5 ms·

How soon until "new" homes come with a blank space for the new owner to install an aftermarket stove that can cook food properly?

mkinsella 4y ago
Agreed. An induction cooktop and electric stove are far superior to gas.
- konfusinomicon 4y ago
  I got an induction stove at a scratch and dent store for 60% off and if and when I move it is most certainly coming with me..I'll never go back to gas or electric. the time I've saved heating water alone has tripled the investment. and it came with a sous vide like temperature probe, which is priceless for making a decent cup of coffee
- downut 4y ago
  I am curious how one pops popcorn, shakes a pan, throws the pan, and heats the sides of the pan when eg reducing stock. How do woks work, exactly, on an induction burner? Why does spilling liquids cause the problems I encountered? Why does the bottom of the pans have to be perfectly flat? Some of my cast iron skillets (whoops never mind) are 50 years or more old and are not perfectly flat. They cook fantastic on a gas range. My All-Clad skillets reduce stock while caramalizing above the liquid level, and... the flavor gain is detectable. My only a few years old set of de Buyers "work" on induction but they're not perfectly flat, either. They are ever so slightly concave up in the center. They work fantastic too on a gas burner, but are a disaster on induction. While moving house across the country, our Viking gas range preceding us, I installed a moderately high end induction stove (~$1600) and cooked on it for three weeks before I completely gave up. I even bought "induction ready" pots and pans! No doubt it improved the resale value of the kitchen but for people with competent technique, an induction cook top is a culinary disaster. Far superior? Yeah, I don't think so. I really wanted to love that induction stove, it's why I paid extra for one to sell the house. But I was duped. Ah well there is theory and there is practice, and I remind myself yet again to always stick to practice.
  - deleted 4y ago
    [deleted]
  - fafqg 4y ago
    [flagged]
  - ecshafer 4y ago
    There is one really great use for induction stoves I found. My wife and I have a small one burner induction stove from Ikea, which is basically a high powered hot plate. Its great for putting on the table for hotpot, fondue, shabushabu, korean bbq, etc. Even though I love my gas range, I am always a little weird about putting a propane stove on my dining room table.
    - downut 4y ago
      I really want to like your comment (and I will) but... but... hot pot, ..., korean bbq isn't the fire in the center of the table part of the entertainment the restaurant supplies? I suppose we can always in the glorious future buy electric table candelabras with solar powered rechargeable batteries that we can place into the window light on the annoited day and be sure our dinner date at our table works out... well? I choose the firebug spouse of mine who runs the campfires on outings and isn't afraid of a (controlled) spontaneous combustion.
  - newZWhoDis 4y ago
    Induction doesn’t require you have perfectly flat pans/whatever. Your “induction ready” pots/pans were probably just really bad, like maybe aluminum (yikes) with some kind of induction-compatible insert? You want to use pure cast iron anyways. Everything your gas burner can do, a proper induction range can do better. Mine has a dedicated 240V 60A line and can boil water faster than anything but a restaurant-grade gas line (which isn’t even an option in most neighborhoods). I don’t use woks at all, but I can’t see why one wouldn’t work.
    - anfilt 4y ago
      The debuyer pans he mentioned are solid carbon steel french pans. They are really nice, but one thing about an induction stoves and carbon steel pans. Induction stoves can warp carbon steel pans. https://www.youtube.com/watch?v=Ub-ADtsGo5s https://www.youtube.com/watch?v=Ub-ADtsGo5s
- seizethecheese 4y ago
  Is this consensus opinion? I personally find gas to be far superior. It could be that I’ve used low quality electric.
  - ApolloFortyNine 4y ago
    No lol, until your average restaurant is all electric (it's not), it's very obviously not superior. Induction is better but nothing really beats gas for speed to reach the desired heat level.
    - seizethecheese 4y ago
      Great point.
    - deleted 4y ago
      [deleted]
- carlosjobim 4y ago
  [flagged]
galleywest200 4y ago
Install one in your backyard with a portable tank, problem solved.

mkinsella 4y ago

Agreed. An induction cooktop and electric stove are far superior to gas.

konfusinomicon 4y ago
I got an induction stove at a scratch and dent store for 60% off and if and when I move it is most certainly coming with me..I'll never go back to gas or electric. the time I've saved heating water alone has tripled the investment. and it came with a sous vide like temperature probe, which is priceless for making a decent cup of coffee
downut 4y ago
I am curious how one pops popcorn, shakes a pan, throws the pan, and heats the sides of the pan when eg reducing stock. How do woks work, exactly, on an induction burner? Why does spilling liquids cause the problems I encountered? Why does the bottom of the pans have to be perfectly flat? Some of my cast iron skillets (whoops never mind) are 50 years or more old and are not perfectly flat. They cook fantastic on a gas range. My All-Clad skillets reduce stock while caramalizing above the liquid level, and... the flavor gain is detectable. My only a few years old set of de Buyers "work" on induction but they're not perfectly flat, either. They are ever so slightly concave up in the center. They work fantastic too on a gas burner, but are a disaster on induction. While moving house across the country, our Viking gas range preceding us, I installed a moderately high end induction stove (~$1600) and cooked on it for three weeks before I completely gave up. I even bought "induction ready" pots and pans! No doubt it improved the resale value of the kitchen but for people with competent technique, an induction cook top is a culinary disaster. Far superior? Yeah, I don't think so. I really wanted to love that induction stove, it's why I paid extra for one to sell the house. But I was duped. Ah well there is theory and there is practice, and I remind myself yet again to always stick to practice.
- deleted 4y ago
  [deleted]
- fafqg 4y ago
  [flagged]
- ecshafer 4y ago
  There is one really great use for induction stoves I found. My wife and I have a small one burner induction stove from Ikea, which is basically a high powered hot plate. Its great for putting on the table for hotpot, fondue, shabushabu, korean bbq, etc. Even though I love my gas range, I am always a little weird about putting a propane stove on my dining room table.
  - downut 4y ago
    I really want to like your comment (and I will) but... but... hot pot, ..., korean bbq isn't the fire in the center of the table part of the entertainment the restaurant supplies? I suppose we can always in the glorious future buy electric table candelabras with solar powered rechargeable batteries that we can place into the window light on the annoited day and be sure our dinner date at our table works out... well? I choose the firebug spouse of mine who runs the campfires on outings and isn't afraid of a (controlled) spontaneous combustion.
- newZWhoDis 4y ago
  Induction doesn’t require you have perfectly flat pans/whatever. Your “induction ready” pots/pans were probably just really bad, like maybe aluminum (yikes) with some kind of induction-compatible insert? You want to use pure cast iron anyways. Everything your gas burner can do, a proper induction range can do better. Mine has a dedicated 240V 60A line and can boil water faster than anything but a restaurant-grade gas line (which isn’t even an option in most neighborhoods). I don’t use woks at all, but I can’t see why one wouldn’t work.
  - anfilt 4y ago
    The debuyer pans he mentioned are solid carbon steel french pans. They are really nice, but one thing about an induction stoves and carbon steel pans. Induction stoves can warp carbon steel pans. https://www.youtube.com/watch?v=Ub-ADtsGo5s https://www.youtube.com/watch?v=Ub-ADtsGo5s
seizethecheese 4y ago
Is this consensus opinion? I personally find gas to be far superior. It could be that I’ve used low quality electric.
- ApolloFortyNine 4y ago
  No lol, until your average restaurant is all electric (it's not), it's very obviously not superior. Induction is better but nothing really beats gas for speed to reach the desired heat level.
  - seizethecheese 4y ago
    Great point.
  - deleted 4y ago
    [deleted]
carlosjobim 4y ago
[flagged]

galleywest200 4y ago

Install one in your backyard with a portable tank, problem solved.