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I’ve never seen a non-electric stove in my life. Doesn’t that, like, introduce a bunch of nasty chemicals and such into the home? And what if there’s a leak?
- yes
- boom
Maybe not boom. Maybe everyone just gets really tired and goes to sleep forever.
Quick no one tell them almost every restaurant in existence uses gas…
gas does have some possible toxic effects if not properly vented.
BUT it heats 10 times faster and allows almost instantaneous control of the heat…( the reasons kitchens use it)
Induction is faster and more responsive than gas.
Yes, I don’t see why they think stopping a magnetic field to stop heating a pan is different than stopping a fire to stop heating a pan, it’s not like it’s still happening after it’s stopped.
Don’t induction pans have these thick bottoms, which are simply more mass that needs to be heated up? That always took longer than gas with a thin pan for me.
If you’re using a different pan, that’s an unrelated variable that skews the results.
Yes but his point has some validity because you really need to use certain pans and pots with induction. When we got induction installed, we had to get rid of about half our pans, and only certain ones perform well.
The whole “instant responsiveness” with induction is true in theory but less noticeable in practice. If anything, I notice it most when turning a pan OFF. You do get a very fast end to the heat output. And there isn’t even any residual conduction after that moment because the top is glass. On a gas stove the iron gratings you rest the pan on will continue bleeding heat into your food for a while.
That doesn’t even make sense, why would a pan magically somehow not begin to heat up right away when it’s in a fluctuating magnetic field? That’s the whole reason it gets hot. With traditional electric, the coil takes time to heat up, which in turn takes time to heat up the pan. But with induction and gas, they’re both heating the pan right away as soon as they turn on, and stop heating the pan when they turn off.
BUT [gas] heats 10 times faster
Everything I have seen has said that induction is the fastest, followed by traditional electric, and then gas is the slowest.
I’m also dubious about this “instant control of heat”. Why wouldn’t turning an induction stove off be the same thing? They both stop heating the pan, and then the only heat left is what’s in the pan. The big difference being that the gas option has heated up the room as well, because it shoots heat all over the place, while the induction stove only heats the pan directly. Electric I get, it’s going to hold some heat in the coil, but I don’t see how induction differs from gas in this regard.
Common sense will tell you heat control is instant, just think about it. If you turn the gas off boom no more heat and nothing but the pan itself to hold heat. Unless you’re using car iron is as instant as it gets
Common sense will also tell you that if the magnetic field stops fluctuating in an induction stove top, that the heat being added to the pan will also instantly stop.
But that’s the smallest one!
Burn your stove for it is wrong.
Nah, induction stove supremacy
Front right burner of the induction stove.
