Most coil and gas burners will have only 1 or 2 “large” burners and the rest all the same size.
Same with my induction hob. Two large, same size, two smaller ones in slightly different sizes.
Gas is very pointless in and of itself, right? So much energy is lost when using gas. It’s like the most inefficient type of stove, or so I understand it. Yet it’s always the type of stove I see in these home renovation shows on TV that are made in the US, in the brand new kitchens. And like six or right fuckin burners. Just, what? “Oh my god my dream kitchen!” 😐
Yes. Gas sucks. It has some benefits in previous years in high performance and professional kitchens in being able to exactly control heat and still has some advantages for pros. But for home cooks induction is the best bet.
Gas still has some home uses for heating until the grid and heat pumps become more widespread.
My induction hob has much finer heat control than my old gas stove - I especially love the low-low temp simmer. And the fact that I never come down in the morning and wonder why the kitchen is warm, before discovering that a back burner has been left on overnight.
Same with my induction hob. Two large, same size, two smaller ones in slightly different sizes.
Gas is very pointless in and of itself, right? So much energy is lost when using gas. It’s like the most inefficient type of stove, or so I understand it. Yet it’s always the type of stove I see in these home renovation shows on TV that are made in the US, in the brand new kitchens. And like six or right fuckin burners. Just, what? “Oh my god my dream kitchen!” 😐
Maybe I’m missing something.
Yes. Gas sucks. It has some benefits in previous years in high performance and professional kitchens in being able to exactly control heat and still has some advantages for pros. But for home cooks induction is the best bet.
Gas still has some home uses for heating until the grid and heat pumps become more widespread.
My induction hob has much finer heat control than my old gas stove - I especially love the low-low temp simmer. And the fact that I never come down in the morning and wonder why the kitchen is warm, before discovering that a back burner has been left on overnight.