chapotraphouse
Banned? DM Wmill to appeal.
No anti-nautilism posts. See: Eco-fascism Primer
Vaush posts go in the_dunk_tank
Dunk posts in general go in the_dunk_tank, not here
Don't post low-hanging fruit here after it gets removed from the_dunk_tank
I cook on a slab of enriched uranium-235 and I'm faster than all of you losers
Can it handle crooked cookware though? Also I upvoted all three of your posts please do not delete them
Toastify is, as a matter of fact, not awesome.
Where I live electricity is rationed, gass is not. I can afford to cook with gas. If I were to use electricity I would exceed the allowed usage and they would charge insane fees.
I kinda assumed most people here rented and thus it was their landlords choice if they used gas or not
Phasing out gas cooking should always be a health and safety issue, I see people talk about the effects on children, but never about cooks who work in kitchens with a dozen burners running all day
One thing that really bugs me is we use gas to create steam to generate electricity to boil an electric kettle to boil water, really a minor pet peve here
another thing on cooking. so many home cooking appliances are dogshit, unsafe, too loud, and emit fumes with poor ventilation, and my new conspiracy is the modern nuclear family thing takes away power from unionised workplaces
Induction ranges are as good as gas, but they're also new and expensive. Coil element ranges are not as good as gas, because they are slow to respond to changes.
You absolutely can get used to a coil range and do good cooking on them, but it's disingenuous to say they're as good as gas, and it hurts our argument for phasing out gas ranges to say that they are.
I don't buy it that gas ranges are universally better than electric. I think they're just different and good at different things. Sure you can change the temperature faster on gas, but is that the end all and be all of cooking? Have you ever tried to cook something on a gas stove that requires low heat for a long time, like rice or a slow cooked sauce? It's extremely fucking annoying, gas can't maintain consistent low temperature like electric can. Call it a skill issue if you want but my mother who has been cooking her whole life still struggles with making rice on the gas stove since moving to her new house 4 years ago.
Absolutely true. I have used gas, induction, electric coil, ceramic. In terms of utility for cooking, gas and induction are the top two, with induction being slightly better in my experience.
Electric coil is bad and the ceramic version isn’t much of an improvement. It’s possible to cook well, but the pulsed nature of the heat is not great for fine temp control with a reactive pan (e.g. steel and aluminium ply) but it’s still fine for something like cast iron which is non responsive anyway, it smooths the heat out just fine.
anytime somebody claims it is impossible to cook without natural gas I just say "skill issue" and it is a hard counter, they cannot possibly respond to it without sound like they are very mad
Def a skill issue. But I must say, I hate electric glass top, way too much heat retention in the glass. I love the quick control I get with my gas burners, but if I had the money it'd be induction all day for me. There's literally no downside.
I love all the nerd ass comments telling me UMM ACTUALLY YOU ONLY LOVE GAS STOVE BECAUSE PROPAGANDA YOU'RE A MORON
Im a professional cook and I've cooked more in the last year alone than most of y'all will in your lives, I know what I'm about, thx
literal gaslighting btw "don't believe your lying eyes and years of experience cooking, you've just been lied to bro"
Im a professional cook and I've cooked more in the last year alone than most of y'all will in your lives
Okay, but have you done a similar amount of cooking on induction as you have on gas? Have you been in a professional kitchen where all of the appliances used electric? Have you actually ruled out that gas is better or is it just your totally unscientific preference?
I was a professional cook too before I left that toxic ass industry, btw.
it's not all propaganda, though a lot of it is. they have spent billions over the years to convince people that the existing way of doing things is far superior to an alternative technology they have limited experience with.
but yes, your affection for the gas range is not entirely propaganda. some of it is years and years of gas fumes.
I mean two things can be true... The gas industry wants more homes to have gas stoves while in fact they are useless and wasteful for most people. And gas can be a preference for certain people in certain circumstances.
My wife is a professional cook too and she love our induction and use almost exclusively the inductions on her job. The fact that they can be timed to be turned off automatically was a game changer for her.
some of these stove preference comments are pretty heated 🥁
Argued with somebody about this and they were like "what it the power goes out?" idk maybe nationalize your electricity grid if that's such a common problem for you, damn.
What if the gas fucking explode?
I mean for emergencies we have a camping stove that outside of that is just for camping. Like wow, it's not hard to have a little backup.
The more practical answer is to get a small camping stove or something like it. That way you can use gas in an emergency without having to hook up your home to a gas grid
I have a CO~2~ monitor (which is probably picking up NO~x~ too, it's not expensive enough to be selective) and can literally watch the air quality get worse as I use the gas stove or range. I've never lived in an apartment with a functioning range hood. I'd like to try induction. I watched a Technology Connections video saying that raw power delivery, e.g. boiling water, is faster.
Also, a quirk of how gas works in Chicago is that you pay a flat hookup fee of ~$30 a month, and a fee per therm for consumption. Cooking uses so little gas that the consumption part of my bill is pennies. If I had an induction stove, and if I had an inefficient electric furnace instead of gas, I'd probably still save $25 a month.
Here come the treat defenders
The funniest part is that nobody even brought up the supposed better performance of gas (again, skill issue) as some kind of attack against gas.
The entire thing is about not fucking poisoning yourself and your entire family every time you cook a meal.
Lead and asbestos are great for performance too, yet you don’t see comrades obstinately defending adding those into everything.
It is simply not a logically, ethically, physically safe, or morally defensible position.
The gas stove thing is so wild to me. I grew up using them exclusively, but the first time I cooked on an electric stove it was exactly the same except ten thousand times faster and easier to clean. I can't imagine ever going back, I might as well get a wood burning stove and live in a log cabin or some shit if I'm gonna use gas again.
And it's not that I don't appreciate other cooking methods - I grill with lump charcoal whenever I get the chance - but damn for daily cooking glass is class.
My boomer parents always insisted on having gas stoves. They also never fucking cooked lmao
Induction ranges are not what most people think of have when they say “electric stoves.”
I just gotta say, all the induction stoves I've tried have been completely useles on ranges 1-5, had a mild effect on 6 almost medium heat on 7, more than medium heat on 8 and then 9 is just more 8 and 10 is a way to boil water faster than my electric water boiler.
Also whoever it is that designs stovetops with touchscreen needs to go to the gulag I fucking hate them. And whoever decided to add a feature to the last induction stove I had where it would beep when it was turned on and nothing was on it... straight to jail.
It depends on your method of cooking. Different stoves offer different advantages. I've owned all 3 and actively enjoy cooking, so they've all gotten plenty of use for different purposes. My favorite method of cooking though is stir-fry, so I'll talk about that more.
Quality/Price matters here. There's a reason most restaurants use gas still, and it's because your high-end gas hob can do things no other stove can do. You're not going to find a better way to stir-fry indoors than this (A grill can do a good job outdoors).
Most people are not getting anywhere close to the sort of output -- or proper venting -- that a restaurant has.
As a stir-fry fan, the best stove I've ever had at home for this was a cheap coil electric. They get stupidly hot, and that is the baseline fir stir-fry. You want an old-ass one that doesn't have temperature safeguards. This is likely what a cheap landlord will provide you in an old building.
Glasstop electric looks nice, but I don't get the point. I guess you can't have food fall under the burner? Not a fan.
Induction is terrible for stir-fry. I've read about some specialized curved wok burners, and those might be good, but I absolutely cannot manage a decent stir-fry on these godforsaken things. I've got a mid-range Induction cooktop that does everthing surprisingly well EXCEPT stir-fry. The heat doesn't recover quickly enough when you add new ingredients, there is close to zero heat on the side of the pan, so it's hard to manage temperatures across elements, and you straight up can't season a new wok on them (my wok has a non-removable wooden handle, so seasoning it in the oven is going to require creative solutions too).
Anybody that tells you that an induction can do everything that a gas can is full of shit. This isn't a "skill issue." The technology just isn't optimized for this. I will be buying a single-pan side-burner (probably coil electric, but I hear butane can be pretty good) for my wok unless somebody has direct experience with a specialized induction wok burner and can vouch for it.
Excellent long-ish video: https://youtu.be/eUywI8YGy0Y
He has a follow up about induction woks. The short: Induction is just as good as if not better then gas for actually moving heat from the stovetop to your food.
My partner insisted on a gas stove despite my protests in our last two places because of the "control". The few times we used electric or induction cookers on vacation she would get really frustrated.
Cut to our current place that just came with an electric cooker with no option for gas. A few months in and she's got no complaints and even comments on how it's not that different once you get used to it.
The learning curve is real, and some people will push back at first, but if forced to, I'm pretty sure every single person can figure out cooking just as well with electric.