Today is a big day... getting my gas range replaced with induction. Chuffed, as they say.
Used to live in a place with one, then had to switch to gas, and let me tell you, it's real hard to go back to anything else after induction, but especially gas.
Any recommendations for how to convince my wife that we should replace our broken gas cooktop with an induction.
She's very much hooked on the marketing line of how nice gas is to cook on. But I am both concerned about air quality and also trying to slowly eliminate gas usage from the house.
I'm thinking the air fryer may be a better electric replacement for the wok than an #induction cooktop (with a flat-bottom steel wok). It's not that the induction doesn't get hot enough, it seems like the issue is that the water stays in the food longer (e.g. roasting carrots, beets, eggplant, zuchini - they either burn or turn to mush.) How much of cooking over gas is the air movement of the column of waste heat?
“Once electrified, these #ConnectedHome#appliances hold huge potential to facilitate a more reliable and efficient #ElectricGrid – this is critical during a time when the #ClimateCrisis is already pushing it to its limits,” - Julia Y.
PSA: If you are warming something up on an #induction stove and you rest a spoon in the pan, it’s probably made of stainless steel and will respond very strongly.
I've been experimenting with induction cooking. I bought one of those ubiquituous Duxtop 1800W units.
Some results:
The surface is glass and far too smooth. There's not a lot of friction - it is too easy for a hot skillet or pot to slide off. That's rather dangerous.
The sliding gets worse if there are drops of water on the glass surface. Those turn to steam and form a nice gas bearing so that the skillet or pot slides as if it were on glare ice, sometimes under its own power. This is extremely dangerous.
These faults could probably be cured by having some groves in the cooking surface so that steam under the pot can vent and some texture to the glass to give some frictional resistance to prevent things from moving so easily.
For almost 30 years now, I’ve been cooking on a glorious big gas stove. I love It the way some people love their cars. But it is coming to the end of its days. And with all the near-hysteria in my feed about the evils of gas stoves - I’m wondering about induction. What do you think? We love to cook and bake. Would we be happy with induction? Or should I keep on cooking with gas? Some of the fear mongering seems overblown. Or am I just in denial because I love my big girl? #gas#induction
I've been cooking with #induction over the past couple of years, so using my parents gas stove feels like a step back in time. It's noticeably slower to heat up.
BUT on the flip side I don't need a computing degree to operate the controls so you know.
While New York, Germany, and others are either implementing or at least debating whether and how to move off gas for home heating, here's our own experience in a 200-year-old building.