4 ms·

> stoves You'll pry my gas range from my cold, dead hands

by dminvs 5y ago

bob1029 5y ago
What property of the gas range do you most enjoy? I have recently swapped gas for induction and it dropped my meal prep time by 20~30% because I'm not standing around waiting for pans to get hot anymore. If I was big into wok cooking, I'd probably keep the gas range. 99% of the time I just want to get a pan to 500F or boil a pot of water ASAP.
- nemo44x 5y ago
  Get better pans, then heating up isn't an issue. I think it's nice to have an induction burner but I prefer gas for many reasons. One is the visual feedback from the flame. Another is that a flame is a 3D surface to cook on so I can tilt the pan to get certain sides hot when needed. Induction is good at boiling water though.
  - 0xffff2 5y ago
    As a general rule, the better the pan, the thicker it is and the longer it would take to heat up.
    - bob1029 5y ago
      Precisely. This is why I started moving towards induction after I became obsessed with the capabilities of cast iron cookware.
      - nemo44x 5y ago
        Cast iron is excellent for storing a lot of heat and then releasing it over a long period of time for searing things, etc. I love my cast iron cookware. But it's not a good choice for more delicate cooking where you want to change the temperature of the pan quickly and temperature control matters. Copper is noted for this and is popular in professional kitchens for precisely this reason. And gas allows you to tilt a pan to blast one side which is important when reducing sauces or when you want the oil to rise up the side of something to crisp it, etc. Alas, copper won't work on an induction stove. I've never heard a chef say that getting a pan hot and staying hot quickly is their number 1 optimization. Except for boiling water, which induction is great for. But every home cook has different things they like I guess.
        bob1029 5y ago
        > I've never heard a chef say that getting a pan hot and staying hot quickly is their number 1 optimization I am certainly no chef. Just an engineer trying to optimize my time as much as possible, especially in areas where I do not really enjoy spending it. Reduction of delicate sauces, et. al. is not something I am strongly concerned with. Fast meal prep is the name of the game for me. I do still have the ability to use gas if I really wanted to, I just like the speed of induction. Do you prefer the cleanup required for a gas range as well? My induction cooktop can be perfectly cleaned within 10 seconds and I don't have to wait for it to cool down either. When you look at all of this through the lens of time-value, I think it gets much more complex.
        nemo44x 5y ago
        For sure - different tools for different jobs. We use different software Dev tools for different projects. I’m a hobby home chef so I guess my optimizations are different. I insist on an offset smoker when a pellet smoker would use much less of my time, for example. Awesome you cook though especially when it’s not your preferred way to spend time! It’s so easy to fall into the pattern of just getting delicious restaurant food all the time but cooking for yourself and family builds something.
        bob1029 5y ago
        > I’m a hobby home chef so I guess my optimizations are different. Yep there you go. If it's something you enjoy, you almost want to slow things down a bit. > It’s so easy to fall into the pattern of just getting delicious restaurant food all the time Absolutely. Virtually all of my friends & family are 100% addicted to other people cooking & bringing them food now. I try to eat out rarely, especially any sort of cheap fast food. The quality & nutrition you get out of a $5 burger these days is absolutely appalling.
    - nemo44x 5y ago
      Conductivity matters. Copper pans that are thick heat-up really fast. This is one of their primary benefits in that they change temperature quickly based on the input. The heat-up and cool down quickly. This is why they are popular with chefs - fine tuned control on pan heat which you generally want to change while cooking. Cast iron is the opposite. They take a long time to heat-up and a long time to cool down. Steel is somewhere in between.
- __s 5y ago
  Likely our experiences of electric stoves varies. I recall electric stoves which take a few minutes to heat up & didn't get very hot at that Another nice situation was during the 2003 blackout my father was able to crank a turn table to play some records while lighting the stove with a match to cook dinner
  - bob1029 5y ago
    > I recall electric stoves which take a few minutes to heat up & didn't get very hot at that You should try induction sometime. Convective electric is very slow by comparison and I have struggled with it myself for many years. My current cooktop can take a 10" iron skillet from dead cold to smoking hot in under 30 seconds using the maximum setting. Only caveat with induction is the distance to element & cookware material constraints, both of which can usually be overcome with little difficulty.
- dminvs 5y ago
  The fact that I was able to continue feeding my family hot food in the freezing cold 72-hour blackout in Texas! Big plus. Electric or induction will never win me over unless I somehow end up in a house with a Powerwall.
  - bob1029 5y ago
    I went through the same TX freeze shitstorm too. Not a fun time. I have a cheap 1500w portable induction cooktop I used for this exact purpose. On the lowest setting, it only pulls ~300W AC, so you can run it on the smallest of generators or portable power stations without any problems. I have a 12,500W generator as well that could easily run my main induction range, but I reserved loading on this for making sure the furnace blower was moving. Didn't want to play games with fuel supply at the time.
kristofferR 5y ago
Gas stoves creates high amounts of indoor pollution. The amount of pollution gas stoves creates inside are often illegal outside, the US doesn't have indoor pollution standards. Children living in homes with gas stoves are 40% more likely to develop asthma for example, according to some studies. Other studies have it closer to 10%. Anyway, it's clear that indoor gas combustion isn't advisable from a health perspective. Not to mention the climate, burning methane for energy should be phased out, full stop. https://www.vox.com/energy-and-environment/2020/5/7/21247602/gas-stove-cooking-indoor-air-pollution-health-risks https://www.vox.com/energy-and-environment/2020/5/7/21247602... https://qz.com/1941254/experts-are-sounding-the-alarm-about-the-dangers-of-gas-stoves/ https://qz.com/1941254/experts-are-sounding-the-alarm-about-...
- nemo44x 5y ago
  Those claims have been debunked as being misinterpreted. If you ran a gas stove for 24 hours then yes the amount of NO2 would be illegal outside. But this doesn't consider time-adjusted emissions but rather peak emissions. So you'd have to combine all of that into a single continuous blast, which isn't the case. As for asthma, current U.S. federal agency involvement on the subject does not identify a connection between cooking with natural gas stoves and the risk of asthma development or direct association with asthma attacks.
  - kristofferR 5y ago
    Please link some science papers debunking it, something real that isn't just YesToGas lobby talking points. Don't forget US Federal agency recommendations aren't always trustable, especially with lobbying and lots of money involved. Here's a recent study from Australia for example: https://espace.library.uq.edu.au/view/UQ:727186 https://espace.library.uq.edu.au/view/UQ:727186
- anthk 5y ago
  Wut, people has been using gas stoves since... forever. And no asthma has found or correlated in Europe. With pollution around industry, cars and wastes, yes. Gas stoves? that sounds tacky as worst.
basseq 5y ago
My ideal range is 2 induction burners + 4 gas. Induction has a lot of the benefits of gas (e.g., instant temperature control), but gas is still superior for sautéing and continuous temperature control. Whenever I cook on gas, I miss the fast-heating of induction for things like pasta or potatoes. I also don't understand why all induction ranges have to be "high-tech" touchscreen crap. I'd love an induction stove with big, substantial, tactile knobs. Cooking on a Wolf range is such a pleasure for that experience alone.
- lostlogin 5y ago
  Knobless induction is a travesty - I’d pay a lot more to have knobs.
- globular-toast 5y ago
  > Whenever I cook on gas, I miss the fast-heating of induction for things like pasta or potatoes. In the UK, every kitchen has a fast-boil kettle (and has done for decades now) and those still boil water faster than an induction hob.
  - kristofferR 5y ago
    US kettles are much slower than UK kettles though, due to the voltage difference in the power outlets.
    - globular-toast 5y ago
      I think it's current rather than voltage, but I believe I the US the power is two phase AC with 240V usually available for kitchen appliances etc. I wonder why they don't make that available for kettles? It's really convenient and very efficient.
- basseq 5y ago
  Apparently I need to look at Gaggenau, which has both knobs on some induction models and a series of models that are designed to be combined together. So I can actually have an integrated workspace with gas and induction options!
anonleb4 5y ago
For me it's the fact they don't work everywhere. Electricity is not a given in all places, be it outdoor or in a country where the current isn't stable.
lostlogin 5y ago
That was me, then induction changed my life.

> stoves You'll pry my gas range from my cold, dead hands

by dminvs 5y ago

> stoves You'll pry my gas range from my cold, dead hands

What property of the gas range do you most enjoy? I have recently swapped gas for induction and it dropped my meal prep time by 20~30% because I'm not standing around waiting for pans to get hot anymore. If I was big into wok cooking, I'd probably keep the gas range. 99% of the time I just want to get a pan to 500F or boil a pot of water ASAP.

nemo44x 5y ago
Get better pans, then heating up isn't an issue. I think it's nice to have an induction burner but I prefer gas for many reasons. One is the visual feedback from the flame. Another is that a flame is a 3D surface to cook on so I can tilt the pan to get certain sides hot when needed. Induction is good at boiling water though.
- 0xffff2 5y ago
  As a general rule, the better the pan, the thicker it is and the longer it would take to heat up.
  - bob1029 5y ago
    Precisely. This is why I started moving towards induction after I became obsessed with the capabilities of cast iron cookware.
    - nemo44x 5y ago
      Cast iron is excellent for storing a lot of heat and then releasing it over a long period of time for searing things, etc. I love my cast iron cookware. But it's not a good choice for more delicate cooking where you want to change the temperature of the pan quickly and temperature control matters. Copper is noted for this and is popular in professional kitchens for precisely this reason. And gas allows you to tilt a pan to blast one side which is important when reducing sauces or when you want the oil to rise up the side of something to crisp it, etc. Alas, copper won't work on an induction stove. I've never heard a chef say that getting a pan hot and staying hot quickly is their number 1 optimization. Except for boiling water, which induction is great for. But every home cook has different things they like I guess.
      - bob1029 5y ago
        > I've never heard a chef say that getting a pan hot and staying hot quickly is their number 1 optimization I am certainly no chef. Just an engineer trying to optimize my time as much as possible, especially in areas where I do not really enjoy spending it. Reduction of delicate sauces, et. al. is not something I am strongly concerned with. Fast meal prep is the name of the game for me. I do still have the ability to use gas if I really wanted to, I just like the speed of induction. Do you prefer the cleanup required for a gas range as well? My induction cooktop can be perfectly cleaned within 10 seconds and I don't have to wait for it to cool down either. When you look at all of this through the lens of time-value, I think it gets much more complex.
        nemo44x 5y ago
        For sure - different tools for different jobs. We use different software Dev tools for different projects. I’m a hobby home chef so I guess my optimizations are different. I insist on an offset smoker when a pellet smoker would use much less of my time, for example. Awesome you cook though especially when it’s not your preferred way to spend time! It’s so easy to fall into the pattern of just getting delicious restaurant food all the time but cooking for yourself and family builds something.
        bob1029 5y ago
        > I’m a hobby home chef so I guess my optimizations are different. Yep there you go. If it's something you enjoy, you almost want to slow things down a bit. > It’s so easy to fall into the pattern of just getting delicious restaurant food all the time Absolutely. Virtually all of my friends & family are 100% addicted to other people cooking & bringing them food now. I try to eat out rarely, especially any sort of cheap fast food. The quality & nutrition you get out of a $5 burger these days is absolutely appalling.
  - nemo44x 5y ago
    Conductivity matters. Copper pans that are thick heat-up really fast. This is one of their primary benefits in that they change temperature quickly based on the input. The heat-up and cool down quickly. This is why they are popular with chefs - fine tuned control on pan heat which you generally want to change while cooking. Cast iron is the opposite. They take a long time to heat-up and a long time to cool down. Steel is somewhere in between.
__s 5y ago
Likely our experiences of electric stoves varies. I recall electric stoves which take a few minutes to heat up & didn't get very hot at that Another nice situation was during the 2003 blackout my father was able to crank a turn table to play some records while lighting the stove with a match to cook dinner
- bob1029 5y ago
  > I recall electric stoves which take a few minutes to heat up & didn't get very hot at that You should try induction sometime. Convective electric is very slow by comparison and I have struggled with it myself for many years. My current cooktop can take a 10" iron skillet from dead cold to smoking hot in under 30 seconds using the maximum setting. Only caveat with induction is the distance to element & cookware material constraints, both of which can usually be overcome with little difficulty.
dminvs 5y ago
The fact that I was able to continue feeding my family hot food in the freezing cold 72-hour blackout in Texas! Big plus. Electric or induction will never win me over unless I somehow end up in a house with a Powerwall.
- bob1029 5y ago
  I went through the same TX freeze shitstorm too. Not a fun time. I have a cheap 1500w portable induction cooktop I used for this exact purpose. On the lowest setting, it only pulls ~300W AC, so you can run it on the smallest of generators or portable power stations without any problems. I have a 12,500W generator as well that could easily run my main induction range, but I reserved loading on this for making sure the furnace blower was moving. Didn't want to play games with fuel supply at the time.

kristofferR 5y ago

Gas stoves creates high amounts of indoor pollution. The amount of pollution gas stoves creates inside are often illegal outside, the US doesn't have indoor pollution standards. Children living in homes with gas stoves are 40% more likely to develop asthma for example, according to some studies. Other studies have it closer to 10%. Anyway, it's clear that indoor gas combustion isn't advisable from a health perspective. Not to mention the climate, burning methane for energy should be phased out, full stop. https://www.vox.com/energy-and-environment/2020/5/7/21247602/gas-stove-cooking-indoor-air-pollution-health-risks https://www.vox.com/energy-and-environment/2020/5/7/21247602... https://qz.com/1941254/experts-are-sounding-the-alarm-about-the-dangers-of-gas-stoves/ https://qz.com/1941254/experts-are-sounding-the-alarm-about-...

nemo44x 5y ago
Those claims have been debunked as being misinterpreted. If you ran a gas stove for 24 hours then yes the amount of NO2 would be illegal outside. But this doesn't consider time-adjusted emissions but rather peak emissions. So you'd have to combine all of that into a single continuous blast, which isn't the case. As for asthma, current U.S. federal agency involvement on the subject does not identify a connection between cooking with natural gas stoves and the risk of asthma development or direct association with asthma attacks.
- kristofferR 5y ago
  Please link some science papers debunking it, something real that isn't just YesToGas lobby talking points. Don't forget US Federal agency recommendations aren't always trustable, especially with lobbying and lots of money involved. Here's a recent study from Australia for example: https://espace.library.uq.edu.au/view/UQ:727186 https://espace.library.uq.edu.au/view/UQ:727186
anthk 5y ago
Wut, people has been using gas stoves since... forever. And no asthma has found or correlated in Europe. With pollution around industry, cars and wastes, yes. Gas stoves? that sounds tacky as worst.

basseq 5y ago

My ideal range is 2 induction burners + 4 gas. Induction has a lot of the benefits of gas (e.g., instant temperature control), but gas is still superior for sautéing and continuous temperature control. Whenever I cook on gas, I miss the fast-heating of induction for things like pasta or potatoes. I also don't understand why all induction ranges have to be "high-tech" touchscreen crap. I'd love an induction stove with big, substantial, tactile knobs. Cooking on a Wolf range is such a pleasure for that experience alone.

lostlogin 5y ago
Knobless induction is a travesty - I’d pay a lot more to have knobs.
globular-toast 5y ago
> Whenever I cook on gas, I miss the fast-heating of induction for things like pasta or potatoes. In the UK, every kitchen has a fast-boil kettle (and has done for decades now) and those still boil water faster than an induction hob.
- kristofferR 5y ago
  US kettles are much slower than UK kettles though, due to the voltage difference in the power outlets.
  - globular-toast 5y ago
    I think it's current rather than voltage, but I believe I the US the power is two phase AC with 240V usually available for kitchen appliances etc. I wonder why they don't make that available for kettles? It's really convenient and very efficient.
basseq 5y ago
Apparently I need to look at Gaggenau, which has both knobs on some induction models and a series of models that are designed to be combined together. So I can actually have an integrated workspace with gas and induction options!

anonleb4 5y ago

For me it's the fact they don't work everywhere. Electricity is not a given in all places, be it outdoor or in a country where the current isn't stable.

lostlogin 5y ago

That was me, then induction changed my life.