Induction has just gone from “cool, but for the rich folks” to simply an undisputed king of stovetops.
Much like solar and other green technologies.
Induction rules but the touch controls that almost always come with them can fuck right off.
“We should put touch controls on things that are permanently greasy” -Kitchen appliance and gadget designers hired by Satan’s evil twin.
I mean you really should wipe your stovetop off any time it gets greasy, that way it doesn’t build up so you don’t have a mess to deal with later. Even on an old one with knobs I’d advise that.
Absolutely. Luckily, there are induction hobs with knobs (I personally own one), and I hope we’ll see more of them going forward.
I had to buy a used induction stove because they no longer sell new ones with physical knobs at a reasonable price.
Same. Somehow not having complex system of sensors and having a simple knob instead is a premium feature. I begin to see a pattern right there…
Cool! Can I ask which one you have?
Some of the Gorenje Infinity series, don’t remember the model as I bought it second-hand. Here’s a very similar-looking one, Gorenje Infinity EC6INB, except mine has knobs facing front, not right:
Looks sick, works flawless, got in good condition for $50. Can’t complain.
Yeah, that looks awesome! I love the colors.
By front-facing, are the knobs still facing up from the face of the stovetop or do they point out like on a classic stove?
Yep, still up. The unit is separate and doesn’t have the oven included, so it doesn’t have space for knobs that would point out.
But generally, they don’t interfere with anything, if only sometimes when I use a large skillet on front left burner with low settings, but I can just move the skillet a little and it works anyways, so, no big deal.
Here, this is how it looks IRL:
Thanks for the picture, appreciate it.
You can usually attach real knobs if you have the space (and permission)
Also all my pots and pans are…aluminum
Are they anodised?
Ok, I’ll bite, what difference does anodizing make, and do you know what anodizing actually is.
Oxidises and creates a hard layer so the aluminium doesn’t leach or react with acids.
Yes, they are modern aluminum, so no dangers. They just don’t work on induction.
Wouldn’t oxygen in the air oxidize aluminum and create that layer regardless?
No
We couldn’t possibly use these button things. They are secret arcane technology.
It’s like EVs. A great paradigm shift in the underlying base technology, accompanied by puzzling interface and control designs that really detract from the enjoyability of the transition.
Been for some time now.
Was still too expensive for many parts of the world until a few years ago.
Maybe. But these pots will life longer then myself. I am sure my grandkids will still be able to use them… and they aren’t even born yet
Electric coils suck. They never make even contact with the pan, creating hot and cold spots.
Electric radiant is better. But it’s limited by lower burner output.
Gas solves both problems, but creates an additional problem that it measurably reduces indoor air quality with combustion byproducts.
The simple easy solution to that SHOULD be require a vent hood, and wire it so the fan automatically turns on low when the burners are lit. But that seems to require more brain power than the construction industry (or regulators) possess.Induction solves all problems. No combustion byproducts, even heat distribution, high output.
There’s also a company called Impulse that makes an induction cooktop with a 3 kWh battery inside- crank that guy up to 11 and it’ll dump 10 kilowatts into one burner so you can boil a pot of water in under a minute. Put in contrast, most gas and electric burners put out 2-4 kW. Obviously with only 3kWh it can’t sustain that output continually and once the battery is dead you’re left with whatever your electric circuit is good for, but that’s still plenty to get a pot boiling.
I have gas now. If I ever redo my kitchen I’m getting induction.
Within two weeks my gas stove and oven are getting chucked out the door. Replaced with an induction stove top and a convection/steam oven/air fryer.
Sometimes I have to go back to cooking on a ceramic or gas at someone else’s house and it always annoys me how long boiling water takes.
Induction is the best cooktop tech for daily use, and that’s a hill I’m willing to die on. I live in a rented place and cannot simply get rid of our gas range. However, it has a piece of kitchen counter placed on top of it and is only in use for its oven, which thankfully is electric. On top of the counter though? An induction hob.
Maybe, but its also the only cooktop tech that can interfere with implanted electronic medical devices like pacemakers.
and since I have people with pacemakers in my family, I hard avoid induction.
Which bits on, who can say. Perhaps none of it is on, perhaps resistive touch screen controls are a bad idea on the surface that might get wet. Who can say.
God I would kill for an induction stove with the classic interface for sure
They exist!
Ait then who’s the target?
Induction is fast, but actually cooking is a PITA because mine at least adjusts power output via PWMing the whole output with a very slow square wave: i.e. it alternates between full on and completely off. Yes that’s also what thermostats do on electric stoves with resistive elements, but those have extra thermal mass and thermal lag that smoothes out the overall heat output.
It’s funny because while I didn’t comment on the previous post about the superior burner location, I do happen to have an induction range that has the big coil in the front right. So I get to have a side in both conflicts!
Seriously though, induction is the undisputed winner. We’ve had this thing for years, and whatever price premium I paid to move up to a lower priced induction model was totally worth it.
That big “burner” plus my big nitrided carbon steel pan is my go-to now to start like 80% of things I cook on the stove. Not counting heating up water in the kettle daily, though. That uses the small burner behind the big one. Then there are two mediums on the left. Or maybe it’s small, two large, and one XL.
I have a hybrid cooktop. one burner is radiant, the other is induction. this solves all my problems.
I also regularly buy bar keepers friend to clean the pots as stuff stuck outside those pots tend to get fiercely stuck when not using LPG.
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I stopped using an induction burner after having some issues with it, but I think that may have just been user error. I only ever use burners for boiling water for tea these days, so maybe I should give it another try.
Y’all motherfuckers arguing about burners like the best food isn’t cooked with woodsmoke
This is the part where Lemmy’s demographics leaves little room for others to speak without accused of an ecological terrorist.
Induction stoves aren’t compatible with a lot of ethnic cuisines. Chinese and Mexican food require gas stoves for a lot of applications like woks and charring vegetables. Curved induction stoves are not widely and affordably available in the US, and landlords would never bother installing specialty stoves like this. Having to get a separate gas stove to put on already limited counter space and rendering regular stoves useless is frustrating. The oven broiler is nowhere as ergonomic and effective as a stove top broiler and it’s back breaking having to duck and constantly check because you cannot see what you are charring. This is just two of many other ethnic cuisines that are impacted by this.
Please let people, especially female minorities who are disproportionately impacted by this, keep one of our last vestiges of cultural ties. If it comes to ecological impact, there are so many other aspects in life down to the very phone you are using and clothing on your back that can be improved upon.
Lemmy, for better or for worse, is a very tech-bro environment. I know that this makes matters like cooking seemingly trivial and gas stoves to be in excess. But for many of us, the meals we cook are the last things we hold on to after our languages and national identity fade away. Meals made without an open flame are simply not the same because many techniques cannot be done without it.
Many techniques can be replicated on an induction stove mainly because induction is way better at heating the pans than gas is. Unless you have a really strong industrial gas stove you are jot getting any benefits pf gas over induction anyway.
And this post is not erasing your culture/ cuisine so stop playing the victim and keep using whatever you want. I honestly don’t care if you cook on a campfire inside your kitchen if that is what you prefer or the specific dish requires.
But the point stands that for most people and most applications in cooking induction just is the best.
Tell me you don’t know how to cook ethnic cuisines without telling me. This is the kind of tech-bro arrogance that presumes everything is easy and therefore replaceable with technology.
Calling it ‘playing the victim’ is straightup gaslighting and ignorance at its peak. ‘For most people’ means for people who are either white, don’t cook much, or both. It’s a time old tale of instituting a policy that in practice primarily affects minorities and women, but then claiming that it’s egalitarian because it targets neither on paper.
oh my god dude its a meme just downvote it and move on, mfs really can’t have any fun huh
Please let people, especially female minorities who are disproportionately impacted by this
this has to be a bit lmao
Induction cooktops are shitty in a lot of ways. If you end up needing to char on one, you can take an iron or steel grill top and put it directly on the induction eye and you’ll get the lines and color but not the smoke.
But we’re all just using a can of la costena chipotles in adobo anyway so no big loss.
Gas baby!
As long as you don’t have kids it’s a good option. Otherwise it can contribute to life long health issues.
Gas stoves can negatively impact children’s health by contributing to asthma and respiratory issues, as studies suggest that around 12.7% of childhood asthma in the U.S. can be attributed to gas stove use. They emit pollutants like nitrogen dioxide, which can worsen asthma symptoms and lung function in children.
Gas stoves should be operated with active venting. US loves to pump out shitty epidemiology studies that are poorly controlled and are foregone conclusions.
Where you live with respect to air pollutants makes much more difference than a gas stove.
Well this went a direction I didn’t expect.
Imagine burning fossil fuels instead of using renewable energy for cooking, hahahha.
Imagine being you, hahahha
I’ve had too many induction stove tops turn off too many times by moving a pan over the on button for this to be true
That’s not really an induction top issue, but rather a general issue with “smart” appliances. Electric stove tops with touch have the same issue and my induction top with knobs works fine.
In my experience at least the vast majority of induction tops have touch controls but I understand that they can come without
It’s not a problem inherit to induction hobs. But oh god do I agree. On mine it’s any little spill or pot out of place on any touch button will turn it off. I will demand physical knobs on my next stove top.
