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> That’s a clever idea! > I’m not sure how practical it is, however. The first problem that popped into my mind was that the stove would often be unattended wh
by vageli 6y ago
> That’s a clever idea!
> I’m not sure how practical it is, however. The first problem that popped into my mind was that the stove would often be unattended while I ran downstairs to grab something I forgot from the fridge.
I often leave the stove unattended whilst I check the grill outside. So long as it's less than a few minutes (and you have a fire extinguisher on hand in the kitchen—as one always should), there shouldn't be a problem in most circumstances.
- wutwutwutwut 6y agoWhat kind of stoves do you guys use where this is a risk? Guessing it's not induction?
- efficax 6y agoin the US natural gas stoves are very common. There is some risk when frying on high heat that you could start an oil fire... Never used induction but gas offers very fine control of heat with a nice stove, especially compared to electric which relies on radiant heat from a coil and cannot change temperatures rapidly
- wutwutwutwut 6y agoInductions are electric and does not have the issues you mention. But I see. For some reason natural gas didn't pop up in my head. Where I live nobody use those.
- BrandoElFollito 6y agoI used gas for 20 years, then induction for 10. Induction wins everywhere (reproducibility of heat, speed to heat, ease of cleaning...) The only thing I miss a tiny bit from gas is the ability to tilt a pan to have oil gather in a puddle to deep fry something small. Other than that everytime I use gas I long for induction.
- chopin 6y ago+1 for induction. Gas heats up the handles pretty fast, too.
- distances 6y agoAnd not only handles, on a summer day the kitchen can become warm pretty fast when cooking with gas. Assuming no AC of course.
- gnicholas 6y agoI had induction for nearly a decade and am now back on gas. I miss the ease of cleaning that induction offers, and the efficiency for things like boiling water. [1] But if you use woks or other vessels that do not entirely touch the stovetop surface, gas is better. I made fried rice the other day on my gas stove, and it was a completely different experience than induction. The sides of the wok just heat up so much more than with induction. Of course, it's a huge pain to clean all the tiny grains of rice that drop onto the stovetop. I wish kitchens had dual stovetops, with maybe 2 gas burners and the rest induction. But I've never seen a home like that; even high-end homes have either a nice gas range or an induction ranges. fun fact: Menlo Park recently outlawed gas for new constructions. I imagine most folks will go to induction, which has previously been relatively rare here. 1: https://www.pcrichard.com/library/blogArticle/induction-vs-gas-vs-electric-cooktops/2300371.pcra https://www.pcrichard.com/library/blogArticle/induction-vs-g...
- ants_a 6y agoBosch for example has a modular system where you can mix and match technologies. They have a 6 kW gas burner available in it [1] which can be matched up with a nice induction top [2]. [1] https://www.bosch-home.co.uk/product-list/PRA326B70E https://www.bosch-home.co.uk/product-list/PRA326B70E [2] https://www.bosch-home.co.uk/product-list/PXY675DE3E https://www.bosch-home.co.uk/product-list/PXY675DE3E
- darkerside 6y agoI have had the opposite experience with speed to heat. I also like the ability to modulate heat very quickly by raising, lowering, or tilting the pan.
- rocqua 6y agoI found induction lacking in one specific aspect: wokking. Can't toss a wok, and the lack of convection heating means the sides of the wok get pretty cold.
- dukoid 6y agoIf you leave a pan with oil on the induction stove and then "quickly check the mail in the other room while it heats up" you might come back to an unpleasant surprise of burning oil...
- deleted 6y ago[deleted]