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cross-posted from: https://sh.itjust.works/post/41622621
Original post from 2024-08-20.
Nah, neither one of them have anything on Thailand cooking
System Of A Down - Chop Suey [ Cover by TORWAI]
image description: all hell breaking loose in a kitchen while doing a cover.
Does anyone hear the high pitched squeal from induction stoves? Did they ever fix that? I really want one but that noise keeps me away.
I have a couple mobile induction burner that I got from a yardsale a decade ago and there is no whine. I remember my parents brand new induction stove sounded like turning on a crt. I guess if you are buying new you get what you pay for. I can give you the model of the burners I have if you want.
that's called coil whine, some older folks might recognize it as "the crt sound". Coil whine is simple to prevent if the manufacturer gives a shit, but then that eats into profit margins and megacorpos hate that. You can get induction cooktops that don't coil whine, they just cost more.
Coil whines are unfortunately common on low end induction stoves, but medium to high end stoves usually don't have them.
Coil whines usually comes from microvibrations due to the current going through the coils, but depending on the build quality it can be almost imperceptible.
Just got an induction stove. Sound level depends on the power setting and the pot/pan, and maybe even on the stove manufacturer.
I’ve never heard a “squeal”, but there is a faint “buzz-click” as the power cycles in the coils. If you need high power the buzz is slightly louder and steady, if low power it’s fainter but you get the “click” of the relays as it cycles. Some cookware seems to make the buzz a little louder.
Overall IMO it’s not loud, and the sounds of cooking pretty much drown it out - boiling, searing, whatever.
I’ve cooked with all three (gas, electric, induction) and while a good gas stove is still my favorite, induction IMO is really the best of both worlds. I absolutely would not go back to standard electric after using induction.
I'm very sensitive to high frequency coil whine from electronics, but I've never heard a stove do that. I don't know when you heard one make coil whine, or how cheap it was, but I can tell you I've never owned a stove with coil whine. I don't even buy the most expensive ones (just midrange). Definitely give them another go.
I've used many and with cheap ones it's super audible, but even the quite high end ones sound exactly like an old CRT monitor. It's absolutely maddening to cook on.
There's a high pitched squeal? I guess they did because I've never heard that.
it really bothered me as a kid, but then I got old and my hearing went to shit and now it doesn't bother me - give it a few decades and revisit 😅
I'm already late 40s :-(
oh, then maybe as others mention, it's a quality issue?
I can't hear the whine on the same model of induction cooktop that I used as a teenager, so I know it's my hearing that has gotten worse 😅
People explaining how gas stoves are better because they can't cook on induction stoves to people that use induction stove every day in 3.. 2.. 1..
The only benefit gas has is that it'll work during a power outage. It's good if you live in an area that regularly gets hit with stuff like hurricanes, but that's about it.
But that's why I have a Coleman camping stove and propane bottles.
I love induction, but the heat is really different from that of a gas stove.
not just that, but woks aren't induction friendly.
I have induction in my kitchen. I have a propane single wok burner I use on the back porch if I want to use a wok.
I use an induction hotplate and recently got a wok after thinking similarly to you. The thing that changed my mind was realizing that heat will still travel up the sides of the wok just based on how heat conduction works. Also, does everyone who uses a wok with a gas burner set it so the flames climb the walls a lot? It's been a long time since I've even seen a gas burner, but am I wrong in recalling that the flames were generally still confined to about the same area as an electric burner, just a little more 3D?
Edit: I've done one stir fry on induction so far and it still turned out pretty good.
that's a nice alternative, and honestly I'd be happy with using a single burner for just the occasion.
There are induction stoves that have cavities for woks.
so I have to buy a $10k stove just because I like to have fried rice every 3 months?
edit: I just saw the video above and see what you meant. I imagined you meant a whole ass stove with one special burner for woks.
It's more in low hundreds for a standalone one. There also cheap flat bottom woks that work in normal induction stoves, but then you need to deal with uneven heat (which honestly is fine for fried rice).
The nice part of gas stoves is how easy it is to see and hear how much heat a burner is putting out. I don't know if induction stoves do this too, but the heat cycling on resistant heating stove tops is the most annoying thing about using them.
I don't know about being able to hear/feel howuch energy it's outputting but induction is a variable heat so it doesn't just turn on/off like resistive heating elements making it much much nicer. And since what's actually happening is it's heating the pot/pan directly it's a lot more efficient. I'd have both induction and gas in my dream kitchen though.
It does depend on the induction hotolate. Eg the one I have does constant variable heat from 4-10 but 1-3 use duty cycles. It's not ideal because instead of a constant simmer, it'll alternate between a slow boil and simmer even at 1 (though I haven't noticed any real cooking consequences from that yet and can fall back to my radiative heat stove if I absolutely need to avoid bursty heat (since its whole pro and con list is basically "heat changes slowly").
Moved from a gas range to induction and kept my gas burner outside for all the "I need flame" needs but I'm pretty privileged that I an have an outside setup. Honestly, I won't move back to a gas range after using the induction, I find it so much better for daily cooking with the quick heat up time and cleaning.
Yeah I have noticed most professional chefs on youtube seem to have a gas range and one or two plug in induction tops that get very well used.
Other than Just a Dash, where most of the heat involves their induction hotplate, with the oven being second and the crew/editor on Matty being third most common source of burns.
For me, the big problem with adapting to modern electric (resistive coil, not induction) was the fact that the coil takes time to get to temp and stays hot after you remove power. That hysteresis is a problem for everything but boiling water, and is completely unlike gas or induction. It takes practice to get used to it - I always wound up keeping a burner clear so I could move my fry/saute/whatever off the heat when needed.
The heat cycling you mention is another one. It can cause spikes in temperature, especially when you're doing something small like sweating half an onion or something like that.
Back in the bad old days, electric ranges were 100% analog with no PWM. Power in was determined by a variable resistor, so the coil was always humming along at 60hz, just at a different wattage. This was a better arrangement, IMO.
Cheap induction stoves can be AWFUL. If you're having to use certain pans and position them accurately, you have a crappy one.
I use a crappy cheap one on occasion and it's great aside from the coil whine, but for what I paid and how infrequently I use it, that's fine by me.
Wok hei, tho.
Unless you have a professional range with a wok burner, you're not getting shit with a consumer gas range man. Even when I had a gas range, I always used the gas burner outside because the gas stove is crap for that.
If you're cooking inside you ain't getting sufficient wok hei.
Now don't get me wrong, if I had a patio and a wife whose body didn't make her regret eating soy and eggs I'd have a little portable wok burner for outdoor stir frying. But for indoor cooking I prefer electric and want to try induction.
This artstyle reminds me of that one boxing shrimp ratatoullie meme
I believe the boxing shrimp is also a Centurii-chan piece, so that lines up.
