this post was submitted on 31 Dec 2025
408 points (98.8% liked)
Climate - truthful information about climate, related activism and politics.
7782 readers
549 users here now
Discussion of climate, how it is changing, activism around that, the politics, and the energy systems change we need in order to stabilize things.
As a starting point, the burning of fossil fuels, and to a lesser extent deforestation and release of methane are responsible for the warming in recent decades:
How much each change to the atmosphere has warmed the world:
Recommended actions to cut greenhouse gas emissions in the near future:
Anti-science, inactivism, and unsupported conspiracy theories are not ok here.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Induction burners are of limited utility in some scenarios like restaurants or with certain cuisines (someone else mentioned woks) but 99.9% of residential needs are readily met with an induction burner. In fact, were I live electric coil stoves are the norm in homes anyway and induction is generally considered an improvement over those.
Their utility isn't limited. Restaurant chefs love them.
We just don't have the infra. Buildings and backbone would need retrofits.
And that would obviously be too much of burden for the betterment of things. Small changes but unfortunately dismissed as not a silver bullet.
Again, like I said, practically all residential needs would be met by their use.
There is a slight limitation on what kind of cookware you can use on them. The pots and pans have to be ferromagnetic. Aluminium cookware doesn't work and it looks like stainless can be hit or miss depending on how it's made. It's not a big issue unless most of your cookware doesn't work on it.
Do restaurants use a lot of cheap aluminum crap, or prefer shit that will last?
Also: retrofits for existing ones if the former, but new restaurants would prefer induction if infra allowed
With the exception of the non-reactive pans which are rare, it's all aluminum
I only used induction burners for heating cream to make custard. For careful control of temperature they are great. Wouldn't use them to saute though
Oh! I've heard different reports and noticed I need to make very few accommodations, mostly cutting my lazy bullshit. I'm kind of interested in this.
I mean, when all the gas burners would in use, I would use our portable induction burner for other things like boiling pasta or whatever but for things requiring precise temperature control I started avoiding the gas stoves.
I can tell you're a genuine line cook, wanna give this one an edit pass later?
what does that mean?
Even if you have a gas stove, most people aren't going to have one that puts out the amount of BTUs to really make traditional wok cooking work anyway, so it's a bit of a non-issue on at least that front. If I was going to bust out a wok and start trying to nail Chinese food, I'd skip right past my rapid-boil burner and go to one of the portable propane stoves they sell in Asian supermarkets. In the US, at least, I wouldn't expect to see a stove that can deliver that sort of heat output (aside from something custom made) anymore than I would expect an off the shelf oven to be able to replicate the temps in the pizza oven at a pizzeria.
I've never seen a home gas stove put out anywhere close to the BTUs of even a commercial gas stove.
I have a 100000 BTU burner used for frying turkeys. That gets me almost the same kind of flame I see in restaurants, but I do need to do it outside!