4 ms·

Induction stoves are quite efficient. Gas stoves, perhaps counterintuitively, are not. This is mostly because the considerable majority of the heat from the fl

by amluto 4y ago

Induction stoves are quite efficient. Gas stoves, perhaps counterintuitively, are not. This is mostly because the considerable majority of the heat from the flame goes around the pot without heating it. (A pot on a grate is a terrible heat exchanger.) So it is not obviously a loss to burn gas to make electricity and then to use that electricity to cook. It may even be a win. All of this ignores that electric cooking can use renewable sources and that gas fired plants can control NOx emissions.

al_borland 4y ago
I've been looking into replacing my terrible electric range with one that has induction burners. One consideration I saw when looking at comparisons was that electric and induction really require a flat bottom pan. If your pan is curved, you need gas to evenly heat it. So when it comes to something like a wok, you need gas. To eliminate gas is to eliminate the wok as a means of cooking.
- wumpus 4y ago
  Sounds dire! But there are multiple solutions, and you can find a lot on the Internets about them.
- amluto 4y ago
  For a wok, you need an actual electric wok, a special induction stove for woks [0] (of course this is a thing!), or gas. On the flip side, if you have a mediocre pan with a thick base but thin walls, an induction stove won’t heat the walls the way a gas stove would, which will reduce burning. [0] https://www.atcooker.com/products/commercial-induction-wok/ https://www.atcooker.com/products/commercial-induction-wok/ for example. I have no idea if this is any good.
  - al_borland 4y ago
    Interesting. I wonder if the law makers are looking at the environmental cost of producing all these new cooktops vs using what has already been produced. Kind of like the plastic Nalgene bottle you already own, and functions perfectly fine, is better for the environment than throwing it out to buy a new stainless steel bottle. Granted, the water bottle example doesn't require a fuel source for continued use.
    - amluto 4y ago
      Most of these laws are for new construction.
wolverine876 4y ago
> This is mostly because the considerable majority of the heat from the flame goes around the pot without heating it. (A pot on a grate is a terrible heat exchanger.) I always wonder: Why aren't pots insulated? Just putting the lid on allows me to cut the flame ~~ 80%.
- Kirby64 4y ago
  You want pots to conduct heat, not contain it. The closest comparison is cast iron which has a large mass, so heat ebbs and flows from it slowly (and, is more consistent). Insulation would mean you have an even harder time transferring heat to the pot, so it's not only worthless, it's actively bad.
  - wolverine876 4y ago
    > Insulation would mean you have an even harder time transferring heat to the pot Obviously, insulate the sides and top.
- amluto 4y ago
  You don’t want insulation — you want a heat exchanger. This product is actually quite effective: https://turbopot.com/ https://turbopot.com/

by amluto 4y ago

al_borland 4y ago

I've been looking into replacing my terrible electric range with one that has induction burners. One consideration I saw when looking at comparisons was that electric and induction really require a flat bottom pan. If your pan is curved, you need gas to evenly heat it. So when it comes to something like a wok, you need gas. To eliminate gas is to eliminate the wok as a means of cooking.

wumpus 4y ago
Sounds dire! But there are multiple solutions, and you can find a lot on the Internets about them.
amluto 4y ago
For a wok, you need an actual electric wok, a special induction stove for woks [0] (of course this is a thing!), or gas. On the flip side, if you have a mediocre pan with a thick base but thin walls, an induction stove won’t heat the walls the way a gas stove would, which will reduce burning. [0] https://www.atcooker.com/products/commercial-induction-wok/ https://www.atcooker.com/products/commercial-induction-wok/ for example. I have no idea if this is any good.
- al_borland 4y ago
  Interesting. I wonder if the law makers are looking at the environmental cost of producing all these new cooktops vs using what has already been produced. Kind of like the plastic Nalgene bottle you already own, and functions perfectly fine, is better for the environment than throwing it out to buy a new stainless steel bottle. Granted, the water bottle example doesn't require a fuel source for continued use.
  - amluto 4y ago
    Most of these laws are for new construction.

wolverine876 4y ago

> This is mostly because the considerable majority of the heat from the flame goes around the pot without heating it. (A pot on a grate is a terrible heat exchanger.) I always wonder: Why aren't pots insulated? Just putting the lid on allows me to cut the flame ~~ 80%.

Kirby64 4y ago
You want pots to conduct heat, not contain it. The closest comparison is cast iron which has a large mass, so heat ebbs and flows from it slowly (and, is more consistent). Insulation would mean you have an even harder time transferring heat to the pot, so it's not only worthless, it's actively bad.
- wolverine876 4y ago
  > Insulation would mean you have an even harder time transferring heat to the pot Obviously, insulate the sides and top.
amluto 4y ago
You don’t want insulation — you want a heat exchanger. This product is actually quite effective: https://turbopot.com/ https://turbopot.com/