641–647 of 647 posts
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Yes, induction cooking is in par with a typical open fire in terms of electric efficiency. https://www.lowtechmagazine.com/2014/06/thermal-efficiency-c...
Unless the electricity comes from renewables...
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Yes, induction cooking is in par with a typical open fire in terms of electric efficiency. https://www.lowtechmagazine.com/2014/06/thermal-efficiency-c...
This article is conflating all kinds of things. It says traditional cooking "outperforms" modern but is using a metric that essentially nobody cares about (thermal efficiency). It's just motivated reasoning to argue against electricity. > The main discrepancy with these figures is caused when one doesn't take into account that electricity first needs to be produced in power plants which sometimes convert less than a…
An efficient rocket stove outperforms induction if you take account externalities, which is the right thing to do if you are environmentally minded.
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On the west coast there are frequently power outages from downed trees. Gas doesn't go out if you have a tank, so anyone even a little bit rural uses gas if they can.
Hmmm. I grew up in rural Northern California and we had propane that would be trucked in. Is that what you mean by having a tank? I don't live there any more, but my old neighbors tend to be buying backup generators now so they can keep their fridge and internet running when PG&E cuts off power so their distribution lines don't start fires. (This cuts into a whole other issue about people who want to live in the fore…
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Thank you for the comprehensive answer! Olive oil has indeed been one of the problematic ones for me - to be fair, it might simply come down to my inexperience cooking with induction I think I will get some additional cast iron cookware when I make the switch. Hopefully it'll be able to retain the heat better between bursts and make the average temperature more stable :-) I appreciate that you took the time to answer…
cast iron is seriously under-rated. they're a tiny bit harder to clean, but they're nonstick without giving you cancer, and you can get them really hot without damaging them.
Also, and this might just be me, but they are fun to use because they require a bit of skill to use. This is like how it can be more fun to drive a standard car than an automatic-shift one.
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> 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?
Professor however, no, except as a honorary title.
I know exactly zero tenured professors who do not have a PhD.
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Just use olive oil for everything except deep frying. It really is the best, and what is used by high end restaurants almost exclusively. The smoking point is not a problem, the nasty stuff start appearing as couple dozen degrees _above_ the smoking point, so you can use that as an early warning system. It also contains antioxidants, which bind some of the nasty stuff for a while, so it really is better for you for r…
> The smoking point is not a problem Could not disagree more. Olive oil will be spewing smoke and changing flavour well before you get to a sensible temperature for shallow or stir frying. It is very tasty and apparently quite good for you, so it's a great choice for low-temperature cooking, but anywhere smoking point is important, olive oil is not what you're looking for.
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The USA uses 220V for appliances like stoves.
Europe often uses 3 phase 220V or 1 phase 380V for heavy loads like stoves.
My induction hob can be connected to 1 phase or 3 phase power, there's a dip switch on the back to switch it over. I'd imagine inside it changes the voltage and frequency to something completely different depending on what power level you set the burner to, so the actual supply voltage isn't that important.