I don't really have a position on the issue one way or the other, but it is insane how quickly this somewhat small issue (compared to stuff that everyone has been talking about for decades, like abortion) became part of the culture war, I already see "come and take it" memes being made.
induction is the future in terms of energy efficiency but idk why anyone would prefer gas over electric
Induction is miles ahead the best option, but old school electric coil burners suuuuuuck compared to gas. It takes twenty minutes for them to get hot and then you have very little control over the temperature because a giant near-molten coil of metal doesn't want to cool very quickly when you need to turn down the temperature.
They (coiled heaters) are also an absolute bitch to clean especially if stuff falls through them. Horrible
At least on mine the coils are removable-- you just pull it up to a diagonal position, then pull it out of the socket.
The coils themselves really are a bitch to clean though. I learned very quickly to never use soap or anything to clean them, just straight water. Or else whatever soap residue is left on the coil will smoke up the next time you use it.
Unfortunately my kitchen was never piped for gas, so I'm stuck with this until I can afford a gas line install or an induction stove.
Yeah I learned that the hard way
usually heats up the pan faster
i cook on a glass topped electric now, the only difference is i start heating my pan a couple of minutes earlier, doesn't bother me tbh :vivian-shrug:
Not with induction, it's FAST. The pan is the burner. You can't use a wok on it at all though, only fire can heat a wok properly.
There are special induction burners for woks
:pog-dolphin: holy SHIT NO WAY
that's great for the people who can afford it i guess
decent glass top electric is ~£300
cheap end induction is ~£800
Yeah they are pretty overpriced
In my experience it was nice being able to always heat food in a place that had somewhat shaky power.
my power is out due to a light rain plus american heavy duty infrastructure reliability? at least I can still cook on my stove
Yes, not everyone is connected to grid electricity.
Edit: I'm wrong
Gas stoves are by far the best for cooking and is the only choice for career chefs
You can instantly turn on and off and adjust the heating mechanism which allows greater control over the temperature of your pan/wok/pot/etc.
All restaurants use gas stoves
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That's pretty cool, I guess industrial induction stoves must be a lot better than whatever crap I was using. Mine was not even close to instant
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Stopped reading here. Whatever comes next is irrelevant to real people. Maybe his fusion induced micro-unicorn omni heater is the best thing ever, but I can't afford it. I have electric glasstop stoves and they suck.
what, if, and give me a little bit of rope here, there were building and housing codes that required full electrification and updated appliances? i mean who would resist that? besides landlords/capitalists, who are in the minority.
i guess they would have to recruit "i luv 2 cook with gas only" lumpenproles to re brand it as a cultural issue.
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I'm pretty sure even the oven I use for my pizzas is some kind of gas oven, but idk, it has some sort of "boiler" that it randomly decides "needs flushing" and ignores me when I tell it no. I have no idea what it is boiling in there
I've cooked on gas, induction, and electric. I understand that gas is a finite resource that pollutes the planet but as a skilled, passionate cook, gas is by far the best type of stove. Induction is a decent substitute but I find them to be finicky and odd to work with. Caveman brain like when see fire
Induction is far easier to keep clean since it's just a single glass surface, it heats up very quickly and it's also meant to be far better for controlling low heat for stuff like caramel. Caveman brain is a thing though.
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Induction stoves absolutely suck. They only work with certain pans. They're either on full or off, you can't simmer anything. Source: had to use one, got rid of it as soon as possible.
All of your points are incorrect. It's possible to modulate the power delivered by induction stoves. They work with all magnetizable materials. Aluminium, copper and glass - which are all very rare types of cooking pans, don't work obviously so you just sell them if you have them and use steel pans.
at best you get pwm, and that's not as common as it should be.
the magnetic materials is a bigger problem than you let on. plenty of recipes call for using glass on the stovetop and several whole-ass kinds of cooking can't be done with steel pans.
i'm in here defending gas stoves but I haven't the balls to apply gas to glass
I'm afraid to even put my non-borosilicate pyrex in the oven :deeper-sadness:
it works fine. plenty of ceramics were used directly with fire for millennia.
they make metal plates you can use on an induction burner so you can still use those types of cookware, but at that point youre dealing with all the problems of a coil stove.
I'm just afraid of the thermal properties of glass suddenly deciding to do something Fun because some hot spot formed or some area cooled too quickly
I very rarely use glass bakeware, pretty much just to make chicken alfredo because I'm afraid something wrong will happen and it will blow up
ive never had a casserole dish break. my aunt put one straight from a 450 degree oven onto a near freezing marble countertop and it split down the middle though.
if youre worried about the old pyrex shatter just stick to ceramic casserole dishes. they aren't as durable as pyrex and don't have the same cooking properties but they tend to break slowly and in real boring ways.
see that might have been the old pyrex, that's part of what worries me, knowing that old pyrex was pretty durable in terms of thermal shock but they cheaped out and transitioned to more kinetic resistant bakeware. There should be a law against changes like that I tell you hwut
Idk if there was a change, but several lab equipment companies have had to recall borosilicate glassware because of batch issues in the past and there are manufacturers whose shit breaks in different ways or has different refractive indices or whatever. So once you find one you trust stick with it I guess.
in 1998 pyrex stopped using borosilicate glass and used regular soda-lime glass (in amerika, in europe and other places pyrex is still borosilicate). modern amerikan pyrex is no more resistant to heating than any old glass bottle. of course, labs still get the real stuff
tyvm i never knew!
Stop lying. If you turned the stove onto "medium" it worked like a cheap microwave. It went "on 30 seconds, off 30 seconds", ensuring that the food either burned from overheating or didn't cook correctly.
Maybe you bought a really cheap or bad version. Mine has multiple power levels and I finely control my cooking temperature.
I am so fucking ocd and anxious that I twist the knobs off like 5 times before I walk away and I would still say that gas is the superior cooking method and idk maybe y'all just don't cook enough
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wok tbh