A loaded gun stored in the oven overheated letting out five rounds in Virginia, according to authorities.
  • aesthelete@lemmy.worldEnglish
    6·
    3 months ago

    Disagree…induction is far better to cook on. It has much better temperature control, heats up faster, and when you’re done it’s easier to clean.

    And it doesn’t do as much to heat up the kitchen because the heat stays concentrated in the pan.

    I wish they’d installed an electric stove in my current place…now I have to get an electrician to come upgrade the circuit. 🙄

    • doingthestuff@lemmy.worldEnglish
      4·
      3 months ago

      I don’t know any chefs who agree with you but I know four who disagree. And I disagree. But admittedly that’s a small sample size. I paid to have the gas line extended to reach my kitchen.

      • aesthelete@lemmy.worldEnglish
        1·
        3 months ago

        I’m not trying to flambe in my kitchen. I don’t need what gas provides.

        I have a gas stove right now. It sucks. It likely helped give my wife asthma, and the temperature control is for shit. I bought an induction plate to play around with and it lets you set the temperature in the pan in terms of degrees in 10 degree increments. It detects when the pan has been removed from the cook top for a while and automatically shuts off. It’s cool to the touch a minute or so after it shuts off.

        Induction is like cooking in the future, gas is like cooking in the Fred Flintstone past (using dinosaur farts).

        I have a gas grill, and it’s good for its use as well (yabba dabba do), but if I want control over the heating element it’s induction all the way.

    • Aniki 🌱🌿@discuss.tchncs.deEnglish
      2·
      3 months ago

      I am dying to try cooking on an induction with my favorite iron pans to see how much I like it vs. the gas I have now. I know if/when this thing dies, it will absolutely be replaced with an electric induction with a convection oven. [That almost rhymes…]