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Gas is also universally considered better to cook with than electric (not induction) which is presumably why every restaurant kitchen uses it. My guess is ‘sens

Gas is also universally considered better to cook with than electric (not induction) which is presumably why every restaurant kitchen uses it. My guess is ‘sensuality’ is not even in the top five considerations when equipping a kitchen.

AussieWog93 5y ago
When my wife and I were choosing rentals, the only thing I refused to compromise was a gas stove. At least in my case, it's entirely a sensual thing. There's a real joy in lighting the fire, feeling its warmth, making the flame larger and smaller with the knob, and the way it heats up the pan. I know a lot of older Greeks/Italians are the same way with their gas ovens. There's just something magical about it that turns your time in the kitchen from a chore into something you look forward to.
- nwienert 5y ago
  Sensuals doing some work here though - that flame is sensual, but also gives immediate feedback over temperature/spread. You can lift your pan up and down to control heat over a gradient that radiates above over a larger distance. That lifting and moving of the pan alongside adjusting the flame and seeing it change immediately combines to give you a lot of control. So sensual, yes. A lot more intuitive and powerful, too. Metal slats are also nicer to hit your a pan against than flat glass for a variety of useful/sensual reasons.
katbyte 5y ago
By what measure? Induction wins hands down for control, responsiveness, efficiency, and heat output: https://youtu.be/hX2aZUav-54 https://youtu.be/hX2aZUav-54 Doing a super low temp simmer on gas is hard. Double boilers are only something you need with gas. Induction imho and experience is just better all around. What the video for someone putting it far more eloquently then I ever could.
- coryrc 5y ago
  Try stir-frying with a wok, lift the pan to shake it without losing all heat or not having to be gentle when setting it back down because it's metal-on-metal not metal-on-glass. Or how about my 11" cast iron; the induction only heats the middle 7". Half the pan is useless.
  - traceroute66 5y ago
    > Try stir-frying with a wok, lift the pan to shake it without losing all heat In a home context its irrelevant. You're not doing true wok cooking at home anyway, your piddly little small bore home gas feed won't be providing anywhere near the required intensity.
  - kmbfjr 5y ago
    They have zoneless induction cooktops.
    - coryrc 5y ago
      They're like $5000. The side burner of a $150 grill does a fine job, but can't find a wider-diameter induction.
  - katbyte 5y ago
    For the majority of tasks for the majority of people in NA induction is better. Wok cooking is the only one that it makes tricky (not impossible) and your not doing proper wok cooking on basically any NA home gas cooktops anyway. for that you should be using a proper commercial propane burner. If your not doing that the correct pan (one that will hold and spread the heat) and cooktop will be pretty close to gas, unless you want to bash when putting it down I guess. As for your cast iron maybe use the correctly sized induction element then? It’s cast iron and it doesn’t spread heat well, that’s how it works. You would have the same issue on a resistive element.
    - seanmcdirmid 5y ago
      Those propane burners are wicked. I still can remember the sounds of when they are turned on and off (Chinese hole in the wall restaurants usually have the kitchen right next to dining). They make induction cooktops for woks (they are basically slightly bowl shaped), I’m not sure how popular they are in Asia, however.
diffeomorphism 5y ago
> is universally considered... No.

AussieWog93 5y ago

When my wife and I were choosing rentals, the only thing I refused to compromise was a gas stove. At least in my case, it's entirely a sensual thing. There's a real joy in lighting the fire, feeling its warmth, making the flame larger and smaller with the knob, and the way it heats up the pan. I know a lot of older Greeks/Italians are the same way with their gas ovens. There's just something magical about it that turns your time in the kitchen from a chore into something you look forward to.

nwienert 5y ago
Sensuals doing some work here though - that flame is sensual, but also gives immediate feedback over temperature/spread. You can lift your pan up and down to control heat over a gradient that radiates above over a larger distance. That lifting and moving of the pan alongside adjusting the flame and seeing it change immediately combines to give you a lot of control. So sensual, yes. A lot more intuitive and powerful, too. Metal slats are also nicer to hit your a pan against than flat glass for a variety of useful/sensual reasons.

katbyte 5y ago

By what measure? Induction wins hands down for control, responsiveness, efficiency, and heat output: https://youtu.be/hX2aZUav-54 https://youtu.be/hX2aZUav-54 Doing a super low temp simmer on gas is hard. Double boilers are only something you need with gas. Induction imho and experience is just better all around. What the video for someone putting it far more eloquently then I ever could.

coryrc 5y ago
Try stir-frying with a wok, lift the pan to shake it without losing all heat or not having to be gentle when setting it back down because it's metal-on-metal not metal-on-glass. Or how about my 11" cast iron; the induction only heats the middle 7". Half the pan is useless.
- traceroute66 5y ago
  > Try stir-frying with a wok, lift the pan to shake it without losing all heat In a home context its irrelevant. You're not doing true wok cooking at home anyway, your piddly little small bore home gas feed won't be providing anywhere near the required intensity.
- kmbfjr 5y ago
  They have zoneless induction cooktops.
  - coryrc 5y ago
    They're like $5000. The side burner of a $150 grill does a fine job, but can't find a wider-diameter induction.
- katbyte 5y ago
  For the majority of tasks for the majority of people in NA induction is better. Wok cooking is the only one that it makes tricky (not impossible) and your not doing proper wok cooking on basically any NA home gas cooktops anyway. for that you should be using a proper commercial propane burner. If your not doing that the correct pan (one that will hold and spread the heat) and cooktop will be pretty close to gas, unless you want to bash when putting it down I guess. As for your cast iron maybe use the correctly sized induction element then? It’s cast iron and it doesn’t spread heat well, that’s how it works. You would have the same issue on a resistive element.
  - seanmcdirmid 5y ago
    Those propane burners are wicked. I still can remember the sounds of when they are turned on and off (Chinese hole in the wall restaurants usually have the kitchen right next to dining). They make induction cooktops for woks (they are basically slightly bowl shaped), I’m not sure how popular they are in Asia, however.

diffeomorphism 5y ago

> is universally considered... No.