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> When boiling water or cooking almost anything in a pot, cover it with the lid! Blows my mind when I see people boiling water (huge pots of water!) with no li
by lkbm 10mo ago
> When boiling water or cooking almost anything in a pot, cover it with the lid!
Blows my mind when I see people boiling water (huge pots of water!) with no lid on. In many cases, they were waiting around 30 minutes for the water to boil. It surprises them to learn that a lid will speed it up.
I never see anyone trying to bake with the oven door open, but somehow boiling water without a lid is okay?
- carlosjobim 10mo agoWhen you have a good stove, the difference between lid or no lid is very small. You have to cook on gas or induction, and throw away electric stoves.
- walthamstow 10mo agoIndction maybe, it's very efficient, but not gas. It's heating the room as much as the pot, especially if the pot is mismatched to the ring size, so a lid is essential in my experience.
- socalgal2 10mo agoCalifornia has been trying to make gas stoves illegal for new construction for a while now. I don't know what the current situation is.
- dragonwriter 10mo ago> California has been trying to make gas stoves illegal for new construction for a while now. No, if “California” was trying, it simply would have done it. Some California localities have done something like that, though (some of which have subsequently faced adverse rulings in court.)
- socalgal2 10mo agoI stand corrected. Thanks. SF has done it.
- dragonwriter 10mo ago> When you have a good stove, the difference between lid or no lid is very small. That's...not true at all.
- carlosjobim 10mo agoAt most a couple of minutes, when you have the flame on full blast.
- lkbm 10mo agoDepends on the size of the pot (and how full said pot is). Energy in - energy out == energy needed to boil. If energy in per second is really high, and energy needed to boil is relatively small, you'll get there quickly, without energy out having time to have much effect. If the energy needed is very high, reducing the rate at which energy goes out can make a big difference.
- d-us-vb 10mo agoGood sir, have you ever used an electric stove? Every gas stove I've ever used excels only at precise and immediate control of heat and totally sucks at actually delivering heat. making bagels on a gas stove is such a pain in the neck because even the "power" burner can barely keep a large dutch oven of soda water boiling. The small burner on the electric stove? I have to keep at half power otherwise the starchy water boils over. I've never used an industrial gas stove, only residential. But comparing apples to apples, residential electric ranges obliterate gas when it comes to power delivery. Cannot speak for induction as I've never used one, but I'd expect it to be the best of both worlds based on the physics.
- fragmede 10mo agoYou owe it to yourself to try induction. Ikea sells an affordable single knob induction device and they're all over the world.
- d-us-vb 10mo agoUnfortunately, I live in the US, and so a plug in induction range can deliver at most 1800 Watts. Though maybe it would be worth it for unlocking new techniques that require its fine grained control. But I agree, if I am ever in a position to choose my cooktop technology, it will definitely be induction.
- rendaw 10mo agoHere's one article that claims the time difference between covered and uncovered isn't significant: https://www.americastestkitchen.com/how_tos/6646-covered-vs-uncovered-pots-for-boiling-water https://www.americastestkitchen.com/how_tos/6646-covered-vs-...
- stevekemp 10mo agoI learned this lesson when camping on an alcohol stove, a covered pot will boil a lot faster in the wild than an open one. I suspect if you're turning things on "high" on an average kitchen stove-top it won't have such a stark difference, but it should still be measurable.