Along with the health benefits, induction cooktops as an alternative are objectively better at cooking stuff than gas: they’re faster, more easily and precisely controlled, heat is limited to the bottom of cookware so it’s safer and easier to handle your pots and pans while cooking, they’re easier to clean and keep clean (no nooks and crannies for shit to get stuck in, just a smooth glass surface to wipe down), oh and you don’t ever have an open flame in your kitchen, which takes one massive safety hazard completely off the table. I can’t really think of any downsides other than the short adjustment period of using anything that’s new. I’ve rented places that had electric coils, electric plates, gas, and induction cooktops—so I’ve tried all common types of ranges/hobs—and induction wins every time for me.
One downside is I can’t use all this copper and aluminum cookware people are giving me.
Because it won’t work on their new range.
God I wish people would stop trying to gift me cookware because they heard I liked to cook. They never have any idea what I need or what I would use and I never have enough room for all the junk.
I just had to throw out a bunch of pots and pans because they weren’t compatible with my new range. Good fucking riddance! They were without exception cheap pieces that should have been tossed years ago, especially the non-stick varieties. I don’t miss any of them and I’m glad of the excuse to recycle them.
Been shopping for a few replacement pans that are induction ready and several of them do have copper or aluminum cores to spread heat more evenly and quickly. All of them are wrapped in a layer of steel. Copper and aluminum shouldn’t really be coming into direct contact with many foods anyway.
Yeah, that is a pain. There are conversion disks you can buy to make your non-magnetic cookware compatible with induction, but you’re right, people are very attached to their cookware so this could be an impediment for some folks.
Hardly the first time activists put something on a Berkeley ballot which is a nonstarter in the real world. Last year they had to abandon their Hopkins St. bike lane plan because it would stuff up a fire truck and evacuation route.
This measure would kill all large restaurant/kitchen business in Berkeley. Berkeley Bowl estimated it would raise their kitchen’s gas bill by 180%.
There are simply no good electrification options for large commercial kitchens.
So what your saying is that given fuel makes up 3-5% of a commercial kitchen’s operating costs as per the Department of Energy, it would at worse add ten percent to the prices of kitchens that currently use natural gas instead of propane or electric? And that’s worse case, ignoring that Berkeley sure isn’t paying average kitchen labor costs given minimum wage there is nearly two and a half times the national average.
So all in all nowhere near a large enough price hike to kill all demand for large restaurants in the city even by the worst case figures of a company lobbying against it.
It means running new higher-amperage electrical connections to them.
I’m willing to put up with slightly higher prices if it means people live longer as a result.
Commercial kitchens use natural gas. Period.
You should probably go tell the millions of commercial kitchens in places that don’t have natural gas that they don’t exist then.
Now you’re just making shit up.
You realize that natural gas distribution networks don’t exist everywhere and that even in the highly built up US they tend to only serve cities, towns, and nearby suburbs, right? Everywhere else uses propane or electric.
