's a red light when the heating elements are active (or hot but switched off), and a definite click sound when the heating elements come on. You can see the heat immediately turn on when you change to a higher temp, and…

Induction hubs are electric but not all electric hub are induction. I’m not certain what you have there, sounds a little like halogen zones though those are old and uncommon.

Induction doesn’t work by producing heat. It works by using electro magnets to excite the metal pots causing them to heat. This makes induction much more efficient than conventional electric (more efficient than gas too) but also fast to react to adjustments in heat settings because you’re not relying on conduction.

https://www.ukwhitegoods.co.uk/help/buying-advice/cooking-pr...

Re: How bad is my gas stove?

#327

Post by lettergram »

andrepd wrote: post #294
noduerme wrote: post #245

Earlier quoted context omitted.

The good Norwegian ones, cast iron, burn almost all the fuel in a single log and put out an immense amount of heat, and are perfectly safe if they're vented properly. It's almost as close as you can get to perfection in terms of safety and efficiency. The only downside is it's damn hard to control the heat. (So work on your wok stir fry skills).

I really really cannot see how a device that burns wood can ever be "perfection in safety and efficiency" wrt. induction cookers.

I think the point is just generally pretty efficient.

If you are interested in technicalities:

- 5-15% loss in power transporting energy [1]

- 30-40% efficiency of natural gas turbines (where most power comes from, 2nd highest is coal; which is worse)[2]

- 80% efficiency induction heating [3]

- in all likelihood (haven’t done math). The heat lost from wood stove cooking heats your house and cooks your food with a renewable resource. It’s likely more efficient than induction.

[1] http://insideenergy.org/2015/11/06/lost-in-transmission-how-...

[2] https://www.brighthubengineering.com/power-plants/72369-comp...

[3] https://ultraflexpower.com/learn-about-induction-heating/eff...

Re: How bad is my gas stove?

#328

Post by amluto »

greedo wrote: post #308
gibspaulding wrote: post #302

Earlier quoted context omitted.

I'm not sure what you're looking at, but my wife and I have a mix of cast iron and some stainless steel that has been great and I don't think we paid more than $50 for any one piece.

He's referencing the induction cooktop. It's $1499 MSRP.

To be fair, a high end built-in induction range for four pans can easily cost $6k or more.

www.njori.com is a currently-vaporware device that looks potentially even better than the Control Freak and is substantially less expensive.

Re: How bad is my gas stove?

#329

Post by beanjuiceII »

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've always had gas, and we moved into our new home which has electric.. After using it I don't understand the fuss..I love it and will never go back!

Re: How bad is my gas stove?

#330

Post by Macha »

laumars wrote: post #326
Macha wrote: post #205

Earlier quoted context omitted.

> I realised that induction responds instantly to any changes Hmm... My electric hob seems to control temperature by the amount of time the heating elements are active (+presumably a thermostat). There's a red light when the heating elements are active (or hot but switched off), and a definite click sound when the heating elements come on. You can see the heat immediately turn on when you change to a higher temp, and…

Induction hubs are electric but not all electric hub are induction. I’m not certain what you have there, sounds a little like halogen zones though those are old and uncommon. Induction doesn’t work by producing heat. It works by using electro magnets to excite the metal pots causing them to heat. This makes induction much more efficient than conventional electric (more efficient than gas too) but also fast to react t…

Yeah, no idea either, I rent my current place so it's just whatever the landlord put in years ago and there's only a brand name but no model number on the hob itself.

EDIT: from the link, a ceramic hob matches most closely

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