351–360 of 647 posts
"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.
Gas is also supplied by a set of pipelines. There isn’t a free lunch.
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.
Even in Germany there are very few left with knobs... I think a price comparison listed like 10 models... Miele had/has some... Then there is neff with a "puck" thingy, somewhere in the middle and then some high priced stuff... [1] actually lists a few more, was looking for something bigger than 60cm (23inch??) wide. [1] https://geizhals.de/?cat=hkochf&xf=4220_11~4220_4~4220_5~422...
Should be more useful for sharing with a primarily-non-German audience. (The site itself is awesome, though; a very effective parametric price comparison site made by people that actually understand technology and know how important details are. It's owned by the publisher behind "c't", the big European/German non-tabloid computer magazine.)
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…
> 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 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…
That's a real concern, there are some subpar induction tops out there that give induction bad rep.
Earlier quoted context omitted.
I want 200 discrete settings then, so a knob is better. Or at least I think I want that considering how many micro adjustments I make on all stoves I've used before
I don't know what it is about induction that makes a rheostatic-like control unfeasible but the most I've seen is about 20 levels so you might be waiting a while.
There's no reason an induction hob can't be run with delta-sigma over it's normal low-resolution PWM to get accurate, high-resolution average power control. 1% power accuracy is easy, 0.1% is a few bucks more per "burner".
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…
The lack of a PhD doesn't make someone "not a scientist". Science is what one does, not what one is.
I have a doctorate from Oxford, but I'm less of a scientist now than I was as an undergraduate student.
Earlier quoted context omitted.
Somewhere around 15 amps is almost always the limit for basic circuits, making voltage an easy proxy for available power.
Do you have a source for amp standards? My limited search suggests much of EU have 10A plugs. Also here in AU our standard is also 10A along with our NZ family.
A low end range has 16K BTU for the oven, plus 4 10K burners = 56,000 BTU = 16.5kWatt.
But the 50A outlet can only deliver 50 * 240 * 80% = 9,600 watt.
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,…
Main problem with induction or electric is that once you lift your pan to say toss food, the pan stars to cool. With gas you can still have some fire contact to keep the pan hot. Also you can control which part of the pan is hot if you tilt it at an angle. These are something you won’t miss till it’s gone
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 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…
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…
Before anyone reads this and decides, "oh ya the NYT is lying to me and gas is fine", it's not. Gas in your home is objectively bad for your health, the environment and is overall worse than induction when it comes to the cooking experience in just about all ways. That being said, It might not be as bad as living with a smoker (as the NYT asserted) but it is bad for you. The YouTuber Climate Town did an excellent vid…
would love to see an induction stove with a usable UI. everything I have used is designed by a person that never had to cook for more than 1. the automatic off during the slightest spill, and the impossibility to operate buttons with wet/greasy hands, has to be one of the biggest design mistakes in the history of engineering.
my idea of a great time is to invite this engineer to cook with me a 4 course dinner for 8, where everything is timing crucial, and I get to scream at them like Gordon Ramsey the minute the stove switches off and they lost momentum with the heat but can't operate the button because "wet fingers".
the problem isn't induction and consumers cooking with gas, but that we have a culture operating on "ownership and exploitation" of the environment.
"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
They aren't as popular in the US because they're considered commercial appliances and it's assumed you are on a business budget if you want to buy one. This means the store carries like 3 models and they cost literally ten times as much as a traditional glass cooktop. $250 vs. $2500.
I expect that proper adapters from NEMA 240V to Schuko are legal to operate? If so, you'd be cheaper off just importing these (104.867.94).
Yeah, I know I'm comparing against walk-in store products. Still.