I stopped using an induction burner after having some issues with it, but I think that may have just been user error. I only ever use burners for boiling water for tea these days, so maybe I should give it another try.
I have a hybrid cooktop. one burner is radiant, the other is induction. this solves all my problems.
I also regularly buy bar keepers friend to clean the pots as stuff stuck outside those pots tend to get fiercely stuck when not using LPG.
Me the broke ass with a concrete rocket stove as backup.
Y’all motherfuckers arguing about burners like the best food isn’t cooked with woodsmoke
Well I aint gonna set up a campfire in my tiny kitchen any time soon y’know
Indoor smokers that contain and/or filter the smoke are a thing. No personal experience with them, but I know they exist.
Probably wildly impractical to be honest
Electric coils suck. They never make even contact with the pan, creating hot and cold spots.
Electric radiant is better. But it’s limited by lower burner output.
Gas solves both problems, but creates an additional problem that it measurably reduces indoor air quality with combustion byproducts.
The simple easy solution to that SHOULD be require a vent hood, and wire it so the fan automatically turns on low when the burners are lit. But that seems to require more brain power than the construction industry (or regulators) possess.Induction solves all problems. No combustion byproducts, even heat distribution, high output.
There’s also a company called Impulse that makes an induction cooktop with a 3 kWh battery inside- crank that guy up to 11 and it’ll dump 10 kilowatts into one burner so you can boil a pot of water in under a minute. Put in contrast, most gas and electric burners put out 2-4 kW. Obviously with only 3kWh it can’t sustain that output continually and once the battery is dead you’re left with whatever your electric circuit is good for, but that’s still plenty to get a pot boiling.
I have gas now. If I ever redo my kitchen I’m getting induction.
Gas also sends most of the energy from burning straight into the air so you heat the kitchen more than heating the food
True, or at least a significant portion of it.
Hot air rises. Flames make hot air. Hot air rises against the pot and warms the pot. All’s good. Except there’s more hot air than the surface of the pot can cool, so it flows up against the pot and around the sides like bubbles would if the pot was underwater.
Annoying result is the metal fixtures on the sides of the pot get dangerously hot, much more so than the pot surface itself. When I rinse a hot pot the pot surface creates a little ‘hiss’, the bolts that hold on the handle create some real steam.
Induction doesn’t have that problem, as the heat is focused on the coil’s near field within an inch or so of the cooktop surface.
This is the part where Lemmy’s demographics leaves little room for others to speak without accused of an ecological terrorist.
Induction stoves aren’t compatible with a lot of ethnic cuisines. Chinese and Mexican food require gas stoves for a lot of applications like woks and charring vegetables. Curved induction stoves are not widely and affordably available in the US, and landlords would never bother installing specialty stoves like this. Having to get a separate gas stove to put on already limited counter space and rendering regular stoves useless is frustrating. The oven broiler is nowhere as ergonomic and effective as a stove top broiler and it’s back breaking having to duck and constantly check because you cannot see what you are charring. This is just two of many other ethnic cuisines that are impacted by this.
Please let people, especially female minorities who are disproportionately impacted by this, keep one of our last vestiges of cultural ties. If it comes to ecological impact, there are so many other aspects in life down to the very phone you are using and clothing on your back that can be improved upon.
Lemmy, for better or for worse, is a very tech-bro environment. I know that this makes matters like cooking seemingly trivial and gas stoves to be in excess. But for many of us, the meals we cook are the last things we hold on to after our languages and national identity fade away. Meals made without an open flame are simply not the same because many techniques cannot be done without it.
Induction cooktops are shitty in a lot of ways. If you end up needing to char on one, you can take an iron or steel grill top and put it directly on the induction eye and you’ll get the lines and color but not the smoke.
But we’re all just using a can of la costena chipotles in adobo anyway so no big loss.
oh my god dude its a meme just downvote it and move on, mfs really can’t have any fun huh
Please let people, especially female minorities who are disproportionately impacted by this
this has to be a bit lmao
Many techniques can be replicated on an induction stove mainly because induction is way better at heating the pans than gas is. Unless you have a really strong industrial gas stove you are jot getting any benefits pf gas over induction anyway.
And this post is not erasing your culture/ cuisine so stop playing the victim and keep using whatever you want. I honestly don’t care if you cook on a campfire inside your kitchen if that is what you prefer or the specific dish requires.
But the point stands that for most people and most applications in cooking induction just is the best.
Tell me you don’t know how to cook ethnic cuisines without telling me. This is the kind of tech-bro arrogance that presumes everything is easy and therefore replaceable with technology.
Calling it ‘playing the victim’ is straightup gaslighting and ignorance at its peak. ‘For most people’ means for people who are either white, don’t cook much, or both. It’s a time old tale of instituting a policy that in practice primarily affects minorities and women, but then claiming that it’s egalitarian because it targets neither on paper.
It’s a time old tale of instituting a policy that in practice primarily affects minorities and women, but then claiming that it’s egalitarian because it targets neither on paper.
What kind of policy am I instituting here? What the fuck are you even on about? Get a grip, seriously.
And stop taking memes in a shitpost comunity to heart and being offended by a stupid stove argument meme.
Induction is the best cooktop tech for daily use, and that’s a hill I’m willing to die on. I live in a rented place and cannot simply get rid of our gas range. However, it has a piece of kitchen counter placed on top of it and is only in use for its oven, which thankfully is electric. On top of the counter though? An induction hob.
Maybe, but its also the only cooktop tech that can interfere with implanted electronic medical devices like pacemakers.
and since I have people with pacemakers in my family, I hard avoid induction.
Gas baby!
Imagine burning fossil fuels instead of using renewable energy for cooking, hahahha.
Imagine being you, hahahha
As long as you don’t have kids it’s a good option. Otherwise it can contribute to life long health issues.
Gas stoves can negatively impact children’s health by contributing to asthma and respiratory issues, as studies suggest that around 12.7% of childhood asthma in the U.S. can be attributed to gas stove use. They emit pollutants like nitrogen dioxide, which can worsen asthma symptoms and lung function in children.
Gas stoves should be operated with active venting. US loves to pump out shitty epidemiology studies that are poorly controlled and are foregone conclusions.
Where you live with respect to air pollutants makes much more difference than a gas stove.
I’ve had too many induction stove tops turn off too many times by moving a pan over the on button for this to be true
It’s not a problem inherit to induction hobs. But oh god do I agree. On mine it’s any little spill or pot out of place on any touch button will turn it off. I will demand physical knobs on my next stove top.
That’s not really an induction top issue, but rather a general issue with “smart” appliances. Electric stove tops with touch have the same issue and my induction top with knobs works fine.
In my experience at least the vast majority of induction tops have touch controls but I understand that they can come without
It’s funny because while I didn’t comment on the previous post about the superior burner location, I do happen to have an induction range that has the big coil in the front right. So I get to have a side in both conflicts!
Seriously though, induction is the undisputed winner. We’ve had this thing for years, and whatever price premium I paid to move up to a lower priced induction model was totally worth it.
That big “burner” plus my big nitrided carbon steel pan is my go-to now to start like 80% of things I cook on the stove. Not counting heating up water in the kettle daily, though. That uses the small burner behind the big one. Then there are two mediums on the left. Or maybe it’s small, two large, and one XL.
Which bits on, who can say. Perhaps none of it is on, perhaps resistive touch screen controls are a bad idea on the surface that might get wet. Who can say.
God I would kill for an induction stove with the classic interface for sure
They exist!
Induction has just gone from “cool, but for the rich folks” to simply an undisputed king of stovetops.
Much like solar and other green technologies.
Been for some time now.
Was still too expensive for many parts of the world until a few years ago.
It’s like EVs. A great paradigm shift in the underlying base technology, accompanied by puzzling interface and control designs that really detract from the enjoyability of the transition.
Induction rules but the touch controls that almost always come with them can fuck right off.
“We should put touch controls on things that are permanently greasy” -Kitchen gadget manufacturers hired by Satan’s evil twin.
I mean you really should wipe your stovetop off any time it gets greasy, that way it doesn’t build up so you don’t have a mess to deal with later. Even on an old one with knobs I’d advise that.
You can usually attach real knobs if you have the space (and permission)
Absolutely. Luckily, there are induction hobs with knobs (I personally own one), and I hope we’ll see more of them going forward.
I had to buy a used induction stove because they no longer sell new ones with physical knobs at a reasonable price.
Same. Somehow not having complex system of sensors and having a simple knob instead is a premium feature. I begin to see a pattern right there…
Cool! Can I ask which one you have?
Some of the Gorenje Infinity series, don’t remember the model as I bought it second-hand. Here’s a very similar-looking one, Gorenje Infinity EC6INB, except mine has knobs facing front, not right:
Looks sick, works flawless, got in good condition for $50. Can’t complain.
Yeah, that looks awesome! I love the colors.
By front-facing, are the knobs still facing up from the face of the stovetop or do they point out like on a classic stove?
Yep, still up. The unit is separate and doesn’t have the oven included, so it doesn’t have space for knobs that would point out.
But generally, they don’t interfere with anything, if only sometimes when I use a large skillet on front left burner with low settings, but I can just move the skillet a little and it works anyways, so, no big deal.
Here, this is how it looks IRL:
Thanks for the picture, appreciate it.
Also all my pots and pans are…aluminum
Are they anodised?
Ok, I’ll bite, what difference does anodizing make, and do you know what anodizing actually is.
Oxidises and creates a hard layer so the aluminium doesn’t leach or react with acids.
Wouldn’t oxygen in the air oxidize aluminum and create that layer regardless?
No
Yes, they are modern aluminum, so no dangers. They just don’t work on induction.
We couldn’t possibly use these button things. They are secret arcane technology.
Sometimes I have to go back to cooking on a ceramic or gas at someone else’s house and it always annoys me how long boiling water takes.
Within two weeks my gas stove and oven are getting chucked out the door. Replaced with an induction stove top and a convection/steam oven/air fryer.
You won’t be able to make any proper Asian stir fry on this shit. You need huge heat for a short period of time that only a gas stove can do. My parents in law have a gas stove that looks and works like a jet fighter afterburner, including the sound. No induction here mate.
Induction has more energy and transmits more energy to pots. Also there are induction woks https://youtu.be/CzJKxUCKOBg
They make curved induction stovestops to rest your wok like a traditional wok burner, but a strong induction stovetop will be able to do the same, you just won’t be able to set it down on anything lol.
Its not as common in consumer because gas is still very common in Asia, but there are several models available as well as full sized restaurant induction wok stoves that can fit proper big woks with ease and hit the very high heat needed for the first use seasoning stage.
The heat response time is slightly better than gas, you just lose out on the visual queue of your flame.
Well you need a really strong stir fry rated burner if you want that. 99% of people that have gas stoves do not have one that can do that. You ain’t stir frying shit on this kind of gas stove believe me.
I am sorry but you are somewhat wrong. My induction stove can heat my steel wok to smoking hit in 5 seconds and glowing red in 20. Induction can deliver the energy much quicker and more efficient than gas.
You still need a good induction stove top with enough power though. In Europe that is easy with 400V outlets. In North America you usually need one with a built in capacitor to get a similar result.
Eh, yes and no. You are getting the areas that are in contact with the cooking surface red hot, which with a flat bottom wok is a really small area. Since most woks are made out of thin metal, you aren’t getting much heat transfer to the majority of the pan like you would with gas.
Tbh the best option imo for stirfry is just to have an outdoor wok burner hooked up to a propane tank. Unless you have an industrial stove, you aren’t getting the pan hot enough on gass either.
There are actually special wok induction plates. The are shaped like the wok and are much closer to the real heat distribution of a gas burner. Nevertheless I don’t think that is necessary. My wok gets plenty hot where it matters and I make a killer fried rice.
There are actually special wok induction plates.
For a stove top, or like a stand alone device?
Nevertheless I don’t think that is necessary.
I mean… It is, especially depending on what and how much food you are cooking.
My wok gets plenty hot where it matters and I make a killer fried rice.
Making a “killer fried rice” isn’t the end all be all of wok cooking. I have had plenty of white people make what they claim is great fried rice that is greasy dog shit because they can’t get their woks hot enough.
As someone who grew up in Chinese restaurant kitchens… I can assure you a flat bottomed wok on an induction stovetop is never going to be adequate for traditional Chinese cooking. If there is an induction plate shaped to fit a round bottom wok and you could rock the wok on without damaging it…that would be a different story.
Until then I’m going to stick to using my outdoor burner, especially considering that the only electric utilities I have access to are already created with natural gas.
I do have induction in my kitchen, the most powerful plate is 2.7kW. IIRC I could get gas up to 11kW on one burner.
Maybe there’s more powerful ones, the electrics are 3 phases of 220V with 16A - so theoretically I could push up to 10.5kW of electrical power into the stove.
It would need to communicate with the oven in that case, as the oven currently uses the 3 phase.
