5 ms·

> Precision makes no sense for a pan and is something a person who doesn't actually cook would care about. Your pans change temperature when cold food is put i

by danans 4y ago

> Precision makes no sense for a pan and is something a person who doesn't actually cook would care about. Your pans change temperature when cold food is put into them. Anyone who cooks knows that you are changing the temperature on your cooking surface constantly in many applications and it's based on the visual and audio queues your food give you. I know exactly what to expect when I set my induction stove to 8 (out of 10) and let my daily-use pan heat for 1 minute. That's the setting at which I can temper oil with dry spices without burning them. This isn't a function of the induction element, but rather the digital controls. Naturally I adjust the setting once the cold food goes in the pan, but having a calibrated starting point for my cooking flow is pretty useful, and I cook for my family daily. > The problem with induction is the thing it's good at (heating water quickly) isn't a useful feature. An induction stove can heat anything quickly, not just water. And importantly it can rapidly change temperature, unlike a resistance electric stove. > Also, copper and aluminium cookware don't work on them and they are superior materials for cooking with in many instances. You can just use one of these: https://www.inductioncooked.com/how-to-use-non-induction-cookware-on-induction-cooktop https://www.inductioncooked.com/how-to-use-non-induction-coo... However, I've never seen a recipe that called for a copper or aluminum pan specifically. The benefit of copper is supposed to be precision temperature control, but as you said, precise temperatures don't matter for day to day cooking.

nemo44x 4y ago
> I know exactly what to expect when I set my induction stove to 8 (out of 10) and let my daily-use pan heat for 1 minute. That's the setting at which I can temper oil with dry spices without burning them. Same, I just turn a knob and it outputs the same BTUs every time - it isn't random. >An induction stove can heat anything quickly, not just water. And importantly it can rapidly change temperature, unlike a resistance electric stove. Again, I'm generally not too concerned about speed here. But yes, I'm very much concerned with changing temperatures quickly which involve not only the heat source but just as importantly, the cookware which leads me to.... > You can just use one of these:...The benefit of copper is supposed to be precision temperature control, but as you said, precise temperatures don't matter for day to day cooking. Copper is a superior material because it changes temperature extremely quickly because it is such a great conductor - it's not about precision (except with candy making where induction could be great) rather than reactivity. When I turn the gas up the pan reacts to that change immediately and when I turn the gas down it reacts immediately to that. Unlike a material like cast iron which can store a lot of energy, it doesn't react to changes in input quickly so is not suitable for many things - you can't finesse a cast iron pan very easily. Seriously, get a nice gas range and a high end copper pan and cook with it - you'll be amazed. It's why so many chefs insist on the combination of gas and copper. And no, I'm not buying one of those useless disks to make a copper pan work in induction. It kills the entire point of a copper pan and just gives you a cool, high-end look without the actual functionality. I'd feel like a complete fool because I would be. I'm happy induction exists for people that want it or believe gas will harm them. But it's not for everyone and there's extremely good reasons many people want to cook over open flame. When I'm not using gas to cook you'll find me outside burning wood fires to cook with.
- danans 4y ago
  > Seriously, get a nice gas range and a high end copper pan and cook with it - you'll be amazed. I cooked on gas for 25 years, including with all sorts of pots/pans. It was great and I preferred it greatly to resistance electric stoves. And then I switched to induction and couldn't be happier with both the cooking performance and the indoor air quality improvement. You (and many others) aren't concerned with or don't believe in the air quality problems of burning gas in a house. To each their own! For my part, I tell everyone I know to maximize ventilation if they are cooking indoors with gas, and to try an induction stove to see if it works for them. > When I'm not using gas to cook you'll find me outside burning wood fires to cook with. That has nothing to do with the discussion about induction, but thanks for sharing, because I also love cooking over burning wood! We're more alike than you think!
  - nemo44x 4y ago
    > To each their own! I think that’s the problem. There’s unelected officials suggesting they’re going to just ban them based on a biased (and very faulty - it isn’t quality science) study funded by activists groups. I’ve used induction and it’s ok but it doesn’t feel right to be, I can’t use materials I prefer, and I can’t do things like hold a pan a bit higher for a second, flambé, etc. I love induction for deep frying though. It’s much safer! I have a 1300 cfm exhaust with a makeup air system so I’m not concerned.

by danans 4y ago

nemo44x 4y ago

> I know exactly what to expect when I set my induction stove to 8 (out of 10) and let my daily-use pan heat for 1 minute. That's the setting at which I can temper oil with dry spices without burning them. Same, I just turn a knob and it outputs the same BTUs every time - it isn't random. >An induction stove can heat anything quickly, not just water. And importantly it can rapidly change temperature, unlike a resistance electric stove. Again, I'm generally not too concerned about speed here. But yes, I'm very much concerned with changing temperatures quickly which involve not only the heat source but just as importantly, the cookware which leads me to.... > You can just use one of these:...The benefit of copper is supposed to be precision temperature control, but as you said, precise temperatures don't matter for day to day cooking. Copper is a superior material because it changes temperature extremely quickly because it is such a great conductor - it's not about precision (except with candy making where induction could be great) rather than reactivity. When I turn the gas up the pan reacts to that change immediately and when I turn the gas down it reacts immediately to that. Unlike a material like cast iron which can store a lot of energy, it doesn't react to changes in input quickly so is not suitable for many things - you can't finesse a cast iron pan very easily. Seriously, get a nice gas range and a high end copper pan and cook with it - you'll be amazed. It's why so many chefs insist on the combination of gas and copper. And no, I'm not buying one of those useless disks to make a copper pan work in induction. It kills the entire point of a copper pan and just gives you a cool, high-end look without the actual functionality. I'd feel like a complete fool because I would be. I'm happy induction exists for people that want it or believe gas will harm them. But it's not for everyone and there's extremely good reasons many people want to cook over open flame. When I'm not using gas to cook you'll find me outside burning wood fires to cook with.

danans 4y ago
> Seriously, get a nice gas range and a high end copper pan and cook with it - you'll be amazed. I cooked on gas for 25 years, including with all sorts of pots/pans. It was great and I preferred it greatly to resistance electric stoves. And then I switched to induction and couldn't be happier with both the cooking performance and the indoor air quality improvement. You (and many others) aren't concerned with or don't believe in the air quality problems of burning gas in a house. To each their own! For my part, I tell everyone I know to maximize ventilation if they are cooking indoors with gas, and to try an induction stove to see if it works for them. > When I'm not using gas to cook you'll find me outside burning wood fires to cook with. That has nothing to do with the discussion about induction, but thanks for sharing, because I also love cooking over burning wood! We're more alike than you think!
- nemo44x 4y ago
  > To each their own! I think that’s the problem. There’s unelected officials suggesting they’re going to just ban them based on a biased (and very faulty - it isn’t quality science) study funded by activists groups. I’ve used induction and it’s ok but it doesn’t feel right to be, I can’t use materials I prefer, and I can’t do things like hold a pan a bit higher for a second, flambé, etc. I love induction for deep frying though. It’s much safer! I have a 1300 cfm exhaust with a makeup air system so I’m not concerned.