5 ms·

> I wonder how effective the extractor is above the stove, if you always put it on its max fan setting when cooking, would it improve the VOC and other gases de

by hannob 4y ago

> I wonder how effective the extractor is above the stove, if you always put it on its max fan setting when cooking, would it improve the VOC and other gases detected? The answer is likely "Yes, it improves things a little bit, but it's still a terrible idea to keep a device spitting dangerous emissions inside your home".

bayindirh 4y ago
> it's still a terrible idea to keep a device spitting dangerous emissions inside your home. I completely agree, but some people will grab their burning pitchforks and will try to convince you that they can't cook as well on an electric stove. I use both of them, and gas considerably lowers the air quality (I can feel it), and prefer electric very much, however it has a learning curve, and people don't want to change. Also, AFAIK, you can't use a wok as it's meant to be used on an electric stove.
- kibwen 4y ago
  Every militant gas-stove evangelist that I have personally known has done an about-face after a month of using a simple countertop induction cooktop. Their expensive high-end gas ranges are literally gathering dust. The ability to have such precise and rapid control over stovetop temperature is utterly transformative in a way that almost nobody realizes yet. (To be fair, it's hard to fully capitalize on this transformation since most cookbooks are still written with primitive "set the burner to 'high'" rather than "set the burner to exact so-and-so degrees".) As for woks, that hasn't stopped China from being the largest market for induction cooktops, and they even make custom-shaped induction cooktops designed for woks.
- robinsonb5 4y ago
  I have a gas cooker which was already installed when I moved into my currentl home. I don't particularly care whether I'm cooking on a gas flame, an induction ring or an old fashioned electric element - but at a time when we keep hearing about the risk of rolling power cuts, I care more that I can still heat up food and water even when the power's out.
  - bayindirh 4y ago
    > I care more that I can still heat up food and water even when the power's out. I keep a small portable stove adapter which is pretty powerful. It screws to small LPG containers which I can buy anywhere, and provides ample power in a small footprint. I have a full canister and this adapter [0], and if I ever need to heat something w/o electricity, I just take this out from my storage room. We are using this setup at a couple locations, one of them is pretty remote, and proved to be very reliable for us during the last decade or so. All locations have electric stoves otherwise. [0]: https://productimages.hepsiburada.net/s/48/375/10938355515442.jpg https://productimages.hepsiburada.net/s/48/375/1093835551544...
- comte7092 4y ago
  I have an induction burner/wok combo and it’s great, the obvious downside is that the burner can only be used with the accompanying pan, but for me that’s not an issue. Realistically a western home gas stove isn’t that great for wok cooking either because most don’t get hot enough compared to commercial stoves anyways.
- Doxin 4y ago
  Flat bottom cast iron woks work very well on induction stoves. I can get it to wokking temperatures in minutes, which would take practically forever on any reasonably sized gas stove.

by hannob 4y ago

bayindirh 4y ago

> it's still a terrible idea to keep a device spitting dangerous emissions inside your home. I completely agree, but some people will grab their burning pitchforks and will try to convince you that they can't cook as well on an electric stove. I use both of them, and gas considerably lowers the air quality (I can feel it), and prefer electric very much, however it has a learning curve, and people don't want to change. Also, AFAIK, you can't use a wok as it's meant to be used on an electric stove.

kibwen 4y ago
Every militant gas-stove evangelist that I have personally known has done an about-face after a month of using a simple countertop induction cooktop. Their expensive high-end gas ranges are literally gathering dust. The ability to have such precise and rapid control over stovetop temperature is utterly transformative in a way that almost nobody realizes yet. (To be fair, it's hard to fully capitalize on this transformation since most cookbooks are still written with primitive "set the burner to 'high'" rather than "set the burner to exact so-and-so degrees".) As for woks, that hasn't stopped China from being the largest market for induction cooktops, and they even make custom-shaped induction cooktops designed for woks.
robinsonb5 4y ago
I have a gas cooker which was already installed when I moved into my currentl home. I don't particularly care whether I'm cooking on a gas flame, an induction ring or an old fashioned electric element - but at a time when we keep hearing about the risk of rolling power cuts, I care more that I can still heat up food and water even when the power's out.
- bayindirh 4y ago
  > I care more that I can still heat up food and water even when the power's out. I keep a small portable stove adapter which is pretty powerful. It screws to small LPG containers which I can buy anywhere, and provides ample power in a small footprint. I have a full canister and this adapter [0], and if I ever need to heat something w/o electricity, I just take this out from my storage room. We are using this setup at a couple locations, one of them is pretty remote, and proved to be very reliable for us during the last decade or so. All locations have electric stoves otherwise. [0]: https://productimages.hepsiburada.net/s/48/375/10938355515442.jpg https://productimages.hepsiburada.net/s/48/375/1093835551544...
comte7092 4y ago
I have an induction burner/wok combo and it’s great, the obvious downside is that the burner can only be used with the accompanying pan, but for me that’s not an issue. Realistically a western home gas stove isn’t that great for wok cooking either because most don’t get hot enough compared to commercial stoves anyways.
Doxin 4y ago
Flat bottom cast iron woks work very well on induction stoves. I can get it to wokking temperatures in minutes, which would take practically forever on any reasonably sized gas stove.