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Why? I've cooked on all different sorts of heating sources and haven't noticed a big enough difference to justify health and climate issues. If cooking is the a
by Dumblydorr 5y ago
Why? I've cooked on all different sorts of heating sources and haven't noticed a big enough difference to justify health and climate issues. If cooking is the application of heat to food, a skillful chef should be able to use a variety of heat sources, no?
- asow92 5y agoI just like it more.
- exhilaration 5y agoDid you grow up with gas stoves? I did as well and really can't imagine using anything else. But I've got friends from the Midwest, where natural gas lines are less common that grew up with electric stoves, and they tell them they can't imagine cooking with anything other than electric -- the open flames on gas stoves actually scare them.
- asow92 5y agoGrew up with electric and much prefer using gas ranges now that I have the choice. I just prefer gas stoves and I don't think that the article or discussions in this thread are going to dissuade me from that. Also, my baseboard _and_ steam boiler in my house (old and new additions to the house) also use gas; it would be very expensive to shift and I have a feeling that I never will short of needing to do so. Gas is very common here in upstate New York.
- matheusmoreira 5y ago> they can't imagine cooking with anything other than electric -- the open flames on gas stoves actually scare them In my country, electric showers are common. The water is in direct contact with an electrical resistance. I've seen people from other countries calling these things "suicide showers" but nobody here bats an eye.
- jb1991 5y agoIt’s about control.
- Zak 5y agoThe most annoying thing for me about cooking on resistive electric is that changes in temperature are extremely slow. I can't add heat as quickly as gas, and when I want to take it away, the heating element retains heat for a long time. I have not cooked with induction; it should be better on both points.
- asow92 5y agoSee, I would be more open to induction, but due to its physics issues it's a non-starter for me. I use some aluminum, copper, and Pyrex cookware in my kitchen and none of those will work with induction. So for me it's between electric and gas, of which I prefer gas.
- germinalphrase 5y agoYou use Pyrex on the stovetop?
- asow92 5y agoThere’s a lot of vintage Pyrex pots out there. Growing up near Corning New York, one finds an abundance of it. Here’s an example set: https://www.ebay.com/itm/CORNING-WARE-VISIONS-Pyrex-Amber-Cookware-10-pc-1-L-1-5L-2-5L-pans-/294557993236?mkcid=16&mkevt=1&_trksid=p2349624.m46890.l49286&mkrid=711-127632-2357-0 https://www.ebay.com/itm/CORNING-WARE-VISIONS-Pyrex-Amber-Co...
- germinalphrase 5y agoI don’t know how much truth is in it - but I have been told there the older brown style are the highest quality glass and have better thermal expansion properties such that they can be used on the stovetop. Meanwhile, more recent incarnations are much more likely to fail (catastrophically).
- Gigachad 5y agoEveryone agrees resistive electric sucks. Induction is what everyone is suggesting you try. I find it to work a lot better and be far more powerful. Boils a pot of water faster than a kettle can.
- stjohnswarts 5y agoComplete freedom of what you're cooking on/with, complete predictability, it's fine. It's not the 90% problem with the environment. Most apartments I've had were resistive elements or inductive and I disliked it, plus like other I have some aluminum and copper cookware that I inherited and have special meaning to me