4 ms·

I just moved from my home with an induction to a home with a gas hob (a nice one, even!) and I really, really miss my induction. Temperature control is a lot ha

I just moved from my home with an induction to a home with a gas hob (a nice one, even!) and I really, really miss my induction. Temperature control is a lot harder, I can't dial in the values I know work for a given dish, and I notice that some of my pans are just... dirtier than they were before. Also it's emitting poison in to my air.

datavirtue 3y ago
Just accept the profit gas emitted by your overlords.
iamthemonster 3y ago
The first time I used an induction stove I set it to maximum, because I set my gas to maximum. I waited a while for the pan to warm, then I poured in some cold water for boiling. I was amazed at how much heat induction could put out. It instantly boiled the water touching the surface of the pan and it was at a rolling boil shortly after. If there weren't such health and safety risks, it would be great to let customers just have a go with an induction cooktop in a showroom. Along with most people, I'd thought of induction as a substitute for gas, when really it's an upgrade.
fomine3 3y ago
Good gas has temperature control feature (at here in Japan), though IH is better for such use case
CogitoCogito 3y ago
It’s funny because my experience is the opposite. I have used many induction stoves whose temperature junps are too big. E.g. my brother’s stove basically can’t make Swedish style pancakes because one setting is too cold and the next is too hot. This is obviously not something inherent about induction stoves, but weirdly something I’ve seen there quite a few times. That said, does anyone know if induction stoves could work with a continuous knob? Like with some variable resister maybe? If that’s possible has anyone seen such a stove for sale?
GaryNumanVevo 3y ago
We recently built out our dream kitchen, we've got a full gas hob with an industrial amount of ventilation. We also have an induction hotplate which is great for keeping sauces warm or boiling water faster, although I've noticed that induction doesn't have the fine grain control that I've come to expect from gas.

datavirtue 3y ago

Just accept the profit gas emitted by your overlords.

iamthemonster 3y ago

The first time I used an induction stove I set it to maximum, because I set my gas to maximum. I waited a while for the pan to warm, then I poured in some cold water for boiling. I was amazed at how much heat induction could put out. It instantly boiled the water touching the surface of the pan and it was at a rolling boil shortly after. If there weren't such health and safety risks, it would be great to let customers just have a go with an induction cooktop in a showroom. Along with most people, I'd thought of induction as a substitute for gas, when really it's an upgrade.

fomine3 3y ago

Good gas has temperature control feature (at here in Japan), though IH is better for such use case

CogitoCogito 3y ago

It’s funny because my experience is the opposite. I have used many induction stoves whose temperature junps are too big. E.g. my brother’s stove basically can’t make Swedish style pancakes because one setting is too cold and the next is too hot. This is obviously not something inherent about induction stoves, but weirdly something I’ve seen there quite a few times. That said, does anyone know if induction stoves could work with a continuous knob? Like with some variable resister maybe? If that’s possible has anyone seen such a stove for sale?

GaryNumanVevo 3y ago

We recently built out our dream kitchen, we've got a full gas hob with an industrial amount of ventilation. We also have an induction hotplate which is great for keeping sauces warm or boiling water faster, although I've noticed that induction doesn't have the fine grain control that I've come to expect from gas.