Esteban du Plantier said:AggieCo2023 said:
While I and many of my left leaning friends
By left leaning, you mean poor and renting an apartment.
Zero people with money that actually like cooking would ever choose an electric range.
Manhattan said:
I am against it, but if the "13% of childhood asthma is caused by gas stoves" is true then maybe we should look into it.
Teslag said:GAC06 said:
From the article, which mentions using gas as well by the top chefs:
"As a result, induction hobs are seen as a useful and accessible piece of kit for the ambitious chef with limited money and space."
Well if you're poor and have no space those sound like advantages. Like I said, keep googling, maybe I'll check back. But do better this time than a theme restaurant and a "currently closed" wine bar without space for a real kitchen.
Keep moving the goalposts. What are the advantages of gas?
Get Off My Lawn said:Whos moving goal posts now? Induction limits your cookware. Glass cooktops break. Basic thermodynamics say laundering heat energy through electricity is less efficient than using it directly. Excess natural gas production makes it cheap here. You can roast/toast with open flame in a way you can't without. Optionality / redundancy.Teslag said:Sea Speed said:Teslag said:
Those are fair. But could be solved with wider adoption. What about actually cooking?
Electric blows for cooking, but that is personal preference. Electric is much harder to dial in certain Temps imo, and when you get it too hot it doesn't cool down quickly unlike gas which is near instantaneous.
That's true for traditional electric, not induction. Induction is instantaneous like gas. It can also be dialed in to the degree. It's clear you have no idea what induction electric even is.
Electricity is great - but you're just being a ***** when badgering others to justify having preferences that don't mirror yours.
That's weird. Was your house downwind from a gas fueled electrical generation plant?Quote:
And I had asthma growing up…in my electric house. Ha
Teslag said:Smudge said:Teslag said:
Those are fair. But could be solved with wider adoption. What about actually cooking?
And, you're just distracting…. Who ****ing cares what is better for cooking?? Why ban gas stoves? You seem to love your induction stove. Great! Now I forbid you to use it. Banned!
It's ****ing crazy. So are you.
More dodging.
Hurricanes and power outages, forgot about those. The gas cooktop + bbq grill lighter have for sure saved our asses here at home plenty of times.Charpie said:
My dad worked for the electric company. As a result, we had nothing but electric appliances growing up. Man that sucked during the freezes we would get, plus hurricanes. I moved to Austin and my house had a gas stoves. Holy crap! Cooking time is faster because of the quick heat, plus you can regulate the heat better. Clean up is faster because you can turn off the stove and it's done. For me, when we lose power, it's a game changer because I can keep cooking. Plus having a gas water heater is just better. Water heats up faster when there are guests in our house. When my dad spent a few days here, he became convinced and converted their house to gas.
And I had asthma growing up…in my electric house. Ha
eric76 said:
Just out of curiosity, how easy would it be to operate a restaurant on an electric stove?
eric76 said:
Just out of curiosity, how easy would it be to operate a restaurant on an electric stove?
Teslag said:Get Off My Lawn said:Whos moving goal posts now? Induction limits your cookware. Glass cooktops break. Basic thermodynamics say laundering heat energy through electricity is less efficient than using it directly. Excess natural gas production makes it cheap here. You can roast/toast with open flame in a way you can't without. Optionality / redundancy.Teslag said:Sea Speed said:Teslag said:
Those are fair. But could be solved with wider adoption. What about actually cooking?
Electric blows for cooking, but that is personal preference. Electric is much harder to dial in certain Temps imo, and when you get it too hot it doesn't cool down quickly unlike gas which is near instantaneous.
That's true for traditional electric, not induction. Induction is instantaneous like gas. It can also be dialed in to the degree. It's clear you have no idea what induction electric even is.
Electricity is great - but you're just being a ***** when badgering others to justify having preferences that don't mirror yours.
Gas transfers 38% of its energy to the food being cooked. Induction is around 80 to 90%. Induction uses magnets to induce heat in the pan itself, it's not transferred like gas or old electric. This is also why heating with induction is so much faster than gas.
Teslag said:
Probably gas. I don't have an issue with fossil fuels. I would prefer a gas oven to an electric one. Same with a water heater.
GAC06 said:Manhattan said:
I am against it, but if the "13% of childhood asthma is caused by gas stoves" is true then maybe we should look into it.
Hint: it's not true
Dad-O-Lot said:
when we bought our home, it was all electric. There is no gas utility available. We added a propane tank and line so we could install a propane stove.
I have never liked cooking on an electric stove.
You're clearly trolling at this point - intentionally using cherry picked numbers of transferred to food vs transfer to pan and intentionally ignoring electrical generation and transmission losses as well.Teslag said:Get Off My Lawn said:Whos moving goal posts now? Induction limits your cookware. Glass cooktops break. Basic thermodynamics say laundering heat energy through electricity is less efficient than using it directly. Excess natural gas production makes it cheap here. You can roast/toast with open flame in a way you can't without. Optionality / redundancy.Teslag said:Sea Speed said:Teslag said:
Those are fair. But could be solved with wider adoption. What about actually cooking?
Electric blows for cooking, but that is personal preference. Electric is much harder to dial in certain Temps imo, and when you get it too hot it doesn't cool down quickly unlike gas which is near instantaneous.
That's true for traditional electric, not induction. Induction is instantaneous like gas. It can also be dialed in to the degree. It's clear you have no idea what induction electric even is.
Electricity is great - but you're just being a ***** when badgering others to justify having preferences that don't mirror yours.
Gas transfers 38% of its energy to the food being cooked. Induction is around 80 to 90%. Induction uses magnets to induce heat in the pan itself, it's not transferred like gas or old electric. This is also why heating with induction is so much faster than gas.
Manhattan said:I do not love people having the freedom to inflict harm on their children...Nomenclature said:
Point 1: you're excluding yourself from label "Freedom lover."
zagman said:Weird from someone who supports killing children.Manhattan said:I do not love people having the freedom to inflict harm on their children...Nomenclature said:
Point 1: you're excluding yourself from label "Freedom lover."
Abortion Law Confusion Leads to Sepsis for Texas Woman
Mothers against Greg Abbott abortion ad - Page 4 | TexAgs
Get Off My Lawn said:You're clearly trolling at this point - intentionally using cherry picked numbers of transferred to food vs transfer to pan and intentionally ignoring electrical generation and transmission losses as well.Teslag said:Get Off My Lawn said:Whos moving goal posts now? Induction limits your cookware. Glass cooktops break. Basic thermodynamics say laundering heat energy through electricity is less efficient than using it directly. Excess natural gas production makes it cheap here. You can roast/toast with open flame in a way you can't without. Optionality / redundancy.Teslag said:Sea Speed said:Teslag said:
Those are fair. But could be solved with wider adoption. What about actually cooking?
Electric blows for cooking, but that is personal preference. Electric is much harder to dial in certain Temps imo, and when you get it too hot it doesn't cool down quickly unlike gas which is near instantaneous.
That's true for traditional electric, not induction. Induction is instantaneous like gas. It can also be dialed in to the degree. It's clear you have no idea what induction electric even is.
Electricity is great - but you're just being a ***** when badgering others to justify having preferences that don't mirror yours.
Gas transfers 38% of its energy to the food being cooked. Induction is around 80 to 90%. Induction uses magnets to induce heat in the pan itself, it's not transferred like gas or old electric. This is also why heating with induction is so much faster than gas.
Sea Speed said:Dad-O-Lot said:
when we bought our home, it was all electric. There is no gas utility available. We added a propane tank and line so we could install a propane stove.
I have never liked cooking on an electric stove.
That is what I'm looking at doing at a new house.
On another house we own we split off from the fireplace and put a line in the slab run to the island so we could have a gas stove.
How much did your setup run you, just trying to figure out costs.
EMF from induction cooktops can affect pacemakers.Quote:
Induction cooking: Key takeaways
- Stay at least 50 cm away from an active induction unit. LiveSAFE recommends staying away from the kitchen when it is ON.
- Pregnant women, children, and people with cardiac pacemakers must avoid using Induction Cooktop.
- In lab studies, it was found that pacemaker malfunction occurred in six of 16 pacemakers.
- Use gloves while cooking on an induction stove.
- Use cookware made of a conductive metal, with an insulating handle, such as a silicone handle cover.
- Be mindful that there is radiation while using an induction cooktop.
