4 ms·

> I totally get the desire to switch to electric appliances for many reasons, but I am yet to meet an electric stove of any kind that I remotely enjoyed cooking

> I totally get the desire to switch to electric appliances for many reasons, but I am yet to meet an electric stove of any kind that I remotely enjoyed cooking on. Is this everyone's experience? We bought a profesional induction plate, 4.5kW, 100$ on ebay. Performance wise, its ~4x better than the 4kW gas stove it replaced. The time required to heat 50L of water to 60C went down from 60min with gas to about 10-15 min with induction. Instantaneously hot, and instantaneously cold. For us it opened a lot of new ways of cooking. What kind of cooking do you prefer doing on a gas stove over an induction stove? Obviously the same pots and pans don't work on both, but if you have a top of the line induction stove you know this already.

asdfasgasdgasdg 5y ago
What kind of cooking requires raising the temp of 50L of water by 60C? I'm open to the induction stove thing but I don't understand why its proponents are so focused on the speed of boiling large amounts of water. Is this the primary cooking activity of many ordinary families?
- nemo44x 5y ago
  Because it’s the one thing induction is good at. People who don’t cook often are impressed by it. I have a gas range with a high quality induction plate built into it. So I can boil water faster. But I hardly cook on it, for that gas is king.
- maxwell86 5y ago
  Beer brewing.
aemreunal 5y ago
> What kind of cooking do you prefer doing on a gas stove over an induction stove? I haven't cooked much on induction stoves. I only do so at my parents' place. So among the few things I cooked on both induction and stove, I know I prefer gas for cooking steaks and making scrambled eggs. I know part of my frustration is with the touch controls, though, and I presume some of it is due to my lack of intuition with what setting is good for what sort of "cooking I want to apply to food". I do agree with one of the replies to your comment, though: it seems like everyone just talks about how good induction is at boiling water and not much else specifically. I have an electric kettle for that job so it's not some alluring aspect to me.

asdfasgasdgasdg 5y ago

What kind of cooking requires raising the temp of 50L of water by 60C? I'm open to the induction stove thing but I don't understand why its proponents are so focused on the speed of boiling large amounts of water. Is this the primary cooking activity of many ordinary families?

nemo44x 5y ago
Because it’s the one thing induction is good at. People who don’t cook often are impressed by it. I have a gas range with a high quality induction plate built into it. So I can boil water faster. But I hardly cook on it, for that gas is king.
maxwell86 5y ago
Beer brewing.

aemreunal 5y ago

> What kind of cooking do you prefer doing on a gas stove over an induction stove? I haven't cooked much on induction stoves. I only do so at my parents' place. So among the few things I cooked on both induction and stove, I know I prefer gas for cooking steaks and making scrambled eggs. I know part of my frustration is with the touch controls, though, and I presume some of it is due to my lack of intuition with what setting is good for what sort of "cooking I want to apply to food". I do agree with one of the replies to your comment, though: it seems like everyone just talks about how good induction is at boiling water and not much else specifically. I have an electric kettle for that job so it's not some alluring aspect to me.