I have a sister in law who insists on eating all organic food because it’s healthier… but also insists on cooking with gas instead of induction for reasons.
Have you ever cooked on induction? It sucks.
And if your pans aren’t iron… It simply doesn’t work.
Ferromagnetic. Not necessarily iron. Plenty of alloys and even enameled pots work just fine.
If a magnet sticks, it’ll heat up.
I only cook on induction, its great, my pans are both cast iron.
How does it suck? I’ve lived in several places with induction stoves, and have found them to be as responsive as gas if not more so. Are you perchance mistaking old-fashioned electrical hobs (the ones with the solid metal coil that eventually glows red) for induction?
My guess is Krusty tried a cheap induction hotplate, and those do have some issues.Most notable for me is that the element is smaller than the actual cooktop/burner-indicator. If I use a 11"/25 cm skillet, with 8"/20cm base, there’s a cold ring around the edge and a cold spot in the center. You can get around that by constantly moving the pan around the burner, but that’s annoying.
Who wrote this? Big aluminum? So many pans work on induction. We upgraded 3 years ago and will never go back, it’s better in every way.
Many of the cheap pans at Kmart etc are aluminium but with a carbon-steel disc on the bottom that will make them suitable for induction.
Who wrote this? Big induction?
I have, for 10+ years.
And I’ll take it over gas ANY day of the week
Induction always reminds me of this apartment I had with this the regular old stove with coils exposed but they really sucked there was like two settings to these things. They didn’t work at all or they turned red hot to maximum heat.
Sounds like you’ve never used induction lol. You’re literally describing the problems with convection.
I think you mean “conduction”. “Convection” is the term usually used for non-fan-forced ovens, but not stovetops.
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Aren’t you a peach
there was like two settings to these things. They didn’t work at all or they turned red hot to maximum heat.
Induction cooking is amazing because it has far more precise temperature control to gas. It’s odd that you associate it with the opposite experience, when one of the best features of an induction heater is being able to set the exact temperature you want.
I make soap and sweets at home, and posted this list the last time the gas vs induction thing game up:
- Setting it to exactly 40C means you can melt chocolate reliably, without the hassle of a bain marie
- At 60C you can combine cetostearyl alcohol and vegetable oil for moisturizer without boiling off your glycerine
- At 80C you can cook soap to the trace point you want without overcooking it and making it lumpy
- At 100C you can evaporate moisture and reduce a sauce with minimal effect on other ingredients
- At 100-160C you can cook a sugar syrup to a precisely desired level of concentration (as the boiling point goes up as the concentration increases) for making different types of candy
Only the most specialized, professional gas stoves let you set a specific temperature rather than a knob that goes from “medium” to “high”. Even the most basic $50 induction plates have that feature.
The only thing you can do on gas that you can’t do on induction is using the flame flambee alcohol, and you can just use a lighter or kitchen torch for that.
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Lol I wish I was getting paid. You’re just butthurt your anti-sustainability ignorance is being called out by people who have actually tried induction.
they turned red hot to maximum heat
Those weren’t induction as far as i know, induction isn’t supposed to get red hot
I have only induction stoves for 15 years now and the only thing that “sucks” is a) old electric that just required time to get used to b) touch control panel instead of buttons/knobs
There are a few models with physical knobs. This is the way with induction.
Otherwise it’s chaos when the pot of water boiling pasta overboils, and you can’t fucking turn it down!
Have you ever cooked on induction? It sucks.
Sounds like a skill issue, try improving
And if your pans aren’t iron… It simply doesn’t work.
Wrong and also how cares
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That’s like using not hitting your head against a wall to treat headaches.
That’s an apt comparison
Induction cooking is better for your health and more efficient
I used to swear by gas and never wanted to change. Moved to a place with 200v induction and haven’t looked back. I have a gas cartridge stove for disaster prep reasons, but I could also pull it out if I really wanted to blast something in a wok or the like (and could do that outside).
Cool research. I’ve known for a while that electric stoves are better for air quality but I recently learned that they can still be harmful.
I bought a fancier air filter as a family member with respiratory issues may be staying with us soon. This one has a sensor that reads the level of particulates in the room and I was surprised to learn that when I cook it was dramatically worsening our air quality, even though we use electric. Pan-frying on high heat can cause smoke particles that are hardly visible to be emitted and apparently in a small home it can make things quite bad. But I learned that it’s dramatically reduced by cooking on lower heat, so that’s what I plan to do going forward.
Especially if you are using a coated pan.
Never again, man. That shit is especially bad for you.
It’s not any easier to care for, either. Teflon pans need to be handled with kid gloves or they get all scratched up and that shit gets into your food.
Yeah, I hand wash non-stick and hand wash cast iron, and the food usually leaves the cast iron cleaner (not to mention the induction only making a humming noise with the non-stick). I’ve been using cast iron a lot more lately.
I’m learning as I get older that many of the “better, newer” alternatives just straight up suck, and we just expect them to be better because that’s what we grew up accustomed to.
Teflon pans and cartridge razors are the two best examples.
Also if you overheat Teflon it releases toxic fumes. You probably won’t get it hot enough by cooking, but if you accidentally left an empty pan on a lit stove it could get hot enough.
My understanding is that research doesn’t generally support concerns that non-stick is harmful to people eating food cooked in coated pans, but it is absolutely incredibly toxic to the people who work manufacturing them, and their manufacturing does contribute to constantly rising levels of contanimation in water supplies. Both of which are magnified by the fact that nonstick pans are disposable.
We as humanity really struggle to engage with systemic issues, and weirdly sometimes we will correctly identify that something is a problem, but are only capable of responding to it with cultural change due to concerns of individual harms we (to my understanding) don’t actually think are happening, when the systemic collective harms are.
From my layperson understanding chemical fertilizers are the same, with chemical fertilizers having no issues associated with eating food grown with them but the nitrogen pollution in drinking water is associated with higher risk of cancer.
(That being said if you like cast iron I 100% reccomend trying carbon steel- its best for slightly different things but my nitrided and pre-seasoned carbon steel pan from oxo is fuckin wonderful. I wanna try a strata carbon clad pan when I finally replace my 12" nonstick since I feel like the clad construction will make it lighter and more resistant to warping if I use it on induction since that can sometimes be an issue with carbon steel pans)
I recently learned that they can still be harmful.
Which makes sense. You can still set off a smoke detector with an electric toaster, oven, or stove. The act of applying high heat to food will cause some indoor pollution, because cooking is also chemical reactions.
breathing in something other that air is bad? that’s amazing!
What is the definition of air? They’re all just mixes of gasses, no?
Sorry there. Sometimes I forget not everyone took grade 5 science.
Ask your oil buddies. They know more than you think.
Not sure if a poorly conducted study, or just a poorly written one side of the dodgy duopoly fanboy article.
I don’t doubt that burning gas is a health hazard in the home, but a longer term, larger based study seems like something that should have happened years ago.
Links to older studies are literally in the first line of the article.
I used to smoke, it didn’t take me 200 years to work out it was bad for me.
What do you know about history of tabacco and smoking?
If you have a spare 200 years, take a seat and listen to my story.
Nah, I think that you wasted enough of my time with your bullshit xD
Your brain was struggling a long time before I even started smoking.
links to a site covered in amazon ads…
Induction heating is fantastic. However, it is important to note that there are many types of induction stovetops. and the biggest advantage is from those that are really powerful that uses a lot of watts at the time. That’s the difference between almost instantly hot and hot a bit faster than the regular electric stove top.
72 households. With 1 asthma patient. This is insignificant and not representative. It’s meaningless.
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