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Switching to electric stoves can dramatically cut indoor air pollution (2025)

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Re: Switching to electric stoves can dramatically cut indoor air pollution (2025)

#81

Post by kibwen »

atrettel wrote: post #44
lokar wrote: post #22

Earlier quoted context omitted.

Induction is more precise with better control

And induction gets hot immediately. And it is easier to clean. And it is less likely to cause fires. It's just a better technology all around when compared to gas stoves. The only issue I personally have with it is that it is not compatible with all cookware.

Induction also dumps way less waste heat into your house, making it tolerable to exist in a kitchen even with four burners going at once. It also barely heats the cooking surface at all (just whatever heat flows back from the pan), so it's dramatically safer for households with children and the elderly.

Re: Switching to electric stoves can dramatically cut indoor air pollution (2025)

#82

Post by kibwen »

stephbook wrote: post #56

I don't get it. Did the US never get electric stoves? They're over 100 years old tech at this point. It's weird that noone here mentions there are electric stoves between gas and induction.

The US's infrastructure was built out with gas in mind. Having a gas stove is a status symbol, where having a resistive electric stove was for the longest time considered the domain of the poor, hence why people are so romantically attached to gas despite the fact that it's worse in basically every way than a modern induction stove.

Re: Switching to electric stoves can dramatically cut indoor air pollution (2025)

#84

Post by chomp »

shimman wrote: post #54
chomp wrote: post #45

Earlier quoted context omitted.

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…

Can literally do all these (except nabe, don't understand what's happening there) with a basic cast iron pan + induction stove top. 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?

You absolutely cannot do the same thing with a cast iron, I promise.

Re: Switching to electric stoves can dramatically cut indoor air pollution (2025)

#85

Post by chomp »

pkulak wrote: post #66
chomp wrote: post #45

Earlier quoted context omitted.

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…

Does the list _really_ go on though? I think we basically exhausted it (and one on that list is solved with a $10 torch, one with a cast iron pan, the other with an induction-friendly nabe). You can make lists for induction too: - Can't temper chocolate, cook a hollandaise, or do anything that requires low heat without using a double boiler. - Can't boil a large pot of water in under 20 minutes (unless you have a hig…

I mean really, all of my examples involve on-demand flame at a BTU higher than a torch, so I suppose the list doesn’t go on if you exclude things like charring eggplant for baba ganoush.

Induction is super awesome for maintaining temp. But one isn’t superior over the other in all cases. My point was purely, people need high BTU fire sometimes based off how they cook. I mean, you won’t see me cooking tagine, but surely someone in the world cooks tagine?

Re: Switching to electric stoves can dramatically cut indoor air pollution (2025)

#86

Post by hellisothers »

If you do the deep research on this there are many qualifiers to get the result they’re purporting. The main issue is you have to have little to no ventilation to make their numbers work. If you have a hood and or good indoor airflow to a window then this is all propaganda.

Re: Switching to electric stoves can dramatically cut indoor air pollution (2025)

#87

Post by hellisothers »

syntaxing wrote: post #10
sm-silversight wrote: post #7

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…

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.

Maybe it’s because my wife is literally a chef but you’ll have to pull her gas range/oven out of her dead hands. She’s worked with induction before for years, it is not the same league. For instance, you can’t tilt the pan.

Re: Switching to electric stoves can dramatically cut indoor air pollution (2025)

#88

Post by hellisothers »

pkulak wrote: post #66
chomp wrote: post #45

Earlier quoted context omitted.

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…

Does the list _really_ go on though? I think we basically exhausted it (and one on that list is solved with a $10 torch, one with a cast iron pan, the other with an induction-friendly nabe). You can make lists for induction too: - Can't temper chocolate, cook a hollandaise, or do anything that requires low heat without using a double boiler. - Can't boil a large pot of water in under 20 minutes (unless you have a hig…

Let’s assume we both have nice ranges.

- I can temper on my 7k BTU burner

- I can boil water quick AF on my 18k BTU burner

- setting pan temp isn’t a thing, there are no recipes that call for a pan temp. Oil temp? Sure and that is why you have a thermometer, very solved problem. For browning etc you do it by time and feel, even if you could set a pan temp you wouldn’t just leave your meat on it for some temp x time amount.

Re: Switching to electric stoves can dramatically cut indoor air pollution (2025)

#89

Post by cassianoleal »

grandma_tea wrote: post #75
cassianoleal wrote: post #59

Earlier quoted context omitted.

Induction is shit. Horrible stuff. Not nearly the same level of control and heat dissipation as gas. Much better than resistive, but about 10% as good as gas. 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 ir…

Have you ruled out the possibility that you have a bad stove?

It depends on what you call bad. It's certainly not top of the line, thousands of pounds worth, but it's not a cheap one either. Honestly it's my first induction one, so who knows?

It's a Belling Cookcentre 100Ei [0].

[0] https://www.belling.co.uk/en-gb/cookcentre-100ei-range

Re: Switching to electric stoves can dramatically cut indoor air pollution (2025)

#90

Post by pkulak »

hellisothers wrote: post #88
pkulak wrote: post #66

Earlier quoted context omitted.

Does the list _really_ go on though? I think we basically exhausted it (and one on that list is solved with a $10 torch, one with a cast iron pan, the other with an induction-friendly nabe). You can make lists for induction too: - Can't temper chocolate, cook a hollandaise, or do anything that requires low heat without using a double boiler. - Can't boil a large pot of water in under 20 minutes (unless you have a hig…

Let’s assume we both have nice ranges. - I can temper on my 7k BTU burner - I can boil water quick AF on my 18k BTU burner - setting pan temp isn’t a thing, there are no recipes that call for a pan temp. Oil temp? Sure and that is why you have a thermometer, very solved problem. For browning etc you do it by time and feel, even if you could set a pan temp you wouldn’t just leave your meat on it for some temp x time a…

I'll take your word on those first two. I've used gas ranges, and the smallest burner has never been small enough to avoid putting itself out. And the largest one has always taken ages to boil water. Especially since the largest one usually pops the damn flame beyond the edges of the pot. But it's possible I've never used a really nice gas range. Though, FWIW, my current induction range is the cheapest model they had on sale 10 years ago, and it handles both perfectly.

For the last one, just because you're an elite chef and can cook a steak perfectly every time on feel, doesn't mean I am. :D I can buy a $40 steak and know I'm not going to ruin it because I can maintain my pan at 350f, which will brown it and not burn it. I can make pancakes without constantly adjusting the cook time and heat every single batch as the pan continually absorbs more and more heat throughout the cook. I can put a chili on, set it to 204 degrees, then just leave and come back in a few hours without babying the power knob for the first hour trying to get it to a stable, gentle simmer. I can braise meats without using my oven, because I can keep a liquid at 180 degrees. I can make a soup at 3pm, then put in on at 145 degrees for a few hours until dinner. It's not about having a "recipe", you learn 4-5 important temperatures after a couple weeks of using it.

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