121–130 of 139 posts
Most of the problems I see with gas cooking is when it's done in a poorly ventilated space.
Deep frying is like a chemical vapor deposition machine. It doesn't matter how the oil got hot. The fumes need to be removed regardless. If you are cooking with gas, this extraction process will also handle the side effects of combustion quite well.
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It depends on what you call bad. It's certainly not top of the line, thousands of pounds worth, but it's not a cheap one either. Honestly it's my first induction one, so who knows? It's a Belling Cookcentre 100Ei [0]. [0] https://www.belling.co.uk/en-gb/cookcentre-100ei-range
That appears to have poor feedback about the induction cooktop itself, and is inferior to, say, Bosch. Cycles on and off, poor pan detection, lower peak power, areas being affected smaller than the lines on the top etc.
Do you know of a better one that doesn't completely break the bank but works well? I was looking at the ones that the whole cook surface is inductive and it adapts to exactly where the pots and pans are, but they seem to cost an arm and a leg, especially in that form factor.
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That appears to have poor feedback about the induction cooktop itself, and is inferior to, say, Bosch. Cycles on and off, poor pan detection, lower peak power, areas being affected smaller than the lines on the top etc.
Perhaps. Again, I'm kinda new to this, and that one had stellar reviews, was well within my budget and with a good discount when I bought it, and mainly - it fit the hole I needed to fill in my kitchen. Do you know of a better one that doesn't completely break the bank but works well? I was looking at the ones that the whole cook surface is inductive and it adapts to exactly where the pots and pans are, but they seem…
(Part of the problem may be that BSH, which kinds of sets the standard in the industry, doesn't really make them, so the competition dynamic is different.)
I don't get it. Did the US never get electric stoves? They're over 100 years old tech at this point. It's weird that noone here mentions there are electric stoves between gas and induction.
This is also why the US doesn't have proper electric kettles (a US electric kettle is sometimes as little as 1kW and certainly no more than 1.5kW; a European one is typically 3kW) and why US dishwashers and washing machines usually have a hot water inlet. Generally, nearly anything weird/suboptimal about US home appliances to European eyes is down to this issue.
I’ll be frank - I don’t buy this stuff because there are well funded agendas behind it. We find ourselves in an era where electrical utilities have shifted from widow & orphan dividend stocks to growth companies… and shockingly the environmental people are fully mobilized with gas everywhere. Asthma is clearly correlated to urban areas with exposure to various pollutants. We’d see those same clusters in suburban popu…
... Hold on, you're worried about the vast economic/influence powers of the domestic appliance industry... but not the oil and gas industry?
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Perhaps. Again, I'm kinda new to this, and that one had stellar reviews, was well within my budget and with a good discount when I bought it, and mainly - it fit the hole I needed to fill in my kitchen. Do you know of a better one that doesn't completely break the bank but works well? I was looking at the ones that the whole cook surface is inductive and it adapts to exactly where the pots and pans are, but they seem…
My general impression of those big wide single-unit range things is that unless you're paying _silly_ money, you're getting a far worse product for the same money than normal separate cooktops and ovens. No idea _why_ this is, but it seems to be a universal. (Part of the problem may be that BSH, which kinds of sets the standard in the industry, doesn't really make them, so the competition dynamic is different.)
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Except that on all but the most expensive hobs, "simmer" is on-off and scorches the sauce. And on all but the most expensive hobs, the coil is much smaller than the pan you'd want to use (and many times much smaller than advertised). And the sides don't heat up like gas. And you can't use copper or clay pots like gas. And like many electronic things but unlike gas or the old resistive coil tops, induction seems to ha…
Those are either artifacts of a bad stove or using extremely thin pans. We have a fairly low-mid range model and the low mode doesn’t burn anything and the coils match the sizes of the pans we use. I agree it’s not great to get rid of a pure copper pot but those (and even many of the Korean dolsot pots) seem to be easily available with induction bases now. The flip side was that our cheap $5 IKEA cast iron works even…
It’s a smaller than advertised coil, 6”, causing the problem, which is endemic but not limited to portable hobs. Warped a Lodge carbon steel pan the first time I used induction (2mm thick). Then I dove deeper and saw the issues others had. Since then I moved to a larger coil (first a Max Burton, now a Nuwave PIC Titanium). On reddit, you can find any number of examples of shattered cast iron pans and warped pans and ruined seasoning, and it’s not just portable hobs causing the issues.
The issue with simmer is well-known and rears its head if you’re working with delicate sauces. Most people don’t.
Induction bases don’t fix that gas heats the sides too and if you’re able to use that feature it’s not something you want to give up. And actually, wok cooking on induction is pretty darn good if you have one of the specialty wok hobs, better than a wok ring on gas (but not better than a specialty wok burner).
Again, my point isn’t that induction sucks, it’s that it isn’t superior to gas across the board. My dream setup? One proper induction burner, one induction wok burner, a French top in the center, and two proper gas burners on the other side, all with a giant vent fan.
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I don’t think that bussing protestors is a problem per se, but it’s useful as an assessment of how much cash is behind an issue. I used to be an officer of a union that did that regularly. It was very obvious what our agenda was and how it was paid for. I don’t like environmental activists in general. They tend to attract well meaning people focused on a narrow aspect of an issue and pivot to a broader or specific po…
> but it’s useful as an assessment of how much cash is behind an issue But is this inherently a problem? You’re getting mad at a caricature. Unless you have some sources showing there is some larger issue with “bussing in protesters,” I’m sorry I just don’t think your argument holds any water. An organization mounting resources to organize people who are legitimately interested in their cause is not a bad thing, and…
I don't care. Quality-of-life. I cook in a pan every day. Nothing but an open flame gives me the kind of control I need to cook with the precision I do. Whatever the harmful effects on my health are, that is a trade I make consciously. My life would be noticeably worse without my open-flame stove. I'd wager anyone who opines otherwise in this thread barely cooks or doesn't cook in a serious fashion. A gas stove is a…
No way. I cook everyday and induction is vastly superior than gas. The only time fire is vastly superior is when I use a wok which I have a stove I use outdoors. Most induction stoves have temperature maintained too. So it can keep your oil at a specific temperature let it be frying or confit or roasting spices.
....and on a grill/smoker! :-D