Comment on YSK: Gas stoves cause cancer

• qaz@lemmy.world ⁨5⁩ ⁨weeks⁩ ago

  Ceramic stoves also work on other types of pans and emit a bright red glow when they’re hot. However, they are less efficient.

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  • lightnsfw@reddthat.com ⁨5⁩ ⁨weeks⁩ ago

    They are ass for trying to control the temperature of your pan.

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    • Semi_Hemi_Demigod@lemmy.world ⁨5⁩ ⁨weeks⁩ ago

      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.

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• chunkystyles@sopuli.xyz ⁨5⁩ ⁨weeks⁩ ago

  You like using cheap aluminum pans?

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  • Today@lemmy.world ⁨5⁩ ⁨weeks⁩ ago

    I like my carbon steel and my grandma’s cast iron.

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    • asdfasdfasdf@lemmy.world ⁨5⁩ ⁨weeks⁩ ago

      Both of those work on induction perfectly well.

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      • Semi_Hemi_Demigod@lemmy.world ⁨5⁩ ⁨weeks⁩ ago

        My carbon steel pan works almost too well on induction

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    • chunkystyles@sopuli.xyz ⁨5⁩ ⁨weeks⁩ ago

      Cast iron for sure works and I’m pretty sure carbon steel does, too. If a magnet sticks to it, it works.

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• rockstarmode@lemmy.world ⁨5⁩ ⁨weeks⁩ ago

  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.

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  • chunkystyles@sopuli.xyz ⁨5⁩ ⁨weeks⁩ ago

    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.

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    • rockstarmode@lemmy.world ⁨5⁩ ⁨weeks⁩ ago

      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.

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• Mouselemming@sh.itjust.works ⁨5⁩ ⁨weeks⁩ ago

  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.

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  • acockworkorange@mander.xyz ⁨5⁩ ⁨weeks⁩ ago

    Cast iron works great on induction though.

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    • Mouselemming@sh.itjust.works ⁨5⁩ ⁨weeks⁩ ago

      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.

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      • acockworkorange@mander.xyz ⁨5⁩ ⁨weeks⁩ ago

        Oof. Take it to a machine shop and grind it down?

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• Kusimulkku@lemm.ee ⁨5⁩ ⁨weeks⁩ ago

  We like to see it - fire, heat.

  Exact reason why I built a fire in my kitchen. Gives that camping feeling

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  • fishy@lemmy.today ⁨5⁩ ⁨weeks⁩ ago

    Instructions weren’t very clear, now my house is burning down. Is there a good way to vent the smoke next time?

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    • Kusimulkku@lemm.ee ⁨5⁩ ⁨weeks⁩ ago

      I just get a new house after

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