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Simply not true. There’s a ton of induction and electric coil ranges with knobs. Just look at the Bosch line.
I haven't seen one in a kitchen in decades, other than extremely old ones. The touch control design is absolutely everywhere. At least here in Norway, where ~all stovetops are electric.
Article: https://theconversation.com/replacing-gas-stoves-with-electr...
Underling Study: https://www.jaci-inpractice.org/article/S2213-2198(26)00537-...
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…
Sure, the reaction time is slower. You learn to think ahead.
Nothing is optimal. The tenements that my kids lived in as students had gas stoves and zero ventilation. That couldn't have been a good idea.
Our latest stove is induction, made by LG, with control knobs. I love it. Best thing is it's easier to keep clean. I'm learning to be more reactive about turning the heat up and down, just because I can. Maybe I'll discover what I've been missing all these years.
Julia Child wrote that a home cook doesn't have to be a chef.
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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.
Can’t (properly) cook a tortilla on an electric burner, though you can get subpar results in a pan Can’t char a pepper on an electric burner Can’t heat a nabe on an electric burner Also during hurricane season, my gas burner still works when the power goes out. The list goes on of things that electric simply cannot do. To claim one is superior over the other ignores a lot of the ways people cook. They are just simply…
They may be different cooking tools but if one is ruining the quality of your life + possibly children, wouldn't you rather do it the safe way? Or are your habits more important than your health?
It's weird that noone here mentions there are electric stoves between gas and induction.
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…
The induction rings aren’t a patch on the gas ring for “proper” cooking. There’s simply no competition between them in that regard. Mad for anyone to suggest otherwise.
I’d wager you won’t find many commercial kitchens, even at the low/mid end not running some gas rings as well. I’d be amazed if any at the top-end were not using gas rings. The inductions are great for boiling some pasta or veg up fast though!
We have a massive outside venting hood overhead as well (which must have been required in UK building regs since at least the 90s?!?) so I really don’t care about indoor “pollution” lol.
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…
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Am I missing something? A quick search for electric ranges on Home Depot shows simmerstats at every price range. The harder one is induction, where there are lots of touch controls, but I don’t see this issue on traditional resistive stovetops. (This is in the US of course)
Induction is the good one - it has instant response like gas. Resistive electric stoves suck and deserve their reputation, but induction is the best of both worlds: high power, accurate control, and you don't waste half of the energy due to the flame's heat going around the pot. But the touch-sensitive controls are infuriating indeed. Nothing about induction requires them, it's just a dumb design fad.
Where it has a clear advantage is in boiling speed when used at full power. I've ditched my electric kettle for a stovetop one. There's not a day I'm cooking that I don't somewhat regret having replaced the old and crappy gas stove.
Even with very thick cast iron pans, the hot spots are there at any power. It takes longer for the pans to heat up and the heat is never uniform.
For pots with thinner floors, I bought thick heat diffusers. Again, they help - but they just make everything less responsive and probably a lot less efficient as well. Not to mention they don't actually make the hot spots disappear either.
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Induction is as good or better for everything except a wok.
They have wok adaptors for induction now.