Before this info about how unhealthy gas stoves are came out, I switched to an induction range. I really liked it then and still do now. Highly recommended.
It would be nice if they were more widely available. I went out looking at stoves recently and, aside from the type which gets built into your countertop and doesn't include an oven, I was only able to find two induction ranges at all. Not exactly a lot of options.
I avoid Costco like the plague because of the crowding and bad behavior of so many customers. We don't have Sam's Club near me, but I assume it would be the same if we did. I'll check out what Best Buy has, though, thanks.
My house came with a gas stove. I can replace it but obviously it will cost a lot. I also know it’s usually good to not throw a working appliance out even if it’s not as efficient. I’m just wondering with everything on the table, should I throw out my gas stove? It’s really hard for me to weigh the pros and cons because it’s not clear how bad the cons are. Its obviously bad to use a gas stove but just how bad is it?
If you have young children, there’s a higher chance they’ll develop asthma. For that reason, I’m planning on trying to move to electric over the next couple of years.
I’m not a gas stove purist but I just wanted to put forth a point which I don’t see raised here- my cultural food is quite bit reliant on an open flame for things such as daily bread and the occasional vegetable or meat roasting. I have used an electric stove for it in the past but the results are nowhere close.
My entire country has only ever cooked on gas stoves as far as I know so I would love for this study to also be conducted in my country because I don’t know where the adverse effects of gas stoves would have been manifesting in the people around me since I see most people here live full lives.
Nitrogen dioxide is a made up liberal democratic fake new word. Sounds like something a socialist marxist communists college professor would brain wash into students.
I’ve been using a stove forever. I’ve never seen this so called nitrogen dioxide. Smell that steam (cough cough). Don’t look at the marks on the ceiling. It’s a fine dust that sticks to everything. Can you open the window wide? I’ve been getting the strangest headaches when cooking lately.
My great great grandfather tested an electric stove in 1927. It was horrible. He wrote using a fountain pen in his journal using cursive that I should never buy one.
I live in a rural area. Electricity goes out for like a week pretty consistently every year.
I’ve got a propane generator, but running a stove off of it rather than just using the propane to run the stove seems silly. If power goes out for too long, I’ll turn the generator off, be without electricity, but still be able to cook.
The health risks of propane seem pretty marginal to me. If I were going to try to change my energy sources for health reasons my wood heat setup would be much higher priority.
Because the thing that knocks out the power is freezing rain / snow mixes. When that’s happening I conclusively prefer being inside.
And replacing my current setup with a similarly function primarily-electric setup would be expensive even ignoring my preference for being partially off-grid. Right now I don’t have 220V to my kitchen at all. Decent induction stoves aren’t cheap, especially with space constraints. My cookware is all appropriate for an open flame (e.g. cast iron, enameled cast iron) and while it may work with an induction setup it wouldn’t be optimal there.
It’s because so many electric stoves fucking suck. A cheap gas stove is infinitely better to cook on than a cheap coil electric stove.
While people will talk about electric stoves and reference newer glass top ranges, and induction cooktop that heat the pan directly, that’s not what 90% of people have. They have the shitty coil burners from the cheap piece of shit model the apartment complex installed.
The price difference to get to a good electric means many apartment complexes and landlords won’t buy them, or it’s just cost prohibitive for current homeowners with the current economy when the current stove unexpectedly breaks.
Deglazing isn’t exactly uncommon when actually cooking. Sear a protein, deglaze the pan and make a simple sauce to go with it using all that otherwise wasted flavor.
Not everyone just makes simple shit from a box like hamburger helper.
Thanks for explaining how deglazing can be done with induction cooker.
Also not everyone is doing western dishes everyday. The world is kinda big if you haven’t realise and there’s shit tons of cuisine that doesn’t do deglazing.
Also not everyone is doing western dishes everyday. The world is kinda big if you haven’t realise and there’s shit tons of cuisine that doesn’t do deglazing.
You’re right. Cooking with a wok is famous for working best on electric and induction cooktops.
Y’all are kind of strawmanning me because we were specifically speaking of a portable induction burner. To do any of the things we’ve been speaking about you need a good exhaust fan which are paired with ranges which are not portable induction cooktops. In order to do any real cooking from any culture you’ll need the full range setup. That is what I was arguing with my snarky comment.
Ah yes exactly what everyone wants to do when their gas range with 4-5 burners and an oven needs to be replaced… getting a tabletop induction burner. Perfect replacement.
Lowes currently has a gas range with 4 burners, a built in griddle, and a convection oven from GE for $179.00 right now, and it even comes with a range hood, usually sold separate.
Meanwhile the cheapest random Chinese “brand” single induction burner I can quickly find on Amazon is $89. For 1 burner, that’s a tabletop using up counter space instead, and will likely fail within a year because it’s not from a real brand. The company probably won’t even exist in a year so they don’t have to handle warranty claims.
If all you ever need is 1 small burner then awesome. I don’t know about everyone else, but I don’t usually cook entire meals using a single pan small enough to fit on a small portable burner however. So I’d probably need a larger burner, which is more expensive, and probably multiple burners to actually cook a full meal without having to do one thing at a time. Where I’m right back at the cost of just getting a range and hood that fits where the existing spot in the house already is.
Because that has a charcoal filter and is the entire issue with gas ranges, they need to be vented outdoors… yeesh…. Way to completely miss the point.
It’ll cost a grand or so to install a properly vented one FYI. So that gas range just became far pricier than very good electric ones.
Every unit has electricity, gas requires not only for gas to be plumbed to every unit, but now every unit also needs a different hood vent that goes outside. With electric you can get away with a charcoal filter, although ideally it gets vented outside as well.
You’re suggesting every unit be about 3-5k more just so it can used a cheap gas unit…? What…
You and I both know that they should be vented outside, but I’m guessing how often it isn’t would be quite frustrating.
My shitty starter house (1995) didn’t have a vent, but there was a window in the kitchen, so did that count? My boyfriend’s house is in a higher cost of living area with absurdly expensive houses, and he was told (after purchasing the house when he was getting some things updated) that his vented into the attic. He doesn’t use it because he doesn’t want to blow aerosolized oils all over whatever’s up there.
I was shocked that it wasn’t code in some places, it’s been code here since before the 90s. I never even heard of a recirculating one for forever. Any kitchen needs an outside vented range hood, so simple.
And the funny thing is, they preach not to use bbqs inside, yet somehow a gas stove is fine? What? Propane is actually the safer gas.
Because that has a charcoal filter and is the entire issue with gas ranges, they need to be vented outdoors…
Not sure what you’re saying here… The combo literally comes with a vented hood. It does vent outside, and comes with the vent for it.
You’re suggesting every unit be about 3-5k more just so it can used a cheap gas unit…? What…
I didn’t say every unit, or anything of the sort. I was just saying that a cheap gas stove is better to cook with than a cheap electric. I wasn’t talking about anything else, and made no other claims.
But since you want to go into other shit unrelated to what I was talking about about… Electricity costs more than natural gas in a lot of places. Here in AZ for instance the electricity to run an electric range costs a shit ton more than the equivalent gas (especially in the summer with higher grid load from A/C usage). If a house is already plumbed for it, switching to electric is just going to cost more for a worse experience. No one was ever talking about retrofitting a place without gas for it.
Firstly, I doubt majority of people cook with 2 or more stove every single day, i certainly only very rarely does that and i cook daily, so i think your issue is widely exaggerated.
Secondly, a quick search in homedepot yield me a $50 single cooktop, the one with double induction cost around $125, way cheaper than your $90 single induction.
Thirdly, i only suggest you a portable cooktop when you complain about the terrible(it’s not, unless it’s broken) coil heater the apartment provided.
Fourthly, electric stove is far safer than gas stove are, and this article is talking about how poor people are more exposed to nitrogen dioxide. Of course the electronic variant with electronic components inside is more expensive, but to argue against it because you can’t get the same price compared to the gas variant is sort of disingenuous, almost as if you’re making up problem to argue against changing for better and safer option. Sure, some compromise must be made to swap into electric, but for general purpose cooking, double cooktop works just as fine as gas range with multiple stove and oven and those stuff you probably only use once per year.
Okay, other than the coil taking longer to heat up and a bit of a struggle to clean if you don’t use the right stuff to prevent it becoming a nightmare. What’s the issue with them?
Of course something cheaper isn’t going to be as good, so what it takes a few extra minutes to warm up.
Exposed coil burners take a long time to heat up and don’t change temperatures quickly. That’s fine if you’re cooking something simple that you’re just throwing in a pan for a few minutes and don’t really need to adjust at all like a box of hamburger helper, but for actual cooking those are limitations that just don’t need to exist. There is a reason restaurants don’t use coil burners.
Lowes currently has a GE gas range with 4 burners, a griddle, convection oven and even includes a range hood for $179.00 after a $20 discount. That’s pretty dang cheap for a much better cooking experience than a similarly priced electric.
There is a reason restaurants don’t use coil burners.
I didn’t know people’s kitchens were restaurants… Yeah of course they have their limitations, they are cheap for that reason. I don’t expect to be able to cook every conceivable meal in my house, that’s quite the silly notion.
Every unit has electricity, you know how much it costs to plumb gas to every unit…?
Edit, I looked up the combo, it has a charcoal filter, that’s the entire problem with using gas Indoor’s……. it needs to be vented out. Thats why that’s unit is so cheap…
You need to vent it outdoors, so not only is the gas plumbing more, now you need a better hood fan and to plumb it outside. So…. Which is cheaper and more affordable when you account for the necessary extras?
Using your restaurant example, there’s a reason why restaurants vent outside.
tell us the model on which you had a wok working. Cuz I tried all of them out there, including $2k ones and it still sucks. Electric/induction stove – no wok.
The consistent heat, even with all the inefficiency, is so much better for anything that requires a precise, consistent temp. Trying to keep fry oil at a specific temp when the electric top is duty cycling is a huge pain the ass.
But, as far as I’m concerned, different tools for different purposes. I hate this black and white mentality that electric is undeniably “better.” I’m also getting over the “we found something bad about Z so we should all stop using Z everywhere.” Life’s about tradeoffs and we will never have something perfect for every use case, so being able to make the choice on what is right for you is important.
Replied this in another thread: I don’t think it should be prohibited - BUT - never used around kids. Life’s about tradeoffs sure and your kids don’t deserve to grow up with asthma either.
This shit poses the greatest risk to developing bodies:
I actually have an electric stove. Which is why I’m not against them, I just don’t see them as a perfect replacement.
Honestly, I’d probably want both on a range. Use the correct tool for the job. Electric is fine for boiling water or something like cast iron that’s going to hold the heat through the duty cycles. Gas for when you need to actually have consistent heat that can be turned up and down.
Ok, but gas is a lot of bad things. It poisons the air in your house, releases an extremely potent greenhouse gas on accident constantly, and when everything goes right it still inherently contributes to climate change because it’s a fossil fuel.
Like I don’t really care how good it is, it’s a problem.
I agree. My testing was all done on likely the cheapest of each version. I mainly just prefer gas for wok cooking. 90% of the time I don’t need a flame. I really ought to just buy a single counter top burner for the wok and get an induction
Honestly disagree. When I think of a stove I think of my landlord special electric and it’s fine. I really don’t get why people hate them. And yes I’ve used gas. And glass. Never induction though.
To be fair some folks have a false perception that the gas stove is better for some tasks and buying a whole new appliance sucks especially when it’s potentially the government forcing you to make the switch.
I don't get it either. I hate them as well and I just see them as one more thing for landowners to fuck you over with on. I wanted to get into baking things at one point but because I baked a pizza for 20 minutes in my gas stove, that was like $15 on my utility bill on top of rent. Fuck that.
I wouldn’t say I love my gas stove (and oven), but I do find it way easier to cook on than electric. I’ve only recently become aware of the health dangers. Not really money in my budget currently to switch.
There's a whole lot of people for whom "electric stove" means "giant metal coil that heats up in an uncontrollable way and contacts my cookware unevenly."
When my gas stove fails, I will almost certainly replace it with an electric induction stove. I have never used one, but my understanding is that they are just as easy to cook with as a gas stove.
However, old style electric stoves are still about half the price of induction stoves, and gas stoves are even cheaper. I can't fault someone for having to replace their range with something they can just barely afford instead of with something they can't afford at all.
Induction is not perfect. We bought an induction burner that we use in conjunction with our gas stove and ideally I want a range that is half induction, half sealed electric, and has one long gas burner that has grill and griddle options. Induction is much faster and can even be set to hit a specific temperature, but it also power cycles just like standard electric. So, if we need to maintain a constant temp for something like simmering, we’ll start on induction and then move to gas for simmering.
Induction also requires ferromagnetic cookware, so not only is the stove extra expensive, but it requires more expensive cookware.
Induction is also noisier. Not only are there electric fans cooling the electronics, but if your pot is not perfectly centered you may get a hum or buzzing sound from the induction coil.
Induction also draws a stupid amount power while it is in use. Overall it uses that power more efficiently, but it does not play nicely with other appliances on the same circuit. Also, if you have an older house, you need to make sure you wiring, breakers, and circuit box are able to handle an induction range before you run out and buy one. Overall we use the hell out of our induction burner, but we still use the gas burners enough that it doesn’t make sense for us to spend the serious remodeling money we would need to pay to move to an all induction setup.
There it is. Lol very controllable. The only way it doesn’t contact properly is if you have warped pots. You also missed one of the electric stoves, is that the one that killed your parents?
you never used one, yet you have opinions about how it’s gonna be just as good as a gas one. Spoiler alert: it won’t. Oh, and ofc, buy a cheap induction stove for added suffering.
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