Within two weeks my gas stove and oven are getting chucked out the door. Replaced with an induction stove top and a convection/steam oven/air fryer.
I love the idea. I hate the shitty unreliable overly digital implementation. Induction came around after everything was already well on the way to enshittification. Components are sized to last through warranty, not to last 20 or 30 years.
My gas stove, which has certainly many issues, hasn’t got a chip in it, and with occasional replacement of igniters will likely outlast me, unless we choose to replace it.
Your gas stove will outlast you. Partly because it is a very simple appliance, but also because gas stoves are fucking terrible for your health.
They are terrible if you don’t use an exhaust system sized to your stove.
Cooking on induction unvented is also bad, less bad than cooking on unvented gas, but you’re still putting things in the air that you’re not supposed to breathe.
If you have an exhaust fan, turn it on no matter what you cook with. If you don’t have an exhaust system, open a window.
I have an air quality monitor in my living room, and it knows when the stove is on in the kitchen, even if I have the windows open. It’s debatable how much of an effect it has on your health, but overall, we should stop burning fossil fuels wherever and whenever possible. Ditching my gas appliances in my house is high on my list of things to spend money on, even though it’s probably going to be ~10K to get them all switched over.
I want to systematically test air quality when cooking with gas versus electric. Do you notice anything different in the air quality when you use a toaster or other electric appliance that heats food above 350°F/175°C?
I’m similar. Surprisingly quick jumps in particulates and voc in the family room when the stove in the kitchen was turned on.
I don’t notice it on small electric appliances (but never explicitly tested them), and no longer have a gas stove
I also have a hepa filter in the family room that would come on surprisingly quickly and made a significant difference …. When it was new. Unfortunately that has gotten bumped so many times that it is usually throwing an error
With gas stoves the issue is mainly NO2, however all cooking releases volatile chemicals which typically get worse depending on how oily the food is.
Really the problem is with ventilation moreso how or what you are cooking. Most non industrial range hoods are severely underpowered and installed incorrectly.
I have a relatively small range hood to which installed an industrial inline exhaust fan too. Even though it’s small, the motor is strong enough to clear any smoke in the kitchen within a min.
Yeah I’ve been a little worried about that ….
My detector does not measure NOx, so I have no idea. But now that the gas stove is gone it’s no longer relevant
And yeah, definitely concerned about ventilation. I also have a pretty powerful inline exhaust fan, however there is no hood at all. The previous owners installed a pot rack in place of the hood and the kitchen is small enough that I can’t really change that. The exhaust fan is just a ceiling vent. I have no idea whether that balances out as positive (strong fan) or negative (no hood), but now that the gas stove is gone, that’s also a bit less important.
I don’t know if visual spatter/smoke, or smell are useful indicators but the induction stove has less of these. It only cooks what I intend
I do not have a gas stove but I do have have multiple air quality sensors. Any amount of cooking causes particulates to increase from a base range of 2 to 200+ for 2.5 and 10 ppm.
Our last induction lasted 15 years untill somebody cracked it so you just need to not buy the cheapest ever and it’s alright.
15 years is not long for a stove to last.
We only replaced it because it had a huge crack in it. It still worked no issue.
You won’t be able to make any proper Asian stir fry on this shit. You need huge heat for a short period of time that only a gas stove can do. My parents in law have a gas stove that looks and works like a jet fighter afterburner, including the sound. No induction here mate.
They make curved induction stovestops to rest your wok like a traditional wok burner, but a strong induction stovetop will be able to do the same, you just won’t be able to set it down on anything lol.
Its not as common in consumer because gas is still very common in Asia, but there are several models available as well as full sized restaurant induction wok stoves that can fit proper big woks with ease and hit the very high heat needed for the first use seasoning stage.
The heat response time is slightly better than gas, you just lose out on the visual queue of your flame.
Induction has more energy and transmits more energy to pots. Also there are induction woks https://youtu.be/CzJKxUCKOBg
Well you need a really strong stir fry rated burner if you want that. 99% of people that have gas stoves do not have one that can do that. You ain’t stir frying shit on this kind of gas stove believe me.
I am sorry but you are somewhat wrong. My induction stove can heat my steel wok to smoking hit in 5 seconds and glowing red in 20. Induction can deliver the energy much quicker and more efficient than gas.
You still need a good induction stove top with enough power though. In Europe that is easy with 400V outlets. In North America you usually need one with a built in capacitor to get a similar result.
Eh, yes and no. You are getting the areas that are in contact with the cooking surface red hot, which with a flat bottom wok is a really small area. Since most woks are made out of thin metal, you aren’t getting much heat transfer to the majority of the pan like you would with gas.
Tbh the best option imo for stirfry is just to have an outdoor wok burner hooked up to a propane tank. Unless you have an industrial stove, you aren’t getting the pan hot enough on gass either.
There are actually special wok induction plates. The are shaped like the wok and are much closer to the real heat distribution of a gas burner. Nevertheless I don’t think that is necessary. My wok gets plenty hot where it matters and I make a killer fried rice.
There are actually special wok induction plates.
For a stove top, or like a stand alone device?
Nevertheless I don’t think that is necessary.
I mean… It is, especially depending on what and how much food you are cooking.
My wok gets plenty hot where it matters and I make a killer fried rice.
Making a “killer fried rice” isn’t the end all be all of wok cooking. I have had plenty of white people make what they claim is great fried rice that is greasy dog shit because they can’t get their woks hot enough.
As someone who grew up in Chinese restaurant kitchens… I can assure you a flat bottomed wok on an induction stovetop is never going to be adequate for traditional Chinese cooking. If there is an induction plate shaped to fit a round bottom wok and you could rock the wok on without damaging it…that would be a different story.
Until then I’m going to stick to using my outdoor burner, especially considering that the only electric utilities I have access to are already created with natural gas.
I do have induction in my kitchen, the most powerful plate is 2.7kW. IIRC I could get gas up to 11kW on one burner.
Maybe there’s more powerful ones, the electrics are 3 phases of 220V with 16A - so theoretically I could push up to 10.5kW of electrical power into the stove.
It would need to communicate with the oven in that case, as the oven currently uses the 3 phase.
Induction is fast, but actually cooking is a PITA because mine at least adjusts power output via PWMing the whole output with a very slow square wave: i.e. it alternates between full on and completely off. Yes that’s also what thermostats do on electric stoves with resistive elements, but those have extra thermal mass and thermal lag that smoothes out the overall heat output.
Deyre goin to take muh gas stowve
They better. It’s already affecting your spelling part of the brain
Imagine having less asthma in kids and the elderly! Imagine having your inside air be less ubhealthy
Call me a dumbass, but until a couple of years ago I had no clue anything was unhealthy about gas.
CH4 + O2 + fire -> CO2 + H2O
I suspect most of Gen X and earlier still believe gas stoves to be harmless.
I wanted capacitive but couldn’t, where I live that spike in electricity is simply not sustainable, power wise
I’m pretty sure capacitors aren’t used as heating elements in cooktops, it’s just resistors and inductors that are options. A capacitive cooktop would be fucking weird in any of the ways I can picture it being done
Me the broke ass with a concrete rocket stove as backup.
I’ve had too many induction stove tops turn off too many times by moving a pan over the on button for this to be true
That’s not really an induction top issue, but rather a general issue with “smart” appliances. Electric stove tops with touch have the same issue and my induction top with knobs works fine.
In my experience at least the vast majority of induction tops have touch controls but I understand that they can come without
It’s not a problem inherit to induction hobs. But oh god do I agree. On mine it’s any little spill or pot out of place on any touch button will turn it off. I will demand physical knobs on my next stove top.
Make one the size of my 12" skillet so it doesn’t create a neat little zone of heat surrounded by sticky cold pan, and I’m all yours. Haven’t seen one yet.
Omg yes. I’d been wanting to try one out for a long time. My friend got one. Stayed over and tried to make my specialty giant pancakes. Sorely disappointed with the useless results. Now I just bring my waffle iron instead.
not quite 12" but the biggest element on mine would probably be great with your skillet (if its the right metal)
I have a GE profile. That has the various sized burners. The odd part is the matching microwave got rid of many touch buttons and replaced it with a knob, which actually works well, but the stove has no knobs. Stove touch buttons work fairly well though, added bonus is you can lock the controls with a lock button. When looking my favorite choices came from ge profile and bosch.
Looks good enough! All the ones I end up with are usually closer to 8" at most, and I ended up shifting the pan awkwardly to heat it evenly.
What model?
Not OP but the GE Cafe line has a big “burner” like this for a large pan. And physical turn knobs for control.
Bosch Benchmark, from 5 or 6 years ago
Consider one of those where you can combine the burners/zones
Maybe I just haven’t gotten to use a nice one yet - every time it’s a landlord special, cheapest junk on the market.
Yeah landlird specials suck. But if it’s a newer one even the cheapest induction hobs are quite good
Don’t get me wrong they boil water faster than hellfire, and if the pan is the right size they do great. I’m just too loyal to my big ol’ skillet
Yeah I get you
That’s one of my biggest objections - too many cheap ones with tiny coils. When I got mine, I ended up spending double what I planned, mostly so I could get useful sized coils
And this being the US where induction is rare and expensive , I had to get a double oven and and “smart” features in order to get larger coils
Just looked them up lately; there are all kinds of forms and sizes in mobile or built-in.
i had one (a couple decades ago) that the large burner had two zones: both the ring and the center of the ring could be activated independently. it’s been a hot minute so i don’t remember exactly how it worked.
and i need a 14 inch skillet for my good pastas
Neff Flexzone…
Looked it up, seems like the widest zone is 23cm, about 7 too narrow for my skillet. Looks cool though
You can add zones together… and that is possible over the complete width.
And burners are also only heating certain points…
Right, I did look at the dimensions. You can’t fit a 30cm circle into a rectangle 23cm wide no matter how long it is though.
Cast iron heats up quite slowly, so any part not being heated means the pan is still going to be partially sticky, at least in my experience with induction.
Ultimately if I was in the position to be choosing my own hob, I’d probably just also buy a pan that fits the area. I’m not a gas burner advocate by any means.
I did…
Neff N90
Left and right 20x23 cm, center 30x23cm they can work together
I do this all the time
And yes, there is a dead zone but its just a few centimeters and conductivity for heat in metal is pretty high
Or Siemens iq700 No knob however
are there any induction stoves with gas ovens?
Why would you wnat such an odd combo?
Faster pre heat? Gas puts out more BTUs but Induction stoves are great because they heat the pans directly, where gas heats the air under the pan as well as the pan. Baking however, requires you to heat the air in the oven, so gas is faster and more efficient for baking than it is for heating a pan.
cheaper fuel, much cheaper fuel
Just having a gas connection cost me £100/year until I had it disconnected. Absolutely not worth it. Also how much of that fuel is wasted in heat going around the pan?
none because that would just have been gas spent to beat the house anyways
Just what I need by an open window because I am cooking…
over stone vents are common here precisely because you don’t want to waste that much heat with an open window
Options and versatility, probably.
They definitely make induction stoves that are just the countertop part. I have one on my boat. Theoretically you could put one of those over a “regular” gas oven, but the gas ovens almost always have a stove built in.
Y’all motherfuckers arguing about burners like the best food isn’t cooked with woodsmoke
Well I aint gonna set up a campfire in my tiny kitchen any time soon y’know
Indoor smokers that contain and/or filter the smoke are a thing. No personal experience with them, but I know they exist.
Probably wildly impractical to be honest
I have a hybrid cooktop. one burner is radiant, the other is induction. this solves all my problems.
I also regularly buy bar keepers friend to clean the pots as stuff stuck outside those pots tend to get fiercely stuck when not using LPG.
This is the part where Lemmy’s demographics leaves little room for others to speak without accused of an ecological terrorist.
Induction stoves aren’t compatible with a lot of ethnic cuisines. Chinese and Mexican food require gas stoves for a lot of applications like woks and charring vegetables. Curved induction stoves are not widely and affordably available in the US, and landlords would never bother installing specialty stoves like this. Having to get a separate gas stove to put on already limited counter space and rendering regular stoves useless is frustrating. The oven broiler is nowhere as ergonomic and effective as a stove top broiler and it’s back breaking having to duck and constantly check because you cannot see what you are charring. This is just two of many other ethnic cuisines that are impacted by this.
Please let people, especially female minorities who are disproportionately impacted by this, keep one of our last vestiges of cultural ties. If it comes to ecological impact, there are so many other aspects in life down to the very phone you are using and clothing on your back that can be improved upon.
Lemmy, for better or for worse, is a very tech-bro environment. I know that this makes matters like cooking seemingly trivial and gas stoves to be in excess. But for many of us, the meals we cook are the last things we hold on to after our languages and national identity fade away. Meals made without an open flame are simply not the same because many techniques cannot be done without it.
oh my god dude its a meme just downvote it and move on, mfs really can’t have any fun huh
Please let people, especially female minorities who are disproportionately impacted by this
this has to be a bit lmao
Induction cooktops are shitty in a lot of ways. If you end up needing to char on one, you can take an iron or steel grill top and put it directly on the induction eye and you’ll get the lines and color but not the smoke.
But we’re all just using a can of la costena chipotles in adobo anyway so no big loss.
Many techniques can be replicated on an induction stove mainly because induction is way better at heating the pans than gas is. Unless you have a really strong industrial gas stove you are jot getting any benefits pf gas over induction anyway.
And this post is not erasing your culture/ cuisine so stop playing the victim and keep using whatever you want. I honestly don’t care if you cook on a campfire inside your kitchen if that is what you prefer or the specific dish requires.
But the point stands that for most people and most applications in cooking induction just is the best.
Tell me you don’t know how to cook ethnic cuisines without telling me. This is the kind of tech-bro arrogance that presumes everything is easy and therefore replaceable with technology.
Calling it ‘playing the victim’ is straightup gaslighting and ignorance at its peak. ‘For most people’ means for people who are either white, don’t cook much, or both. It’s a time old tale of instituting a policy that in practice primarily affects minorities and women, but then claiming that it’s egalitarian because it targets neither on paper.
It’s a time old tale of instituting a policy that in practice primarily affects minorities and women, but then claiming that it’s egalitarian because it targets neither on paper.
What kind of policy am I instituting here? What the fuck are you even on about? Get a grip, seriously.
And stop taking memes in a shitpost comunity to heart and being offended by a stupid stove argument meme.
Electric coils suck. They never make even contact with the pan, creating hot and cold spots.
Electric radiant is better. But it’s limited by lower burner output.
Gas solves both problems, but creates an additional problem that it measurably reduces indoor air quality with combustion byproducts.
The simple easy solution to that SHOULD be require a vent hood, and wire it so the fan automatically turns on low when the burners are lit. But that seems to require more brain power than the construction industry (or regulators) possess.Induction solves all problems. No combustion byproducts, even heat distribution, high output.
There’s also a company called Impulse that makes an induction cooktop with a 3 kWh battery inside- crank that guy up to 11 and it’ll dump 10 kilowatts into one burner so you can boil a pot of water in under a minute. Put in contrast, most gas and electric burners put out 2-4 kW. Obviously with only 3kWh it can’t sustain that output continually and once the battery is dead you’re left with whatever your electric circuit is good for, but that’s still plenty to get a pot boiling.
I have gas now. If I ever redo my kitchen I’m getting induction.
Gas also sends most of the energy from burning straight into the air so you heat the kitchen more than heating the food
True, or at least a significant portion of it.
Hot air rises. Flames make hot air. Hot air rises against the pot and warms the pot. All’s good. Except there’s more hot air than the surface of the pot can cool, so it flows up against the pot and around the sides like bubbles would if the pot was underwater.
Annoying result is the metal fixtures on the sides of the pot get dangerously hot, much more so than the pot surface itself. When I rinse a hot pot the pot surface creates a little ‘hiss’, the bolts that hold on the handle create some real steam.
Induction doesn’t have that problem, as the heat is focused on the coil’s near field within an inch or so of the cooktop surface.
Induction is the best cooktop tech for daily use, and that’s a hill I’m willing to die on. I live in a rented place and cannot simply get rid of our gas range. However, it has a piece of kitchen counter placed on top of it and is only in use for its oven, which thankfully is electric. On top of the counter though? An induction hob.
Maybe, but its also the only cooktop tech that can interfere with implanted electronic medical devices like pacemakers.
and since I have people with pacemakers in my family, I hard avoid induction.
