481–490 of 528 posts
Earlier quoted context omitted.
There's still a huge amount of energy that gets dumped out into the kitchen by any non-induction cooktop, no matter what pot you use.
I always wanted some kind of "collar" that I could put around a burner to try to direct that excess heat back into the pan/pot.
Earlier quoted context omitted.
I have a gas stove in my studio apartment. I still use an electric kettle to get water boiling before dumping it into a preheated pan to cook noodles/whatever. Highly recommend this approach if you are stuck with gas.
> Highly recommend this approach if you are stuck with gas. My partner, who cooks more, bemoans that our new apartment has electric. Grew up using gas and claims that it’s better for cooking. I prefer not to intentionally dump gas into our house and welcome the minor benefit of energy efficiency. Funny how different people see the world (and technology).
Earlier quoted context omitted.
Changing people's habits because it's the "right thing to do" is not the way to solve climate change. The main reason why is that it's very hard to change people, especially so if the benefits are not immediate. What we do need is lots of innovative new technologies to solve the problem. Carbon capture is just scratching the surface.
I do think that the way certain people live can be improved, look at the carbon use of rich people in the USA compared to the average person in other countries. Larger houses, cars, more of everything, it all adds up.
Earlier quoted context omitted.
"no basis in reality". Do you cook? Gas is functionally superior than traditional electric resistance cooking. That's not some evil lobby, that's practical experience. You can instantly control the temperature without juggling multiple burners at different heats. That makes it better. I'd take gas over electric (resistive or halogen) all the time - and I've lived with both. Induction is on par with gas in controllabi…
Every gas range( Wolf, Viking, GE, Bosch, Maytag ) I've used seems to vary dramatically with temps at different settings. The lowest setting on some ranges might be a High setting on others.
Gas is far superior to electric heating elements because of the speed at which it can change temperature, and makes flambeing a cinch.
That being said Induction ranges are several orders of magnitude superior to gas. As are ovens with humidity and air flow control.
Earlier quoted context omitted.
Mold can definitely grow on the surface of liquids. Have you never left a cup of coffee out on a counter for a few days?
It can grow on the surface, but won't be able to grow on submerged rice. Bacteria could still ferment the rice though.
According to Kenji, you don't even need boiling water to cook pasta: https://www.seriouseats.com/how-to-cook-pasta-salt-water-boi... https://www.seriouseats.com/tips-for-better-easier-pasta "Want to get even more crazy efficient? Try soaking pasta in water as your prep your other ingredients. By the time your sauce is ready, you can just add the pasta (along with some of its soaking liquid) to the pan and, with a min…
Harold McGee himself (author of the food geek bible On Food and Cooking) also presented this idea back in 2011: https://www.splendidtable.org/story/2011/01/15/you-can-cook-... > I just did the experiment of cooking a pound of pasta in just enough water for it to absorb. I thought, "While I'm at it, why don't I play with the heating as well? I'll start them in cold water and see what happens." > I found that starting…
Earlier quoted context omitted.
I always wanted some kind of "collar" that I could put around a burner to try to direct that excess heat back into the pan/pot.
There used to be (still is?) a sort of vertical chute/collar available to put around camp pots. Think mountaineering applications. The idea was that they would capture heat energy escaping off the bottom of the pot that would rise/disperse into the environment, and channel it close to the side of the pot where it would heat the vessel as it rose. Think of wrapping a section of corrugated cardboard around the outside…
Earlier quoted context omitted.
What efficiency (in terms of energy transfer to the intended material vs to the environment) is observed with gas? IIRC, gas achieves maybe 35-50% efficiency (depending on the surface area and material of the pan) compared with ~80% for electric resistance heating and >90% for induction. Adam Ragusea did a water boiling comparison and the gas stove was dumping so much energy into the air around the pot that his therm…
The claim on the site is that the heat exchanger base boosts efficiency up to 60%. You still of course do have the problem that home rangehoods usually aren't powerful enough to create enough air-flow to properly deal with the NOx and SOx produced by burning gas, which turns out to be a big health risk...
There may well be a problem with a poorly designed range hood and exhaust that inevitably isn’t captured. And people might not like using the hoods all the time.
Earlier quoted context omitted.
You're on target here. I have become the dumping ground for misbehaving keurigs from family and have managed to make most of them work or frankenstein parts between them. I hate the machines and wish this never happened. I was happy with a french press. Curse my urge to not waste things.
> I was happy with a french press. Curse my urge to not waste things. I don't understand this sentence, I would much rather waste some ground coffee beans and water than plastic.