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Researchers used electric stoves to treat asthma. It worked. (www.climatecoloredgoggles.com)

submitted 4 days ago* (last edited 4 days ago) by inari@piefed.zip to c/climate@slrpnk.net

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[+] Krusty@quokk.au -16 points 4 days ago (5 children)

Induction always reminds me of this apartment I had with this the regular old stove with coils exposed but they really sucked there was like two settings to these things. They didn't work at all or they turned red hot to maximum heat.

[–] bequirtle@lemmy.world 10 points 3 days ago

that is not an induction stove, nor are coil stoves that bad, you just had a particularly shit one

[–] quick_snail@feddit.nl 11 points 3 days ago (2 children)

Sounds like you've never used induction lol. You're literally describing the problems with convection.

[–] budget_biochemist@slrpnk.net 6 points 3 days ago

I think you mean "conduction". "Convection" is the term usually used for non-fan-forced ovens, but not stovetops.

[–] budget_biochemist@slrpnk.net 8 points 3 days ago (1 children)

there was like two settings to these things. They didn’t work at all or they turned red hot to maximum heat.

Induction cooking is amazing because it has far more precise temperature control to gas. It's odd that you associate it with the opposite experience, when one of the best features of an induction heater is being able to set the exact temperature you want.

I make soap and sweets at home, and posted this list the last time the gas vs induction thing game up:

Setting it to exactly 40C means you can melt chocolate reliably, without the hassle of a bain marie
At 60C you can combine cetostearyl alcohol and vegetable oil for moisturizer without boiling off your glycerine
At 80C you can cook soap to the trace point you want without overcooking it and making it lumpy
At 100C you can evaporate moisture and reduce a sauce with minimal effect on other ingredients
At 100-160C you can cook a sugar syrup to a precisely desired level of concentration (as the boiling point goes up as the concentration increases) for making different types of candy

Only the most specialized, professional gas stoves let you set a specific temperature rather than a knob that goes from "medium" to "high". Even the most basic $50 induction plates have that feature.

The only thing you can do on gas that you can't do on induction is using the flame flambee alcohol, and you can just use a lighter or kitchen torch for that.

[–] Axolotl_cpp@feddit.it 3 points 3 days ago

they turned red hot to maximum heat

Those weren't induction as far as i know, induction isn't supposed to get red hot

[–] agamemnonymous@sh.itjust.works 3 points 3 days ago* (last edited 3 days ago)

Being reminded of something doesn't make the comparison accurate. My induction range is awesome and nothing like that. It's a completely different technology than coil stoves. I've used gas professionally, I've used coils, I've used glasstop. Induction is the best by a wide margin.