411–420 of 647 posts
It turns itself off and I cannot turn it back on again. This happens on a daily basis.
Worst product I own.
Induction cooking is good. UI is terrible: touch screen that only allows control over one heat source at a time. Please, please please give me knobs like the ones in gas tops
Depends on brand. I have one with 4 distinct controls for each heat source. But when I was changing my stove, this was something I looked for - I've used those that can set only one heat source at the time, and they are infuriating for me too. As for knobs, I'm willing to bet that there are some induction stoves with knobs.
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> would love to see an induction stove with a usable UI. To me, induction with physical knobs and buttons would be the best. Other than the stupid touch things, induction is just so much better than gas for almost anything.
My Miele induction cooktop is physical buttons/knobs and has no auto offs. Honestly, I was confused by all of the replies with complaints about induction UI's because it's the first induction cooktop I've owned and it's been a joy. I couldn't go back to gas.
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South India consists of fives states and one Union Territory, all with different languages, culture and culinary styles. A meal in a Brahmin household in Hyderabad will be very different to one in Chennai with probably only rice being the common feature. Curry is too generic to be a useful descriptor. It's hard to make broad generalizations. But having been to all six divisions and having lived in three of them, I fe…
I helped prepare lunch in a Punjabi household this afternoon, and on the stove there was rice, two subjis, chai and a roti tawa all at the same time. I would consider this a typical (if not modest) lunch routine amongst the many Punjabi households in which I have had lunch.
So, they had 5 burners?
Anyways, my comment was more about the number of dishes. Two curries as in your example is fairly typical. Three curries, a sambar and a rasam like the GP said is definitely not. Chai at lunchtime does sound strange to me but then again, I'm not really familiar with Punjabi culinary preferences.
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…
The way you would know this to be true is when professional kitchens are defaulting to induction instead of gas. (I think this has started to happen in a few high end places, which is exciting)
I am putting in a new kitchen soon and it will have a gas hob + electric oven because I love cooking and gas is my default. Every electric hob I have ever used has been garbage, and I am not dropping 2 grand to try induction and maybe discover what sound like familiar issues (ha, I am turning myself off now).
Gas always just works. Apply steady heat - perfect cooking experience. Maybe next time.
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My Miele induction cooktop is physical buttons/knobs and has no auto offs. Honestly, I was confused by all of the replies with complaints about induction UI's because it's the first induction cooktop I've owned and it's been a joy. I couldn't go back to gas.
Miele doesn't make any with real knobs anymore sadly. All the current models are touch controls only.
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…
Earlier quoted context omitted.
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…
> is overall worse than induction when it comes to the cooking experience in just about all ways. The way you would know this to be true is when professional kitchens are defaulting to induction instead of gas. (I think this has started to happen in a few high end places, which is exciting) I am putting in a new kitchen soon and it will have a gas hob + electric oven because I love cooking and gas is my default. Ever…
That is not how you would know that. There are plenty of industries where people stick to the "tried and true" (for various reasons, some of which might even be reasonable) and chose to neglect efficiency gains or long term health of either their employees or customers.
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…
not a scientist. Note the lack of PhD. 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.
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My Miele induction cooktop is physical buttons/knobs and has no auto offs. Honestly, I was confused by all of the replies with complaints about induction UI's because it's the first induction cooktop I've owned and it's been a joy. I couldn't go back to gas.
Miele doesn't make any with real knobs anymore sadly. All the current models are touch controls only.