4 ms·

That sounds a lot like the old "tastes approximately just like beef!" testimonies going around at the start of the last wave of vegan fake meat products. Yeah s

by slily 3y ago

That sounds a lot like the old "tastes approximately just like beef!" testimonies going around at the start of the last wave of vegan fake meat products. Yeah sure, some people might find the substitute to be palatable. But most of those you're arguing with have concrete and legitimate reasons to prefer a direct flame, so it's kind of silly to expect "close enough" to convince them.

lifeformed 3y ago
Read the article, that's not what he's saying. And it's said by someone who, if you know their history, cares to an extreme degree about what the end product tastes like.
- slily 3y ago
  My point is not that induction can't yield good results depending on the dish, but rather that people who care about cooking on a direct flame will not be satisfied with something that is suitable for "most" recipes. I've read plenty about this debate and if I had to pick one I'd stick with gas because of the added flexibility. But I would be fine with say, a hybrid stove that is mostly induction and has at least one high-capacity gas burner and preferably another lower-capacity one. Unfortunately, few induction "advocates" are making the case for the hybrid option and most prefer to exaggerate its suitability as a complete replacement as well as the potential environmental and health impacts of gas, which alienates anyone who simply wants a flame.
morsch 3y ago
If you're not happy with the approximation, you'll have to buy a 100000 BTU professional kitchen gas burner and operate it illegally. https://kitchenambition.com/how-many-btus-for-wok-cooking/ https://kitchenambition.com/how-many-btus-for-wok-cooking/
- slily 3y ago
  That's disingenuous, Chinese households may have higher capacity burners than the average Western household but do not go anywhere near 100,000 BTU. This is reserved for restaurants. North of 10,000 is plenty for home cooking.
  - morsch 3y ago
    Oh, I agree that it's plenty, though apparently it's not enough to get restaurant style wok hei. It's also well into the range that regular induction stoves offer.

by slily 3y ago

lifeformed 3y ago

Read the article, that's not what he's saying. And it's said by someone who, if you know their history, cares to an extreme degree about what the end product tastes like.

slily 3y ago
My point is not that induction can't yield good results depending on the dish, but rather that people who care about cooking on a direct flame will not be satisfied with something that is suitable for "most" recipes. I've read plenty about this debate and if I had to pick one I'd stick with gas because of the added flexibility. But I would be fine with say, a hybrid stove that is mostly induction and has at least one high-capacity gas burner and preferably another lower-capacity one. Unfortunately, few induction "advocates" are making the case for the hybrid option and most prefer to exaggerate its suitability as a complete replacement as well as the potential environmental and health impacts of gas, which alienates anyone who simply wants a flame.

morsch 3y ago

If you're not happy with the approximation, you'll have to buy a 100000 BTU professional kitchen gas burner and operate it illegally. https://kitchenambition.com/how-many-btus-for-wok-cooking/ https://kitchenambition.com/how-many-btus-for-wok-cooking/

slily 3y ago
That's disingenuous, Chinese households may have higher capacity burners than the average Western household but do not go anywhere near 100,000 BTU. This is reserved for restaurants. North of 10,000 is plenty for home cooking.
- morsch 3y ago
  Oh, I agree that it's plenty, though apparently it's not enough to get restaurant style wok hei. It's also well into the range that regular induction stoves offer.