The case for induction cooking
nytimes.com
The case for induction cooking
1–10 of 647 posts
Re: The case for induction cooking
#2The importance of this transition can not be understated.
Re: The case for induction cooking
#3Oddly, the headline image of this article does not appear to be from an induction stove. Induction stoves do not glow red at all.
Re: The case for induction cooking
#4my local library will let you check out a portable induction hob.
The last time i checked, the waiting list was about a month long, which certainly speaks to the interest in the idea.
As long as my rangeware doesn't warp, I'm all for more even heating! It didn't occur to me until very recently that a reason why pans might warp on an induction hob is that they can now heat up fast enough to thermal shock on the way up, not just on the way down (by, e.g., taking the pan you just seared meat off in and dunking it in cold dishwater)
Re: The case for induction cooking
#5"Although induction technology has been around for decades and is established in Europe, it has yet to catch on extensively here. According to Consumer Reports, induction cooktops and ranges are installed in only under 5 percent of homes in the United States."
That's why, for a european like me, an article like this one seems totally extraneous to hacker news front page
Re: The case for induction cooking
#6Oddly, the headline image of this article does not appear to be from an induction stove. Induction stoves do not glow red at all.
they don’t glow from heat but they can glow by design: for safety reasons, some have lights that simulate glowing from heat. I guess the choice of image is a little curious, given the primary distinction between induction vs. traditional is, typically, the absence of external heat.
Re: The case for induction cooking
#7Re: The case for induction cooking
#8Oddly, the headline image of this article does not appear to be from an induction stove. Induction stoves do not glow red at all.
My (Samsung) induction-capable cooktop has resistive heating as a "backup" for cookware that is not induction-compatible. Theoretically this can be disabled using an app, although the app has never worked.
Re: The case for induction cooking
#9"perils" is just a tad dramatic here. And while there are many advantages to induction over gas (the faster boiling times have me sold alone), there are some disadvantages in my opinion to placing even more reliance on a electrical grid that we learn each day is more fragile than we once thought.
Re: The case for induction cooking
#10I fitted an AEG induction hob in our kitchen about 3 years ago. It is absolutely amazing. It's so controllable - you can go from "barely hot enough to melt chocolate" to "so hot your pans start discolouring and everything burns" - and back again - in seconds (and everything in-between obviously).
I always thought gas was the best for cooking. But I was wrong - induction is. Gas is great for medium-high power cooking, but it falls apart for lower temps, and it's very hard to get it consistent. The only time I really miss gas is when stir frying - you can't really use woks on induction.
It's also wipe clean!