For example, mine is that I love watching Antiques Roadshow.

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[–] 19 points 1 year ago (12 children)

I prefer an analog kitchen. Spring based scales, wooden utensils, gas stove, glass storage.

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  • [–] 8 points 1 year ago (8 children)

    I upgraded from a normal electric range to an induction range... OMG the difference!

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  • [–] 6 points 1 year ago (4 children)
  • [–] 9 points 1 year ago (3 children)

    If you can stick a magnet to your current cookware, no. :)

    Mine is all cast iron so I'm good, but aluminum or copper pans won't work.

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  • [–] 5 points 1 year ago (2 children)

    Well I have cast iron, stainless, and glass, so...

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  • [–] 4 points 1 year ago (1 child)

    Cast iron and stainless both work fine. Glass not at all.

    Here's what you can do if you want to experiment without jumping in with both feet like I did:

    https://www.amazon.com/dp/B07KSNTSVR

    You can get a single induction burner for a little more than $100.

    Do you make a lot of stuff that involves boiling water? Tea? Noodles? Other pasta? These things boil a pot of water in 2 minutes. Not kidding.

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  • [–] 7 points 1 year ago (1 child)

    Electric scale because it's more accurate. Wooden utensils yes agreed, plastic from utensils does break down in your food especially while cooking, high temps. Electric stoves are a lot healthier than gas, for yourself in the kitchen and for the environment/climate. Electric stoves got soooo much better in the last 15 years. Other than nostalgia, I don't see a reason to prefer gas nowadays. Glass for storage is the best, agreed.

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  • [–] 2 points 1 year ago

    An electric kitchen scale is such a game-changer. If you convert ingredient volume into weight and something ends up being a fraction of a gram, especially when reducing a recipe, no big deal.

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