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What a gas stove ban means for restaurants

latimes.com

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Re: What a gas stove ban means for restaurants

#81

Post by hgomersall »

throwaway4aday wrote: post #76
zionic wrote: post #64

Earlier quoted context omitted.

gas stoves vent toxic fumes into the house, run the risk of blowing your house up, and are inferior to induction stoves in almost every way. Any time this comes up I love to singe the praises of induction!

> are inferior to induction stoves in almost every way the one way in which they surpass induction stoves is the only thing that counts, instant control of the heat applied to the pan.

Have you used induction? My experience is that it's much more responsive than gas.

Re: What a gas stove ban means for restaurants

#82

Post by CWuestefeld »

cthalupa wrote: post #6

I've got a Control Freak, probably the highest end induction cooktop available for a home chef, and is even used in 3 michelin star restaurants like Alinea. It's amazing for consistency, holding temperature, and a dozen other things. It's quite responsive in general! But I still reach for my Iwatani butane stove and copper saucepot sometimes. These are still significantly more responsive even than a top of the line i…

right now, there are thermal properties around materials like copper which will not work with induction that mean there are things that simply can't be done with them, and resistive electric is horribly non-responsive.

As it happens, the latest installment of Technology Connections [1] does direct comparisons of the time required to boil a volume of water on various cooktop technologies. The winner was a cheap electric kettle, followed closely by an electric cooktop. A gas stove fared far worse.

This surprised me, but there's the evidence. In retrospect, the efficiency of the gas stove is significantly impaired because it's not able to transfer as much of its energy into the pot - much of it escapes around the sides.

To be fair, that's not quite the same thing as what you're saying: in car terms I'm comparing 0-60 acceleration times while you're comparing handling. But if I can stretch an analogy, a significant power advantage can cover a lot of sins in handling, see the famed Shelby Cobra for example.

[1] https://www.youtube.com/watch?v=_yMMTVVJI4c

Re: What a gas stove ban means for restaurants

#84

Post by gruez »

ajsnigrutin wrote: post #67
breadloaf wrote: post #44

I always find laughable when governments are scolding or limiting peasants for basically nothing, while ignoring the elephant in the room. * You need to conserve the water, California peasant! Ignore the fact that 80% of water in California is consumed by agriculture and we are not going to do anything about it. * You need to stop using your gas stove, peasant! Ignore the fact that we are going to switch off Diablo N…

Yep... BP can cause a huge maritime catastrophe (deepwater horizon spill), but let's blame Johnny Average here for drinking soda by using a straw. The whole carbon footprint thing was created to shift blame from the dirty industry to inviduals - https://www.theguardian.com/commentisfree/2021/aug/23/big-oi...

>The whole carbon footprint thing was created to shift blame from the dirty industry to inviduals

you think that "the dirty industry" are just emitting carbon for the fun of it?

Re: What a gas stove ban means for restaurants

#85

Post by forum_ghost »

chrisseaton wrote: post #69
Mikeb85 wrote: post #65

In Europe almost everyone and many (most?) restaurants are electric-only. It means nothing for restaurants except they'll need to get electric appliances and grills will be slightly less common (since electric grills aren't great and solid fuel grills require their own hood vent).

> many (most?) restaurants are electric-only. Are you in the restaurant industry? Maybe you know more than me, but about 3/4 of restaurants I go to in Europe have open kitchens, and I mean it's completely obvious that every single one of them is using gas, as you can literally see the flames, and I guess those with closed kitchens it's similar, so I can't square what you're saying with my own eyes.

European restaurants (in any EU country, even Germany) absolutely do use gas, and it's fairly common.

Depending on the restaurant, i'd go as far as to say "all" of them use it. At least the ones worth mentioning. Heating up hotdogs can probably done one something other than gas.

Fewer natgas stover in Germany, more in Italy. Netherlands has like 92% of households hooked up to natural gas. Restaurants are mostly gas or induction.

Re: What a gas stove ban means for restaurants

#86

Post by mike00632 »

throwaway4aday wrote: post #76
zionic wrote: post #64

Earlier quoted context omitted.

gas stoves vent toxic fumes into the house, run the risk of blowing your house up, and are inferior to induction stoves in almost every way. Any time this comes up I love to singe the praises of induction!

> are inferior to induction stoves in almost every way the one way in which they surpass induction stoves is the only thing that counts, instant control of the heat applied to the pan.

I think you're confusing induction with electric stoves.

Re: What a gas stove ban means for restaurants

#87

Post by mschuster91 »

It's fine if the construction of new gas lines is banned because gas heaters can live for over three decades, even as it makes construction of new housing slightly more expensive because any alternative to gas is more expensive to build, but the real elephant in housing costs is the land anyway.

Restaurants and anyone else wanting gas in a new construction can go and use bottled gas.

Re: What a gas stove ban means for restaurants

#88

Post by krallja »

ars wrote: post #16
teruakohatu wrote: post #9

Earlier quoted context omitted.

> 30 amp for the dryer plus 30 amp for the water heater plus 30 amp for the AC, Heat pump water heaters and heat pump air heaters solve that problem and save money. Heat pump dryers on the other hand are a bit rubbish (take a very long time to dry clothes, but they do save money).

Heat pump water heaters are also bad, I wanted to buy one and didn't because they are very slow to heat the water. Too slow to be useful for me. They are especially bad in northern climates since the incoming water is cold, and they put cold air in your house - which then has to be heated by the home heater. An A/C is already a heat pump.

> water heater…slow

it goes in an insulated tank? why does the speed matter? the tank is always at temperature. if you run out of hot water, that’s a tank size issue, not a heater technology issue.

Re: What a gas stove ban means for restaurants

#89

Post by throwaway4aday »

hgomersall wrote: post #81
throwaway4aday wrote: post #76

Earlier quoted context omitted.

> are inferior to induction stoves in almost every way the one way in which they surpass induction stoves is the only thing that counts, instant control of the heat applied to the pan.

Have you used induction? My experience is that it's much more responsive than gas.

Yes, it turns on quickly but it also has to vary on and off to maintain the temperature which leads to it either running too cool part of the time or too hot. Gas allows you to set the exact temp you need and it makes a smooth, quick transition and then maintains it perfectly.

Re: What a gas stove ban means for restaurants

#90

Post by wumpus »

al_borland wrote: post #57
amluto wrote: post #42

Earlier quoted context omitted.

Induction stoves are quite efficient. Gas stoves, perhaps counterintuitively, are not. This is mostly because the considerable majority of the heat from the flame goes around the pot without heating it. (A pot on a grate is a terrible heat exchanger.) So it is not obviously a loss to burn gas to make electricity and then to use that electricity to cook. It may even be a win. All of this ignores that electric cooking…

I've been looking into replacing my terrible electric range with one that has induction burners. One consideration I saw when looking at comparisons was that electric and induction really require a flat bottom pan. If your pan is curved, you need gas to evenly heat it. So when it comes to something like a wok, you need gas. To eliminate gas is to eliminate the wok as a means of cooking.

Sounds dire! But there are multiple solutions, and you can find a lot on the Internets about them.
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