Comment on YSK: Gas stoves cause cancer
Today@lemmy.world 1 year agoWe like to see it - fire, heat.
We like using pans that may not be induction friendly.
I absolutely agree. I’m happy to switch to a new technology as long as it performa at least as well as my current implementation.
I have a few cast iron and carbon steel pans, but most of my cooking vessels are thick copper (not copper inserts, full 3mm or more copper). Copper pans are superior to any other material (unless you prioritize cost) and are sadly incompatible with induction.
Don’t even talk to me about electric element (non induction) stoves, they’re garbage for heat control.
They are garbage for heat control if you use them the same way you would a gas or induction stove. If you learn how to use one, resistive electric stoves cook just fine.
Hard disagree. Try making a sauce which requires high heat, then very low heat. Turning the electric burner down doesn’t immediately reduce heat, it cools off relatively slowly. I guess you could switch to another burner that was preheated to a low temp, assuming you have a free burner while cooking.
I’ve worked for years in several professional kitchens and cook 3 meals a day, 7 days a week from scratch at home. I know how to use the tools in a kitchen, and non-induction electric burners are absolute garbage.
We like to see it - fire, heat.
Exact reason why I built a fire in my kitchen. Gives that camping feeling
Instructions weren’t very clear, now my house is burning down. Is there a good way to vent the smoke next time?
I just get a new house after
Regular old coil electric stoves will be fine with, for instance, your old rough-bottomed cast iron pan. And despite no flame, the coils glow red hot like a horseshoe at a blacksmith’s, to hit that emotional spot.
Note: If you have spilled, especially grease, be sure to lift the whole stovetop to clean underneath, nobody taught me that at first.
Cast iron works great on induction though.
If it’s flat enough to connect. My pan has a raised 16 inch outer ring, well outside the induction area, and about a 2 inch diameter circle in the middle that touches the glass.
Oof. Take it to a machine shop and grind it down?
Ceramic stoves also work on other types of pans and emit a bright red glow when they’re hot. However, they are less efficient.
They are ass for trying to control the temperature of your pan.
Of all the stoves I’ve cooked on, ceramic stoves are the worst. No temperature control and anything that spills is instantly burned into the stovetop unless you want to spend your weekend scrubbing it out.
chunkystyles@sopuli.xyz 1 year ago
You like using cheap aluminum pans?
Today@lemmy.world 1 year ago
I like my carbon steel and my grandma’s cast iron.
asdfasdfasdf@lemmy.world 1 year ago
Both of those work on induction perfectly well.
Semi_Hemi_Demigod@lemmy.world 1 year ago
My carbon steel pan works almost too well on induction
chunkystyles@sopuli.xyz 1 year ago
Cast iron for sure works and I’m pretty sure carbon steel does, too. If a magnet sticks to it, it works.