81–90 of 220 posts
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I assure you that I am just a normal software engineer that happens to live in South Carolina. This is a matter of practicality for me. If induction became more practical for my family, I would make the switch. The incentives just don’t add up yet where I live.
I switched to electric radiant. I miss being able to manipulate the pan yes. I like that it's more efficient. Gas kicked a LOT of heat into the kitchen. I like that it didn't scorch the side of the saucepans. Ultimately I switched to avoid burning fossil fuels. Every bit counts.
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Non-Western powers are doing the exact same thing online. ... and have been caught and demonstrated to be doing it explicitly. Not sure why you focus on the less demonstrated western powers doing it.
Yeah, I'm saying it used to be a clear distinction.
Most of what we were told about living in the USSR or China is true here now.
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Induction ranges heat up water faster and use less energy than gas ranges: https://www.treehugger.com/which-more-energy-efficient-cooki... Since you mentioned that you have backup heating, I assume you don’t live in a very cold climate, in which case a heat pump for your backup heat and water heater is your most efficient lowest cost option, not a gas system. Part of your gas bill is just paying the gas company for a…
Heating up water quickly is almost never a use case. It is not on the critical path for optimizations either. Unless you subsist on boiling noodles when you’re late for a meeting.
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After trying induction for a couple of years, I now believe it's superior to gas.
If a typical home cook was buying a stove for their house, I'd recommend induction without thinking twice, especially if they had kids. Same for anyone in a house without a stove hood. Even in a restaurant, I'd choose induction for pastry work— the precision and consistency are really great. It's also nice to not have all of the heat from 30 90k BTU burners all the time in a small room, too.
But for most uses, having a flame you can see, hear, and feel affords much more expressive heat control than digital displays and pan temperature alone. Most pan work is about feel rather than "heating something at x temperature for y time." Also, being able to pick the pan up a few inches to jostle the contents while still getting nearly the same heat transfer is really important for high heat sautées. It's also much much more expensive to get an induction burner that doesn't have a tiny hot spot in the middle of the pan— even with a relatively small burner, the gas flame still spreads out more, which is critical for things like searing large cuts of meat properly.
My dad is a retired mechanical engineer— he was the chief engineer at a fairly large company for years, and he knows a lot about heat transfer. He won't even entertain the idea that induction stoves are inferior to gas stoves in any way. He's probably also used a stove about two dozen times in his life and standing in front of one he vibes like someone learning to drive. It's the equivalent of his arguing I should use a compass, French curve and templates when figure drawing. Induction being more precise and efficient on paper doesn't make it better in all use cases, and some use cases are really important to some people.
Let’s let adults be adults and buy whatever stove they want.
And what about their kids that didn’t choose to get asthma? And what about the adults who wouldn’t have chosen a gas stove if they had balanced and factual information rather than information tainted by corporate influence? https://youtu.be/gCMzjJjuxQI
Plus, by your logic, nobody living in cities should have kids at all.
It's surprising that one of the most obvious solutions is generally only seen in both extremes of wealth: outdoor kitchens! Although I can see that still being an issue for people who live in places with terrible weather conditions. And with modern innovations like induction stoves it has probably become a less attractive alternative... Edit: gas is also really important for places without reliable access to electric…
Even with extremely high CFM on your range hood, a meal prep session is likely still going to make your house smell like a restaurant for an entire afternoon.
For me, the type of heating seems irrelevant after a certain point when we are talking about air quality. If you make a big pan full of oil and other stuff hot for a long time, it doesn't really matter how it got there.
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Every rental I've had had one. That was eight units in total. We didn't get fancy rentals.
Are you sure it wasn’t a recirculating fan? How new was this building? Every rental I’ve lived in was built at least 50 years ago because I can’t afford a new luxury rental.
Earlier quoted context omitted.
Induction ranges heat up water faster and use less energy than gas ranges: https://www.treehugger.com/which-more-energy-efficient-cooki... Since you mentioned that you have backup heating, I assume you don’t live in a very cold climate, in which case a heat pump for your backup heat and water heater is your most efficient lowest cost option, not a gas system. Part of your gas bill is just paying the gas company for a…
Do they make them without glass tops?