Shitty electric takes forever to heat up and provides inconsistent heat. Good electric is much quicker and more even, but the heating elements take a long time to cool down. I prefer cooking with gas, personally.
My ideal stove would be an induction range with 1 gas burner, as there a few things gas is just better/easier for (eg. A Wok, non-magnetic cookware), but otherwise you’re right. I was a proponent of gas until I got an induction range.
Someone will probably make one of those soon. I just bought myself an induction range, and I saw ranges with 3 gas burners and 1 induction hob. Hopefully not long until those numbers are swapped around.
Look here
I’m saving up for one, but it’s a bit more tricky as I have the ventilator in the middle sucking down and those combos only exist in hybrid solutions and cost a metric fuckton.
$9k from Gaggenau, BORA and Smeg.
Just having one with gas for wok and my carbon steel pan also frees up more power for the remaining induction zones.
Have four zones now but running three or more forces it to balance the power as not to trip the fuse.
I have a gas stove and i hate it. The heat wicks up the sides of the pot/pan, making the handles get too hot to touch and also burns any food stuck to the inside above the surface of what else is in the pot. All that lost heat off the sides is incredibly inefficient/wasteful (well i guess not really in the winter as it does contribute to heating the house, but definitely its undesirable in other cases)
I agree broadly, but I have seen some shitty implementations of induction stoves . Specifically one which didn’t have enough heat settings, and when you changed between settings it would turn off for a full 2 seconds before turning on at the new setting. Did this stop me from cooking anything? No. But it was annoying.
A good induction stove is way better than gas for 99 percent of what most people will ever do at home.
The only thing I don’t really like about induction is that I can’t see the energy visibly to judge things like I can an actual flame. If I cooked with a wok more, I might have issues there as well
Correct, I have not tried an induction stove, and as much as I’d like to, they can be hard to find. Even harder to find if you have a kitchen with a weird layout. I have thousands of options for gas or electric, I have found ONE induction stove in my area and it was a clearance, floor model only item.
The only people who think gas stoves are superior are the ones who never tried an induction stove
Gas is better than shitty electric, but induction is better than both shitty electric and good gas.
Depends on how you define “better”. Shitty electric doesn’t make the fumes burning gas does, unless that gas is hydrogen.
Shitty electric takes forever to heat up and provides inconsistent heat. Good electric is much quicker and more even, but the heating elements take a long time to cool down. I prefer cooking with gas, personally.
The EMF pollution though :(
Really messed with audio equipment and wires
I’ve got Monster diamond cables, they’re immune to stoves
My ideal stove would be an induction range with 1 gas burner, as there a few things gas is just better/easier for (eg. A Wok, non-magnetic cookware), but otherwise you’re right. I was a proponent of gas until I got an induction range.
Someone will probably make one of those soon. I just bought myself an induction range, and I saw ranges with 3 gas burners and 1 induction hob. Hopefully not long until those numbers are swapped around.
They already exist.
Look here
I’m saving up for one, but it’s a bit more tricky as I have the ventilator in the middle sucking down and those combos only exist in hybrid solutions and cost a metric fuckton.
$9k from Gaggenau, BORA and Smeg.
Just having one with gas for wok and my carbon steel pan also frees up more power for the remaining induction zones.
Have four zones now but running three or more forces it to balance the power as not to trip the fuse.
I have a gas stove and i hate it. The heat wicks up the sides of the pot/pan, making the handles get too hot to touch and also burns any food stuck to the inside above the surface of what else is in the pot. All that lost heat off the sides is incredibly inefficient/wasteful (well i guess not really in the winter as it does contribute to heating the house, but definitely its undesirable in other cases)
Also is stinky and a pain in the ass to clean.
I agree broadly, but I have seen some shitty implementations of induction stoves . Specifically one which didn’t have enough heat settings, and when you changed between settings it would turn off for a full 2 seconds before turning on at the new setting. Did this stop me from cooking anything? No. But it was annoying.
A good induction stove is way better than gas for 99 percent of what most people will ever do at home.
Nah, charcoal and wood. Everything else is crap.
Nobody really cares if you cook with gas. However, heating your 4,000 SF home without any insulation during a blizzard to 75F… that’s wasteful.
The only thing I don’t really like about induction is that I can’t see the energy visibly to judge things like I can an actual flame. If I cooked with a wok more, I might have issues there as well
You can just feel the heat and judge based on that.
I think they make induction stoves specifically for woks, and even induction woks.
Correct, I have not tried an induction stove, and as much as I’d like to, they can be hard to find. Even harder to find if you have a kitchen with a weird layout. I have thousands of options for gas or electric, I have found ONE induction stove in my area and it was a clearance, floor model only item.
Americans have poor power infrastructure in their homes so electrical appliances aren’t as effective.