8 ms·

Gas cooking is still much better. I have both. Induction just isn’t as enjoyable and you can’t do things like move your pan and have it keep heating like with a

Gas cooking is still much better. I have both. Induction just isn’t as enjoyable and you can’t do things like move your pan and have it keep heating like with a flame. Not to mention, induction is rough on pans. Banning things is aggressive and uncalled for.

archagon 1y ago
FWIW, most high-end restaurants rely on induction these days. (Sometimes, though not always, exclusively.)
- latchkey 1y ago
  Oh, that sounds interesting, source?
  - archagon 1y ago
    I don't really have a source, but here's a bit about it: https://www.sierraclub.org/sierra/2022-1-spring/notes-here-there/chefs-turn-gas-and-light-induction-cooktops https://www.sierraclub.org/sierra/2022-1-spring/notes-here-t... I've seen it first-hand, too. Pastry chefs in particular seem to appreciate the stability and evenness of low heat that high-end induction brings to the table. You can often see Cedric Grolet use an induction burner on his channel, for example: https://www.instagram.com/cedricgrolet/ https://www.instagram.com/cedricgrolet/
    - deleted 1y ago
      [deleted]
- _heimdall 1y ago
  Thanks, this was going to be my main question here. I haven't been in a commercial kitchen in years, at that time everything was gas. It was obvious that chefs preferred gas over electric, but at that time induction was still too new for commercial use.
bradlys 1y ago
What’re you doing to move the pan all the time? If you’re working with a wok and doing a lot of fast paced work you’d find in a restaurant, I’d understand because induction wok surfaces are hard to come by in the US. But I don’t get it otherwise. I’m rarely moving the pan so much that induction wouldn’t be usable.
- SilverElfin 1y ago
  A number of cooking techniques require it. Basting, flambé, etc. It’s also much easier to change temperature quickly by moving or tilting pans. And you can use a wider range of materials that let you cook food differently.
  - BobaFloutist 1y ago
    Ok but how routinely do you flambé
aeternum 1y ago
Yes, liberal used to be about increasing freedom, now it seems to be more about bans and penalties for non-conformers
- dietr1ch 1y ago
  I don't see the biggest difference being about freedom, but what to maximise, individual or society as a group. Individuals excel when there's absolutely no rule stopping them, but enough to not make others a threat, and groups excel when there's rules to prevent individuals from taking an advantage over the rest, be it not paying their fair share on maintaining society, ignoring costs that society pays as a whole. Here the idea is that natural gas is a greenwashed technology and that society would be better off moving away from it, so through this ban you'll start the migration away from natural gas. The individual standpoint is that natural gas is probably cheaper, so fuck the planet if that gets you a better price. Are there other things to change if you care about the planet? Sure, but that's not the point and doing only one of them isn't going to make a dent on the upcoming climate catastrophes.
  - _heimdall 1y ago
    Not sure why the GP got down voted, you two are saying effectively the same thing. Liberalism used to be about the individual and individual rights/freedoms. The term has been redefined (at least in the US) to focus on social and collective issues. When you focus on collective issues you inevitably ban things deemed worse for the collective and enforce those bans on anyone who doesn't conform.
  - _heimdall 1y ago
    > Are there other things to change if you care about the planet? Sure, but that's not the point and doing only one of them isn't going to make a dent on the upcoming climate catastrophes. It's really interesting to me that this argument comes up often in environmental issues but is treated like the plague in other areas. There was a thread a few days ago about the potential defunding of federal weather reporting services. I raised this same basic point, that we must do something about our deficit and even small cuts will help relative to doing nothing. That landed like a lead balloon, the pain caused by any spending cuts just aren't acceptable to most people, unlike the pains caused by any regulations intended to help the environment.
jemmyw 1y ago
It's not much better. It's slightly better at specific things and worse at most things. I've had plenty of gas hobs. I think I'd prefer normal electric over them just for being easier to clean and not having to deal or worry about gas. You learn to deal with the shortcomings of electric. Induction is great though. When we remodeled our kitchen we went from electric, gas for 3 months, induction. Life has improved. The only thing I don't like about induction are those cooktops where they put the controls as touch buttons on the surface. I'm glad we rented a place in the past with that to learn how stupid it is so as to get one with proper knobs that don't you can't accidentally get hot.
- worthless-trash 1y ago
  You're not providing any information. > easier to clean I haven't found this to be the case, they both require effort to clean. > not having to deal or worry about gas Maybe its local specific, what do you worry about ? Whats the hassle in dealing ? The biggest worry I have with gas is remembering to pay the bill.
  - Nullabillity 1y ago
    > I haven't found this to be the case, they both require effort to clean. Electrics are (generally) a smooth flat surface. Of course you're not getting out of it entirely, but it's still a question of night and day compared to the mess of a gas stove.
    - shawn_w 1y ago
      Electric stoves generally use raised exposed heating coils (that are rarely able to stay level, making oil and other liquids run to one side of the pan, making frying etc. stuff a headache). I've lived in one place over 40+ years that had a flat top electric stove, and it suffered from being even slower to heat up than regular electric. I'd kill to have a gas stove and be able to do serious stovetop cooking.
      - Nullabillity 1y ago
jfim 1y ago
Gas cooking doesn't really have good temperature control though. Using a temperature probe, I can set my stock pot to 98°C on the induction cooktop and it'll stay exactly there for hours with no worrying about the burner set too high or low for the stock to gently simmer. There's also no worrying about combustion gases in the house.
- harvey9 1y ago
  You described a completely different requirement from the post you replied to. A kitchen could accommodate both by having more than one hob type, or a gas hob and a plug-in dedicated slow cooker gadget.
  - jordanb 1y ago
    Inconsistent heat is never good for cooking.
    - harvey9 1y ago
      It is unusual to go into a professional kitchen and not find open flame hobs. I conclude that it is possible to use these to prepare high quality food.
seanmcdirmid 1y ago
China has a bunch of induction hobs that are wok shaped designed for high heat precise heat control wok cooking. I think they want to replace propane eventually as the primary stir fry cooking energy, which matches their moves to replace ICEs with EVs.
pshirshov 1y ago
You can. https://www.siemens-home.bsh-group.com/uk/en/mkt-product/cooking-and-baking/hobs/induction-hobs/EZ977KZY1E https://www.siemens-home.bsh-group.com/uk/en/mkt-product/coo...
mensetmanusman 1y ago
High power electric stove tops are better than induction. I can cook as well with these as with natural gas. Induction sucks. Natural gas emits particles we would rather not breath in…
- franktankbank 1y ago
  Everyone should have a vent to the outside regardless of stove type. My folks got induction which replaced a top that had a built-in fan vent. Every time they cook its really terrible.
fcpk 1y ago
I use both for complex cooking. I find myself using induction 90% of the time. It heats faster, it heats more consistently and it's much easier to clean. The only time I find gas useful is when doing things that require a lot of moving the pan work(sauteeing food in the air, flambée, and similar). Induction hobs with a temperature sensor are absolutely amazing to use for exact temperature cook. Also it is a lot safer with toddlers and children around. I haven't found it to be rough on pans, but I only use thick stainless steel pans with aluminium/copper core. PS: yes, gas is enjoyable as it gives you this primal heat feeling:)
- SilverElfin 1y ago
  Which pan do you use? I’ve used heavier steel pans and they too eventually warp (like within a year’s use).
  - Doxin 1y ago
    Not who you're replying to, but I use cast iron and steel on my induction stove and I've not had any warping over a period of 4 years now. One thing might be using the stove on the maximum setting? max power on an induction stove is going to be heating your pan MUCH quicker than on gas. Personally I only use settings over 8 (out of 10) for pots with water in them, not for skillets etc.
  - fcpk 1y ago
    I'm in europe but if any relevant: I use mauviel and cristel pans.
  - ViewTrick1002 1y ago
    Do you let your pans heat up before use? Do you let your pans slowly cool down instead of dunking them in cold water? I haven’t had a pan warp on me for years just being mindful of letting it heat and cool at a reasonable paces rather than blasting them with the ”power” mode. And this is in Europe with our 400v kitchen outlets.
stephencanon 1y ago
It’s really not. We built an all-electric ADU for my parents, then ended up living in it while renovating our house. As someone who cooks pretty much all meals, the induction range is better in almost every way than the fancy gas range that came with our house, so we’re replacing it with an induction cooktop in the renovation.
- arresin 1y ago
  100% agree. Apart from breathing in the gas (which isn’t good) and combustion products (ditto), setting the heat is very imprecise with gas. How hot? Ah… a “medium heat”. What is that? Or “when the flames are smallish”. With induction you write your recipes with a solid number and get consistent results.
  - SilverElfin 1y ago
    I disagree with this. The “numbers” that are on induction stoves are not at all consistent. They aren’t even consistent within the same range between different burners.
    - waste_monk 1y ago
      Are they intended to be? Assuming the burners are different sizes - I would not expect the same setting to equal the same wattage on different size burners, as intuition would dictate that a large burner would be more powerful for tasks like wok cooking. What does the operator manual say? It really depends on the quality of the appliance; something like the Breville Control Freak can give you induction cooking with temperature control down to the degree, whereas my cheap countertop Tefal induction hob just gives a few settings with broad power ranges and you have to figure out what works best for you.
    - arresin 1y ago
      Ok so “burner 1, power 6, 10 minutes”
- BoorishBears 1y ago
  I bought my parents an induction range too and had the same revelation visiting them: I actually cooked more, despite the higher friction of having to cook in an unfamiliar kitchen, because it was so much faster to get things going. Even for something as simple as pasta, having boiling water in 2 minutes instead of 7 or 8 minutes is huge. I can wait for the former, but with the latter I usually end up doing something else for a bit, and then suddenly 7 or 8 rounds up to 10 or 15 minutes.
AIPedant 1y ago
I would say that using a high-pollution method of cooking when cleaner options are easily available, simply because it's more enjoyable, is aggressive and uncalled for. "Yes, this is bad for kids with asthma who have the misfortune of living in my neighborhood, but it's great for quesadillas! So you have to look at both sides."
- kelipso 1y ago
  Gas cooking definitely doesn’t affect anyone outside the house lol, much less neighborhood.
  - AIPedant 1y ago
    Gas extraction and transmission certainly affects people outside the house, so anything to reduce gas consumption is a win. Also, gas burning absolutely affects the entire neighborhood: https://concernedhealthny.org/2022/10/burning-fossil-fuel-in-our-buildings-harms-the-health-of-new-yorkers/ https://concernedhealthny.org/2022/10/burning-fossil-fuel-in... I could not find the link but the problem is especially acute for people who live near restaurants in NYC. And that comment about how it's cooking food that's the problem, not the fuel, is 100% wrong: https://archive.is/A23eV https://archive.is/A23eV This comment and the other reply are just jaw-droppingly naive and ignorant. The indoor air quality while using a gas stove jumps to wildly unhealthy levels. But those pollutants do not just disappear! Much of it is deposited on indoor walls or residents' lungs, but much of it also leaks out of the building. Yes it is true that one teeny widdle stove won't hurt anyone except yourself, but that's why this is a tragedy of the commons that requires government regulation.
    - justlikereddit 1y ago
      >the problem is especially acute for people who live near restaurants in NYC. A simile to this is saying electric bikes are dangerous and should be banned because they are motorized transports, and as my neighbor died in a frontal collision between his car and 18 wheeler it's highly irresponsible to let a teenager ride on e-bikes. Magnitude soup.
- 1y ago
gajjanag 1y ago
+1 - there are just so many Asian recipes that can not be done anywhere near as easily on induction stovetops (high heat from direct flame for flatbreads, etc). Plus a whole bunch of cookware doesn't work with induction (clay pots, non ferromagnetic bases, etc). I do wonder if any of these "environmental" estimates factor in the environmental cost of replacing a bunch of cookware just to satisfy induction requirements.
- g8oz 1y ago
  Simply not true. There are induction woks available for East Asian recipies. South Asian flatbreads like naans, rotis, dosas and parathas can definitely be made well with induction. Plus the precision control of heating opens up new possibilities with all cuisine types. As for embodied replacement costs - that talking point has been used or rather misused to dismiss everything from solar panels to EVs to wind turbines. Just because there is a payback period doesn't mean that it's insurmountable. What's the payback period on fast fashion and other consumerist nonsense? Infinity right?
  - gajjanag 1y ago
    I guess you have never worked with a slow induction cooktop. Literally we had to spend 15 minutes more for cooking things on induction compared with our previous apartment's gas connection. Maybe they are better now but it is certainly not the case that all induction cooktops have these magical properties; many are cheap and skimp on something. While in the 5+ apartments I have been in gas has always delivered the same heating experience that I can rely on. And to your point about rotis, no - it can not be done unless you get a different, heavier bottomed pan suitable for induction. Exactly what I was saying regarding the replacement costs.
- SilverElfin 1y ago
  Yep - a gas ban basically bans major parts of various cultures. But also even for typical recipes, you can’t do things like tilt a pan to use the flame to heat different parts differently. As for environmental costs - the thing that surprises me is that induction easily warps even higher end pans. But yes you’re right, you can’t use many different materials.
Gigachad 1y ago
Induction is not rough on pans, it just has a massively higher range of power output. The higher end options should only be used for boiling water. Usually a 6-7 out of 9 on induction is equivalent to full flame gas.
- ViewTrick1002 1y ago
  Or if you are deep frying and seeing the temperature drop from adding too much at the same time.

archagon 1y ago

FWIW, most high-end restaurants rely on induction these days. (Sometimes, though not always, exclusively.)

latchkey 1y ago
Oh, that sounds interesting, source?
- archagon 1y ago
  I don't really have a source, but here's a bit about it: https://www.sierraclub.org/sierra/2022-1-spring/notes-here-there/chefs-turn-gas-and-light-induction-cooktops https://www.sierraclub.org/sierra/2022-1-spring/notes-here-t... I've seen it first-hand, too. Pastry chefs in particular seem to appreciate the stability and evenness of low heat that high-end induction brings to the table. You can often see Cedric Grolet use an induction burner on his channel, for example: https://www.instagram.com/cedricgrolet/ https://www.instagram.com/cedricgrolet/
  - deleted 1y ago
    [deleted]
_heimdall 1y ago
Thanks, this was going to be my main question here. I haven't been in a commercial kitchen in years, at that time everything was gas. It was obvious that chefs preferred gas over electric, but at that time induction was still too new for commercial use.

bradlys 1y ago

What’re you doing to move the pan all the time? If you’re working with a wok and doing a lot of fast paced work you’d find in a restaurant, I’d understand because induction wok surfaces are hard to come by in the US. But I don’t get it otherwise. I’m rarely moving the pan so much that induction wouldn’t be usable.

SilverElfin 1y ago
A number of cooking techniques require it. Basting, flambé, etc. It’s also much easier to change temperature quickly by moving or tilting pans. And you can use a wider range of materials that let you cook food differently.
- BobaFloutist 1y ago
  Ok but how routinely do you flambé

aeternum 1y ago

Yes, liberal used to be about increasing freedom, now it seems to be more about bans and penalties for non-conformers

dietr1ch 1y ago
I don't see the biggest difference being about freedom, but what to maximise, individual or society as a group. Individuals excel when there's absolutely no rule stopping them, but enough to not make others a threat, and groups excel when there's rules to prevent individuals from taking an advantage over the rest, be it not paying their fair share on maintaining society, ignoring costs that society pays as a whole. Here the idea is that natural gas is a greenwashed technology and that society would be better off moving away from it, so through this ban you'll start the migration away from natural gas. The individual standpoint is that natural gas is probably cheaper, so fuck the planet if that gets you a better price. Are there other things to change if you care about the planet? Sure, but that's not the point and doing only one of them isn't going to make a dent on the upcoming climate catastrophes.
- _heimdall 1y ago
  Not sure why the GP got down voted, you two are saying effectively the same thing. Liberalism used to be about the individual and individual rights/freedoms. The term has been redefined (at least in the US) to focus on social and collective issues. When you focus on collective issues you inevitably ban things deemed worse for the collective and enforce those bans on anyone who doesn't conform.
- _heimdall 1y ago
  > Are there other things to change if you care about the planet? Sure, but that's not the point and doing only one of them isn't going to make a dent on the upcoming climate catastrophes. It's really interesting to me that this argument comes up often in environmental issues but is treated like the plague in other areas. There was a thread a few days ago about the potential defunding of federal weather reporting services. I raised this same basic point, that we must do something about our deficit and even small cuts will help relative to doing nothing. That landed like a lead balloon, the pain caused by any spending cuts just aren't acceptable to most people, unlike the pains caused by any regulations intended to help the environment.

jemmyw 1y ago

It's not much better. It's slightly better at specific things and worse at most things. I've had plenty of gas hobs. I think I'd prefer normal electric over them just for being easier to clean and not having to deal or worry about gas. You learn to deal with the shortcomings of electric. Induction is great though. When we remodeled our kitchen we went from electric, gas for 3 months, induction. Life has improved. The only thing I don't like about induction are those cooktops where they put the controls as touch buttons on the surface. I'm glad we rented a place in the past with that to learn how stupid it is so as to get one with proper knobs that don't you can't accidentally get hot.

worthless-trash 1y ago
You're not providing any information. > easier to clean I haven't found this to be the case, they both require effort to clean. > not having to deal or worry about gas Maybe its local specific, what do you worry about ? Whats the hassle in dealing ? The biggest worry I have with gas is remembering to pay the bill.
- Nullabillity 1y ago
  > I haven't found this to be the case, they both require effort to clean. Electrics are (generally) a smooth flat surface. Of course you're not getting out of it entirely, but it's still a question of night and day compared to the mess of a gas stove.
  - shawn_w 1y ago
    Electric stoves generally use raised exposed heating coils (that are rarely able to stay level, making oil and other liquids run to one side of the pan, making frying etc. stuff a headache). I've lived in one place over 40+ years that had a flat top electric stove, and it suffered from being even slower to heat up than regular electric. I'd kill to have a gas stove and be able to do serious stovetop cooking.
    - Nullabillity 1y ago

jfim 1y ago

Gas cooking doesn't really have good temperature control though. Using a temperature probe, I can set my stock pot to 98°C on the induction cooktop and it'll stay exactly there for hours with no worrying about the burner set too high or low for the stock to gently simmer. There's also no worrying about combustion gases in the house.

harvey9 1y ago
You described a completely different requirement from the post you replied to. A kitchen could accommodate both by having more than one hob type, or a gas hob and a plug-in dedicated slow cooker gadget.
- jordanb 1y ago
  Inconsistent heat is never good for cooking.
  - harvey9 1y ago
    It is unusual to go into a professional kitchen and not find open flame hobs. I conclude that it is possible to use these to prepare high quality food.

seanmcdirmid 1y ago

China has a bunch of induction hobs that are wok shaped designed for high heat precise heat control wok cooking. I think they want to replace propane eventually as the primary stir fry cooking energy, which matches their moves to replace ICEs with EVs.

pshirshov 1y ago

You can. https://www.siemens-home.bsh-group.com/uk/en/mkt-product/cooking-and-baking/hobs/induction-hobs/EZ977KZY1E https://www.siemens-home.bsh-group.com/uk/en/mkt-product/coo...

mensetmanusman 1y ago

High power electric stove tops are better than induction. I can cook as well with these as with natural gas. Induction sucks. Natural gas emits particles we would rather not breath in…

franktankbank 1y ago
Everyone should have a vent to the outside regardless of stove type. My folks got induction which replaced a top that had a built-in fan vent. Every time they cook its really terrible.

fcpk 1y ago

I use both for complex cooking. I find myself using induction 90% of the time. It heats faster, it heats more consistently and it's much easier to clean. The only time I find gas useful is when doing things that require a lot of moving the pan work(sauteeing food in the air, flambée, and similar). Induction hobs with a temperature sensor are absolutely amazing to use for exact temperature cook. Also it is a lot safer with toddlers and children around. I haven't found it to be rough on pans, but I only use thick stainless steel pans with aluminium/copper core. PS: yes, gas is enjoyable as it gives you this primal heat feeling:)

SilverElfin 1y ago
Which pan do you use? I’ve used heavier steel pans and they too eventually warp (like within a year’s use).
- Doxin 1y ago
  Not who you're replying to, but I use cast iron and steel on my induction stove and I've not had any warping over a period of 4 years now. One thing might be using the stove on the maximum setting? max power on an induction stove is going to be heating your pan MUCH quicker than on gas. Personally I only use settings over 8 (out of 10) for pots with water in them, not for skillets etc.
- fcpk 1y ago
  I'm in europe but if any relevant: I use mauviel and cristel pans.
- ViewTrick1002 1y ago
  Do you let your pans heat up before use? Do you let your pans slowly cool down instead of dunking them in cold water? I haven’t had a pan warp on me for years just being mindful of letting it heat and cool at a reasonable paces rather than blasting them with the ”power” mode. And this is in Europe with our 400v kitchen outlets.

stephencanon 1y ago

It’s really not. We built an all-electric ADU for my parents, then ended up living in it while renovating our house. As someone who cooks pretty much all meals, the induction range is better in almost every way than the fancy gas range that came with our house, so we’re replacing it with an induction cooktop in the renovation.

arresin 1y ago
100% agree. Apart from breathing in the gas (which isn’t good) and combustion products (ditto), setting the heat is very imprecise with gas. How hot? Ah… a “medium heat”. What is that? Or “when the flames are smallish”. With induction you write your recipes with a solid number and get consistent results.
- SilverElfin 1y ago
  I disagree with this. The “numbers” that are on induction stoves are not at all consistent. They aren’t even consistent within the same range between different burners.
  - waste_monk 1y ago
    Are they intended to be? Assuming the burners are different sizes - I would not expect the same setting to equal the same wattage on different size burners, as intuition would dictate that a large burner would be more powerful for tasks like wok cooking. What does the operator manual say? It really depends on the quality of the appliance; something like the Breville Control Freak can give you induction cooking with temperature control down to the degree, whereas my cheap countertop Tefal induction hob just gives a few settings with broad power ranges and you have to figure out what works best for you.
  - arresin 1y ago
    Ok so “burner 1, power 6, 10 minutes”
BoorishBears 1y ago
I bought my parents an induction range too and had the same revelation visiting them: I actually cooked more, despite the higher friction of having to cook in an unfamiliar kitchen, because it was so much faster to get things going. Even for something as simple as pasta, having boiling water in 2 minutes instead of 7 or 8 minutes is huge. I can wait for the former, but with the latter I usually end up doing something else for a bit, and then suddenly 7 or 8 rounds up to 10 or 15 minutes.

AIPedant 1y ago

I would say that using a high-pollution method of cooking when cleaner options are easily available, simply because it's more enjoyable, is aggressive and uncalled for. "Yes, this is bad for kids with asthma who have the misfortune of living in my neighborhood, but it's great for quesadillas! So you have to look at both sides."

kelipso 1y ago
Gas cooking definitely doesn’t affect anyone outside the house lol, much less neighborhood.
- AIPedant 1y ago
  Gas extraction and transmission certainly affects people outside the house, so anything to reduce gas consumption is a win. Also, gas burning absolutely affects the entire neighborhood: https://concernedhealthny.org/2022/10/burning-fossil-fuel-in-our-buildings-harms-the-health-of-new-yorkers/ https://concernedhealthny.org/2022/10/burning-fossil-fuel-in... I could not find the link but the problem is especially acute for people who live near restaurants in NYC. And that comment about how it's cooking food that's the problem, not the fuel, is 100% wrong: https://archive.is/A23eV https://archive.is/A23eV This comment and the other reply are just jaw-droppingly naive and ignorant. The indoor air quality while using a gas stove jumps to wildly unhealthy levels. But those pollutants do not just disappear! Much of it is deposited on indoor walls or residents' lungs, but much of it also leaks out of the building. Yes it is true that one teeny widdle stove won't hurt anyone except yourself, but that's why this is a tragedy of the commons that requires government regulation.
  - justlikereddit 1y ago
    >the problem is especially acute for people who live near restaurants in NYC. A simile to this is saying electric bikes are dangerous and should be banned because they are motorized transports, and as my neighbor died in a frontal collision between his car and 18 wheeler it's highly irresponsible to let a teenager ride on e-bikes. Magnitude soup.
1y ago

gajjanag 1y ago

+1 - there are just so many Asian recipes that can not be done anywhere near as easily on induction stovetops (high heat from direct flame for flatbreads, etc). Plus a whole bunch of cookware doesn't work with induction (clay pots, non ferromagnetic bases, etc). I do wonder if any of these "environmental" estimates factor in the environmental cost of replacing a bunch of cookware just to satisfy induction requirements.

g8oz 1y ago
Simply not true. There are induction woks available for East Asian recipies. South Asian flatbreads like naans, rotis, dosas and parathas can definitely be made well with induction. Plus the precision control of heating opens up new possibilities with all cuisine types. As for embodied replacement costs - that talking point has been used or rather misused to dismiss everything from solar panels to EVs to wind turbines. Just because there is a payback period doesn't mean that it's insurmountable. What's the payback period on fast fashion and other consumerist nonsense? Infinity right?
- gajjanag 1y ago
  I guess you have never worked with a slow induction cooktop. Literally we had to spend 15 minutes more for cooking things on induction compared with our previous apartment's gas connection. Maybe they are better now but it is certainly not the case that all induction cooktops have these magical properties; many are cheap and skimp on something. While in the 5+ apartments I have been in gas has always delivered the same heating experience that I can rely on. And to your point about rotis, no - it can not be done unless you get a different, heavier bottomed pan suitable for induction. Exactly what I was saying regarding the replacement costs.
SilverElfin 1y ago
Yep - a gas ban basically bans major parts of various cultures. But also even for typical recipes, you can’t do things like tilt a pan to use the flame to heat different parts differently. As for environmental costs - the thing that surprises me is that induction easily warps even higher end pans. But yes you’re right, you can’t use many different materials.

Gigachad 1y ago

Induction is not rough on pans, it just has a massively higher range of power output. The higher end options should only be used for boiling water. Usually a 6-7 out of 9 on induction is equivalent to full flame gas.

ViewTrick1002 1y ago
Or if you are deep frying and seeing the temperature drop from adding too much at the same time.