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The case for induction cooking

nytimes.com

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Re: The case for induction cooking

#521

Post by chrisseaton »

Aeolos wrote: post #484
chrisseaton wrote: post #461

Earlier quoted context omitted.

> And Brady Seals is not a scientist. Note the lack of PhD. Why do you think you need a PhD to be a scientist? Many famous scientists, even some distinguished professors, don’t have a PhD. A PhD isn’t even the only type of doctorate!

> Many famous scientists, even some distinguished professors, don’t have a PhD Examples? I'm really not aware of anyone, so I'm curious.

Are you in tech? Then an obvious example is Simon Peyton Jones. Full professor, Fellow of the Royal Society, ACM Fellow, Senior Principal Researcher at Microsoft Research. No doctoral degree of any kind. Really think he can't claim to be a scientist?

Re: The case for induction cooking

#522

Post by giantg2 »

I wonder how canning works, especially since most pressure canners are aluminum, most induction stove tops are glass (weight limits), and bands/lids on 4oz jars are less than 4" above the stove (do they heat?).

Re: The case for induction cooking

#523

Post by UncleMeat »

mikeyouse wrote: post #253
formerly_proven wrote: post #179

Earlier quoted context omitted.

> it was electric but "vitro ceramic", so terrible performance and pretty dangerous How exactly is that dangerous?

As one anecdote, since there’s no flame (vs gas stove) and the surface is happy to heat whatever is on it (vs induction which needs a magnetic metal) — my cousin burned down their family home by setting her book bag on the stove after school one day. It’s unclear how it got turned on but the end result was pretty terrible for them and likely wouldn’t have happened with a different stove.

A gas burner will happily light a book bag on fire.

Re: The case for induction cooking

#524

Post by dtgriscom »

worik wrote: post #270
ksec wrote: post #256

Earlier quoted context omitted.

So they are lying, again ? ( Edit: Apparently not, refers to the context here https://news.ycombinator.com/item?id=30658022 ) What are normal people suppose to do without expertise on any subject. Not against induction cooking but It is very common for these type of reporting that for induction cooking to succeed they must get rid of every single gas stove. And make gas stove cooking as evil. Start a movement, conjur…

Induction cooking has been around a very long time, competing with gas. What has changed? I am getting one when I get a new stove, but then again I do not have reticulated gas here. My mother had one and it was great

For the others about to Google this: "Reticulated gas is LPG distributed by a network of pipes. These pipes are connected to a storage vessel away from the customers site and multiple customers are serviced from one storage vessel."

Re: The case for induction cooking

#525

Post by sidpatil »

L_226 wrote: post #420
Nition wrote: post #413

Earlier quoted context omitted.

Miele doesn't make any with real knobs anymore sadly. All the current models are touch controls only.

Product idea; adhesive patches with physical switch/knob/slider that can be applied over touch interfaces.

If I recall correctly, that's what Ford did with the physical knob on their Lightning EV touchscreen.

Re: The case for induction cooking

#526

Post by sidpatil »

dtgriscom wrote: post #519
emteycz wrote: post #507

Earlier quoted context omitted.

You're not always allowed to put them into electric sockets and turn them on all at once, though. There's usually special electric wiring done to handle the load of electric stoves.

In the US, at least, the standard is to have outlets every 4' (I think), and have the outlets alternate circuits. So, you plug into two adjacent outlets (not the same two in the same box, but adjacent boxes) and you'll be on different circuits.

> and have the outlets alternate circuits.

That's the first time I've heard of that. Is that for kitchens only, or for all rooms?

Re: The case for induction cooking

#527

Post by cubix »

dpierce9 wrote: post #60
dimitrios1 wrote: post #9

"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.

We have a gas well on our property, so we come pretty close to getting a free lunch.

Re: The case for induction cooking

#528

Post by ip26 »

fy20 wrote: post #385
jazzyjackson wrote: post #334

Earlier quoted context omitted.

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.

In Europe you can get 4 burner stoves for under €250. IKEA sell a portable single burner for €40. Why are they so expensive in the US?

In the US, most people are buying a range (freestanding stove+oven), while I understand in Europe people are buying cooktops (stove only)

Re: The case for induction cooking

#529

Post by Lio »

levital wrote: post #444
DyslexicAtheist wrote: post #359

Earlier quoted context omitted.

> environment and is overall worse than induction 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…

> would love to see an induction stove with a usable UI. I bought an AEG stove last year (similar to [1], but an older model I think). Physical knobs for temperature control, no auto off on spills. Touch interface only for a few convenience features and the extra power mode, which is fine by me. I'm very happy with this stove and like cooking with it just as much as I liked gas when I had it a few years ago. [1] http…

Also got an AEG induction hob last year.

Mine has all touch controls but I love it. I think it might be my favourite appliance in the new kitchen.

A big slab of black glass with nothing to trap dirt on.

We had to replace a few old aluminium pans with nice Samuel Groves carbon steel ones but I think it was well worth it.

I haven’t had many boil overs or any switch offs.

It has more than enough power when needed. 230v 40amp dedicated supply and RCD I think but it could be 50amp, can't remember.

I would not go back to gas.

I’m not sure I’d want a plug-in 13amp unit though. Seems a bit weedy compared to a real hob.

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