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City of Sydney backs plan to ban gas from new-build homes, despite intense corporate lobbying (reneweconomy.com.au)
submitted 1 year ago by to c/environment@aussie.zone
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[–] 5 points 1 year ago (4 children)

Yeah induction is superior to gas in all cooking applications except for stir frying, and developments are catching up to improve in that area too.

Frankly, as someone who's had resistive electric heating cooktops for more than the last decade, even that's fine for most cooking. A little slow to get going, but if you're cooking a stew or a pasta sauce or frying up some sausage and bacon, the lead-time is the only difference, and it's a miniscule amount of the total cooking time anyway.

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  • [–] 2 points 1 year ago (1 child)

    A decent induction is a lot better than household gas for stir fries. It can dump more heat into a (flat bottomed) wok than a household gas burner and you can get proper wok hei which just isn't possible otherwise. A home gas stove can't dump the 3500w that some induction can.

    I've only lived with gas or induction and the heat and controllability from a good quality modern induction stove is unbeatable until you go to commercial gear.

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  • [–] 1 point 1 year ago

    So, I personally have always used a flat-bottomed cooker. And even on my resistive heater it's good enough for my purposes.

    But I know that people who are really serious about stir frying prefer round-bottomed woks. Which require unusual specialist tools that may not be as seamless an experience as flat induction is.

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