What a gas stove ban means for restaurants • Hacker News Board

Re: What a gas stove ban means for restaurants

#611

Post by wheels » Mon, Jun 06, 2022, 8:00 PM UTC

cthalupa wrote: post #606

dhzhzjsbevs wrote: post #588

Earlier quoted context omitted.

Know what brand? I'm planning a remodel and I fucking hate this "smart" trend in my home appliances. Luckily at least the dumb stuff is cheaper. Already found a knobby oven but all the induction tops are damned touch screens.

If cost is no concern, the Breville Polyscience Control Freak has a knob and is generally considered the Rolls Royce of induction burners.

Honestly: it looks pretty gimicky, and the dimensions and wattage don't put it in Rolls Royce category for serious cooks. It does 1800 watts into It looks like it's far more targeted towards the "magical cooking" crowd than prosumer. It looks like you could probably replace a sous vide bath and a deep fryer with it, but most serious cooks already have those as separate devices, and you'd have to give up your "best" burner while doing so.

Re: What a gas stove ban means for restaurants

#612

Post by bcbrown » Tue, Jun 07, 2022, 1:41 AM UTC

CWuestefeld wrote: post #602

bcbrown wrote: post #346

Earlier quoted context omitted.

You can't use copper or aluminum pans on induction stoves, so you're not going to be able to have a pan that has both high thermal conductivity and low thermal heat capacity. This is important for cooking things that need to go quickly from high temperature to off, for example hollandaise/bearnaise, caramel, roux. Even deglazing a pan to make a sauce benefits from being able to quickly stop heat transfer before whisk…

I'm not sure why you're limiting the discussion to inductive stoves. Technology Connections showed resistive heating working most efficiently.

Everything I said applies to resistive heating as well. Efficiency isn't the only relevant metric, and I was attempting to explain how another metric, responsiveness, is more important to me.

Re: What a gas stove ban means for restaurants

#613

Post by CWuestefeld » Tue, Jun 07, 2022, 12:59 PM UTC

cthalupa wrote: post #604

CWuestefeld wrote: post #602

Earlier quoted context omitted.

I'm not sure why you're limiting the discussion to inductive stoves. Technology Connections showed resistive heating working most efficiently.

Resistive burners are efficient (though the induction burner he used was faster), but they are not responsive - the heat built up in them does not dissipate nearly as quickly as when you lower the flame on a gas burner. Induction burners are way better in this regard, but you're limited in the cookware you can use. Even aluminum or copper cookware with steel plates don't solve this, because the steel plate does retai…

they are not responsive - the heat built up in them does not dissipate nearly as quickly as when you lower the flame on a gas burner.

Clearly this is true, but I don't see any reason it needs to be under most usage conditions. On my electric stove, when I want to stop applying heat, I move the pan to side, off the heated surface.

Re: What a gas stove ban means for restaurants

#614

Post by cthalupa » Wed, Jun 08, 2022, 3:10 PM UTC

wheels wrote: post #611

cthalupa wrote: post #606

Earlier quoted context omitted.

If cost is no concern, the Breville Polyscience Control Freak has a knob and is generally considered the Rolls Royce of induction burners.

Honestly: it looks pretty gimicky, and the dimensions and wattage don't put it in Rolls Royce category for serious cooks. It does 1800 watts into It looks like it's far more targeted towards the "magical cooking" crowd than prosumer. It looks like you could probably replace a sous vide bath and a deep fryer with it, but most serious cooks already have those as separate devices, and you'd have to give up your "best" b…

Keller uses them at The French Laundry, and Grant Achatz uses them at The Aviary (Though I misspoke in another comment said he uses them at Alinea). Shola Olunloyo and Ivan Orkin are also fans.

If it's good enough for 3 michelin star restaurants and some of the most highly regarded chefs in the industry right now, it's kind of hard to say it's not good enough for serious cooks.