411–420 of 528 posts
I might just be getting old and cranky, but I get the feeling we're re-inventing common sense, but replace sense with technology. Can I get an app that tells me to stop letting the water run while I brush my teeth as well?
Yes, you could also do this without any technology.
On the other hand, I can cook rice in a normal pot yet all of Japan uses rice cookers. So why not?
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>Though induction stovetops can be faster yet, and just as clean. You have the mother of all hotspots on the pan (less relevant for boiling) where the induction ring itself is and getting simmer right is harder. Induction as implemented right now is on/off with full blast for the duration and just increased downtime. It is not the same as low constant output.
> You have the mother of all hotspots on the pan (less relevant for boiling) where the induction ring itself is and getting simmer right is harder. Not at all. There is no significant hot spot as heat is actually produced by the bottom of the pan and not the coils themselves. > Induction as implemented right now is on/off with full blast for the duration and just increased downtime. It is not the same as low constant…
The pan will only heat up near the coil, so if the coil covers only the center third of the pan, only that will heat up (though some pans have a heat-spreading layer to mitigate this, and sometimes to add some more inertia depending on the pan’s purpose).
How you like to cook pasta aside. This is so dumb. No one is going to solve the climate crisis with not boiling the pasta while certain companies is reaponaible for basically all emissions. What is the word for this? When you try socialise problems like this to try shift blame? I’m still surprised how many people don’t know thar “climate footprint “ is invented by one of the bigger oil companies in a similar campaign…
"Greenwashing" is probably the term you're looking for.
That’s when you ratio water to home and tell people they need to save a gallon on their shower but you literally ship millions of gallons of water to SA.
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Comparing gas with electrical efficiency is not representing realistic end-to-end efficiencies wrt. co2 as long as the vas majority of electricity is generated from primary energy. Power plants tend to have efficiencies lower 50%.
The gas end-to-end "efficiency" will not improve drastically ever, while for an electrical stove it is tied to energy production. Arguing with end-to-end efficiencies and power plants is misleading, as I can power my induction stove from my solar panels
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> In the winter, the gas stove will be more efficient since all the heat that doesn't go into your food, heats up the room (heating is typically also based on gas in the Netherlands, so this is basically free energy). The efficiency loss of the electric kettle also gets converted into heat that heats up your home, energy doesn't just disappear.
Not the waste heat from the power plant.
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I imagine part of the efficiency of electric kettles is due to the heating element actually being submerged in the water, or at least directly adjacent to it. Compare to a stovetop where there's a big heavy pot between the element and the water, and it's not in complete contact with it. Also often the heating element is underneath a piece of glass.
> Compare to a stovetop where there's a big heavy pot between the element and the water, and it's not in complete contact with it. You’re describing resistive stovetops, not induction ones where the heating element is the bottom of the pot itself. > Also often the heating element is underneath a piece of glass. These things under the glass do not heat anything. They are there to induce some electric current in the bo…
Glass infrared cookers also exist, my parents had one back in the 90's before induction was much of a thing. It was touted as easy to clean (and looks cool)
The claim: reduces CO₂e emissions by up to 80%* The asterisk: water boiling phase excluded When I boil pasta, I use full heat to get the water boiling, drop in the pasta, then let it come back up to a boil, then drop the temperature as low as possible to keep a slow boil going--about medium-low. Guesstimating that the boil takes about as long as the time to cook the pasta, I'd say that the pasta cooking portion only…
The claim is weird, though. If they said “just add to boiling water and turn off immediately” then they would claim it’s 100% more efficient*. If you turn off your water right before it’s boiling and cook your pasta, then Barilla is an energy generator*.
I haven’t tried this technique yet, but one of the aims is to still cook the pasta effectively. I know from experience that your hypothetical won’t cook most dried pasta.
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Americans don't really do electric kettles, largely on account of using 110V mains, which limits power to around 1100W, making it a lot slower than ~2000W electric kettles in the 200+V world.
Japan is on 100V mains, and electric kettles are everywhere.