breathing in something other that air is bad? that’s amazing!
Are there any electric stoves that can give you Wok Hei though? I’ve seen only the ones that are wok shaped at least but they don’t get hot enough
You might find this useful: https://www.youtube.com/watch?v=CzJKxUCKOBg
Induction cooking is better for your health and more efficient
Not if you’re allergic to magnets
I’m glad the magnet allergic must suffer then, damn ferrophobes
I have a sister in law who insists on eating all organic food because it’s healthier… but also insists on cooking with gas instead of induction for reasons.
Have you ever cooked on induction? It sucks.
And if your pans aren’t iron… It simply doesn’t work.
I have only induction stoves for 15 years now and the only thing that “sucks” is a) old electric that just required time to get used to b) touch control panel instead of buttons/knobs
Who wrote this? Big aluminum? So many pans work on induction. We upgraded 3 years ago and will never go back, it’s better in every way.
Who wrote this? Big induction?
I have, for 10+ years.
And I’ll take it over gas ANY day of the week
Induction always reminds me of this apartment I had with this the regular old stove with coils exposed but they really sucked there was like two settings to these things. They didn’t work at all or they turned red hot to maximum heat.
I only cook on induction, its great, my pans are both cast iron.
Ferromagnetic. Not necessarily iron. Plenty of alloys and even enameled pots work just fine.
If a magnet sticks, it’ll heat up.
Have you ever cooked on induction? It sucks.
Sounds like a skill issue, try improving
And if your pans aren’t iron… It simply doesn’t work.
Wrong and also how cares
How does it suck? I’ve lived in several places with induction stoves, and have found them to be as responsive as gas if not more so. Are you perchance mistaking old-fashioned electrical hobs (the ones with the solid metal coil that eventually glows red) for induction?
My guess is Krusty tried a cheap induction hotplate, and those do have some issues.Most notable for me is that the element is smaller than the actual cooktop/burner-indicator. If I use a 11"/25 cm skillet, with 8"/20cm base, there’s a cold ring around the edge and a cold spot in the center. You can get around that by constantly moving the pan around the burner, but that’s annoying.
Probably. Because for oldschool electric stove - you have to really know your stove and still risk burning everything. With induction, I know that I usually fry on 6.5, and if I want violent crispy frying, it’s 7.5-8 for a minute. That’s all the knowledge I need. And also I can boil water faster than with an electric kettle - 40 seconds and I can throw pasta in
And that fast boiling also means must less wasted energy. Less heat transfer to the room, requiring your home cooling system to work more to cool it back down. Overall much more efficient across the board.
Even if what you were saying is true you know that induction isn’t the only kind of electric range right? Sealed radiant cooktops are also more efficient and healthier than gas ranges and usually cheaper too.
Cooking food in any way forms carcinogens. So you might be deluding yourself…
These arguments are always the worst possible thing ‘we’ hate and the best possible thing ‘we’ like. It’s like if you have a hose from the tailpipe of a ICE car piped into your window compared to driving some electric car out on a road with the windows down. Ultimately, if your electric stove is running off fossil energy the problem is still very real, you’ve just ‘passed the buck’ of the dirty air/pollution a few miles away.
Here the thing, burning the fuel to directly heat a pan is far more efficient than burning the gas for electricity to use for cooking, as you need to heat a boiler, spin a turbine, generate electric, send to your home … That’s inefficient.
Now if you’re running off renewables, then electric is more efficient, no doubt.
you’ve just ‘passed the buck’ of the dirty air/pollution a few miles away.
Expecting everyone to individually make choices that benefit the long-term, instead of consolidating resources to solve for large groups together using economies of scale, is exactly how the fossil fuel industry has been successful for generations at ensuring no progress is made. It’s a divide-and-conquer approach.
Here the thing, burning the fuel to directly heat a pan is far more efficient
It absolutely isn’t if you are comparing a gas stove vs an induction one. You are losing a huge amount of the heat around the pan and warming your room with gas.
I guess beyond the physics. And you’re wrong btw. They’ve studied this. Inefficiencies of electricity generation far outweigh any kind of heat going around the pan and warming the room.
The real issue becomes the same old logical fallacy. Blaming end users for the incompetency of industry. Creating infighting over something stupid. Herp derp.
Ultimately the argument extends to water heaters and furnaces. These can all be a toxic source of carbon monoxide and particulates. So they should be properly vented. And if that’s done properly (it’s not difficult) then there’s really no problem.
Who’s “they”?
I don’t even know what you’re trying to argue at this point. But it sounds like you’re planning on starving unless you can make your electric range be powered by solar power so have fun with that.
I don’t even know what you’re trying to argue at this point. But it sounds like you’re planning on starving unless you can make your electric range be powered by solar power so have fun with that.
Exactly, what would be the problem making an electric range be powered by solar power?
What does that have anything to do with how well induction ranges work?
I have no idea. I’m guessing you can’t proofread because I’m guessing you used different word where you meant to use a different word so as you stated it it sounds really f****** stupid but that’s on you.
Is there a link to the research? Can’t find it
There’s a link at the very top of the article, if you click on it, you will get another article and there you can find many links that take you to the relevant studies
Ah didn’t expect it to include the particular one it talked about. Thanks!
That’s like using not hitting your head against a wall to treat headaches.
That’s an apt comparison
I’ve been thinking about buying a hot plate for a while now, this has pushed me to get one. And wow, less than $20 is pretty awesome for 1000W. I rent, and never want to turn my gas stove on again.
Push it to ~$40 and get a decent portable induction. Anything is better than burning fuel in your face, but induction can burn a lot less cooking grease and food too. Proper venting is still important and some level of recirculated air filter goes a long way. Every step helps. Ouch, my lungs!
Properly vented-to-outside exhaust hoods (not the stupid kind that are built into microwaves and just shoot you in the top of the head with the air) should be required by building codes regardless of range type.
I agree but pretty much all microwaves can have their fan rotated to exhaust external also. It would go a long way to just mandate the required venting to support the orientation.
Exhaust hoods like that are a really bad idea (and actually forbidden in some places) when you have a system which requires open fire like a gas stove, an oven or a gas heating system. They transport air outside and depending on the age of the building not enough fresh air gets in while the fire is consuming all the oxygen.
Also the reason why it is a really bad idea to have a gas heater for warm water and one of the mobile indoor acs. We have some deaths in Vienna every year because of that.
Edit: nevermind, only somewhat true. The slight under pressure caused by exhaust hoods with outside vents pulls down exhaust fumes from the chimney in case of gas heaters. In case of ONLY a gas stove it is not the same problem (I threw them into one basket because most places with a gas stove also have gas heating around here, and in this cases it would be a big no-no).
A mechanical ventilation system with heat recovery should take care of this completely adequately I imagine, if your home happens to be air-tight enough to encounter this problem
In the US, builders have to calculate make up air for this specific reason. In very efficient houses, make up air units need to be installed.
Oh interesting to know how this is handled in different places!
Cool research. I’ve known for a while that electric stoves are better for air quality but I recently learned that they can still be harmful.
I bought a fancier air filter as a family member with respiratory issues may be staying with us soon. This one has a sensor that reads the level of particulates in the room and I was surprised to learn that when I cook it was dramatically worsening our air quality, even though we use electric. Pan-frying on high heat can cause smoke particles that are hardly visible to be emitted and apparently in a small home it can make things quite bad. But I learned that it’s dramatically reduced by cooking on lower heat, so that’s what I plan to do going forward.
Especially if you are using a coated pan.
Never again, man. That shit is especially bad for you.
It’s not any easier to care for, either. Teflon pans need to be handled with kid gloves or they get all scratched up and that shit gets into your food.
Also if you overheat Teflon it releases toxic fumes. You probably won’t get it hot enough by cooking, but if you accidentally left an empty pan on a lit stove it could get hot enough.
My understanding is that research doesn’t generally support concerns that non-stick is harmful to people eating food cooked in coated pans, but it is absolutely incredibly toxic to the people who work manufacturing them, and their manufacturing does contribute to constantly rising levels of contanimation in water supplies. Both of which are magnified by the fact that nonstick pans are disposable.
We as humanity really struggle to engage with systemic issues, and weirdly sometimes we will correctly identify that something is a problem, but are only capable of responding to it with cultural change due to concerns of individual harms we (to my understanding) don’t actually think are happening, when the systemic collective harms are.
From my layperson understanding chemical fertilizers are the same, with chemical fertilizers having no issues associated with eating food grown with them but the nitrogen pollution in drinking water is associated with higher risk of cancer.
(That being said if you like cast iron I 100% reccomend trying carbon steel- its best for slightly different things but my nitrided and pre-seasoned carbon steel pan from oxo is fuckin wonderful. I wanna try a strata carbon clad pan when I finally replace my 12" nonstick since I feel like the clad construction will make it lighter and more resistant to warping if I use it on induction since that can sometimes be an issue with carbon steel pans)
Yeah, I hand wash non-stick and hand wash cast iron, and the food usually leaves the cast iron cleaner (not to mention the induction only making a humming noise with the non-stick). I’ve been using cast iron a lot more lately.
I’m learning as I get older that many of the “better, newer” alternatives just straight up suck, and we just expect them to be better because that’s what we grew up accustomed to.
Teflon pans and cartridge razors are the two best examples.
Who knew that an appliance we have been using since the 19th century would be a dumb mistake. 🤷🏾♂️
Who would’ve thought using an open fire indoors isn’t healthy?
Not sure is a poorly conducted study, or just a poorly written one side of the dodgy duopoly fanboy article.
I don’t doubt that burning gas is a health hazard in the home, but a longer term, larger based study seems like something that should have happened years ago.
Links to older studies are literally in the first line of the article.
I used to smoke, it didn’t take me 200 years to work out it was bad for me.
What do you know about history of tabacco and smoking?
