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re: Staying At Friends’ House & They Have A New Induction Stove
Posted on 5/20/23 at 8:42 pm to Dex Morgan
Posted on 5/20/23 at 8:42 pm to Dex Morgan
quote:
But to others wondering, heat escapes at the sides of a gas burner. Gas cooktops are less efficient at transferring energy because of this. It's also why a gas cooktop will heat up your kitchen more than an electric cooktop. With an electric or induction cooktop, the vessel will make full contact with the element making the transfer of energy much greater.
Properly sized cookware will capture this heat too and you also fail to note a glaring issue with induction cooktops in that while they heat what's directly over the coil very well, that heat doesn't move very far from beyond that point even with good quality cookware. Most induction cooktops have 6" coils, some might have one 8" "power" burner coil. Put a 10" or larger induction compatible skillet on that and you will have a 6" diameter hot zone with the rest of the pan much cooler. With gas the heat is spread more evenly (which is why most chefs and serious home cooks still prefer gas).
1
Posted on 5/20/23 at 9:24 pm to Clames
To hell with the gov't dictating how we cook, that being said...I feel like I can cook with any heat source, from a Viking range to a magnifying glass on a sunny day, it's a poor workman who blames his tools. I prefer gas, however, my daughter remodeled and put in an induction, no gas available in her area. When I visit everyone insists that I cook, it took me a few minutes to learn how to sauté on the induction, but it is just as responsive as gas.
Posted on 5/20/23 at 9:37 pm to LuckyTiger
Something deep in the recesses of the human brain is rewarded by seeing food cooked on an open flame.
Posted on 5/20/23 at 9:39 pm to Wednesday
quote:
impossible to do something as basic as scrambling eggs on an electric stove. It’s an abomination.
Are you trying to do induction cooking with a non-stick T-fal type of skillet? If so, then yes, I agree that is impossible.
Next time try using ferrous metal skillets like cast iron or All-clad, and you’ll find that not only is it possible, it’s guaranteed!
An easy way to tell if a pot is compatible with induction heating is if it’s magnetic. I prefer rare earth magnets and always have some handy for various purposes, including testing other peoples pots at various houses I go to so that I can enlighten them of the possibilities, nay, the guarantees of having a delectable omelet cooked up via induction.
This post was edited on 5/20/23 at 9:42 pm
Posted on 5/20/23 at 10:30 pm to meeple
quote:What about an etoufee in Mom's old Magnalite? That's my deal breaker.
he guarantees of having a delectable omelet cooked up via induction.
Posted on 5/20/23 at 10:54 pm to WildManGoose
(no message)
This post was edited on 5/20/23 at 10:55 pm
Posted on 5/20/23 at 11:10 pm to andouille
quote:
.I feel like I can cook with any heat source,
If you can cook, you can cook on any heat source. I’m not going to single anybody out but there are several retarded statements in this thread by people who don’t understand heat transfer. It’s fine to have a preference but your preference doesn’t get to violate physics.
Posted on 5/20/23 at 11:23 pm to Clames
quote:I have just a normal Frigidaire induction stove, and it will bring my biggest pot to a roiling boil no problem, and does it quick (12 qt stock pot)
I have a commercial grade portable induction cooktop and it will boil smaller pots faster but will never bring a large stockpot to a roiling boil like the larger gas burner on my gas cooktop will
This post was edited on 5/20/23 at 11:25 pm
Posted on 5/20/23 at 11:25 pm to oldskule
quote:
Other than boiling water, induction stove cooking is weak.
bullshite.
The first lesson of cooking is heat control. When it comes to heat control, induction does it much better than gas and electric coils. It heats up quicker and cools quicker. Those facts are not debatable.
An induction cooktop is also easier to clean because when food/liquid spills, it does not cook to the surface. It’s a gorgeous, sleek, and highly effective appliance.
It’s probably also more energy efficient, but who gives a shite?
Posted on 5/20/23 at 11:53 pm to Willie Stroker
Exactly. Go to any appliance showroom and they'll be happy to show you. The showroom I bought my induction cooktop from used the same stock pot and same water temperature on their best gas cooktop and on the induction cooktop side by side. It was no contest. The induction cooktop had the water boiling before the gas even had it at a simmer.
Posted on 5/21/23 at 5:03 am to Zach
quote:
But my kitchen range is glass top induction. I'd never go back to gas. It's much easier and much cleaner.
We have a gas range (La Cornue) in our home but put an induction range in the camp because it doesn't have NG and I didn't want to fool with propane. We have both fallen in love with the induction range and now have a Breville single burner that sits beside the gas range and gets a ton of use. Inductions limitation is when you are using things like a griddle or wok.
Someone mentioned the difficulty of scrambling eggs on an induction burner and I find it quite the opposite. I routinely do a soft scramble for brunch on the weekends and the temperature control at very low settings on a good induction burner is far superior to a gas burner. With gas I am on and off the burner constantly which is not a real issue as it is how I learned to cook a soft scramble but with an induction burner I can set it to an exact temperature and never have to move the pot.
I think the idea of outlawing gas stoves is ridiculous and understand the hate induction has gotten as a result but there is a reason more and more chefs are using induction as there are some things they just do better and those cover the majority of cooking especially at home. Heat control was one of the big benefits of gas over electric resistance heating elements but induction has just as big of an advantage in that area over gas.
Posted on 5/21/23 at 5:51 am to WildTchoupitoulas
Until it breaks
Posted on 5/21/23 at 8:08 am to ole man
quote:
Until it breaks
And the repair technician hands you the bill.
Posted on 5/21/23 at 8:23 am to WildManGoose
quote:
What about an etoufee in Mom's old Magnalite? That's my deal breaker.
I am surprised to learn we have so many professional and seasoned chefs who will only brown their bacon at the exact millidegree offered by the precise magnetic properties of a thermal conduction cooktop!
Posted on 5/21/23 at 8:47 am to Toomer Deplorable
quote:
I am surprised to learn we have so many professional and seasoned chefs who will only brown their bacon at the exact millidegree offered by the precise magnetic properties of a thermal conduction cooktop!
Or people who think your heat source is related to your cooking talent.
Posted on 5/21/23 at 8:50 am to LuckyTiger
Yeah, but is the friends wife hot? Any pics?
Posted on 5/21/23 at 9:05 am to Obtuse1
quote:nuwave makes an induction wok that's awesome. Only thing besides a giant propane burner that heats a wok up fast enough to make proper stir fry. A normal gas range burner won't do it. I own the wok
Inductions limitation is when you are using things like a griddle or wok.
Posted on 5/21/23 at 9:25 am to LuckyTiger
I could think of better ways to tell Biden to FO.
Posted on 5/21/23 at 9:27 am to LuckyTiger
quote:I would say "weird melt," but induction stoves don't generate enough heat to "melt" anything.
Staying At Friends’ House & They Have A New Induction Stove. For all those who claim the new induction stoves are just as good as gas...
frick you, frick you to hell.
Posted on 5/21/23 at 9:53 am to Zach
quote:
My house is heated by propane. My water is heated by propane. My BBQ is heated by charcoal. But my kitchen range is glass top induction. I'd never go back to gas. It's much easier and much cleaner.
Do you know where propane comes from? Do you know how electricity is made? Natural Gas.
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