Yes, I know it’s not technically just methane, but methane is its primary constituent.
“Fossil gas” is also probably a suitable term, but I like “fossil methane” because it gets that spooky chemical name benefit.
Yes, I know it’s not technically just methane, but methane is its primary constituent.
“Fossil gas” is also probably a suitable term, but I like “fossil methane” because it gets that spooky chemical name benefit.
It’s not about how long it takes, what matters is constant, even heat. Electric coil stoves turn on and off to regulate heat so you get crazy fluctuations.
Gas doesn’t have that problem. Good induction stoves don’t, either, but they’re still hella expensive. And you need the right pots and pans or you will have a bad time.
There’s a reason basically every restaurant in the world uses gas cooktops.
Having used nothing but electric (except 2 years), no you don’t lol. That’s a ridiculous claim. It’s almost like they can change the timing so that it makes no difference!
Restaurants want to flambe and all that nonsense.
Yeah, they can, but they don’t. Every electric stove I’ve ever used has had long pauses between cycles. My current (heh) electric stove can barely boil water and getting constant heat for like a custard or hollandaise is literally impossible. And it’s not an old POS, it’s a newish Samsung glass top.
I literally boil water in a 120v kettle faster than my stove. A gas stove boils faster than both.
But obviously induction wins. Something like 95% efficiency plus temp control. I just wish they didn’t whine like a CRT TV.
Yeah they can and they do lol. I just fried some liver on a glass top, can’t tell it turns on and off. The liver fried steady. Back when I had coil I didn’t even know that it turned on and off. That how little it makes a difference: I can’t even tell without being informed about it academically.
Oh yeah, you’re probably right. If you couldn’t tell, it’s definitely because they’re the same. I’ll go back to the dozens of kitchens I’ve worked in and tell them they should switch to electric.
I’m a professional chef, bud. I’ve cooked more meals than you will ever eat. I have tens of thousands of hours behind all manner of cooking appliances.
Induction > Gas >>>> Coil
There’s no question. And since my electricity is generated mostly by fossil fuels anyway, there’s literally no reason to spend $$$ for induction range+pans.
Commercial kitchens want to flambe and all that stuff that normal people don’t do. This was about “wild fluctuations” that you claim. There are no “wild fluctuations”. They are so minor that I have to be informed academically that they even exist.
Ah you’re emotionally invested in this, that explains it. Cheers.