6 ms·

> no reason to have a gas stove anymore other than inertia and ignorance to the health risks. Or preference for a superior cooking experience.

LargoLasskhyfv 4y ago
I'd call that BS because imaginary...
- peteradio 4y ago
  My lived experience is imaginary, does that make me imaginary? But I think therefore I am, so I'm not imaginary, yet my lived experience is imaginary. Is this like imaginary numbers where it is really just a poor descriptor for whatever it is you are asserting?
  - LargoLasskhyfv 4y ago
    Naa. I know cooking with gas from a long time ago. Also with normal electric stoves. I just think there is nothing better than induction fields ATM. Maybe you had bad ones? It's fast, it enables precise and dynamic control, it doesn't stink, it's easy to clean, and whatnot else. Cooking with gas is an obsolete thing, like computing with punchcards. Maybe your electrical installation is insufficient, or you tried suboptimal(for induction) pans, pots and kettles? Dunno. Edit: I'm aware of phrases like https://idioms.thefreedictionary.com/now+we%27re+cooking+with+gas https://idioms.thefreedictionary.com/now+we%27re+cooking+wit... btw. Still makes no sense anymore, except for camping, maybe.
    - kelipso 4y ago
      The best restaurants use gas stoves. Maybe when they switch, I'll change my mind.
      - exclusiv 4y ago
        You'll be waiting for an economic reason for the restaurants, not because gas is better. [1] When Eric Ripert, the chef of Le Bernardin, renovated the kitchens of his Manhattan apartment and Hamptons beach house, he nixed the gas, instead choosing sleekly powerful induction cooktops by Miele and Gaggenau. “After two days, I was in love,” Mr. Ripert said. “It’s so much more precise than watching a flame. You can really focus on your cooking and pay attention to what’s inside the pan, not what’s underneath it.” He hasn’t yet converted his restaurant kitchens. “It would be a big expense to replace stoves that still work well, but, if the gas stove broke, I’d consider it,” he said, adding that he thought his cooks would adapt quickly. “After a few days, they’d all love it.” That is just what happened with the chef Justin Lee of Fat Choy in Manhattan, although he wasn’t expecting it. When he opened the Chinatown restaurant in September 2020, there was no gas hookup. “Most restaurants wouldn’t open without gas, but we couldn’t wait,” he said, “so we had to find our way with electric.” It was a lot easier than he had anticipated, and he’s come to prefer induction for its consistency at high and low temperatures. On the gentlest setting, he confits garlic and other ingredients for his XO sauce without having to watch it. “You can walk away, and it won’t ever burn,” he said. “For us, it’s a workhorse,” he said. “It can boil water in minutes, which, for cooking noodles, is significantly faster than gas.” Mr. Lee discovered other advantages over the summer: His kitchen did not get as ferociously hot as it would have with a gas stove, and the absence of open flames also led to a decrease in burns. 1. https://archive.ph/FvGfg https://archive.ph/FvGfg
      - 8note 4y ago
        I take it you run a rack for your desktop computer at home? What makes you think you have the same constraints at your home kitchen as a restaurant?
        LargoLasskhyfv 4y ago
        The thing is, you don't need the equivalent of a rack for cooking with induction. There are countless things like these https://duckduckgo.com/?t=ffsb&q=Induction+stove&iax=images&ia=images https://duckduckgo.com/?t=ffsb&q=Induction+stove&iax=images&... I tried such a single 'hot plate' out of curiosity when they were on offer at ALDI for €29,90 more than 10 years ago. And my mind was blown. The only limitation I can think of is that your wall outlet should be able to deliver 2000 to 2500W, for a single coil. So one such outlet, for one such coil. Or three phase alternating current for the range. But the same constraints apply to normal electrical stoves. Mobile 'single coil' systems like that are still available cheaply.
- kcplate 4y ago
  I’d imagine the food probably tastes better at peteradios’s place.
  - LargoLasskhyfv 4y ago
    Could be. OTOH taste is subjective :-)
    - peteradio 4y ago
      Just to settle the matter, I recently cooked a meal so terrible we had to throw it away, and we are fairly conservative with our food supply. Nevertheless my gas range performance was superb.
kshahkshah 4y ago
That is also why I'm on the fence. I'm getting into wok cooking on top of that and am fairly skeptical of the induction experience.
- __turbobrew__ 4y ago
  Proper wok cooking requires gas, don’t let anyone convince you otherwise. Flat bottom woks will nearly always warp at high heat, rendering them nearly useless on non-gas cook tops. There is a reason most asian home cooks and restaurants use gas stove tops.
  - kshahkshah 4y ago
    Sorry for the late reply, yeah, I mean, the only configuration I can imagine then is if I went induction for my main cooktop when I do my reno, and then had a portable butane stove for wok cooking exclusively. It could make sense, I'm just not even sure I want to do that. Right now I've a recirculating hood (absolute garbage) so my main focus is going to be switching that out for a proper vent
stcroixx 4y ago
Agreed. Just remodeled my entire kitchen and the only thing I kept was the gas Viking range and ovens. When the best restaurants have been using these across the board for decades I might consider it but I’ll be dead then.
smileysteve 4y ago
My preference is fine heat control without having to remove the pan from the cooktop (which induction does better than gas)
- germinalphrase 4y ago
  How universal is this fine control? I was under the impression that lower cost induction cycles on/off at a noticeable duration.
  - tw98521358 4y ago
    The low end ones suck but the high end ones are good. I try to avoid cooking in that ultra low cycling end though

LargoLasskhyfv 4y ago

I'd call that BS because imaginary...

peteradio 4y ago
My lived experience is imaginary, does that make me imaginary? But I think therefore I am, so I'm not imaginary, yet my lived experience is imaginary. Is this like imaginary numbers where it is really just a poor descriptor for whatever it is you are asserting?
- LargoLasskhyfv 4y ago
  Naa. I know cooking with gas from a long time ago. Also with normal electric stoves. I just think there is nothing better than induction fields ATM. Maybe you had bad ones? It's fast, it enables precise and dynamic control, it doesn't stink, it's easy to clean, and whatnot else. Cooking with gas is an obsolete thing, like computing with punchcards. Maybe your electrical installation is insufficient, or you tried suboptimal(for induction) pans, pots and kettles? Dunno. Edit: I'm aware of phrases like https://idioms.thefreedictionary.com/now+we%27re+cooking+with+gas https://idioms.thefreedictionary.com/now+we%27re+cooking+wit... btw. Still makes no sense anymore, except for camping, maybe.
  - kelipso 4y ago
    The best restaurants use gas stoves. Maybe when they switch, I'll change my mind.
    - exclusiv 4y ago
      You'll be waiting for an economic reason for the restaurants, not because gas is better. [1] When Eric Ripert, the chef of Le Bernardin, renovated the kitchens of his Manhattan apartment and Hamptons beach house, he nixed the gas, instead choosing sleekly powerful induction cooktops by Miele and Gaggenau. “After two days, I was in love,” Mr. Ripert said. “It’s so much more precise than watching a flame. You can really focus on your cooking and pay attention to what’s inside the pan, not what’s underneath it.” He hasn’t yet converted his restaurant kitchens. “It would be a big expense to replace stoves that still work well, but, if the gas stove broke, I’d consider it,” he said, adding that he thought his cooks would adapt quickly. “After a few days, they’d all love it.” That is just what happened with the chef Justin Lee of Fat Choy in Manhattan, although he wasn’t expecting it. When he opened the Chinatown restaurant in September 2020, there was no gas hookup. “Most restaurants wouldn’t open without gas, but we couldn’t wait,” he said, “so we had to find our way with electric.” It was a lot easier than he had anticipated, and he’s come to prefer induction for its consistency at high and low temperatures. On the gentlest setting, he confits garlic and other ingredients for his XO sauce without having to watch it. “You can walk away, and it won’t ever burn,” he said. “For us, it’s a workhorse,” he said. “It can boil water in minutes, which, for cooking noodles, is significantly faster than gas.” Mr. Lee discovered other advantages over the summer: His kitchen did not get as ferociously hot as it would have with a gas stove, and the absence of open flames also led to a decrease in burns. 1. https://archive.ph/FvGfg https://archive.ph/FvGfg
    - 8note 4y ago
      I take it you run a rack for your desktop computer at home? What makes you think you have the same constraints at your home kitchen as a restaurant?
      - LargoLasskhyfv 4y ago
        The thing is, you don't need the equivalent of a rack for cooking with induction. There are countless things like these https://duckduckgo.com/?t=ffsb&q=Induction+stove&iax=images&ia=images https://duckduckgo.com/?t=ffsb&q=Induction+stove&iax=images&... I tried such a single 'hot plate' out of curiosity when they were on offer at ALDI for €29,90 more than 10 years ago. And my mind was blown. The only limitation I can think of is that your wall outlet should be able to deliver 2000 to 2500W, for a single coil. So one such outlet, for one such coil. Or three phase alternating current for the range. But the same constraints apply to normal electrical stoves. Mobile 'single coil' systems like that are still available cheaply.
kcplate 4y ago
I’d imagine the food probably tastes better at peteradios’s place.
- LargoLasskhyfv 4y ago
  Could be. OTOH taste is subjective :-)
  - peteradio 4y ago
    Just to settle the matter, I recently cooked a meal so terrible we had to throw it away, and we are fairly conservative with our food supply. Nevertheless my gas range performance was superb.

kshahkshah 4y ago

That is also why I'm on the fence. I'm getting into wok cooking on top of that and am fairly skeptical of the induction experience.

__turbobrew__ 4y ago
Proper wok cooking requires gas, don’t let anyone convince you otherwise. Flat bottom woks will nearly always warp at high heat, rendering them nearly useless on non-gas cook tops. There is a reason most asian home cooks and restaurants use gas stove tops.
- kshahkshah 4y ago
  Sorry for the late reply, yeah, I mean, the only configuration I can imagine then is if I went induction for my main cooktop when I do my reno, and then had a portable butane stove for wok cooking exclusively. It could make sense, I'm just not even sure I want to do that. Right now I've a recirculating hood (absolute garbage) so my main focus is going to be switching that out for a proper vent

stcroixx 4y ago

Agreed. Just remodeled my entire kitchen and the only thing I kept was the gas Viking range and ovens. When the best restaurants have been using these across the board for decades I might consider it but I’ll be dead then.

smileysteve 4y ago

My preference is fine heat control without having to remove the pan from the cooktop (which induction does better than gas)

germinalphrase 4y ago
How universal is this fine control? I was under the impression that lower cost induction cycles on/off at a noticeable duration.
- tw98521358 4y ago
  The low end ones suck but the high end ones are good. I try to avoid cooking in that ultra low cycling end though