Des. Chicana with Cats. Jewish. bi. Religion blog @keshetchai + AO3 fromsidere + jakkucrew. This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Idk what kind of fruits these are supposed to be but I parked right under them the other day because the whole tree was trying to cover a parking spot.
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the other day while I was driving I had this thought that I knew was completely harmless but *would* be a hot take that would be like kicking a hornets nest if I were to post it on this website, but then I forgot what it was
Gas has exactly two real advantages: you can use a greater range of pan materials on it, and it works during an electrical outage.
Its many, many disadvantages include that it is less effective, dirtier, worse for your health, capable of leaking, capable of exploding, and (eventually) more expensive. But no, fire is cool enough to justify all that, I suppose. And somehow magically cool-to-the-touch magnets aren't.
I have had this argument with people SO MANY TIMES and I've found that anti-induction stove folks tend to misunderstand how they work and think they're like normal electric stoves.
For the uninitiated, I'll explain the different types of stove under the cut:
There are really only 3 types of stove:
Gas stoves use gas that we light on fire and keep burning while we cook, which allows chefs to tilt the pan and make the contents catch fire in fun ways sometimes
Electric stoves use electricity to heat up a coil of wire that you place your pan on to heat things and turning the stove off doesnt immediately cool the coil so be careful
Induction stoves use electricty to spin magnets under (usually) a sheet of glass that you place your pan upon, and the magnets magnetically sync with your pan to heat just the pan
Gas stoves are neat in that you have actual fire to burn things, so you can do stuff like flame-roast peppers for salsa or toast marshmallows for s'mores, BUT the fire will easily catch things on fire and if you drop something out of the pan, you will not be able to save it and it will burn to a crisp. There's also the problem of the natural gas fuel slowly leaking over time.
Electric stoves are neat in that you don't have to worry about gas leaking into your home and you don't have to worry about the flames catching stuff on fire, BUT the heat the coils put out often differs depending on the type of pan yoy use, so some heavier-bottomed pans require a higher setting to keep them hot enough to cook things, while lighter pans may set off the smoke detector by burning stuff at the lowest heat setting.
BOTH gas and electric have a problem of being very hot for a very long time after you turn them off, and they often look completely back to normal when they've cooled slightly, so there is a huge risk of accidentally setting something on them without remember they're still hot and burning/melting the thing. This is one of the problems with safety for kids in the kitchen--they will reach up to grab something and not know they're reachinf up onto the stove, and they will burn their little hands.
Induction is special because there is nothing inherently hot about the surface of an induction stove. They're often glass (easy to clean, good thermal conductivity) and the thing that is making the heat is literally the magnets and your pan TOGETHER. You move the pot away from the stove and the burner literally turns off; you put the pot on the stove again and the burner turns back on. The classic demonstration of how safe induction stoves are is when people put a piece of paper between the burner and full pot of water, bring the water to a boil, and then move the pot off the burner to reveal that the piece of paper is literally unchanged and unburnt despite the stove getting hot enough to boil the water.
Now, yes, the cooktop of an induction stove DOES get hot, because the pot gets hot and the glass surface of the cooktop is a good heat conductor, so the glass gets hot. But the glass also cools quickly, as opposed to the coils and grates of the other two types. I'm talking about being able to wipe down the entire induction cooktop safely after only 5 minutes of cooling, as opposed to having to wait several hours for the electrix and gas stoves to be touchable without melting or incinerating whatever I'm holding.
Yes!!! And I stress that cleaning electric and gas stove tops is like 20x the effort and there's so many more places for crumbs and splatter to get stuck/burnt on that you have to scrub. It's the worst.
the other day while I was driving I had this thought that I knew was completely harmless but *would* be a hot take that would be like kicking a hornets nest if I were to post it on this website, but then I forgot what it was
Gas has exactly two real advantages: you can use a greater range of pan materials on it, and it works during an electrical outage.
Its many, many disadvantages include that it is less effective, dirtier, worse for your health, capable of leaking, capable of exploding, and (eventually) more expensive. But no, fire is cool enough to justify all that, I suppose. And somehow magically cool-to-the-touch magnets aren't.
the other day while I was driving I had this thought that I knew was completely harmless but *would* be a hot take that would be like kicking a hornets nest if I were to post it on this website, but then I forgot what it was
Gas has exactly two real advantages: you can use a greater range of pan materials on it, and it works during an electrical outage.
Its many, many disadvantages include that it is less effective, dirtier, worse for your health, capable of leaking, capable of exploding, and (eventually) more expensive. But no, fire is cool enough to justify all that, I suppose. And somehow magically cool-to-the-touch magnets aren't.
I've lived with gas, electric coil burners and induction stoves and here's what I think from observation.
On a gas stove you have the visual feedback of the size of the flame and you can feel the radiant heat from the flame. On electric coils you don't have the visual but you can feel the radiant heat. I think many people (including myself) who informally learned to cook with these stoves subconsciously respond to those cues when cooking.
On an induction stove you can still feel some radiant heat, but it's waaay less, because the majority of the heat is going into the pan & food, not being wasted by radiating into the surrounding area. (That's actually part of why I got my induction stove, because of my sensory issues related to heat.) When you aren't losing as much heat, you don't need as much energy = more energy efficient.
BUT when these ppl switch from gas/electric coil burner to induction stoves there's a learning curve because your intuition about how hot the pan is and how the food is going to cook, needs to be recalibrated in a much bigger way than swapping between various gas/electric coil stoves.
I've talked to numerous people who were confident intuitive cooks on gas/coil stoves, who tried an induction stove without understanding it and went "what the hell, this stove is weird and stupid and unpredictable, everything is coming out soggy or burnt, give me back my fire where I'm a competent cook."
It's ok though! You just need to allow some time and practise to get over the learning curve, and you might need to learn some different cues to tell how hot the pan is and when to turn the heat up or down.
For the record though, I do really love seeing pretty blue fire, but the benefits of induction and the problems with gas burners were much more important.
Oh that's probably a good point I didn't think about for why people don't get induction.
I'm used to the following heat testing methods:
1. "flick some water on the pan and wait for it to sizzle — now it's hot. Hooray!"
And
2. "Just burn your fingers it's fine. Ow ow ow." <- why is so much Mexican cooking like this? Or is that just my family?
I've had plenty of gas stoves in my life (especially at my Nana's house), but I will admit that from ages like, 7 to 18 we had an induction stovetop so I did learn most of cooking on a glass top. The idea that this is somehow more of a learning curve is not one I would think of. Meanwhile I am very familiar with gas stoves but the smell twigs me out every time and makes me so anxious.
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the other day while I was driving I had this thought that I knew was completely harmless but *would* be a hot take that would be like kicking a hornets nest if I were to post it on this website, but then I forgot what it was
The problem with induction stoves is that you start thinking that if you cook something for twelve minutes it probably won't be any colder at eleven minutes fifty seconds. And if you cook something for eleven minutes fifty seconds it probably won't be any colder at eleven minutes forty seconds. And pretty soon you just aren't cooking food at all because you've used logic to prove the stove can't heat anything.
You don't have this problem with gas stoves because you can't apply inductive logic to them.
the other day while I was driving I had this thought that I knew was completely harmless but *would* be a hot take that would be like kicking a hornets nest if I were to post it on this website, but then I forgot what it was
Gas has exactly two real advantages: you can use a greater range of pan materials on it, and it works during an electrical outage.
Its many, many disadvantages include that it is less effective, dirtier, worse for your health, capable of leaking, capable of exploding, and (eventually) more expensive. But no, fire is cool enough to justify all that, I suppose. And somehow magically cool-to-the-touch magnets aren't.
the other day while I was driving I had this thought that I knew was completely harmless but *would* be a hot take that would be like kicking a hornets nest if I were to post it on this website, but then I forgot what it was
it sucks that the overwhelming majority of medical messaging around salt/sodium is "evil poisonous substance that you're definitely already eating way too much of," because like. you do still need it. (trust me, as a POTS-haver, I've had to completely rewire my own brain about salt.) and you need more salt when the entire northern hemisphere is hot enough to fry an egg on. ever tried sucking down the recommended 64oz of hydration per day entirely as water, only to find you're peeing constantly without any of the purported benefits of being "hydrated"? assuming you don't have another medical condition that causes frequent urination, your body probably needed more salt/electrolytes to be able to hold onto that water and make use of it. if there was ever a time to keep a sports drink/pedialyte/etc within constant reach, it's when the heat index is 110°F/43°C.
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Whenever they gave us one of those "read through ALL the instructions before you begin!" trick assignments in school where the steps lead you on an increasingly ridiculous goose chase until the final one tells you to just put your name on the paper and turn it in without doing anything else, I was always like, "Okay, but what's the point? Surely the REAL world won't be anything like this." And then I grew up and discovered that not only is the real world often exactly like that, some people won't even read the first line of the instructions even if they make perfect sense. And these people are called "co-workers"
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