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The correct burner (aussie.zone)
submitted 2 weeks ago by to c/lemmyshitpost@lemmy.world
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[–] 49 points 2 weeks ago (63 children)

I've never seen a non-electric stove in my life. Doesn't that, like, introduce a bunch of nasty chemicals and such into the home? And what if there's a leak?

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  • [–] 76 points 2 weeks ago (9 children)
    1. yes
    2. boom
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  • [–] 6 points 2 weeks ago (5 children)

    Concise and informative, thank you :3

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  • [–] 5 points 2 weeks ago* (4 children)

    The US tried to curtail gas stoves a bit in new home builds at the federal level during Biden's term to reduce asthma and carbon emissions and the GOP predictively lost its shit because that would threaten natural gas profits.

    At this point induction stoves are as good as gas ranges to cook on, cheaper to operate, can be powered with clean energy and have no health issues, but Americans are fucking stupid in aggragate.

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  • [–] 5 points 2 weeks ago* (last edited 2 weeks ago) (3 children)

    Gas is the slowest of the three, as well. It's so dumb. The only pros are that fire looks cool and that it can work during a power outage. That's it.

    Edit, video demonstration: https://youtu.be/eUywI8YGy0Y

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  • [–] 22 points 2 weeks ago (5 children)

    Wait until you hear about gas powered water heaters that are basically a 24/7 stove

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  • [–] 11 points 2 weeks ago (2 children)

    This all feels very unhealthy. I do hope that you at least have good healthcare to make sure you're healthy.

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  • [–] 4 points 2 weeks ago

    Yeah no issues that I've ever seen, probably long term but wouldn't be able to differentiate from any other exposure during a life time. I also dont hang out in the water heater closet or laundry room all that much

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  • [–] 7 points 2 weeks ago

    All cooking produces off gassing and particulates that can be unhealthy. All cooking should be done with a good exhaust fan that sucks up all that stuff.

    Gas ranges also produce nitrous emissions, CO, and CO2. I say this as a fan of gas stoves for many things - they’re not good for health and I’ve never seen a properly sized stove exhaust fan installed, not that people use the ones they have anyways.

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  • [–] 7 points 2 weeks ago

    Gas stoves are meant to be used with a range hood fan. The products of combustion are vented outside (ideally) from there. There are studies that show indoor particulate counts from gas stoves if you care to look up how they compare to electric, wood and coal.

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  • [–] 5 points 2 weeks ago (18 children)

    You should look at Induction top. Much safer, higher speed, easier to clean, way more efficient. Just plain electric heaters is what my parrents used literally 30 years ago (but yes those do cause more fires statically)

    The only reason to go with gas is that you like to use a Wok, but don't want to invest in a induction bowl.

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  • [–] 2 points 2 weeks ago (1 child)

    Let’s be real. You can’t backpack into the wildness with batteries and an induction stove. You can with an ultralight and a bottle of gas.

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  • [–] 1 point 2 weeks ago* (1 child)

    We have induction at home and we did get a steel plate to use for pots and pans that aren’t ferrous. But it works so badly. Sure the induction plate heats up but then you have to rely on contact heat transfer between the metals and it’s very slow and laggy. Kills all the benefits of induction. I can’t possibly imagine trying to do this with a wok. First of all a wok needs to move and be picked up to stir and flip. The second induction loses contact, it loses heat. We should just say that gas wins hands down for woks because that’s the reality.

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  • [–] 1 point 2 weeks ago

    There are special wok induction plates (more like bowls at that point), and those work quite well. But I cant see spending so much money on the matter. That's why for a wok I prefer fire above anything electric.

    You can also (we don't have gas, and didn't want to spend money on a round induction bowl) buy a wok with a tick and flat bottum. (also suggestions where listed here somewhere)

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  • [–] 1 point 2 weeks ago* (9 children)

    Sure, but you dont need a dedicated induction wok element. The flat bottomed woks are insanely good and work on any stove.

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  • [–] 2 points 2 weeks ago (8 children)

    Only the flat center of the bottom can heat. And you lose the ability to pick the wok up and flip without also losing heat. I’ve lived with both gas and induction - currently have induction. Like everything else everyone here is saying about induction, it’s true in theory but in practice there are compromises, and woks are one of them.

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  • [–] 1 point 2 weeks ago* (7 children)

    You dont lose either in my experience. I use a electric flat top, which also just heats the bottom of the wok.

    The flat bottom isn't isolated from the rest of the pan. It radiates the heat out over the carbon steel very rapidly. I wasent exaggerating when I said oil smokes in 30 seconds. The sides are always searing hot, and I can flip food with no issue. I get the exact char and smoke flavor I expect from a wok with it.

    I would guess your wok isn't carbon steel if you're having problems with induction heat. The material seems key to making a flat bottom wok work.

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  • [–] 1 point 2 weeks ago (6 children)

    I’m speaking only about induction. Sounds like you are using resistive electric.

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  • [–] 1 point 2 weeks ago (5 children)

    Okay. I guess I'm confused about the difference in context. The method of heating just the bottom of the wok differs, but thats all either does. Induction should if anything be more effective than resistive heat.

    Youre saying you have a flat bottom, carbon steel wok you use on a full size inductive range and it doesnt heat in a comperable way?

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  • [–] 1 point 2 weeks ago (4 children)

    I can’t compare anything to resistive heat because I haven’t used it in about 30 years. I have zero thoughts on resistive.

    I just think induction is far from ideal for woks because it’s only able to act on the very flat bottom of the wok and doesn’t permit much movement, flipping and such which is expected when you’re cooking with a wok.

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  • [–] 1 point 2 weeks ago* (last edited 2 weeks ago) (3 children)

    I'm still confused man. If the bottom of the pan is hot, it heats up the rest of the pan. Thats just how metal and heat works.

    I'm telling you that I have a wok and a heating element that only gets the bottom of the wok hot, but then because of metal and you know, physics, the rest of the wok is also scorching hot. I move it around, I flip things with it, it adds that exact wok char and smoke to my food.

    Do you have a carbon steel wok you have used with your induction stove? It sounds like you just think it won't work, instead of actually trying it.

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  • [–] 1 point 2 weeks ago* (last edited 2 weeks ago) (2 children)

    Yes I have a steel wok I’ve used with my induction stove. I’ve owned it for about 35 years and have used it on quite a variety of stoves.

    Let me make it easy for you. Take your wok outside and set it up with a propane torch heating the fuck out of one square inch of the bottom. And try to cook on it.

    By your logic it should “heat up the rest of the pan” right? So where’s the problem! This is extending the issue to an extreme but it’s the same point.

    Obviously if you have to rely on conduction to spread heat to the rest of the pan, you’re going to burn some food before some parts of the pan are even warm. This isn’t hard to understand.

    A gas burner licks the entire wok with flame continually and you get high, even heat everywhere. End of story.

    An induction stove can’t act on metal that isn’t directly touching it. What you are doing is rotating your food through the one hot spot you have. Maybe it eventually works but wok cooking is about high heat for a short time and you’re not getting the best results you could be.

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  • [–] 1 point 2 weeks ago* (last edited 2 weeks ago) (1 child)

    Okay, so I think we are disagreeing around the edges here.

    Its fully possible that I'm not getting the 100% ideal wok experience, but all I know is that I put my wok on the burner and I have smoking oil in 30 seconds and everything I toss in hisses and sears insanely well. Liquids start to instantly boil. Food cooks fast as hell, the whole pan is dangerous as fuck to touch, and I need my vent fan on max speed to handle the searing smoke.

    If thats not as good as a gas wok, well fuck me mate, I don't think I need it.

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  • [–] 2 points 2 weeks ago

    A gas stove absolutely requires active hood ventilation or yes you are breathing a bunch of incompletely combusted petroleum by-products.

    That said, cooking in general is awful for your indoor air quality and any stove needs ventilation.

    Gas is treated with an additive that gives it a distinct smell. If you’ve never had a gas stove you may not be familiar with it, but this is done to make gas leaks detectable by smell. Gas leaks can lead to explosions if they accumulate a lot of gas in an unventilated space. However in most cases a slow leak can’t build up that much concentration of gas quickly enough to blow up the building. Not before someine notices.

    The real reason gas leaks cause explosions is smokers. Their sense of smell is destroyed by the smoking so they don’t detect the gas smell when they wake up in the mornings. And then they light up that first cigarette and boom.

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  • [–] 3 points 2 weeks ago (20 children)

    Quick no one tell them almost every restaurant in existence uses gas...

    gas does have some possible toxic effects if not properly vented.

    BUT it heats 10 times faster and allows almost instantaneous control of the heat...( the reasons kitchens use it)

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  • [–] 3 points 2 weeks ago

    It also has more cooking power overall. A restaurant may have 8 stove burnsers, four ovens, multiple steam tables, etc going. One gas line can serve them all no problem. The amount of electricity you’d need to do the same would be ridiculous. Petro energy density is hard to beat, especially because it cheats: its oxidizing agent is just sitting around for free everywhere.

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  • [–] 4 points 2 weeks ago (7 children)

    BUT [gas] heats 10 times faster

    Everything I have seen has said that induction is the fastest, followed by traditional electric, and then gas is the slowest.

    I'm also dubious about this "instant control of heat". Why wouldn't turning an induction stove off be the same thing? They both stop heating the pan, and then the only heat left is what's in the pan. The big difference being that the gas option has heated up the room as well, because it shoots heat all over the place, while the induction stove only heats the pan directly. Electric I get, it's going to hold some heat in the coil, but I don't see how induction differs from gas in this regard.

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  • [–] 1 point 2 weeks ago

    Yes, gas burners are dirty and hard to clean. Induction is super fast and has a nice flat glass surface.

    I really loved my gas stove and think ceran tops are inferior, but induction is just perfect. Doesn't get that hot, you didn't have to scrub burned stuff off it...

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  • [–] 2 points 2 weeks ago* (last edited 2 weeks ago) (2 children)

    The gas being faster than electric thing is not relevant with induction. Induction DESTROYS gas for responsiveness, it's literally digital and nearly direct heat. There's no competition and it isn't even close. The only thing more direct would be if you ran electricity directly through the pan and it started glowing.

    If you want to compare gas vs induction, talk about cooking technique and the ability to lift, tip, and move around the pan, and the needed sweet spot for induction being teeny tiny and safety first so if it detects the cookware leaving the sweet spot, it turns off.

    The two cooktops are extremely different. I hope nobody in here is taking this seriously other than maybe the corruption of the natural gas companies.

    There was a study recently that found breathing in burning oil and food smoke is nearly as bad as smoking cigarettes. Which, if you stop to think about it, isn't surprising at all because you're just breathing in carcinogens (burnt stuff and particulates are bad for you). So cooking at higher heats at all just in general isn't great.

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  • [–] 3 points 2 weeks ago (1 child)

    True. I can’t stand the fact that my induction stove wants to turn off every time I pick up the pan to flip.

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  • [–] 2 points 2 weeks ago* (last edited 2 weeks ago)

    Like, yeah, the technology is SUPER efficient and effective, and yeah it's really really cool.... But, until the existing professional/advanced cooking techniques are surpassed, business is business, and chefs are going to use whatever means necessary to competitively put out the best possible product with the least amount of struggle.

    If they can do on on electric, great.

    If they can do that on gas, great.

    If they can do that on induction, that will be a VERY popular technique.

    Selling induction as an end-all is silly. Nothing is perfect, and everything has drawbacks. Unfortunately, induction is still currently limited to not moving the pan and some other stuff. It's so good at that, I'm pretty sure boiling water and delicate thermostat control is still best you can get on nice ranges, but it isn't without drawbacks and hard limits, many of which are culinary. Which is a tragic limitation that's just waiting to be overcome...

    Edit: iirc, somewhere in this post or one like it was somebody wishing for a range with multiple heat types and somebody immediately put that down. I felt it was really silly and so absolutist, as many people around here seem to be, this near election time.

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  • [–] 2 points 2 weeks ago (4 children)

    idk i've been inside a few restaurant and other large-scale kitchens (canteens etc) and the stoves were always resistance or induction heating

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  • [–] 2 points 2 weeks ago (3 children)

    I worked HVAC/r. Was in hundreds of kitchens on on East Coast of the US. I never saw anything but gas

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