341–350 of 647 posts
Let me know when you can buy one of decent quality in the US with actual physical controls instead of some insane touch system designed by somebody who has apparently never actually been in a kitchen and marketed to people who won't use it but just want a thing that looks cool.
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I have microscratches on the ceramic surface but nothing horrible. The instructions said explicitly to lift pots and not drag them. I don't baby it and it's fine.
And if you're worried about it just buy a silicone cooktop mat to put between the ceramic and the pan, something you can't do on any other cooking surface.
I can only recommend such tactics for messy cooking; it's indeed the real "killer" feature of induction that even gas can't match.
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It's important to understand that on a gas range or regular electric range, the knob controls power , i.e. the amount of heat you're putting into your cookware per second. And if those two are your only options, then the gas range is much better than an electric range, because you can change the amount of power very quickly, there's no lag. But with an induction range, or a ceramic glass range, the knob controls temp…
Is that true of ceramic glass ranges? I had one once and I’m fairly sure whoever made that thing couldn’t even spell thermostat let alone add one. Pretty sure the knob was just a potentiometer.
I switched from induction to gas after a kitchen renovation. My experience is that induction is more efficient and powerful than gas, but is also much more uneven, more picky about cookware, and does not work well with “professional” cooking techniques which were created around gas and wood stoves. 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…
Anyone else's may vary, but my experience differed from this:
1 I found induction to produce a very even heat - much more even than a gas stove, where there's a heat spike wherever any individual gas jet hits. Quite noticeable with cast iron on a gas stove.
2. Yes, certainly induction needs specific kinds of cookware. All mine work fine.
3 What "professional" cooking techniques don't work?
4 Agree on controls, but that goes for most modern consumer devices, unfortunately...
5 Saying the author "clearly doesn't gourmet cook regularly" is very elitist and a non-constructive criticism.
I wonder if perhaps your induction was a bad model? Or are you confident it wasn't a halogen stove?
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Do you know what isn't bad for your health? Good, clean healthy home-cooked food. Which, in millions of homes, is cooked swiftly and efficiently on gas ranges. Politicians and their media lackeys in the media need to stop trying to micro-manage peoples' lives.
I am a big fan of electrification but an induction range to replace my glasstop is on the order of $3-4,000 (and not in stock anywhere anyway) so I can't blame anyone for sticking with an old reliable gas range.
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> Pretty easily mitigated with a vent hood which all these tests don't have running. Almost nobody in New York City (where the NYT is based and focuses its coverage) has a vent hood that vents outside the apartment. Older buildings don't have a hood at all, and new buildings have hoods which circulate air within the apartment, which doesn't really address concerns about accumulation of environmental pollutants.
>Almost nobody in New York City (where the NYT is based and focuses its coverage) has a vent hood that vents outside the apartment. Thanks. If this bit of context was clear from the get go it would have been a lot easier for those from EUR where we would expect vents outside the apartment to be the norm. ( Not speaking for all EUR, so there may be places this is not the norm ) As a matter of fact this is the first ti…
I'm German and switched to induction from (old) electric after moving to a nicer apartment. Despite ostensibly knowing about its responsiveness before I still ended up with slightly underdone food for the first week - if you turn off the stove, it will get cold almost immediately, no/little residual heat to make use of. It also comes with the vaguely flashy feature of letting you run one stove plate with twice the en…
For example: 50A for the heat pump, 50A to charge your car, 50A for the range, 30A for the dryer, 30A for the water heater = 210A (all my examples are for 240V) + various lights and other things. Homes in the US are most commonly wired for 100, 150, or 200A.
So they'll run the range at 30A instead, but that means you can't use all the burners at the same time at full power.
If we are actually going to fully electrify the home 200A or more service is going to have to become the starting point. Residential panels > 200A in the US are rare (from what I read most power companies won't even supply such service), and that might need to change.
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Gas is also universally considered better to cook with than electric (not induction) which is presumably why every restaurant kitchen uses it. My guess is ‘sensuality’ is not even in the top five considerations when equipping a kitchen.
When my wife and I were choosing rentals, the only thing I refused to compromise was a gas stove. At least in my case, it's entirely a sensual thing. There's a real joy in lighting the fire, feeling its warmth, making the flame larger and smaller with the knob, and the way it heats up the pan. I know a lot of older Greeks/Italians are the same way with their gas ovens. There's just something magical about it that tur…
Metal slats are also nicer to hit your a pan against than flat glass for a variety of useful/sensual reasons.
Top reader comment seems apt w/r/t the pollution aspect anyway: As a scientist (an immunologist) who leads a research lab on lung inflammation including asthma, the cavalier attitude Times columnists have toward scientific references in their articles is appalling. RMI is a thinktank with an agenda. Not a research institution. And Brady Seals is not a scientist. Note the lack of PhD. She has an MBA and has never work…
It asserts that cooking with gas "has been shown to be catastrophic for the environment." What's the basis for this assertion? They link to another NYT article that cites a study that says, "annual methane emissions from all gas stoves in U.S. homes have a climate impact comparable to the annual carbon dioxide emissions of 500,000 cars." [1]
That might sound like a lot until you realize there are 280 million cars in the U.S. In other words, the total impact of all gas stoves in U.S. homes is equal to 0.18% that of cars.