re: Several States Considering Bans on New Homes Featuring Gas Appliances

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Minnesota is becoming the pussiest state in the union.

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Minneapolis is overran with Somalians

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. Cooking on electric sucks arse.

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I don't cook, and we have a gas stove, but I've heard that the electric induction stoves are just as good as gas.

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Induction Cooktops and Ranges: the Pros
There are plenty of things to love about induction ranges, whether you’re obsessed with perfectly prepped food or interested in energy efficiency. Here’s how they compare with gas and conventional electric ranges.

They’re more environmentally friendly. An induction stove is 5 to 10 percent more energy-efficient than conventional electric stoves and about three times more efficient than gas stoves. And unlike gas, it’s better for indoor air quality.

They have a built-in safety feature. If you turn on an induction burner with no pot on it by mistake, it won’t get hot. That’s because the heat is created from within the cookware itself; as soon as you remove it from a burner, that heating stops. So the glass surface never gets as hot as it would on a traditional radiant electric range, and you’re not at risk of burning yourself if you touch it. That surface might merely feel hot the way a kitchen counter feels hot if you put a pot of just-cooked soup on it.

Food cooks faster. No other technology we’ve tested is speedier than induction. It cuts out the intermediate step of heating up an element and then transferring the heat to the pot. Compared with electric or gas, it cooks more quickly when you turn up the heat and responds faster when you dial it back down. You’ll find that 6 quarts of water will approach a boil 2 to 4 minutes sooner than on a gas or electric stove, which can definitely be helpful when you’re making dinner on a busy weeknight.

Meal prep is easier. With heat generating from within your pot or pan, induction ranges cook more precisely and evenly. No more simmering sauces that break into a splattering boil or chicken thighs that emerge from the pan scorched.

They’re easier to clean. Like other smoothtop electrics, induction surfaces are easy to wipe down.

Induction Cooktops and Ranges: the Cons
Before you shop for an induction cooktop or range, consider your budget and your cooking habits. Here’s what you need to know.

Induction cooking feels very different from cooking with gas. Some avid cooks really love cooking on a flame and the immediate visual feedback they get from it at the turn of a knob. No electric option, even induction, can replicate that feel. In fact, because the electromagnetic field on an induction cooktop doesn’t create a glow, you won’t even know it’s on. That’s why manufacturers have started adding virtual flames and other lighting cues.

It can get expensive when you convert from gas to electric. If you’re replacing an electric range, the swap is simple. Induction cooktops and ranges use the same outlet as a standard electric range or cooktop. But if you’re switching from gas, expect to pay an electrician several hundred dollars or more to install the necessary outlet.

You need the right cookware. While most of the cookware in our ratings is induction-compatible, some pans—including those made of aluminum and anodized aluminum—won’t work on induction. Most others, including stainless steel and cast iron, will. If you’re shopping for cookware for induction cooktops, look for pots and pans marked “induction-compatible.” To determine whether your existing arsenal of cookware will work with an induction range, see if a magnet strongly sticks to the bottom of your pots. If it does, they’ll work on an induction burner.

It might emit a sound. “A buzz or hum is common, and often louder at higher settings,” says Tara Casaregola, who oversees the testing of ranges and cooktops for Consumer Reports. “And we often hear the clicking of element electronics at lower settings, as well as the sound of the cooling fan for the electronics.” Heavy flat-bottomed pans help reduce the vibrations that cause this buzz.

You may need an analog thermometer. The magnetic field of an induction cooktop can interfere with a digital meat thermometer.

Induction cooktops and ranges are typically more expensive than conventional electric models. But prices have continued to drop in recent years despite inflation, with some induction ranges in our ratings selling for about $1,000. Additionally, buying a new induction cooktop or range may make you eligible for rebates from the Inflation Reduction Act.

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Comparison Article - Probably biased

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Homes are going to need load shedding switchboards before long

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They kind of already did this in Colorado IIRC, the power company handed out smart thermostats, then locked out the users to ration energy

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but I've heard that the electric induction stoves are just as good as gas

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I’m not in any way in favor of banning gas, but induction is going to be superior for the average home cook.

It has a much wider range and its way faster than gas. I can go tap cold to rolling boil in under 90 seconds.

Where do these dumbasses think electricity comes from.

Oh wait......

Energy Source
Total - all sources 4,108 kWh

Fossil fuels (total) 2,508 kWh 61.0%
Natural gas 1,579 kWh 38.4%
Coal 898 kWh 21.9%
Petroleum 19 kWh 0.5%
Other gases 11 kWh 0.3%

Nuclear 778 kWh 18.9%

Renewables (total) 815 kWh 19.8%

Other sources 12 kWh 0.3%

And of the renewables 6% is hydropower, 9% wind, 3% solar & 1% biomass. How much petroleum do you think goes into manufacturing wind turbines and solar panels??

The fallacy in the ENGO arguments continues......

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Minnesota, New York, and California

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Thanks. That’s 3 fewer states to ever consider moving to.

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Everyone I know that’s big into cooking and preparing food hates electric.

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That’s because it is hot garbage to get anything up to temp with any sense of urgency, and is extremely wasteful in energy required to do so.


Those people are absurdly retarded, even for retarded people.