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The case for induction cooking

nytimes.com

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Re: The case for induction cooking

#591

Post by dpierce9 »

dimitrios1 wrote: post #549
dpierce9 wrote: post #60

Earlier quoted context omitted.

Gas is also supplied by a set of pipelines. There isn’t a free lunch.

Pipelines push gas through the use of a compressor station that itself is fueled by a small amount of the natural gas being delivered.

In early 2014 numerous pipes were shut down in the eastern US because supply was not enough to meet demand due to a polar vortex.

Compressor stations break down, suppliers fail to deliver gas, mercaptan might not be available, control systems are subject to cyber attack. My point is simply that any energy delivery system has weaknesses.

Re: The case for induction cooking

#592

Post by coryrc »

katbyte wrote: post #562
coryrc wrote: post #388

Earlier quoted context omitted.

Try stir-frying with a wok, lift the pan to shake it without losing all heat or not having to be gentle when setting it back down because it's metal-on-metal not metal-on-glass. Or how about my 11" cast iron; the induction only heats the middle 7". Half the pan is useless.

For the majority of tasks for the majority of people in NA induction is better. Wok cooking is the only one that it makes tricky (not impossible) and your not doing proper wok cooking on basically any NA home gas cooktops anyway. for that you should be using a proper commercial propane burner. If your not doing that the correct pan (one that will hold and spread the heat) and cooktop will be pretty close to gas, unle…

My cheap gas stove heats my cast iron just fine. Induction seems to have standardized on ~7" and anything more is thousands of dollars.

Re: The case for induction cooking

#593

Post by coryrc »

kmbfjr wrote: post #475
coryrc wrote: post #388

Earlier quoted context omitted.

Try stir-frying with a wok, lift the pan to shake it without losing all heat or not having to be gentle when setting it back down because it's metal-on-metal not metal-on-glass. Or how about my 11" cast iron; the induction only heats the middle 7". Half the pan is useless.

They have zoneless induction cooktops.

They're like $5000.

The side burner of a $150 grill does a fine job, but can't find a wider-diameter induction.

Re: The case for induction cooking

#594

Post by Groxx »

gassius wrote: post #488
Groxx wrote: post #440

Earlier quoted context omitted.

Every rental I've lived in has not had ventilation. It has had a range hood with a fan... and zero ductwork. The fan pulls up from under the hood, and blows it straight into my face, out the top of the hood.

There are extractors that work without a vent, they filter and release on the same space. I am not saying that was your case, or even if it was, the filters were properly maintained, just saying that those hoods exists. Searching for Recirculating Range Hoods would give more info about those

While they have filters (which I've never known people to replace, but that's not necessarily the hood's fault) and I believe they do something with what passes through them... they unambiguously miss the vast majority of the fumes. Even if you cook with the back burners, a massive amount of heat and steam will flow right around every hood I've run across.

Re: The case for induction cooking

#595

Post by esperent »

Timpy wrote: post #373
esperent wrote: post #333

Earlier quoted context omitted.

So essentially you should ignore this article and go find real scientifically researched info on this issue elsewhere. Anyone have any good links? And sorry, I watched the first 30 seconds of that YouTube video and don't see any reason why I'd trust it any more than the times article.

The host Rollie Williams has a graduate degree in climate change, maybe his style isn't for everyone but he's clearly knowledge and passionate about the subject.

Well, clearly passionate anyway.

Joking aside, I'm glad he is making these videos in that case. However, I'd say the target audience is teenagers so maybe it's not the best suited for this forum?

Re: The case for induction cooking

#596

Post by donw »

punnerud wrote: post #387
donw wrote: post #371

Earlier quoted context omitted.

God, this. I like induction stoves. Easier to clean, and do 90% of what I need doing in a kitchen. Not having to run gas lines is a plus, and for the other 10%, I'm probably working on a grill or using a dedicated burner anyway. But the UIs are awful. Stop turning yourself off. Yes, I do intend to cook the thing I put on you for six hours. Just fucking do it. Give me a knob. Gas stoves use knobs for good reasons. You…

You get them with knobs: https://www.smeg.com/cookers/electric Spilling have to be a gas thing? I experience it maybe once every three months on a induction oven (what I have at home). I hated the gas oven when I studied in US, impossible to control the temperature accurately and boilover almost every time. Not even any faster.

> Spilling have to be a gas thing?

If you're not spilling, you're not cooking hard enough. :)

Gas does provide easier temperature regulation, as the change is (a) instantaneous; and (b) infinitely fine-grained compared to the average "levels" of an induction stove.

A good gas burner also puts out a more consistent heat pattern, as opposed to the "ring of burning" that is common to most induction cooktops.

But for most things, induction is good enough, and I appreciate the day-to-day versatility of "just wipe it down".

Re: The case for induction cooking

#597

Post by Zenbit_UX »

ekianjo wrote: post #445
Zenbit_UX wrote: post #238

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…

> 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, there is no such thing as "objectively bad". Risk is always measured in relative amounts vs something else.

What a dumb thing to say. Your comment was objectively bad.

Re: The case for induction cooking

#598

Post by dimitrios1 »

dpierce9 wrote: post #591
dimitrios1 wrote: post #549

Earlier quoted context omitted.

Pipelines push gas through the use of a compressor station that itself is fueled by a small amount of the natural gas being delivered.

In early 2014 numerous pipes were shut down in the eastern US because supply was not enough to meet demand due to a polar vortex. Compressor stations break down, suppliers fail to deliver gas, mercaptan might not be available, control systems are subject to cyber attack. My point is simply that any energy delivery system has weaknesses.

It's a great point, and plays into my larger point. We shouldn't put all our eggs in one basket. Having multiple power delivery options is great. Diversification is great. Electrifying everything is going to lead to some unforeseen consequences. When the power goes out, and it's below freezing, people die. But we aren't spending as much securing and solidifying our electrical grid and power delivery as we are onboarding more and more stuff onto it.

Re: The case for induction cooking

#599

Post by Zenbit_UX »

snowwrestler wrote: post #544
Zenbit_UX wrote: post #238

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…

I have had asthma since I was a toddler. I see a top-rated immunologist 3 times a year. Not once have they ever asked what kind of stove I have. When I asked about it recently, they laughed about it.

So out of curiosity, did you grow up in a home with a gas stove?

Re: The case for induction cooking

#600

Post by ekianjo »

wolverine876 wrote: post #583
ekianjo wrote: post #446

Earlier quoted context omitted.

Reputable scientists from the Lancet published hoaxes not too long ago. You cant trust anyone.

You can't trust anyone completely , not even one's Mom. But you can trust some people a lot more than others. If I have cancer, I trust my doctor a lot more than random people on Youtube.

You should be well aware then that doctors are educated by sales reps from companies who have been caught time and time again in spreading false information to doctors. Good luck.

Oh. And more than half of published studies that are used to approve drugs cant be replicated. Oops ?

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