11–20 of 27 posts
Ugh, I hate induction for cooking. We have one at home (UK) and it is a pain - you have to be on the ball all the time when making a meal. I prefer gas or standard electric hobs personally; more fine grained control and actually a little more predictable in my experience.
Ugh, I hate induction for cooking. We have one at home (UK) and it is a pain - you have to be on the ball all the time when making a meal. I prefer gas or standard electric hobs personally; more fine grained control and actually a little more predictable in my experience.
Can you explain why you have to be on the ball all the time?
Earlier quoted context omitted.
Can you explain why you have to be on the ball all the time?
It heats faster for one thing - I used to be able flick on the gas at my Uni flat and dump something into it then get distracted for a few minutes chopping/cutting etc.
It's all fun and games until somebody sticks their hand in the field while wearing a steel watch.
Actually, I have an RFID tag implanted in my hand, and I was rather worried that it would blow up or something when I would put my hand on our stove. Turns out it's no problem at all, I have tried everything possible to get a tag to explode, break, get warm or even just stop working, but I haven't been able to find a way.
Earlier quoted context omitted.
Actually, I have an RFID tag implanted in my hand, and I was rather worried that it would blow up or something when I would put my hand on our stove. Turns out it's no problem at all, I have tried everything possible to get a tag to explode, break, get warm or even just stop working, but I haven't been able to find a way.
Stupid question, why do you have an RFID tag in your hand?
Overall and right now it's of limited practical value. Still makes for a cool story and discussion starter on transhumanism.
Upside: It's like cooking with gas, without the risk of fire. It looks slick. If you get a good and powerful model, the install footprint is small and cooking on it is very reproducable... (setting 7 on burner 3 with this pan is always the same). You can also get maintain lower temperatures than you can with other stovetops, negating the need in some cases for a double-boiler and making it easy to keep food warm - there are a plethora of other technical coolies too - like how as soon as I lift up the pan to dump the pasta, the power to the element shuts of. It's more efficient. The cat can walk on it and even though he hits the buttons, he can't turn it on - elements are reactive, they won't activate if they don't sense enough ferrous material above them.
Downside: It's ceramic. Don't drop stuff on it. Downside: It's ceramic, if you like to sautee stuff by lifting up the pan and/or sliding the pan around, it will just scratch up your cooktop.
A professional restaurant, for this reason, would probably benefit from both gas and induction at the same time.
It's all fun and games until somebody sticks their hand in the field while wearing a steel watch.
Safety features and all that - they thought of that already.
Rings, watches - all safe.