WingNews logo WingNews
top | item 27875475

(no title)

why5s | 4 years ago

Based on the comments in this thread, I’m guessing the majority of HN doesn’t cook. The switch from an induction stove to a proper gas stove changes the way you cook. No more waiting for the coils to warm up, being able to dynamically adjust the heat, being able to sear bell peppers against an open flame, etc. I’m almost certain I will never go back to an induction stove for cooking.

discuss

order

dragonwriter|4 years ago

> more waiting for the coils to warm up,

Induction stoves don't do that, that's older resistance stoves.

> being able to dynamically adjust the heat

You can do that on induction, again you seem to be thinking of resistance.

> being able to sear bell peppers against an open flame,

That's a real but perhaps not so meaningful difference. Heat is heat; yes, the low and slow to adjust heat output of resistance stoves compared to gas makes this a big advantage over resistance stoves, but other than induction needing a suitable pan instead of a bare burner, there isn't as much of an advantage here with gas over induction. (OTOH, for any significant recipe I’d do searing in an oven, and I’m not sure the broilers in the electric ovens pared with insuction stoves are uo to snuff compared to gas broilers.)

> I’m almost certain I will never go back to an induction stove for cooking.

From your complaints, I’m almost certain you’ve never used an induction stove in the first place, only an electric resistance stove.

why5s|4 years ago

I’ve learned something new today. I guess I’ll have to try one of these out.

gnicholas|4 years ago

I think you may be confusing electric (which has coils) and induction (which I've never heard referred to as having coils). Induction is actually faster to heat up and more efficient than gas, [1] although of course you can't use an open flame for searing peppers.

It's also possible that we live in different parts of the world, and the word "coils" is used to refer to induction stoves where you are.

1: https://www.us.schott.com/innovation/boiling-point-putting-i...

zaphoyd|4 years ago

As noted in the other comments here, you are likely thinking of coil based resistive electric stoves and not induction. Induction stoves have no warm up period, change heating amounts instantly like gas stoves and have a ton of other benefits that as some who cooks most meals at home I can’t live without. I put a $100 induction hot plate on top of the “fancy” gas stove in my apartment because it is that much better for actually cooking things.

I definitely agree that cooking on a resistive electric coil is awful and will grudgingly use gas over that.

nate_meurer|4 years ago

Even my cheap 1500 watt induction cooktop heats up my larger pans shockingly fast. So fast in fact that I have to be really careful not to warp them.

jolux|4 years ago

Induction cooktops heat up instantly, you may be thinking of electric.