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This sucks a lot. Induction stoves are better than gas stoves but chefs don't like them because it's a new tool the need to learn how to use. They have a many y

This sucks a lot. Induction stoves are better than gas stoves but chefs don't like them because it's a new tool the need to learn how to use. They have a many years of experience with their old tool, of course they will say the new thing is worse. We see this in software engineering and technology all of the time. We need to decarbonize the economy and these cities shouldn't be allowing new gas stoves.

sp332 5y ago
I don't like my induction stovetop because the heating is very uneven. I use it for boiling water, but it doesn't work e.g.for searing steak because I end up with a small rectangle that is hotter than the rest.
- 0xB31B1B 5y ago
  thats likely an issues with your pans, or with your coil size. Both of those are solvable problems, and if we had mandates to enforce electric only heating these problems would be solved much faster due to demand.
  - lumost 5y ago
    Induction and electric stove tops requires much higher quality pans than gas. Gas will heat a warped pan relatively evenly. Gas doesn't care much about the quality of your pan either, whereas a positive induction experience really depends on having a quality set of induction pans that are not warped from use. Considering that many individuals are cooking with poor quality, old, and warped pans - gas will be a better cooktop for them.
    - sp332 5y ago
      If the poor old warped pans work great with gas and badly with induction, then induction is less good.
      - Dylan16807 5y ago
        Finding one circumstance in which it's less good does not demonstrate that the entire technology is less good.
      - a1369209993 5y ago
        Yes, that's (or at least appears to be) their point. Eg: > gas will be a better cooktop for them.
- xedeon 5y ago
  You’re should be using a cast iron pan, even on a gas stove anyway. That solves the uneven heat distribution.
  - moate 5y ago
    Please replace "cast iron" with "good" pans. Uncoated cast iron is a fucking pain to take care of if you cook anything acidic regularly. Coated cast iron is better, but SO heavy (and it takes forever to get up to temp because it's such a heat sink)> Nobody should be buying thin, cheap aluminum pans. They heat unevenly and both get too hot too quickly on the flame and lose heat almost immediately if they're of a burner. Solid bottom steel pans will always be the standard because they're lighter than cast iron but hold temp and work well. /chef rant
    - nate_meurer 5y ago
      When you were cheff'ing, how often did you use heavy aluminum pans?
      - moate 5y ago
        Pretty regularly. Lots of places would go with cheaper pans. One thing to consider, I would assume that most professional cooks are cooking in a very different way than most regular home cooks. The way food is prepared, the familiarity with both the equipment/techniques. It was always nice when I'd get a job somewhere that had good stoves/pans.
    - boring_twenties 5y ago
      Not being a chef, I'll have to defer to you, but I despise stainless steel pans. My favorite pans are these[1] thin, expensive-ish aluminum ones. They not only heat evenly, but are really non-stick (even with little or no oil) and are light and amazingly easy to clean. [1] https://www.scanpan.com/ https://www.scanpan.com/
      - nate_meurer 5y ago
- konfusinomicon 5y ago
  my experience is exactly the opposite. I've got the GE Cafe induction stove and it sears like a champ. maybe try a cast iron skillet so the heat comes more from the pan vs the stovetop?
  - sp332 5y ago
    I can get a gas range for 1/3 that price. I would not be comfortable requiring everyone to upgrade from an $800 device to a $2,500 device.
moate 5y ago
TBF, "bullseye" gas stoves, basically induction tops with a constant flame under them and heat radiating out from a central "bullseye" (hotest) outwards (getting colder), have been around for a long time. They're just not common. Point is it's an unknown tool, not a new one. It would be like asking a French chef how to use a wok and cleaver instead of saute pans and a chef's knife.
wk_end 5y ago
You’ve posted some variation of “we need to decarbonize our economy” something like four times in this thread, which is a great example of how slogans are thought terminators. This seems an awful lot like cutting out your daily coffee when you’re millions in debt. I don’t cook with gas and have no particular attachment to it, but at least at a glance this looks performative - and you’re swallowing it hook, line, and sinker. The amount of carbon produced by cooking with gas is surely negligible in the grand scheme of things. What are the carbon costs in decommissioning and replacing thousands of working appliances? Could the money spent on this more effectively decarbonize other aspects of our economy? Could the political capital spent on this more effectively decarbonize other aspects of our economy?
- 0xB31B1B 5y ago
  The subject of the article has nothing to do with decomissioning working appliances, it is about not allowing new gas links or gas stoves, entirely different subject here. Every new gas stove we add today has a working life of 15-30 years. Measured over the course of a products lifetime, yes, disallowing gas heating, stoves, water heaters etc in new construction makes a large difference.
furgooswft13 5y ago
> of course they will say the new thing is worse. We see this in software engineering and technology all of the time. It usually is worse, and still keeps getting worse with every subsequent iteration. But there will always be some pious Gnome or Firefox UI developer to tell the user they are wrong. I'm sure if the government made a law that all acoustic pianos must be replaced with digital ones, there'd be a ready supply of people crawling out of the woodwork, who could not tell a piano from a typewriter, to tell professional pianists that "digital pianos are better, you just need to get used to it!"

sp332 5y ago

I don't like my induction stovetop because the heating is very uneven. I use it for boiling water, but it doesn't work e.g.for searing steak because I end up with a small rectangle that is hotter than the rest.

0xB31B1B 5y ago
thats likely an issues with your pans, or with your coil size. Both of those are solvable problems, and if we had mandates to enforce electric only heating these problems would be solved much faster due to demand.
- lumost 5y ago
  Induction and electric stove tops requires much higher quality pans than gas. Gas will heat a warped pan relatively evenly. Gas doesn't care much about the quality of your pan either, whereas a positive induction experience really depends on having a quality set of induction pans that are not warped from use. Considering that many individuals are cooking with poor quality, old, and warped pans - gas will be a better cooktop for them.
  - sp332 5y ago
    If the poor old warped pans work great with gas and badly with induction, then induction is less good.
    - Dylan16807 5y ago
      Finding one circumstance in which it's less good does not demonstrate that the entire technology is less good.
    - a1369209993 5y ago
      Yes, that's (or at least appears to be) their point. Eg: > gas will be a better cooktop for them.
xedeon 5y ago
You’re should be using a cast iron pan, even on a gas stove anyway. That solves the uneven heat distribution.
- moate 5y ago
  Please replace "cast iron" with "good" pans. Uncoated cast iron is a fucking pain to take care of if you cook anything acidic regularly. Coated cast iron is better, but SO heavy (and it takes forever to get up to temp because it's such a heat sink)> Nobody should be buying thin, cheap aluminum pans. They heat unevenly and both get too hot too quickly on the flame and lose heat almost immediately if they're of a burner. Solid bottom steel pans will always be the standard because they're lighter than cast iron but hold temp and work well. /chef rant
  - nate_meurer 5y ago
    When you were cheff'ing, how often did you use heavy aluminum pans?
    - moate 5y ago
      Pretty regularly. Lots of places would go with cheaper pans. One thing to consider, I would assume that most professional cooks are cooking in a very different way than most regular home cooks. The way food is prepared, the familiarity with both the equipment/techniques. It was always nice when I'd get a job somewhere that had good stoves/pans.
  - boring_twenties 5y ago
    Not being a chef, I'll have to defer to you, but I despise stainless steel pans. My favorite pans are these[1] thin, expensive-ish aluminum ones. They not only heat evenly, but are really non-stick (even with little or no oil) and are light and amazingly easy to clean. [1] https://www.scanpan.com/ https://www.scanpan.com/
    - nate_meurer 5y ago
konfusinomicon 5y ago
my experience is exactly the opposite. I've got the GE Cafe induction stove and it sears like a champ. maybe try a cast iron skillet so the heat comes more from the pan vs the stovetop?
- sp332 5y ago
  I can get a gas range for 1/3 that price. I would not be comfortable requiring everyone to upgrade from an $800 device to a $2,500 device.

moate 5y ago

TBF, "bullseye" gas stoves, basically induction tops with a constant flame under them and heat radiating out from a central "bullseye" (hotest) outwards (getting colder), have been around for a long time. They're just not common. Point is it's an unknown tool, not a new one. It would be like asking a French chef how to use a wok and cleaver instead of saute pans and a chef's knife.

wk_end 5y ago

You’ve posted some variation of “we need to decarbonize our economy” something like four times in this thread, which is a great example of how slogans are thought terminators. This seems an awful lot like cutting out your daily coffee when you’re millions in debt. I don’t cook with gas and have no particular attachment to it, but at least at a glance this looks performative - and you’re swallowing it hook, line, and sinker. The amount of carbon produced by cooking with gas is surely negligible in the grand scheme of things. What are the carbon costs in decommissioning and replacing thousands of working appliances? Could the money spent on this more effectively decarbonize other aspects of our economy? Could the political capital spent on this more effectively decarbonize other aspects of our economy?

0xB31B1B 5y ago
The subject of the article has nothing to do with decomissioning working appliances, it is about not allowing new gas links or gas stoves, entirely different subject here. Every new gas stove we add today has a working life of 15-30 years. Measured over the course of a products lifetime, yes, disallowing gas heating, stoves, water heaters etc in new construction makes a large difference.

furgooswft13 5y ago

> of course they will say the new thing is worse. We see this in software engineering and technology all of the time. It usually is worse, and still keeps getting worse with every subsequent iteration. But there will always be some pious Gnome or Firefox UI developer to tell the user they are wrong. I'm sure if the government made a law that all acoustic pianos must be replaced with digital ones, there'd be a ready supply of people crawling out of the woodwork, who could not tell a piano from a typewriter, to tell professional pianists that "digital pianos are better, you just need to get used to it!"