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I switched to induction holy shit it's so much better! if you have compatible cookware, definitely try it out, you can get an external induction cooktop from I

I switched to induction holy shit it's so much better! if you have compatible cookware, definitely try it out, you can get an external induction cooktop from Ikea for like $60. if you don't, get some and switch because the cooking process is so much more enjoyable. you know how when you're sauteing something and you wanna get a good sniff because it's smells amazing, only to get your eyebrows singed and a lungfull of half combusted propane? with induction, you get nothing but the smell of your food, without the excess wasted heat. also, it's fast on the big eye I can boil water insanely fast, I honestly didn't know it was possible to boil water that fast. and I can say this all only as a happy customer who paid my own money, not as a paid advertisement, UNLIKE the gas industry which has been pushing this shit through influencers and marketing for decades. [1] [1] https://youtu.be/hX2aZUav-54 https://youtu.be/hX2aZUav-54 [Climate Town - It's Time to Break Up with Our Gas Stoves 21:27]

Alupis 3y ago
> only to get your eyebrows singed and a lungfull of half combusted propane I dare say, something is wrong with your stove if any of this is even half true. Either that, or people need to learn to cook. This article is about the particulate being released from the items inside the pan. Such as fats/oils burning... which will happen no matter what style pan or range top you use.
- deleted 3y ago
  [deleted]
- rootusrootus 3y ago
  I generally agree, though I did somewhat regularly singe the hair on my knuckles. A lot of the heat from a gas burner goes up the side of the pan. And turning on a vent fan can suck a surprising amount of heat away from the pan. That does kinda suck since gas isn't really very powerful to begin with. I switched recently to induction and I'm very happy. I did have to relearn some cooking habits, of course, because induction is so much faster and more powerful than gas. The instant temperature change is super handy, too. Gas is relatively fast, too, but still slow compared to induction.
  - Alupis 3y ago
    > The instant temperature change is super handy It's amazing to me to see us careening towards a future of doubling, tripling, or even quadrupling every household's electricity usage - but we're not doing anything to ensure the capacity is there to handle the demand. Every new power plant, dam, nuclear, etc is met with fierce opposition... Induction uses a tremendous amount of electricity, and is expensive to operate. So are the other current trendy items, such as heat pumps and electric vehicles. We have no way to support all this, even if they were objectively better (and the fact that there is debate around this subject proves just the opposite). It's also strange to see the duality of complaining about things like bitcoin wasting electricity, while we also advocate for massive increases in consumption everywhere else. For now, Induction ranges are a thing for those privileged enough to be able to afford them, all the peripherals required to operate them (cookware, etc), and operational expenses.
    - dgacmu 3y ago
      You're somehow ignoring the fact that natural gas is ... an energy source. Cooking uses energy, period, whether it's delivered in a pipe or a wire. The difference is that electricity _can_ be generated in a carbon-neutral way, but methane can't. The other underlying question is about the conversion efficiency of, e.g., natural gas to electricity to heat (generation station -> house -> induction stove) vs directly burning gas at the stove. And the answer is -- induction often wins out, because gas stoves are pretty inefficient (they let a lot of heat energy bypass the pan). And it wins from an indoor air quality perspective. Where it may not win is cost, depending on the relative prices of gas and electricity where you live. But full electrification of your house allows you to save the costs of the monthly gas hookup and may reduce insurance costs.
      - cj 3y ago
        I don’t necessarily agree nor disagree with your position. However > save the costs of the monthly gas hookup For anyone wondering how much a common gas (propane) stove costs: I have a 100 gallon propane tank that cost ~$300 to fill and lasts multiple years without a refill. My whole-house generator also runs off the same propane tank. So I refill it maybe once a year (where we average 1-2 days without power per year). One unspoken benefit of gas: it works without electricity. I hate the inside air pollution, though. I could see myself maybe trying induction. I could never switch ti electric. Personal preference but when I turn on a stove I don’t have patience to wait for it to warm up.
- thathndude 3y ago
  Agreed. I’ve used induction and really enjoy it. When my gas stove at my current (new to us) house is done, I will definitely replace with induction. However, gas is just fine and these problems are way overblown.
- jefftk 3y ago
  > This article is about the particulate being released from the items inside the pan. That's right; this is all with an electric range.
conception 3y ago
I love my induction but certain types of cooking, specially anything with a wok, just doesn’t work with induction. Sometimes you need that heat wrapping up the sides.
- throw0101a 3y ago
  > […] specially anything with a wok, just doesn’t work with induction. J. Kenji López-Alt, who recently literally wrote the/a book on wok cooking, would disagree: * https://www.theatlantic.com/ideas/archive/2023/01/j-kenji-lopez-alt-induction-gas-stove-electric-coil/672897/ https://www.theatlantic.com/ideas/archive/2023/01/j-kenji-lo... See also Jon Kung, a professional chef (at least before going YT full-time): * https://www.youtube.com/watch?v=ooNzRrHA9VY https://www.youtube.com/watch?v=ooNzRrHA9VY A video from Yale Appliances (Boston, MA) who sell both gas and electric: * https://www.youtube.com/watch?v=q2J9MrY0dK4 https://www.youtube.com/watch?v=q2J9MrY0dK4
  - Alupis 3y ago
    One of your sources is selling cook tops, the other has a very specialized induction stand-alone cooktop made just for woks, and the other article is cut off behind a paywall. The source that sells cook tops doesn't claim "it's just as good" or even provide any evidence of it being as good. You can in fact use a wok on any cook top, it doesn't mean the results will be good. Induction can be good, but it's very expensive and uses enormous amounts of electricity. There is nothing wrong with natural gas - other than it's trendy to push electric currently. There's no future where everyone can afford to buy/replace one, or even operate them.
    - throw0101a 3y ago
      > One of your sources is selling cook tops Yes, both gas and electric. See also their video "Induction Cooking: Pros and Cons - Part 1": * https://www.youtube.com/watch?v=AduTdSF3_go https://www.youtube.com/watch?v=AduTdSF3_go And "Induction vs Pro Gas Cooking: Pros & Cons": * https://www.youtube.com/watch?v=hoWqMTUBT_4 https://www.youtube.com/watch?v=hoWqMTUBT_4 > Induction can be good, but it's very expensive and uses enormous amounts of electricity. Currently more than resistive electric, and some gas ranges. Define "enormous". Because about two-thirds of US households already use electricity as the cooking fuel source: * https://www.eia.gov/todayinenergy/detail.php?id=37552 https://www.eia.gov/todayinenergy/detail.php?id=37552 And induction would probably use it more efficiently since the energy goes directly to the pan. So if more folks switched from the coil-resistive electric stoves they most likely already have to induction there would be a net reduction in energy use. > There is nothing wrong with natural gas - other than it's trendy to push electric currently. And the fact that it's highly inefficient, throws oodles of heat into your kitchen, and methane is a greenhouse gas (GWP>>1)—but besides that Mrs. Lincoln…. See also perhaps Adam Ragusea on his own gas stove: * https://www.youtube.com/watch?v=CcAJ3_-Hou8 https://www.youtube.com/watch?v=CcAJ3_-Hou8
blondie9x 3y ago
I have induction. The air quality is the same. It's not the source of energy so much as it is the cooking of the product itself. My air quality goes to red with induction or gas. Induction doesn't yield cleaner air. Its the smoke from the meat or vegetables changing with the oil and fats.
- rootusrootus 3y ago
  Perhaps that's more of a measurement issue? The combustion byproducts of gas are very real and measurable, and getting rid of those definitely helps. Even if the cooking itself contributes as well. I don't get much smoke from my cooking, though, so it could just be that.
  - blondie9x 3y ago
    The byproducts and smoke of cooking meat and vegetables are the real issue. What do you make? In the old days we would probably be cooking this stuff inside. Not sealed off homes with simulated cooling or heating.
deleted 3y ago
[deleted]
Aurornis 3y ago
Cooking food with electric sources still produces a lot of PM2.5 from the food itself. The article is about cooking food that becomes smoky, which is going to be a huge source of air quality issues even with electric cooking. > only to get your eyebrows singed and a lungfull of half combusted propane If that was your baseline then something was seriously wrong with your stove. Also, most gas stoves are natural gas, not propane.
Apotheos 3y ago
N of 1 but that's never happened to me and I cook most of my meals from scratch.
Rebelgecko 3y ago
FWIW with my AQ meter it seems like how you use the stove matters more. When I boil water with my gas stove, barely anything changes. Same thing with heating a frying pan. But as soon as you pour some oil on it, the PM2.5 spikes.

Alupis 3y ago

> only to get your eyebrows singed and a lungfull of half combusted propane I dare say, something is wrong with your stove if any of this is even half true. Either that, or people need to learn to cook. This article is about the particulate being released from the items inside the pan. Such as fats/oils burning... which will happen no matter what style pan or range top you use.

deleted 3y ago
[deleted]
rootusrootus 3y ago
I generally agree, though I did somewhat regularly singe the hair on my knuckles. A lot of the heat from a gas burner goes up the side of the pan. And turning on a vent fan can suck a surprising amount of heat away from the pan. That does kinda suck since gas isn't really very powerful to begin with. I switched recently to induction and I'm very happy. I did have to relearn some cooking habits, of course, because induction is so much faster and more powerful than gas. The instant temperature change is super handy, too. Gas is relatively fast, too, but still slow compared to induction.
- Alupis 3y ago
  > The instant temperature change is super handy It's amazing to me to see us careening towards a future of doubling, tripling, or even quadrupling every household's electricity usage - but we're not doing anything to ensure the capacity is there to handle the demand. Every new power plant, dam, nuclear, etc is met with fierce opposition... Induction uses a tremendous amount of electricity, and is expensive to operate. So are the other current trendy items, such as heat pumps and electric vehicles. We have no way to support all this, even if they were objectively better (and the fact that there is debate around this subject proves just the opposite). It's also strange to see the duality of complaining about things like bitcoin wasting electricity, while we also advocate for massive increases in consumption everywhere else. For now, Induction ranges are a thing for those privileged enough to be able to afford them, all the peripherals required to operate them (cookware, etc), and operational expenses.
  - dgacmu 3y ago
    You're somehow ignoring the fact that natural gas is ... an energy source. Cooking uses energy, period, whether it's delivered in a pipe or a wire. The difference is that electricity _can_ be generated in a carbon-neutral way, but methane can't. The other underlying question is about the conversion efficiency of, e.g., natural gas to electricity to heat (generation station -> house -> induction stove) vs directly burning gas at the stove. And the answer is -- induction often wins out, because gas stoves are pretty inefficient (they let a lot of heat energy bypass the pan). And it wins from an indoor air quality perspective. Where it may not win is cost, depending on the relative prices of gas and electricity where you live. But full electrification of your house allows you to save the costs of the monthly gas hookup and may reduce insurance costs.
    - cj 3y ago
      I don’t necessarily agree nor disagree with your position. However > save the costs of the monthly gas hookup For anyone wondering how much a common gas (propane) stove costs: I have a 100 gallon propane tank that cost ~$300 to fill and lasts multiple years without a refill. My whole-house generator also runs off the same propane tank. So I refill it maybe once a year (where we average 1-2 days without power per year). One unspoken benefit of gas: it works without electricity. I hate the inside air pollution, though. I could see myself maybe trying induction. I could never switch ti electric. Personal preference but when I turn on a stove I don’t have patience to wait for it to warm up.
thathndude 3y ago
Agreed. I’ve used induction and really enjoy it. When my gas stove at my current (new to us) house is done, I will definitely replace with induction. However, gas is just fine and these problems are way overblown.
jefftk 3y ago
> This article is about the particulate being released from the items inside the pan. That's right; this is all with an electric range.

conception 3y ago

I love my induction but certain types of cooking, specially anything with a wok, just doesn’t work with induction. Sometimes you need that heat wrapping up the sides.

throw0101a 3y ago
> […] specially anything with a wok, just doesn’t work with induction. J. Kenji López-Alt, who recently literally wrote the/a book on wok cooking, would disagree: * https://www.theatlantic.com/ideas/archive/2023/01/j-kenji-lopez-alt-induction-gas-stove-electric-coil/672897/ https://www.theatlantic.com/ideas/archive/2023/01/j-kenji-lo... See also Jon Kung, a professional chef (at least before going YT full-time): * https://www.youtube.com/watch?v=ooNzRrHA9VY https://www.youtube.com/watch?v=ooNzRrHA9VY A video from Yale Appliances (Boston, MA) who sell both gas and electric: * https://www.youtube.com/watch?v=q2J9MrY0dK4 https://www.youtube.com/watch?v=q2J9MrY0dK4
- Alupis 3y ago
  One of your sources is selling cook tops, the other has a very specialized induction stand-alone cooktop made just for woks, and the other article is cut off behind a paywall. The source that sells cook tops doesn't claim "it's just as good" or even provide any evidence of it being as good. You can in fact use a wok on any cook top, it doesn't mean the results will be good. Induction can be good, but it's very expensive and uses enormous amounts of electricity. There is nothing wrong with natural gas - other than it's trendy to push electric currently. There's no future where everyone can afford to buy/replace one, or even operate them.
  - throw0101a 3y ago
    > One of your sources is selling cook tops Yes, both gas and electric. See also their video "Induction Cooking: Pros and Cons - Part 1": * https://www.youtube.com/watch?v=AduTdSF3_go https://www.youtube.com/watch?v=AduTdSF3_go And "Induction vs Pro Gas Cooking: Pros & Cons": * https://www.youtube.com/watch?v=hoWqMTUBT_4 https://www.youtube.com/watch?v=hoWqMTUBT_4 > Induction can be good, but it's very expensive and uses enormous amounts of electricity. Currently more than resistive electric, and some gas ranges. Define "enormous". Because about two-thirds of US households already use electricity as the cooking fuel source: * https://www.eia.gov/todayinenergy/detail.php?id=37552 https://www.eia.gov/todayinenergy/detail.php?id=37552 And induction would probably use it more efficiently since the energy goes directly to the pan. So if more folks switched from the coil-resistive electric stoves they most likely already have to induction there would be a net reduction in energy use. > There is nothing wrong with natural gas - other than it's trendy to push electric currently. And the fact that it's highly inefficient, throws oodles of heat into your kitchen, and methane is a greenhouse gas (GWP>>1)—but besides that Mrs. Lincoln…. See also perhaps Adam Ragusea on his own gas stove: * https://www.youtube.com/watch?v=CcAJ3_-Hou8 https://www.youtube.com/watch?v=CcAJ3_-Hou8

blondie9x 3y ago

I have induction. The air quality is the same. It's not the source of energy so much as it is the cooking of the product itself. My air quality goes to red with induction or gas. Induction doesn't yield cleaner air. Its the smoke from the meat or vegetables changing with the oil and fats.

rootusrootus 3y ago
Perhaps that's more of a measurement issue? The combustion byproducts of gas are very real and measurable, and getting rid of those definitely helps. Even if the cooking itself contributes as well. I don't get much smoke from my cooking, though, so it could just be that.
- blondie9x 3y ago
  The byproducts and smoke of cooking meat and vegetables are the real issue. What do you make? In the old days we would probably be cooking this stuff inside. Not sealed off homes with simulated cooling or heating.

deleted 3y ago

[deleted]

Aurornis 3y ago

Cooking food with electric sources still produces a lot of PM2.5 from the food itself. The article is about cooking food that becomes smoky, which is going to be a huge source of air quality issues even with electric cooking. > only to get your eyebrows singed and a lungfull of half combusted propane If that was your baseline then something was seriously wrong with your stove. Also, most gas stoves are natural gas, not propane.

Apotheos 3y ago

N of 1 but that's never happened to me and I cook most of my meals from scratch.

Rebelgecko 3y ago

FWIW with my AQ meter it seems like how you use the stove matters more. When I boil water with my gas stove, barely anything changes. Same thing with heating a frying pan. But as soon as you pour some oil on it, the PM2.5 spikes.