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Not if you have children.
I use left one, but I’m left handed so I guess it makes sense
Well that just makes sense in the Southern Hemisphere
Or when there’s a wall on the left size of stove
I came here just to confirm this
Well here we are on the right place!
I have an XL burner on the right front AND the middle. I used them together frequently. Cast iron griddle on 2 medium burners on the left. and sauce/warner small burner on the back right
Left rear. Farthest from the smoke detector.
I too use the auth-left burner, but that’s ideological.
I am seeing this shit every day now, is the goal to flood lemmy with stupid nonsense?
Here?? In lemmy Shitposts?? Never!!
Yes. Stupid nonsense is better than being flooded with politics
What if I told you there was a middle burner?
This is the way
I believe in the fifth burner
Lmao the warmer???
This whole thing reminds me of a time in high school (tiny Christian school) where a group of kids decided to start a “gang” called the “Yo’s” and my friends decided that there needed to be a rival “gang” they called the “No’s.” Us No’s wore brown paper towels in our back pockets to show our allegiance and we picked which hallway was “ours.”
Anyway, we had a mandatory assembly by the end of the day on the dangers of gang activity…
See I need a scared straight TV show that targets uptight privileged kids until they commit a misdemeanor.
Ok but what is a brown paper towel? You used them to pick up turds or what?
A paper towel. That is brown in color. Which was what was in the dispenser at the high school. For drying your hands.
Dang how did I not get that 🤣
Me, using the center burner on my 5-Burner stove:
Hmmm…
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?
I’m over 40 and have never had an electric stove. Only gas, it’s safe as long as there is fire.
- yes
- boom
Maybe not boom. Maybe everyone just gets really tired and goes to sleep forever.
The American dream!!!
That is a result of #1 not #2
Concise and informative, thank you :3
The US tried to curtail gas stoves a bit in new home builds at the federal level during Biden’s term to reduce asthma and carbon emissions and the GOP predictively lost its shit because that would threaten natural gas profits.
At this point induction stoves are as good as gas ranges to cook on, cheaper to operate, can be powered with clean energy and have no health issues, but Americans are fucking stupid in aggragate.
Gas is the slowest of the three, as well. It’s so dumb. The only pros are that fire looks cool and that it can work during a power outage. That’s it.
Edit, video demonstration: https://youtu.be/eUywI8YGy0Y
From what I know, gas is not the slowest, at least in the US which uses 120V. I think induction can still match or beat it, but resistive electric is worse?
The US uses 240 V (or sometimes 208 V) for electric ovens. The normal outlets in the walls are 120 V, but things like electric ovens and electric clothes dryers use high voltage.
US uses 220-240V for power lines it just has neutral in the middle so standalone homes can use 220-240V.
???
I got gas and it’s faster than any induction I’ve encountered. Like, it’s INSTANT.
I added in a video demonstration to the original comment. Can you replicate the test on your gas stove and time it?
Wait until you hear about gas powered water heaters that are basically a 24/7 stove
And are not supposed to be in a living space but some ventilated attic, garage, or utility closet.
Yes, but many gas water heaters have an exhaust pipe that runs outside the home, usually with a fan to push the exhaust out.
This all feels very unhealthy. I do hope that you at least have good healthcare to make sure you’re healthy.
They have an exhaust outside so it isn’t really a problem
Yeah no issues that I’ve ever seen, probably long term but wouldn’t be able to differentiate from any other exposure during a life time. I also dont hang out in the water heater closet or laundry room all that much
All cooking produces off gassing and particulates that can be unhealthy. All cooking should be done with a good exhaust fan that sucks up all that stuff.
Gas ranges also produce nitrous emissions, CO, and CO2. I say this as a fan of gas stoves for many things - they’re not good for health and I’ve never seen a properly sized stove exhaust fan installed, not that people use the ones they have anyways.
Gas stoves are meant to be used with a range hood fan. The products of combustion are vented outside (ideally) from there. There are studies that show indoor particulate counts from gas stoves if you care to look up how they compare to electric, wood and coal.
Not just chemicals, carcinogens. But Republicans heard it triggers the people they hate, so they’re doubling-down on poisoning their families…
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)
It also has more cooking power overall. A restaurant may have 8 stove burnsers, four ovens, multiple steam tables, etc going. One gas line can serve them all no problem. The amount of electricity you’d need to do the same would be ridiculous. Petro energy density is hard to beat, especially because it cheats: its oxidizing agent is just sitting around for free everywhere.
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
I have induction at home and it is fast but not faster than gas. They are comparable. What gas has is a better visual cue for how much power you’re putting out. With induction it’s all invisible and you have to get to know your stove dials, and even then the performance is partly determined by the pan itself so there is a little more guesswork.
We got induction because it’s better for indoor air quality, the stovetop is glass and easy to clean, and it’s electrically powered so in theory our solar panels can offset some of it.
Yes, gas burners are dirty and hard to clean. Induction is super fast and has a nice flat glass surface.
I really loved my gas stove and think ceran tops are inferior, but induction is just perfect. Doesn’t get that hot, you didn’t have to scrub burned stuff off it…
The gas being faster than electric thing is not relevant with induction. Induction DESTROYS gas for responsiveness, it’s literally digital and nearly direct heat. There’s no competition and it isn’t even close. The only thing more direct would be if you ran electricity directly through the pan and it started glowing.
If you want to compare gas vs induction, talk about cooking technique and the ability to lift, tip, and move around the pan, and the needed sweet spot for induction being teeny tiny and safety first so if it detects the cookware leaving the sweet spot, it turns off.
The two cooktops are extremely different. I hope nobody in here is taking this seriously other than maybe the corruption of the natural gas companies.
There was a study recently that found breathing in burning oil and food smoke is nearly as bad as smoking cigarettes. Which, if you stop to think about it, isn’t surprising at all because you’re just breathing in carcinogens (burnt stuff and particulates are bad for you). So cooking at higher heats at all just in general isn’t great.
True. I can’t stand the fact that my induction stove wants to turn off every time I pick up the pan to flip.
Like, yeah, the technology is SUPER efficient and effective, and yeah it’s really really cool… But, until the existing professional/advanced cooking techniques are surpassed, business is business, and chefs are going to use whatever means necessary to competitively put out the best possible product with the least amount of struggle.
If they can do on on electric, great.
If they can do that on gas, great.
If they can do that on induction, that will be a VERY popular technique.
Selling induction as an end-all is silly. Nothing is perfect, and everything has drawbacks. Unfortunately, induction is still currently limited to not moving the pan and some other stuff. It’s so good at that, I’m pretty sure boiling water and delicate thermostat control is still best you can get on nice ranges, but it isn’t without drawbacks and hard limits, many of which are culinary. Which is a tragic limitation that’s just waiting to be overcome…
Edit: iirc, somewhere in this post or one like it was somebody wishing for a range with multiple heat types and somebody immediately put that down. I felt it was really silly and so absolutist, as many people around here seem to be, this near election time.
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.
there is no such thing as “induction pans”. either a pan is made out of induction compatible metal or it isn’t. thickness of the bottom doesn’t really enter into it.
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.
I guess? If you’re talking theoretical? But i actually cook, then it doesn’t really matter that a pan would theoretically be faster if it was able to be produced thinner?
I think 90% of the people swooning about induction here don’t actually have it in their homes.
Depends on the burner. Those 300k btu wok burners would like a word.
idk i’ve been inside a few restaurant and other large-scale kitchens (canteens etc) and the stoves were always resistance or induction heating
I worked HVAC/r. Was in hundreds of kitchens on on East Coast of the US. I never saw anything but gas
Same.
ah well the US is a whole different beast, i’m in switzerland. gas basically isn’t a thing here except for houses with very old heaters
Sorta kinda figured that would be the case
Yes, they do. But a lot of people prefer them. Personally I think electric is fine and would love to try induction
Don’t think so mate. Any stove needs good ventilation. Fires and injuries are more common with electric. If you like to cook you really can’t beat gas imo. The control and visual feedback on intensity is great. Gas is doped with sulfur so it’s pretty easy to detect a leak.
You should look at Induction top. Much safer, higher speed, easier to clean, way more efficient. Just plain electric heaters is what my parrents used literally 30 years ago (but yes those do cause more fires statically)
The only reason to go with gas is that you like to use a Wok, but don’t want to invest in a induction bowl.
We have induction at home and we did get a steel plate to use for pots and pans that aren’t ferrous. But it works so badly. Sure the induction plate heats up but then you have to rely on contact heat transfer between the metals and it’s very slow and laggy. Kills all the benefits of induction. I can’t possibly imagine trying to do this with a wok. First of all a wok needs to move and be picked up to stir and flip. The second induction loses contact, it loses heat. We should just say that gas wins hands down for woks because that’s the reality.
There are special wok induction plates (more like bowls at that point), and those work quite well. But I cant see spending so much money on the matter. That’s why for a wok I prefer fire above anything electric.
You can also (we don’t have gas, and didn’t want to spend money on a round induction bowl) buy a wok with a tick and flat bottum. (also suggestions where listed here somewhere)
Or if your power goes out often
I use an induction stove for camping. You can clearly cook without the grid if you wanted to.
Let’s be real. You can’t backpack into the wildness with batteries and an induction stove. You can with an ultralight and a bottle of gas.
I didn’t say you can backpack with it. I also agree with you that cooking on fire (let it be wood, or a gas fire) would in that case be smarter indeed
I use a flat bottom carbon steel wok on an electric stove and it heats up like lightning. Its the top pick from this article. Kenji Lopez-alt, a long time serious eats contributor, also wrote the book on woks that is excellent if you’re interested in getting started with wok cooking.
With the above wok, I can get oil smoking in 30 seconds from cold, and it sears everything like a dream. It is 100% the “dont turn away while its going or else” wok cooking experience. Unless you have very exacting standards, woks are covered on electric/induction.
Sure, but you dont need a dedicated induction wok element. The flat bottomed woks are insanely good and work on any stove.
Only the flat center of the bottom can heat. And you lose the ability to pick the wok up and flip without also losing heat. I’ve lived with both gas and induction - currently have induction. Like everything else everyone here is saying about induction, it’s true in theory but in practice there are compromises, and woks are one of them.
You dont lose either in my experience. I use a electric flat top, which also just heats the bottom of the wok.
The flat bottom isn’t isolated from the rest of the pan. It radiates the heat out over the carbon steel very rapidly. I wasent exaggerating when I said oil smokes in 30 seconds. The sides are always searing hot, and I can flip food with no issue. I get the exact char and smoke flavor I expect from a wok with it.
I would guess your wok isn’t carbon steel if you’re having problems with induction heat. The material seems key to making a flat bottom wok work.
