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Comment on Gas stoves increase nitrogen dioxide exposure above WHO standards – study

Nougat@fedia.io ⁨6⁩ ⁨months⁩ ago

There's a whole lot of people for whom "electric stove" means "giant metal coil that heats up in an uncontrollable way and contacts my cookware unevenly."

When my gas stove fails, I will almost certainly replace it with an electric induction stove. I have never used one, but my understanding is that they are just as easy to cook with as a gas stove.

However, old style electric stoves are still about half the price of induction stoves, and gas stoves are even cheaper. I can't fault someone for having to replace their range with something they can just barely afford instead of with something they can't afford at all.

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Skua@kbin.social ⁨6⁩ ⁨months⁩ ago
Having used all three types a fair bit, holy shit yes a good induction hob is leagues above the old electric coil ones

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someguy3@lemmy.ca ⁨6⁩ ⁨months⁩ ago
The it is. Lol very controllable. The only way it doesn’t contact properly is if you have warped pots. You also missed one of the electric stoves.

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- Nougat@fedia.io ⁨6⁩ ⁨months⁩ ago
  
  You also missed one of the electric stoves, ...
  
  Which one?
  
  ... is that the one that killed your parents?
  
  Now I'm thinking you read someone else's comment and not mine.
  
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  - someguy3@lemmy.ca ⁨6⁩ ⁨months⁩ ago
    I’m taking your first part to be what you think.
    
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    Nougat@fedia.io ⁨6⁩ ⁨months⁩ ago
    Well that's not what I said, is it?
    
    You also missed one of the electric stoves, ...
    
    Which one?
    
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Test_Tickles@lemmynsfw.com ⁨6⁩ ⁨months⁩ ago
Induction is not perfect. We bought an induction burner that we use in conjunction with our gas stove and ideally I want a range that is half induction, half sealed electric, and has one long gas burner that has grill and griddle options. Induction is much faster and can even be set to hit a specific temperature, but it also power cycles just like standard electric. So, if we need to maintain a constant temp for something like simmering, we’ll start on induction and then move to gas for simmering.
Induction also requires ferromagnetic cookware, so not only is the stove extra expensive, but it requires more expensive cookware.
Induction is also noisier. Not only are there electric fans cooling the electronics, but if your pot is not perfectly centered you may get a hum or buzzing sound from the induction coil.
Induction also draws a stupid amount power while it is in use. Overall it uses that power more efficiently, but it does not play nicely with other appliances on the same circuit. Also, if you have an older house, you need to make sure you wiring, breakers, and circuit box are able to handle an induction range before you run out and buy one. Overall we use the hell out of our induction burner, but we still use the gas burners enough that it doesn’t make sense for us to spend the serious remodeling money we would need to pay to move to an all induction setup.

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where_am_i@sh.itjust.works ⁨6⁩ ⁨months⁩ ago
you never used one, yet you have opinions about how it’s gonna be just as good as a gas one. Spoiler alert: it won’t. Oh, and ofc, buy a cheap induction stove for added suffering.

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