5 ms·

Don't know what you're talking about. Induction is far superior.

by abletonlive 5y ago

giantg2 5y ago
I feel it's only a matter of time until we start to identify health threats from inductive fields.
- sokoloff 5y ago
  The ones on a induction cooktop are pretty close-coupled and we’re surrounded by other EMF fields (natural and artificial); among the unknown unknown hazards in life, I suspect this one’s pretty low.
  - giantg2 5y ago
    Possibly. This seems to state they typically exceed recommended exposure levels. Although I don't know what those levels were set using (what the consequences would be). So probably falls into the category of "everything has some risk or consequence, and it's a trade-off" https://pubmed.ncbi.nlm.nih.gov/22674188/ https://pubmed.ncbi.nlm.nih.gov/22674188/
Mountain_Skies 5y ago
How well does wok cooking work with induction?
- deleted 5y ago
  [deleted]
ska 5y ago
> Induction is far superior. I think it's a bit of a mixed bag. But surely we can agree electric coils and ifra tops are both terrible?
- colechristensen 5y ago
  Growing up we had these excellent solid ceramic or metal (still not sure what the material was) burners on the stove. Definitely electric and far better than the coils or glass top burners. Never outside my childhood home have I seen them. Induction and gas are both good, I would prefer having both ideally, and one of those damn jet engine wok burners too.
heydonovan 5y ago
Disagree. The coils on an induction take way longer to heat up than gas, I've gone through that frustration. How can you beat instant fire? The top of it was always scratched which ruined the kitchen aesthetic. Also, our gas range saved us during the Texas freeze. Used my lighter to get the gas going and we were able to cook and stay warm for a bit, keeping the window open so we wouldn't die. If I'm out camping, sure, pairs well with my portable solar panels and goal zero.
- benjiweber 5y ago
  Are you sure that's induction? I think time from hob off to to boiling water on induction is much faster (roughly half) gas. Starts heating pan immediately? Halogen and resistance hobs are less responsive though.
  - heydonovan 5y ago
    Am I sure? No, haha. Maybe I don't understand stove terminology. I thought induction were the metal coils that turn red. Maybe induction is different than a regular electric?
    - stinkytaco 5y ago
      Induction uses magnetic fields. You are thinking about a traditional electric stove.
- abletonlive 5y ago
  >The coils on an induction take way longer to heat up than gas I think you might be confused about what induction is, might be worth a revisit to know the difference between induction vs a traditional electric cooktop.
quasarj 5y ago
Induction is almost as good as fire, but still not nearly as fast, and of course it doesn't work with 85% of my pans..
- stinkytaco 5y ago
  Induction is far faster in my experience. I've worked with gas cooktops and my induction boils water at least 50% faster, if not more.
- sliken 5y ago
  Every benchmark I've seen, things like boiling a quart of water show induction faster then electric faster than gas for comparable ranges. You sure about the pans? Generally if a magnet sticks to your pan you are good. You don't need new pans marketed as "induction ready", you just need ones that a magnet can stick to, i.e. not completely aluminum. Iron = ok, copper bottom = ok, any of the copper/AL/steel type sandwiches is ok. I've got a collection of pans from both sides of the family, years in college, and years since buying from various places. I've yet to find a pan/pon that does't work well. Also keep in mind that induction creates inside the pot/pan, fire has to start working on the outside and let it conduct through.
Supermancho 5y ago
> Don't know what you're talking about. Obviously. Talking about this is like looking at these articles, which often contradict each other: https://www.thekitchenguy.net/best-induction-cookware-review-guide/gas-cooktop-vs-induction-pros-cons/ https://www.thekitchenguy.net/best-induction-cookware-review... https://www.goodhousekeeping.com/appliances/a28435170/induction-stove-cooktop-pros-cons/ https://www.goodhousekeeping.com/appliances/a28435170/induct... From my experience: Accurate and immediate change in cooking temperature is important for many dishes and styles. With Induction, everything is gradual and this cannot be avoided. Might as well be microwaving some dishes. Gas stove wins. Ambient heat takes longer to dissipate from heated induction stoves which suffer from heat transfer to parts of the appliance, which is mitigated by a fan to a degree. Gas stove wins slightly. There is a claim that induction stoves and cooktops heat faster than electric and gas counterparts. This is true if you have the correct pan and it's the vast majority of dishes that don't mind the equalized cooking surface. Induction wins slightly. Gas stove pilot light can go out. Pretty dangerous. Induction is more expensive and requires new cookware, pushing that further. The "difficulty" to clean is a matter of learning. Go to home depot and get your glass scraper and cleaning solution, your Induction will be easier than your Gas...although you'll likely clean your Induction more often because of visibility. Induction is electric. If power goes out, you have no stove. I'm not sure who's worried about cooking in a blackout, but that could be a thing in a cabin, I guess. I think it largely depends on how good a cook you need to be. If you are looking for finer control, Gas all the way. If you are looking for safety and speed, Induction.
- abletonlive 5y ago
  >With induction, everything is gradual The opposite. It's pretty much the same as gas. Even your article states so: "Induction stoves and cooktops offer precise temperature control. Electric cooktops take a lot of time to heat up and cool down, and it's difficult to hit a precise temperature with gas ranges. But with induction, you're afforded super precise temperature control which allows for more controlled cooking. When you turn the burner off, heat transfer stops immediately, so there's less of a chance of foods boiling over or overcooking." >Induction is more expensive and requires new cookware, pushing that further. I'm not sure if this is true, as far as new cookware. I guess it depends on who you are. I've never had cookware that was incompatible w/ induction.
Turing_Machine 5y ago
Commercial and restaurant kitchens are overwhelmingly gas, even though commercial induction ranges do exist. If induction were actually far superior, they would have switched by now. They haven't.
HardwareLust 5y ago
I completely disagree. I've had all 3 and gas is far superior to the other two. Yes, induction is better than electric coils but it pales in comparison to gas.

Don't know what you're talking about. Induction is far superior.

giantg2 5y ago

I feel it's only a matter of time until we start to identify health threats from inductive fields.

sokoloff 5y ago
The ones on a induction cooktop are pretty close-coupled and we’re surrounded by other EMF fields (natural and artificial); among the unknown unknown hazards in life, I suspect this one’s pretty low.
- giantg2 5y ago
  Possibly. This seems to state they typically exceed recommended exposure levels. Although I don't know what those levels were set using (what the consequences would be). So probably falls into the category of "everything has some risk or consequence, and it's a trade-off" https://pubmed.ncbi.nlm.nih.gov/22674188/ https://pubmed.ncbi.nlm.nih.gov/22674188/

Mountain_Skies 5y ago

How well does wok cooking work with induction?

deleted 5y ago
[deleted]

ska 5y ago

> Induction is far superior. I think it's a bit of a mixed bag. But surely we can agree electric coils and ifra tops are both terrible?

colechristensen 5y ago
Growing up we had these excellent solid ceramic or metal (still not sure what the material was) burners on the stove. Definitely electric and far better than the coils or glass top burners. Never outside my childhood home have I seen them. Induction and gas are both good, I would prefer having both ideally, and one of those damn jet engine wok burners too.

heydonovan 5y ago

Disagree. The coils on an induction take way longer to heat up than gas, I've gone through that frustration. How can you beat instant fire? The top of it was always scratched which ruined the kitchen aesthetic. Also, our gas range saved us during the Texas freeze. Used my lighter to get the gas going and we were able to cook and stay warm for a bit, keeping the window open so we wouldn't die. If I'm out camping, sure, pairs well with my portable solar panels and goal zero.

benjiweber 5y ago
Are you sure that's induction? I think time from hob off to to boiling water on induction is much faster (roughly half) gas. Starts heating pan immediately? Halogen and resistance hobs are less responsive though.
- heydonovan 5y ago
  Am I sure? No, haha. Maybe I don't understand stove terminology. I thought induction were the metal coils that turn red. Maybe induction is different than a regular electric?
  - stinkytaco 5y ago
    Induction uses magnetic fields. You are thinking about a traditional electric stove.
abletonlive 5y ago
>The coils on an induction take way longer to heat up than gas I think you might be confused about what induction is, might be worth a revisit to know the difference between induction vs a traditional electric cooktop.

quasarj 5y ago

Induction is almost as good as fire, but still not nearly as fast, and of course it doesn't work with 85% of my pans..

stinkytaco 5y ago
Induction is far faster in my experience. I've worked with gas cooktops and my induction boils water at least 50% faster, if not more.
sliken 5y ago
Every benchmark I've seen, things like boiling a quart of water show induction faster then electric faster than gas for comparable ranges. You sure about the pans? Generally if a magnet sticks to your pan you are good. You don't need new pans marketed as "induction ready", you just need ones that a magnet can stick to, i.e. not completely aluminum. Iron = ok, copper bottom = ok, any of the copper/AL/steel type sandwiches is ok. I've got a collection of pans from both sides of the family, years in college, and years since buying from various places. I've yet to find a pan/pon that does't work well. Also keep in mind that induction creates inside the pot/pan, fire has to start working on the outside and let it conduct through.

Supermancho 5y ago

> Don't know what you're talking about. Obviously. Talking about this is like looking at these articles, which often contradict each other: https://www.thekitchenguy.net/best-induction-cookware-review-guide/gas-cooktop-vs-induction-pros-cons/ https://www.thekitchenguy.net/best-induction-cookware-review... https://www.goodhousekeeping.com/appliances/a28435170/induction-stove-cooktop-pros-cons/ https://www.goodhousekeeping.com/appliances/a28435170/induct... From my experience: Accurate and immediate change in cooking temperature is important for many dishes and styles. With Induction, everything is gradual and this cannot be avoided. Might as well be microwaving some dishes. Gas stove wins. Ambient heat takes longer to dissipate from heated induction stoves which suffer from heat transfer to parts of the appliance, which is mitigated by a fan to a degree. Gas stove wins slightly. There is a claim that induction stoves and cooktops heat faster than electric and gas counterparts. This is true if you have the correct pan and it's the vast majority of dishes that don't mind the equalized cooking surface. Induction wins slightly. Gas stove pilot light can go out. Pretty dangerous. Induction is more expensive and requires new cookware, pushing that further. The "difficulty" to clean is a matter of learning. Go to home depot and get your glass scraper and cleaning solution, your Induction will be easier than your Gas...although you'll likely clean your Induction more often because of visibility. Induction is electric. If power goes out, you have no stove. I'm not sure who's worried about cooking in a blackout, but that could be a thing in a cabin, I guess. I think it largely depends on how good a cook you need to be. If you are looking for finer control, Gas all the way. If you are looking for safety and speed, Induction.

abletonlive 5y ago
>With induction, everything is gradual The opposite. It's pretty much the same as gas. Even your article states so: "Induction stoves and cooktops offer precise temperature control. Electric cooktops take a lot of time to heat up and cool down, and it's difficult to hit a precise temperature with gas ranges. But with induction, you're afforded super precise temperature control which allows for more controlled cooking. When you turn the burner off, heat transfer stops immediately, so there's less of a chance of foods boiling over or overcooking." >Induction is more expensive and requires new cookware, pushing that further. I'm not sure if this is true, as far as new cookware. I guess it depends on who you are. I've never had cookware that was incompatible w/ induction.

Turing_Machine 5y ago

Commercial and restaurant kitchens are overwhelmingly gas, even though commercial induction ranges do exist. If induction were actually far superior, they would have switched by now. They haven't.

HardwareLust 5y ago

I completely disagree. I've had all 3 and gas is far superior to the other two. Yes, induction is better than electric coils but it pales in comparison to gas.