Comment on YSK: Gas stoves cause cancer
rockstarmode@lemmy.world 1 month agoI 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.
chunkystyles@sopuli.xyz 1 month 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.
rockstarmode@lemmy.world 1 month 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.