5 ms·

The thing with gas for me at least isn't that the heat is better or anything like that but that I feel like I can control the application of the heat better. Yo

by mhh__ 5y ago

The thing with gas for me at least isn't that the heat is better or anything like that but that I feel like I can control the application of the heat better. You can move the pan around heat-surface (or an isotherm, technically) in 3D whereas with induction (I imagine it's better if you spend enough) for the same price it seems harder to get that feel. Definitely an electric oven though.

laumars 5y ago
I thought that when I first switched to induction. Then I realised that induction responds instantly to any changes you set in temperature so you don’t need to move the pan about in 3D space, just leave the pan on the stove and drop the heat right down. I’m now back on gas after a house move and I miss induction so much.
- mhh__ 5y ago
  I can believe it, maybe I've just only used bad induction.
  - samwillis 5y ago
    Or more likely bad pans ;-)
  - gibspaulding 5y ago
    My wife and I have a $200 two burner induction cooktop (Duxtop) and it definitely leaves a bit to be desired. You can tell it tries to keep temperature as conditions change, but it definitely struggles, and the adjustment is pretty coarse. I imagine $1500 Breville one someone else mentioned here is a different experience!
    - laumars 5y ago
      I bought a cheap (£200) 4 plate induction hob around 10 years and it worked really well most of the time (it only struggled if you tried to have all 4 plates on high temperatures so you’d have to think ahead a little if doing a roast). But if 1 to 3 plates running concurrently it was really reliable. So you don’t need to buy top end to get something useable.
- Macha 5y ago
  > I realised that induction responds instantly to any changes Hmm... My electric hob seems to control temperature by the amount of time the heating elements are active (+presumably a thermostat). There's a red light when the heating elements are active (or hot but switched off), and a definite click sound when the heating elements come on. You can see the heat immediately turn on when you change to a higher temp, and when you change to a lower temp it seems to just leave the application of heat off longer (I guess allowing elements to cool down to whatever the thermostat says they should be).
  - peregrine 5y ago
    What you have is resistive electric stove. It is not the same as an induction stove.
    - gruez 5y ago
      Right, but duty cycling is a common method of output control. I've seen induction cooktops (presumably cheap ones) that also has the same behavior.
      - avianlyric 5y ago
        Sure all inductions jobs will use duty cycling (pulse width modulation if we’re getting technical). But that doesn’t determine responsiveness. With a resistive hob (ceramic hob is the industry name) you’re relying on a large lump of stone (hence the name ceramic hob) to be a heat store and even out the elements lumpy power output. Problem with this approach is that it takes forever for the stone to heat up and cool down, so the hob is slow to respond. With an induction hob, your heating pan directly with a electromagnetic field, the only thermal mass in the entire system is the pan. The hob can instantly change its power output, because its not relying on a stone to store energy, and thus has zero thermal mass. So induction hob react at the speed of your pan, you have lightweight pan, then the pan temperature will change almost instantly. You got a heavy cast iron pan, then the pan will take a little longer to shed the extra heat. FYI: If the hob glows when heating, it’s not induction. It’s a ceramic hob. Ceramic hobs are crap and give induction hobs a really bad name because the look the same when off. You can only tell if an induction hob is, if there’s a pan on top. They’re incapable of creating heat without a pan on top.
- deleted 5y ago
  [deleted]
- serf 5y ago
  >just leave the pan on the stove and drop the heat right down. I still lift the pan to cool things a bit on an induction top; most units will give you 2 or 3 seconds before auto-off when you do so. Why you may ask? My cheap induction hob has slowly failing membrane keys.
noduerme 5y ago
100% - the ability to visually check the flame is crucial. Especially when you're cooking a lot of things quickly at different temperatures. Without that visual cue, you're just guessing every time. Induction is amazing, but harder to work with. There might be a good idea in making stoves that visually show the temperature of what's in the pot versus how much heat is being fed into it. That would maybe convince me to switch off gas.
- gibspaulding 5y ago
  On our induction top, you set the temperature you want per eye. Instead of remembering that eggs need a flame about *this* big, you learn that eggs need about 320°F. It took some getting the hang of, but I wouldn't describe it as guesswork.
- evilduck 5y ago
  A flame doesn’t tell you the temperature of what’s in the pot or pan either. You’ve trained yourself to intuitively understand your gas cooktop, you can do the same with an induction stove presenting you a heating number too. I don’t find induction any worse, it just took a while to relearn and internalize differences.
- LargoLasskhyfv 5y ago
  That's just a habit. Instead of visually checking the flame, you just visually read the large 4 digit LED where you set this in steps of 10 degrees Celsius, or whatever. They (mine) already do measure what's in the pot. Or how would you explain that it goes within 2 to 3 seconds from 90°C and just a few pearls to boiling bubbles if you set it to 100°C when there are 2 litres of water in it? They are more easy to work with, IMO. Just get a good one.
- mdoms 5y ago
  The flame doesn't tell you squat, but if you insist then you can get induction cooktops with a fake flame effect to help you to continue to believe this nonsense. I use this one, it looks pretty cool. https://www.samsung.com/nz/cooking-appliances/cooktops/induction-hob-with-4-burners-nz84j9770ek-sa/ https://www.samsung.com/nz/cooking-appliances/cooktops/induc...

by mhh__ 5y ago

laumars 5y ago

I thought that when I first switched to induction. Then I realised that induction responds instantly to any changes you set in temperature so you don’t need to move the pan about in 3D space, just leave the pan on the stove and drop the heat right down. I’m now back on gas after a house move and I miss induction so much.

mhh__ 5y ago
I can believe it, maybe I've just only used bad induction.
- samwillis 5y ago
  Or more likely bad pans ;-)
- gibspaulding 5y ago
  My wife and I have a $200 two burner induction cooktop (Duxtop) and it definitely leaves a bit to be desired. You can tell it tries to keep temperature as conditions change, but it definitely struggles, and the adjustment is pretty coarse. I imagine $1500 Breville one someone else mentioned here is a different experience!
  - laumars 5y ago
    I bought a cheap (£200) 4 plate induction hob around 10 years and it worked really well most of the time (it only struggled if you tried to have all 4 plates on high temperatures so you’d have to think ahead a little if doing a roast). But if 1 to 3 plates running concurrently it was really reliable. So you don’t need to buy top end to get something useable.
Macha 5y ago
> I realised that induction responds instantly to any changes Hmm... My electric hob seems to control temperature by the amount of time the heating elements are active (+presumably a thermostat). There's a red light when the heating elements are active (or hot but switched off), and a definite click sound when the heating elements come on. You can see the heat immediately turn on when you change to a higher temp, and when you change to a lower temp it seems to just leave the application of heat off longer (I guess allowing elements to cool down to whatever the thermostat says they should be).
- peregrine 5y ago
  What you have is resistive electric stove. It is not the same as an induction stove.
  - gruez 5y ago
    Right, but duty cycling is a common method of output control. I've seen induction cooktops (presumably cheap ones) that also has the same behavior.
    - avianlyric 5y ago
      Sure all inductions jobs will use duty cycling (pulse width modulation if we’re getting technical). But that doesn’t determine responsiveness. With a resistive hob (ceramic hob is the industry name) you’re relying on a large lump of stone (hence the name ceramic hob) to be a heat store and even out the elements lumpy power output. Problem with this approach is that it takes forever for the stone to heat up and cool down, so the hob is slow to respond. With an induction hob, your heating pan directly with a electromagnetic field, the only thermal mass in the entire system is the pan. The hob can instantly change its power output, because its not relying on a stone to store energy, and thus has zero thermal mass. So induction hob react at the speed of your pan, you have lightweight pan, then the pan temperature will change almost instantly. You got a heavy cast iron pan, then the pan will take a little longer to shed the extra heat. FYI: If the hob glows when heating, it’s not induction. It’s a ceramic hob. Ceramic hobs are crap and give induction hobs a really bad name because the look the same when off. You can only tell if an induction hob is, if there’s a pan on top. They’re incapable of creating heat without a pan on top.
deleted 5y ago
[deleted]
serf 5y ago
>just leave the pan on the stove and drop the heat right down. I still lift the pan to cool things a bit on an induction top; most units will give you 2 or 3 seconds before auto-off when you do so. Why you may ask? My cheap induction hob has slowly failing membrane keys.

noduerme 5y ago

100% - the ability to visually check the flame is crucial. Especially when you're cooking a lot of things quickly at different temperatures. Without that visual cue, you're just guessing every time. Induction is amazing, but harder to work with. There might be a good idea in making stoves that visually show the temperature of what's in the pot versus how much heat is being fed into it. That would maybe convince me to switch off gas.

gibspaulding 5y ago
On our induction top, you set the temperature you want per eye. Instead of remembering that eggs need a flame about *this* big, you learn that eggs need about 320°F. It took some getting the hang of, but I wouldn't describe it as guesswork.
evilduck 5y ago
A flame doesn’t tell you the temperature of what’s in the pot or pan either. You’ve trained yourself to intuitively understand your gas cooktop, you can do the same with an induction stove presenting you a heating number too. I don’t find induction any worse, it just took a while to relearn and internalize differences.
LargoLasskhyfv 5y ago
That's just a habit. Instead of visually checking the flame, you just visually read the large 4 digit LED where you set this in steps of 10 degrees Celsius, or whatever. They (mine) already do measure what's in the pot. Or how would you explain that it goes within 2 to 3 seconds from 90°C and just a few pearls to boiling bubbles if you set it to 100°C when there are 2 litres of water in it? They are more easy to work with, IMO. Just get a good one.
mdoms 5y ago
The flame doesn't tell you squat, but if you insist then you can get induction cooktops with a fake flame effect to help you to continue to believe this nonsense. I use this one, it looks pretty cool. https://www.samsung.com/nz/cooking-appliances/cooktops/induction-hob-with-4-burners-nz84j9770ek-sa/ https://www.samsung.com/nz/cooking-appliances/cooktops/induc...