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> Induction stoves with enough power are slightly less reactive than gas, and can only use cookware that is magnetic, but MUCH more energy efficient (you only h
by leetcrew 7y ago
> Induction stoves with enough power are slightly less reactive than gas, and can only use cookware that is magnetic, but MUCH more energy efficient (you only heat the cookware, not the air around it) and much easier to clean than gas stoves.
I kinda disagree on the cleaning bit. the induction stoves I'm familiar with have a glass top, which is great for cleaning off bits of food gunk, but terrible for doing stuff like seasoning a cast iron pan. on a gas burner, you just put a thin coat of oil all over the pan and put it on medium-high for 15 minutes or so. if you try this on a glass top, you end up "seasoning" the glass itself with a layer of polymerized fat. it's really difficult to get this off.
- cma 7y agoYou can season it in the oven, or on an outdoor grill. That's a pretty infrequent thing to need to do.
- malandrew 7y agoAluminum foil should solve that problem. The induction should still work and the polymeruzation should only end up on the pan and the aluminum foil.
- JetSetWilly 7y agoWhy would you season underneath the pan? The only part you need to season is the part that comes into contact with food?
- leetcrew 7y agothe whole pan needs to be seasoned if you don't want it to rust. the actual cooking surface needs to get "refreshed" more often though. in any case, the same problem occurs if any random drops of fat get sandwiched between the pan and surface, which happens pretty often just from splattering.
- ska 7y agoFor what it's worth, seasoning in the oven is overall more effective in my experience.
- asdfasgasdgasdg 7y agoAs long as you have an oven, it doesn't really matter, since you can season there, or on your grill. It seems a little strange to ding induction on the basis of being bad at something you only do about once per pan, and for which there are moreover alternatives.