291–300 of 647 posts
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But it's much worse for the planet, and it's a decent bet that those externalities will be priced in eventually.
If it's being burned at the energy plant, electric is worse.
I have a pretty strong doubt that the emissions from gas + cooking are significantly worse than the fine particulate put off from cooking methods like pan frying or burning anything even slightly. There is also probably a statistics abuse here with the "emissions while not in use" is more likely large rare leakage incidents rather than median kinds of events. Keeping in mind that the amount of methane lost to the atm…
“Probably”
“Don’t know what they’re really talking about”
Do you have evidence for these counter claims?
I gave induction a solid trial run and in the end, it didn’t cut it. The stupid controls design made it even worse.
Also, gas is not dangerous from fumes at all if you have an externally vented hood, which you should have with ANY cooktop, as cooking fumes are worse for health than the byproducts of a blue flame.
Whoever wrote this article doesn’t know what they’re talking about and clearly doesn’t gourmet cook regularly.
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I like cooking with gas because when my power goes out I can use a match to boil water when the boil water orders go into effect because mains keep bursting. Also I can make smores when I don't feel like getting a fire going. I do have an induction plug in hot plate and for actually cooking its really quite good. It boils water faster than all but my 21k btu burner on just 110v, dumps no heat into the room, cools dow…
When I put a log burner in my house I choose one with a flat top for this reason. I get your point. But many things that cause electricity to go out (floods, earthquakes... Russian invasion) will put out the gas too
I know it does happen but because the lines are buried it’s at least 2 orders of magnitude less likely.
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I've never understood why we need 4 or 5 burner ranges, possibly with a slight size variations. I really only ever want one high power burner and one simmer burner. A dedicated wok burner sounds like a great addition. Another option would be to abandon the dedicated range entirely, and have a variety of countertop induction units that can be stored away when not in use. I don't think you could sell a home with a kitc…
> I've never understood why we need 4 or 5 burner ranges, possibly with a slight size variations. I really only ever want one high power burner and one simmer burner. I don't mean this to sound rude, though I know it will, but this is the literal definition of "argument from ignorance." You don't use more than two burners, so you don't know why a stove needs more than two. I personally frequently cook with three or a…
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The article gets weird a few paragraphs in: people like cooking with gas because it's primal and sensual? Really? Is that the best you can come up with, in an NYT article?
I like cooking with gas because when my power goes out I can use a match to boil water when the boil water orders go into effect because mains keep bursting. Also I can make smores when I don't feel like getting a fire going. I do have an induction plug in hot plate and for actually cooking its really quite good. It boils water faster than all but my 21k btu burner on just 110v, dumps no heat into the room, cools dow…
A generator is a small investment to fix this and many other problems, without causing indoor air pollution.
Why does almost all professional kitchens use gas to cook?
I 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,…
It's true that most induction cooktops/ranges aren't great for woks, but in principle the induction surface doesn't have to be flat -- it can be a concave shape to match the wok. In fact these exist -- if you search for "induction wok burners" you can see some pictures. (I only recently became aware of this after watching this video of a chef who uses induction cooking in a small kitchen: https://www.youtube.com/watc…
The food is constantly flipped into the air above the wok where it is heated by the extremely hot air.
Of course very few homes in the western world have gas burners powerful enough for that anyway. I actually practice on a turkey fryer.
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It's true that most induction cooktops/ranges aren't great for woks, but in principle the induction surface doesn't have to be flat -- it can be a concave shape to match the wok. In fact these exist -- if you search for "induction wok burners" you can see some pictures. (I only recently became aware of this after watching this video of a chef who uses induction cooking in a small kitchen: https://www.youtube.com/watc…
Isn't the reason why woks need gas also that the gas creates a smooth heat gradient up the sides of the wok? How far away from the surface of the stove can an induction element heat a pan?
Earlier quoted context omitted.
The article gets weird a few paragraphs in: people like cooking with gas because it's primal and sensual? Really? Is that the best you can come up with, in an NYT article?
> people like cooking with gas because it's primal and sensual? Really? Yes, really. I personally love the aesthetics of flames on the stove, and this might lead me to choose a gas stove over the alternatives despite minor downsides like being slower to bring water to a boil. On the other hand, the air quality issue seems like a much more significant downside, though I haven’t researched it much. (I haven’t personall…