3 ms·

> Gas burns hotter And how much of that heat actually gets transferred to the pan, versus just billowing off the side of it? More importantly: how much of it g

> Gas burns hotter And how much of that heat actually gets transferred to the pan, versus just billowing off the side of it? More importantly: how much of it gets to the food? With electricity, especially inductive, how much gets to the food?

bumby 3y ago
I don’t know empirically, but anecdotally chefs all use gas for this reason. Especially when you cook with cast iron, it cooks much hotter
- throw0101b 3y ago
  Chefs used gas because it was historically the easiest thing to get high output on and easy of control (i.e., little inertial for adjustments). That is no longer the exclusive domain of gas anymore: * https://www.cbc.ca/news/science/what-on-earth-induction-stoves-1.6411937 https://www.cbc.ca/news/science/what-on-earth-induction-stov... * https://www.thestar.com/news/canada/worried-about-giving-up-gas-these-toronto-chefs-say-induction-stoves-are-a-game-changer/article_c6657146-dbf4-5425-a099-daf1c041c141.html https://www.thestar.com/news/canada/worried-about-giving-up-... * https://www.vancouverisawesome.com/highlights/the-vancouver-restaurants-ditching-gas-stoves-for-electric-induction-7544169 https://www.vancouverisawesome.com/highlights/the-vancouver-... See also Michelin-starred chefs: * https://robbreport.com/food-drink/dining/how-le-bernardins-master-chef-designed-minimalist-kitchen-for-efficiency-1234668620/ https://robbreport.com/food-drink/dining/how-le-bernardins-m... * https://www.idealhome.co.uk/news/induction-hob-255651 https://www.idealhome.co.uk/news/induction-hob-255651 * https://guide.michelin.com/us/en/article/features/kitchen-designers-michelin-starred-restaurants https://guide.michelin.com/us/en/article/features/kitchen-de... Professional kitchens also have giant, well-designed vent hoods to send the fumes and heat outside: most domestic/residential kitchens usually have shitty hoods (if they have them at all (not all rentals do), and some don't even vent outside) that people often don't bother even running. The act of cooking produces various chemical regards of heat source, but gas stove also add chemicals from combustion (would you run a BBQ in your house? a car?) and may not be vented outside.
  - bumby 3y ago
    >would you run a BBQ in your house? Having lived in relatively poor areas, this is surprisingly common. If you ever drive by the projects, take a look at some of the window screens; often they will be covered in soot because people use them to bbq. Why am I bringing that up? Because a lot of the discussion is occurring in a bubble. (I mean...you link to to Robb report for goodness sake). I agree that induction is a good choice if you have the luxury of choosing your range design (to include installing adequate ventilation) and the money to do so (to include probably replacing all your cookware with those compatible with induction.) That isn't an option open to most people. Those same Michelin-starred chefs admit induction is fragile and "blow fuses like its a design feature." The majority of chefs still use gas and induction is more for those who have the luxury to change, like experimenting, and have the money to do so. I think it's an error to think there can be an immediate switch; these are the types of thought processes that turn policies into debacles.

bumby 3y ago

I don’t know empirically, but anecdotally chefs all use gas for this reason. Especially when you cook with cast iron, it cooks much hotter

throw0101b 3y ago
Chefs used gas because it was historically the easiest thing to get high output on and easy of control (i.e., little inertial for adjustments). That is no longer the exclusive domain of gas anymore: * https://www.cbc.ca/news/science/what-on-earth-induction-stoves-1.6411937 https://www.cbc.ca/news/science/what-on-earth-induction-stov... * https://www.thestar.com/news/canada/worried-about-giving-up-gas-these-toronto-chefs-say-induction-stoves-are-a-game-changer/article_c6657146-dbf4-5425-a099-daf1c041c141.html https://www.thestar.com/news/canada/worried-about-giving-up-... * https://www.vancouverisawesome.com/highlights/the-vancouver-restaurants-ditching-gas-stoves-for-electric-induction-7544169 https://www.vancouverisawesome.com/highlights/the-vancouver-... See also Michelin-starred chefs: * https://robbreport.com/food-drink/dining/how-le-bernardins-master-chef-designed-minimalist-kitchen-for-efficiency-1234668620/ https://robbreport.com/food-drink/dining/how-le-bernardins-m... * https://www.idealhome.co.uk/news/induction-hob-255651 https://www.idealhome.co.uk/news/induction-hob-255651 * https://guide.michelin.com/us/en/article/features/kitchen-designers-michelin-starred-restaurants https://guide.michelin.com/us/en/article/features/kitchen-de... Professional kitchens also have giant, well-designed vent hoods to send the fumes and heat outside: most domestic/residential kitchens usually have shitty hoods (if they have them at all (not all rentals do), and some don't even vent outside) that people often don't bother even running. The act of cooking produces various chemical regards of heat source, but gas stove also add chemicals from combustion (would you run a BBQ in your house? a car?) and may not be vented outside.
- bumby 3y ago
  >would you run a BBQ in your house? Having lived in relatively poor areas, this is surprisingly common. If you ever drive by the projects, take a look at some of the window screens; often they will be covered in soot because people use them to bbq. Why am I bringing that up? Because a lot of the discussion is occurring in a bubble. (I mean...you link to to Robb report for goodness sake). I agree that induction is a good choice if you have the luxury of choosing your range design (to include installing adequate ventilation) and the money to do so (to include probably replacing all your cookware with those compatible with induction.) That isn't an option open to most people. Those same Michelin-starred chefs admit induction is fragile and "blow fuses like its a design feature." The majority of chefs still use gas and induction is more for those who have the luxury to change, like experimenting, and have the money to do so. I think it's an error to think there can be an immediate switch; these are the types of thought processes that turn policies into debacles.