There's much less heat in the kitchen from using them, they're incredibly simple, and work with pretty much any cookware, which induction doesn't.
And the efficiency gain from induction is really quite small, so it's really a speed/control benefit than anything else. Worth it? Up to you.
And the efficiency gain from induction is really quite small, so it's really a speed/control benefit than anything else. Worth it? Up to you.
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And also know about the importance of just... cleaning it between uses. I only needed the Ceramabryte for the first time in at least a year because regular windexing has kept it close to perfect!
I diligently clean any oil splatter once the stove has cooled off and weird stains just don't show up. I only needed the polish after a mishap.
I use a microfibre pad and soapy water for day to day and the cream cleanser designed for stubborn marks s necessary. Magic eraser style blocks are also useful.
@scishow.bsky.social coming in to say that hit on air quality might be worse than you’d think
Each one has tips and tricks to get used to.
But of all of them, induction has my won me over.
But you do you, no negative judgment intended.
I'm not gonna say I've never had a mishap like that but on the whole I'm pretty good at always keeping sure the pan is completely covering the hot surface and so long as you do that small spills aren't much of a mess.
That aside, induction gets hotter than my old gas stove, and the responsiveness is better than anything else. Plain electric is annoyingly slow to cook with.
tick tick tick FIRE and the roaring of the flame is so important to people's brains that they can't quite grasp at most you're losing like 2 minutes with electric
Even though I do, having watched how food in cookware actually *behaves* it's rarely a noticeable effect except with the thinnest cookware and the smallest bits of food.
That glass top stove did get me to buy an inductive hot plate which is a great compromise. New inductive stoves are expensive, hotplate is a good bridge step.
Once I started questioning "is gas really that great?" it's like a dam broke.
Just something to consider.
if you live in a detached home over here you're always off-grid gas-wise
(replied to the wrong thing)
I mean, is 5 minutes to scramble eggs to extreme doneness slow?
Also I think we both can appreciate scale and aggregates. What if a lot of cooking is happening? Further, it isn't a minute or two here or there. It's a daily part of using something over its lifetime.
But, for what it's worth, I tested my gas stove boiling water before I got rid of it and radiant electric was actually faster. And that was despite the burners cycling a little bit to keep them from overheating.
So in fact, only about a third of the heat energy was making into the pot. So a gas burner needs to be 3X as powerful as electric.
https://www.aceee.org/files/proceedings/2014/data/papers/9-702.pdf
If you live in an area with mainly coal power, a gas stove is probably better for the climate
Plus the personal environment gain of not burning stuff inside a living space.
What I will probably do is go with one or the other and also have a little countertop unit of the other type. I like cooking on my cast iron enough that induction will probably be my move.
My wok can go from cold to frying in about 8s