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Does anyone have a stove with a mechanism, or function, or feature, or do you have a strategy for some sort of timed shut-off. (sh.itjust.works)
submitted 1 year ago by to c/adhd@lemmy.dbzer0.com
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[–] [S] 3 points 1 year ago (5 children)

I don’t remember what my reluctance was based on. I just did some reading. I think I’m sold on induction. Hell, electricity is so expensive up here, the efficiency alone is a huge selling point.

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  • [–] 2 points 1 year ago

    For having tried all three, honestly induction is the best by far.

    You have direct and immediate control of the heat just like gas, without the maintenance, cleaning, toxic byproducts and fire/explosions/gas leaks issues. And you get amazing power efficiency.

    In comparison glass top is primitive. It takes forever to heat and cool down, it wastes a lot of power on heating up the environment, any spill will immediately burn and bond to the surface, you have zero control over your cooking.

    If gas is a '90s sports car and induction an electric sports car, glass top is an oil tanker trying to negotiate the Suez Canal.

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  • [–] 2 points 1 year ago (3 children)

    Would be happy to chat if you're still on the fence but quite frankly induction is better in every way - less energy, faster heatup, more even heating and control, cooler kitchen... the only slight downside is there's a small subset of pans that dont work

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  • [–] [S] 1 point 1 year ago (2 children)

    Most of my pans are cast iron ands stainless steel. My only concern is a few of the cast iron pans have stupid embossed logos on the bottoms that I suspect might interfere. But it’s not a deal breaker; new pans are certainly in the budget. I was in fact planning on trying out the Misen carbon non-stick.

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  • [–] 3 points 1 year ago (1 child)

    No issue with embossed logos. Stainless steel is not guaranteed to work though - plain stainless steel is not magnetic (thus doesn't work), but most manufacturers sandwich other metals between layers of stainless to make them induction compatible

    Carbon steel and cast iron are absolutely perfect though

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  • [–] 1 point 1 year ago

    Stainless steel is absolutely magnetic. It's 95%+ iron, like carbon steel. However they often tend to be much thinner, so the good ones have a thick base for heat retention and spreading.

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