I love the idea. I hate the shitty unreliable overly digital implementation. Induction came around after everything was already well on the way to enshittification. Components are sized to last through warranty, not to last 20 or 30 years.
My gas stove, which has certainly many issues, hasn’t got a chip in it, and with occasional replacement of igniters will likely outlast me, unless we choose to replace it.
Our last induction lasted 15 years untill somebody cracked it so you just need to not buy the cheapest ever and it’s alright.
15 years is not long for a stove to last.
We only replaced it because it had a huge crack in it. It still worked no issue.
Your gas stove will outlast you. Partly because it is a very simple appliance, but also because gas stoves are fucking terrible for your health.
They are terrible if you don’t use an exhaust system sized to your stove.
Cooking on induction unvented is also bad, less bad than cooking on unvented gas, but you’re still putting things in the air that you’re not supposed to breathe.
If you have an exhaust fan, turn it on no matter what you cook with. If you don’t have an exhaust system, open a window.
I have an air quality monitor in my living room, and it knows when the stove is on in the kitchen, even if I have the windows open. It’s debatable how much of an effect it has on your health, but overall, we should stop burning fossil fuels wherever and whenever possible. Ditching my gas appliances in my house is high on my list of things to spend money on, even though it’s probably going to be ~10K to get them all switched over.
I want to systematically test air quality when cooking with gas versus electric. Do you notice anything different in the air quality when you use a toaster or other electric appliance that heats food above 350°F/175°C?
I’m similar. Surprisingly quick jumps in particulates and voc in the family room when the stove in the kitchen was turned on.
I don’t notice it on small electric appliances (but never explicitly tested them), and no longer have a gas stove
I also have a hepa filter in the family room that would come on surprisingly quickly and made a significant difference …. When it was new. Unfortunately that has gotten bumped so many times that it is usually throwing an error
With gas stoves the issue is mainly NO2, however all cooking releases volatile chemicals which typically get worse depending on how oily the food is.
Really the problem is with ventilation moreso how or what you are cooking. Most non industrial range hoods are severely underpowered and installed incorrectly.
I have a relatively small range hood to which installed an industrial inline exhaust fan too. Even though it’s small, the motor is strong enough to clear any smoke in the kitchen within a min.
Yeah I’ve been a little worried about that ….
My detector does not measure NOx, so I have no idea. But now that the gas stove is gone it’s no longer relevant
And yeah, definitely concerned about ventilation. I also have a pretty powerful inline exhaust fan, however there is no hood at all. The previous owners installed a pot rack in place of the hood and the kitchen is small enough that I can’t really change that. The exhaust fan is just a ceiling vent. I have no idea whether that balances out as positive (strong fan) or negative (no hood), but now that the gas stove is gone, that’s also a bit less important.
I don’t know if visual spatter/smoke, or smell are useful indicators but the induction stove has less of these. It only cooks what I intend
I do not have a gas stove but I do have have multiple air quality sensors. Any amount of cooking causes particulates to increase from a base range of 2 to 200+ for 2.5 and 10 ppm.
I wanted capacitive but couldn’t, where I live that spike in electricity is simply not sustainable, power wise
I’m pretty sure capacitors aren’t used as heating elements in cooktops, it’s just resistors and inductors that are options. A capacitive cooktop would be fucking weird in any of the ways I can picture it being done
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.
are there any induction stoves with gas ovens?
Why would you wnat such an odd combo?
cheaper fuel, much cheaper fuel
Just having a gas connection cost me £100/year until I had it disconnected. Absolutely not worth it. Also how much of that fuel is wasted in heat going around the pan?
none because that would just have been gas spent to beat the house anyways
Just what I need by an open window because I am cooking…
over stone vents are common here precisely because you don’t want to waste that much heat with an open window
Options and versatility, probably.
Faster pre heat? Gas puts out more BTUs but Induction stoves are great because they heat the pans directly, where gas heats the air under the pan as well as the pan. Baking however, requires you to heat the air in the oven, so gas is faster and more efficient for baking than it is for heating a pan.
They definitely make induction stoves that are just the countertop part. I have one on my boat. Theoretically you could put one of those over a “regular” gas oven, but the gas ovens almost always have a stove built in.
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.
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
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 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.
Deyre goin to take muh gas stowve
Imagine having less asthma in kids and the elderly! Imagine having your inside air be less ubhealthy
Call me a dumbass, but until a couple of years ago I had no clue anything was unhealthy about gas.
CH4 + O2 + fire -> CO2 + H2O
I suspect most of Gen X and earlier still believe gas stoves to be harmless.
They better. It’s already affecting your spelling part of the brain
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.
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
Sounds pretty convectional to me
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.
Totally, you’ll never get this experience with any other style of range.
That looks like a shitty whirlpool or other shitty generic $150 home depot glass top coil burner, not induction.
Wow! What sueface cleaner is that? It is crystal clear now! /s
Never seen this in my 10 years og using induction. must have been some super cheap shit.
Because that’s not an induction stove. It’s a heating element one that glows red.
Those red hot things are incandescing, like old light bulbs. Except with heating elements, they’re designed to primarily give off heat when they incandesce, rather than prioritize light.
Yeah, still not induction.
We have been on induction for 20yrs. Our grandparents on 15. We only broke 1 plate and not nearly as catastrophically. Was just a big crack along the entire thing.
Ceramic ones are the same except they have shittier heating. Also what kinda shit plate was that and what the hell did you drop on it? Ours cracked because someone dropped a huge ceramic baking dish on it and it was just a crack jot a fucking hole in it.
No idea, I’m from the burner supremacy gang and the picture is from a search engine. But I DID have a large variety of similar images to choose from.
I’m from the burner supremacy gang
But why? I fucking hate burners. They are slow, send more heat into the room than the food, pain in the ass to clean and also release possible carcinogens into your air. The only advantage they have over induction is that they cannot crack. I seriously don’t get what people see in them.
they’re great for caramellizing whole onions, but you could also buy a blowtorch
Like without a pan? Straight into the fire?
yep, great for brown stock
Wok cooking is the only thing I miss from having a gas stove
A typical induction stove can heat way faster/hotter than a typical gas stove.
So unless you specifically had an industrial gas stove specifically for your wok, chances are you can do the same recipes, just in a flat pan.
There are even induction stoves with a bowl that fit a round wok, but that’s pretty niche.
And every pan or pot or whatever that isn’t 100% space-flat.
The only answer I’ll accept
Tortillas on an open flame is what I miss the most. Especially when there made from scratch.
Fuck, I’ll take resistive over gas. It takes some skill, but I’m used to it. I’ve only used gas in other people’s homes and I just didn’t like it nearly as much.
I will go induction whenever I have a choice though, it just by all measures sounds better
Don’t fuck that hole
But that’s a resistive (ceramic) stove?
Yeah my old landlord provided that exact model, it’s fine. Not that bad when you’re used to landlord specials. Idk how they managed to do that unless they were like thawing stuff next to boiling water, both on the glass, or dropped cast iron from some height
@papalonian could use the elements to light the joint.
I have that exact same stovetop in my apartment. It’s kinda shitty in general, but it’s not induction
Induction can have the crown as soon as appliance designers stop giving them infuriating capacitive touch controls that are a fundamentally bad input method for a fucking stove.
Give them knobs. The UI nerd in me is so angry at the slow death of competent design as its cannibalized by marketing and branding people, and the penny pinchers they serve.
I hunted specifically for an induction stove with knobs, and couldn’t be happier. It’s how all induction stoves should be.
Btw, it’s a secondhand Gorenje stove, and it only costed me $50. An absolute bargain.
I made the switch from gas to induction this year and had no issue finding models that had physical knobs.
Mine has knobs, that was one of my non-negotiables. The oven controls are touch, but I can lube with that.
Mine has knobs. It’s fucking great. It’s a Bora professional 3.0
that’s showing up as an extractor fan on my computer
It’s a modular system of a downdraft extractor and induction or gas hobs. Scroll down.
got your knob right here bb.
Seriously though, I’m with you. I have an induction, and it’s fantastic, but any stupid moisture gets on it, and the controls don’t work until you wipe it off, and the things spazzes out at you, beeping incessantly.
My wife once dropped a metal bottle cap on the capacitive controls for our oven.
I don’t know anything about oven software, but so far as I could tell, it caused the entire thing to basically reboot.
so my mother’s kitchen, it looks like she has two ovens stacked vertically (the range is off to the side). top one is a microwave tho. my mother likes to microwave her eggs for some reason. probably just to disgust me. but
like i warned heras prophecy foretold one day she spilled an egg down the front of her microwave and down into the oven controls.she was smart enough to cut the power immediately (her side of the family was farmers, my dad’s side miners, so we’re used to fixing everything ourselves. we just had to clean out the pcb and had no permanent shorting) but i feel your pain.
she still microwaves her eggs. like fuck how hard is it to grab the big kettle and the spider skimmer
I get the microwaving eggs thing. It’s an inferior culinary experience, but it’s easier. I microwave things whenever possible because I have difficulty standing up for any significant period of time; even if the time taken is identical, microwaving something usually means pressing a few buttons before sitting down and waiting, whereas cooking something on the range usually involves tending, meaning I have to stay there.
I realize this is probably hilariously unrealistic but. I prescribe a kitchen remodel. They have all kinds of designs for folks in wheelchairs that you could use with just a regular chair
i get that. sometimes i feel like a bicycle. i’m fine laying down or leaning on shit, but if you want me upright you need to give me space to keep moving (so i don’t tip over).
Heh, nice.
My induction range has knobs! Even the oven setting is a knob.
Hoooolllllynshit you nailed the head right on the hammer!
I cannot stand the controls on my induction cooktop. Still fundamentally the right choice of tech but it is a PITA to actually use.
One of my friends just bought an obscenely expensive stove bc it was the only one they could find that was induction with knobs
There are induction stove tops with normal knobs, thankfully. Neff also makes ones with a magnetic puck, which I also find very intuitive and easy to use.
Yeah that would be nice ngl
The problem is not with the controls fundamentally, it’s with the low quality controls. A glass touch surface has merit: it’s extremely easy to clean and keep clean, you’re never gonna get boiling pasta juice in there and corrode the contacts or whatever. It’s just that the manufacturers use the worst, most pathetic sensors that stop working as soon as the surface gets slightly moist. My own induction stovetop is pretty bad in that regard, but my parents’ significantly more expensive one is perfectly fine. The control part of the glass surface never gets very hot either.
Point is, it’s pretty good when done right. But they often don’t do it right.
The problem is give me a damned knob.
The highest quality touchscreen on earth that works perfectly not matter what is on my hands and never makes a mistake would still be shittier than a simple fucking knob.
No, touch screens are always shit compared to knobs. You might have even worse touch screens but that’s just like even worse!
One stray globule, and suddenly your stove is set to 700°
Typically what happens is that the range detects liquid on the buttons, alerts, and stops accepting input until the liquid has been cleaned up.
Another problem that would never happen with knobs!
Another error and that’s in Celsius 😁
A bunch of new stoves have a pizza setting that’s in that range.
You have to be careful though, they’re not all actually insulated for that range, so the electronics actually cook and fail.
If you do buy one the self clean usually works better due to the higher heat range, but all the appliance sales reps said to never use it anyways.
Wouldn’t that be fun, a button on the stove to convert the units.
“Honey did you touch the f/c button?”
“No why?”
me looking at burnt pan “oh no reason”
Do your parents have cats? Ours have turned the stove on during the night by walking across it. Now we have to “lock” the controls every night, and then “hold for 3 seconds” before we can unlock. The more sensitive the controls, the worse this all gets.
Knobs, dude. If you will it it is no dream.
Ours have turned the stove on during the night by walking across it
But aren’t induction stovetops only heating when a compatible metal is on top/detected? So if you don’t leave pans and pots on it shouldn’t the stovetop be powered off, even if the cat turns on the switch? Besides that, there must be better options, even if companies refuse going back to knobs.
Yes but it’s very possibly easier to just lock the buttons than it is to wash all the pots before bed and make sure no one leaves so much as a spoon on the cooktop before bed. Either way its an extra thing to remember and deal with and since there’s really no major advantages to capacitive, it’s a simple decision for me. Knobs.
Some newer stoves now put the control panel separate, and you can e.g. build it into the edge of the countertop.
But I never want to try and find the right place to touch a flat surface when I’m in the middle of basting meat and my pot is boiling over.
Analog style dials (they’re digital now) are easy to reach without looking, which keeps your focus on the task. Muscle memory is super important for flow.
It’s an inductive stove, the pots heat up instead of the surface.
That doesn’t prevent my pots from boiling over.
I tried this once at an Airbnb and it was really annoying to change temperature while cooking, which is one of the things indication is good for
Knobs belong on the front of the stove, under the ledge of the range/counter where you can’t spill anything on anyway.
Induction already wins cleanliness by a mile through not burning in whatever lands on the cooktop. No need to make knobs worse to make them easier to clean, when they don’t get dirty in the first place.
Just discovered one place my induction burner is worse for cleanness. Since it’s a glass top there’s no place for boilers to go, except down the side of the range.
Compared to my previous gas stove that had sealed burners that were recessed to catch boilovers
You mean in the space where I have a drawer full of cooking utensils and herbs? Because my induction top is only as high as my countertop. I much rather have the touch buttons than lose that space.
I will say I specifically bought an AEG because it has a slider. I can set it to 1 from 10 with one button press.
There’s nothing worse than having to press the minus-button 10 times when your pot is cooking over.
As long as the knobs aren’t behind the burners I’m happy. Every time I have to reach behind a boiling pot to turn it to simmer I just hear “bad design” in the voice of the audio book narrator for The Design of Everyday Things
But some of the new front knob designs get ruined by steam from the oven opening getting inside.
Why the hell that happens I do not know, but they moved the electronic parts there and steam ruins them.
I agree with induction where it can sense whether there is a pan but always thought the opposite with gas. Why do those burner knobs need to be reachable by toddlers?
The trick is to not have toddlers
How else are you gonna teach those lazy toddlers to cook? Smdh
Keep the knobs in a child safe drawer when not in use until the kids are old enough to know better. Reaching through steam is a burn risk as is reaching over hot oil.
Knobs are definitely better for a stove. Even the best capacitive touch sensor won’t work if you’ve got an oven mitt on, or you need to make a quick adjustment without taking your eyes off the food
I’ve seen really rough “analogue” control designs. Like, an oven with knobs and touch buttons, so you can set temperature more easily with a knob, but some more specific settings are set through touch input. Overall idea sounds good, until you try do something with it - then it quickly becomes a convoluted mess, because rather than separately choosing which directions to heat or whether to turn on the fan, manufacturers decided to make a list of all possible combinations to scroll through. 🌝
Easy to wipe true, but what if instead of a capacitor button we can have a magnetic control board with magnetic push keys?
It would be fully removable, attachment magnet snaps it into place and then it’s essentially a button with a magnet physically travelling up and down.
The I really hate the capacitor buttons since if you get pasta that boils over it fucks with the buttons pretty fast and the “off button” is just not good for quickly turning it off when flooded. It’s same for pan cooking sauce that splashes a bit, wiping the surface moist rag can have mixed results, paper towels become a requirement. There’s just a lot to not like.
A standard knob, as long as it’s not designed by an idiot, can be very simple by having a piece of heat resistant non corrosive material stuck out of the stove top and the button having a 1cm gap under it. Just make the pin chonky and you can drop a pan on it without anything happening. Lift the button off and it becomes still very easy to clean.
Neff has that, they come with a magnetic disc you use to control everything. Only drawback is you can only control one thing at a time.
The other drawback is that I could buy 10 IKEA stovetops for the same price lol
Not really… if you buy a same sized filed its maybe 30 percent.
Ikea just offers a lot of smaller ones too.
I’m not sure what you’re saying here but mine has an app for that
That’s worse. Don’t make me pull my phone out of my pocket to change stove temp. Absolutely embarrassing that this idea got to production.
But didn’t you know that all old design is bad design, and you’re supposed to laugh at people with knobs on their stove?
Rented a place with the capacitive touch style and my cat kept turning on the stove… luckily with it being induction it meant it didn’t get hot as long as a pan wasn’t on there but holy shit could that be really dangerous
My neighbor’s daughter bought an induction stove for her best friend who happens to be a trans dwarf porn star. She goes by Munchkin Cock Jenny and let me tell you she can cook a hell of a good meal on that thing. She hosted us all for Thanksgiving breakfast last year and made Vienna sausages with coconut rice and strawberry rhubarb pie, all mixed together on the stovetop. None of it got hot because she just placed it all on the surface but at least she tried. She died of meningitis about 4 hours after we left which is unfortunate because whoever had to deal with her estate had to clean the stovetop.
Luckily induction is really easy to clean.
Hello Mr elephant
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F4T LF🐜
Make one the size of my 12" skillet so it doesn’t create a neat little zone of heat surrounded by sticky cold pan, and I’m all yours. Haven’t seen one yet.
Consider one of those where you can combine the burners/zones
Maybe I just haven’t gotten to use a nice one yet - every time it’s a landlord special, cheapest junk on the market.
Yeah landlird specials suck. But if it’s a newer one even the cheapest induction hobs are quite good
Don’t get me wrong they boil water faster than hellfire, and if the pan is the right size they do great. I’m just too loyal to my big ol’ skillet
Yeah I get you
not quite 12" but the biggest element on mine would probably be great with your skillet (if its the right metal)
I have a GE profile. That has the various sized burners. The odd part is the matching microwave got rid of many touch buttons and replaced it with a knob, which actually works well, but the stove has no knobs. Stove touch buttons work fairly well though, added bonus is you can lock the controls with a lock button. When looking my favorite choices came from ge profile and bosch.
Looks good enough! All the ones I end up with are usually closer to 8" at most, and I ended up shifting the pan awkwardly to heat it evenly.
What model?
Not OP but the GE Cafe line has a big “burner” like this for a large pan. And physical turn knobs for control.
Bosch Benchmark, from 5 or 6 years ago
Omg yes. I’d been wanting to try one out for a long time. My friend got one. Stayed over and tried to make my specialty giant pancakes. Sorely disappointed with the useless results. Now I just bring my waffle iron instead.
That’s one of my biggest objections - too many cheap ones with tiny coils. When I got mine, I ended up spending double what I planned, mostly so I could get useful sized coils
And this being the US where induction is rare and expensive , I had to get a double oven and and “smart” features in order to get larger coils
i had one (a couple decades ago) that the large burner had two zones: both the ring and the center of the ring could be activated independently. it’s been a hot minute so i don’t remember exactly how it worked.
and i need a 14 inch skillet for my good pastas
Just looked them up lately; there are all kinds of forms and sizes in mobile or built-in.
Neff Flexzone…
Looked it up, seems like the widest zone is 23cm, about 7 too narrow for my skillet. Looks cool though
You can add zones together… and that is possible over the complete width.
And burners are also only heating certain points…
Right, I did look at the dimensions. You can’t fit a 30cm circle into a rectangle 23cm wide no matter how long it is though.
Cast iron heats up quite slowly, so any part not being heated means the pan is still going to be partially sticky, at least in my experience with induction.
Ultimately if I was in the position to be choosing my own hob, I’d probably just also buy a pan that fits the area. I’m not a gas burner advocate by any means.
I did…
Neff N90
Left and right 20x23 cm, center 30x23cm they can work together
I do this all the time
And yes, there is a dead zone but its just a few centimeters and conductivity for heat in metal is pretty high
Or Siemens iq700 No knob however
