Trumka jr?

https://nypost.com/2023/01/09/biden-adm ... as-stoves/

After sanity started to prevail (I mean how could restuarants operate) The Biden admin backtracked

https://nypost.com/2023/01/09/biden-adm ... as-stoves/

A lot to unwrap here, does anyone think of these things before they forge ahead? Practicality? Etc.

SMH.

I wish that NYPost site wouldn’t hijack my back button. I don’t care about the spammy adverts it has.

I don’t have a gas stove and it causes no dramas. I love the electric ceramic induction cooktop I have. Very fast and simple.

You can boil a big pot of water with it so fast.

Jeez people get riled up over nothing these days. Biden isn't coming for your cooktop. Or was the secret plan on that laptop!

This is only at the study level with the Consumer Product Safety Commission. No one is coming for your gas stove..If you are old enough to remember when unleaded gas was introduced, the knuckleheads of the world yelled the world was coming to an end..

drew777 wrote:

Jeez people get riled up over nothing these days. Biden isn't coming for your cooktop. Or was the secret plan on that laptop!

How else are they going to distract conservative voters from the fact that, for instance, the representatives they elected are gutting the house ethics committee to allow themselves all kinds of illegal, unethical and corrupt behavior (since they tend to be the ones targeted by said committee)?

https://www.newsweek.com/republicans-bl ... ce-1772486

Look into my eyes. Look into my eyes. The eyes. The eyes. Not around the eyes. Don't look around the eyes. Look into my eyes... The commies are coming for your gas stoves and it makes you angry

Conservatives are gonna gas themselves with NO2 and CO and give their kids asthma to own the libs now

https://www.theguardian.com/environment ... -pollution

drew777 wrote:

Jeez people get riled up over nothing these days. Biden isn't coming for your cooktop. Or was the secret plan on that laptop!

I have an electric stove. If you cared to read any of the info you would have seen this would be a disaster to the restaurant industry which was the real thing here.

NIKV69 wrote:

drew777 wrote:

Jeez people get riled up over nothing these days. Biden isn't coming for your cooktop. Or was the secret plan on that laptop!

I have an electric stove. If you cared to read any of the info you would have seen this would be a disaster to the restaurant industry which was the real thing here.

There are induction commercial ranges meant for restaurants, and they are increasingly popular with top chefs because they are faster, more responsive, efficient, and provide for a more comfortable and safer working environment.

The CPSC study suggests that natural gas and propane kitchen stoves and ovens who's gases created by the exposed flame are not vented like a furnace, water heater or clothes dryer are causing hazardous indoor air conditions, especially as to young children, those with asthma or respiratory conditions. In commercial use, they usually have powerful fans to vent the fumes. For many, gas stoves/ovens are far superior to electric as to preparing food. There is also the need to wean away from our use of natural gas to reduce carbon emissions and limit affects of Global Warming.

MaverickM11 wrote:

Conservatives are gonna gas themselves with NO2 and CO and give their kids asthma to own the libs now

https://www.theguardian.com/environment ... -pollution

Only after they are done playing with Medicare and social security.

Ah, today's "The sky is falling and it's Biden's fault" thread.

ThePointblank wrote:

NIKV69 wrote:

drew777 wrote:

Jeez people get riled up over nothing these days. Biden isn't coming for your cooktop. Or was the secret plan on that laptop!

I have an electric stove. If you cared to read any of the info you would have seen this would be a disaster to the restaurant industry which was the real thing here.

There are induction commercial ranges meant for restaurants, and they are increasingly popular with top chefs because they are faster, more responsive, efficient, and provide for a more comfortable and safer working environment.

Not to mention that they're so much easier to clean.

Here in France gas heating is already banned. It doesn't mean "they" come for your gas furnace, but it means a new house or building can't be built with gas heating (if you don't have gas heating, you usually don't have gas cooking either). Oil was banned earlier.

An old house can still get a replacement gas furnace, as long as it's a very efficient condensing one.

Gas cooking is pretty unpopular despite food quality being something important here... In Italy I know gas cooking is much more common, because electricity has been historically much more expensive than in France.

Oh, no! Biden has an opinion that goes against everything MAGAs stand for! He must be removed from office! We must be outraged!!

:/

I have cooked with both electric and gas. I prefer electric. We have a ceramic cook top and it works just fine. Pacific Power sources it's energy from wind and water. The last coal plant in Oregon was shuttered last year. I have noticed zero difference with the delivery or actual electricity delivered. It is not lower quality electricity than it was when we had a coal plant that was used two times a year or the nuclear power plant that was taken off line 20 years ago.

ThePointblank wrote:

There are induction commercial ranges meant for restaurants, and they are increasingly popular with top chefs because they are faster, more responsive, efficient, and provide for a more comfortable and safer working environment.

I have an induction burner and love it but it's not the same as gas. Restuarants needs speed. Which is why the pushback was so great from them.

Aesma wrote:

Here in France gas heating is already banned. It doesn't mean "they" come for your gas furnace, but it means a new house or building can't be built with gas heating (if you don't have gas heating, you usually don't have gas cooking either). Oil was banned earlier.

An old house can still get a replacement gas furnace, as long as it's a very efficient condensing one.

Gas cooking is pretty unpopular despite food quality being something important here... In Italy I know gas cooking is much more common, because electricity has been historically much more expensive than in France.

What about your restuarants?

It's not as if this was ever put into law. It was something a commissioner considered.

Gas stoves have issues, but I would have to wonder if Gas stoves were on the block for health issues, wouldn't Gas heat, and gas fireplaces be on the block as well?

Either way . it was a poorly considered point, as the real issue is ventaliation and clean air.


I liked the instant on of gas when I had it in an apartment. However i have a house now with a grill outdoors with a sideburner if I really desire the speed of gas. However boiling water rarely requires gas in my house.

A swing and a miss for right wing rage farming. A nothingburger, cooked on an electric range.

A government agency opted to study something based on possible negative health effects. Nothing is being banned. Consultations are opening next year ffs, and all those concerned about their freedom to inhale pollutants can weigh in.

Its almost as if they are undertaking, you know, good public policy work - studying things based on science, consulting with the public, listening to industry, adjusting next steps, considering options (ban versus standards).

Though, frankly, I would rather the right targets their latest rage du jour at stoves versus terrorizing children's events with drag queens, or criminalizing a parents relationship with their trans child.

skyservice_330 wrote:

A swing and a miss for right wing rage farming. A nothingburger, cooked on an electric range.

A government agency opted to study something based on possible negative health effects. Nothing is being banned. Consultations are opening next year ffs, and all those concerned about their freedom to inhale pollutants can weigh in.

Its almost as if they are undertaking, you know, good public policy work - studying things based on science, consulting with the public, listening to industry, adjusting next steps, considering options (ban versus standards).

Though, frankly, I would rather the right targets their latest rage du jour at stoves versus terrorizing children's events with drag queens, or criminalizing a parents relationship with their trans child.

Imagine that, sane, competent, albeit boring governance from the Brandon Imperium.

It's almost like we go through 4-8 year cycles of insanity and war and crimes and chaos and economic obliteration, and then get 4-8 years of quiet boring governance, and then go back to chaos. Have never quite figured out the cause...

NIKV69 wrote:

drew777 wrote:

Jeez people get riled up over nothing these days. Biden isn't coming for your cooktop. Or was the secret plan on that laptop!

I have an electric stove. If you cared to read any of the info you would have seen this would be a disaster to the restaurant industry which was the real thing here.

Really companies have been making professional grade induction cooktops for many years. the big advantage in them is the kitchens aren’t as hot.

ltbewr wrote:

The CPSC study suggests that natural gas and propane kitchen stoves and ovens who's gases created by the exposed flame are not vented like a furnace, water heater or clothes dryer are causing hazardous indoor air conditions, especially as to young children, those with asthma or respiratory conditions. In commercial use, they usually have powerful fans to vent the fumes. For many, gas stoves/ovens are far superior to electric as to preparing food. There is also the need to wean away from our use of natural gas to reduce carbon emissions and limit affects of Global Warming.

Well the rub is when the coastal elites try to push these green ideas then jump in their private jets. One private jet flight probably emits more than all the gas stoves in the state. Jill Biden right now is getting roasted in the media for using a gas stove. California is already banning gas powered cars and equipment in the near future so that is why people panic when the left want to propose "common sense' things like gun control or climate change because it never ends there. Rules for thee not for me a classic for liberals and Democrats.

Of course indoor air pollution is a concern but the answer to that is proper ventilation, the most basic one being to open a window. It's also common knowledge that burning nat gas doesn't only produce CO2 and H2O. But it's already much better than burning wood and coal as our not so distant ancestors were doing inside their homes.

One issue never discussed about the electric stoves of the households is their significant contribution to the electricity consumption peak in the evening. I live in Belgium where about 2/3rd of the households use an electric stove. I once estimated that they contributed up to 20% of the electricity consumption at peak time around 6:30pm. Going to 100% gas stove could increase our peak by up to 10%. In the current state of our electricity supply, reason would actually command to give incentives to switch to gas stoves which are in any case more economic for their users (in Belgium, the retail prices of electricity are 3 to 4 times more expensive than the gas prices per unit of energy).

stratosphere wrote:

ltbewr wrote:

The CPSC study suggests that natural gas and propane kitchen stoves and ovens who's gases created by the exposed flame are not vented like a furnace, water heater or clothes dryer are causing hazardous indoor air conditions, especially as to young children, those with asthma or respiratory conditions. In commercial use, they usually have powerful fans to vent the fumes. For many, gas stoves/ovens are far superior to electric as to preparing food. There is also the need to wean away from our use of natural gas to reduce carbon emissions and limit affects of Global Warming.

Well the rub is when the coastal elites try to push these green ideas then jump in their private jets. One private jet flight probably emits more than all the gas stoves in the state. Jill Biden right now is getting roasted in the media for using a gas stove. California is already banning gas powered cars and equipment in the near future so that is why people panic when the left want to propose "common sense' things like gun control or climate change because it never ends there. Rules for thee not for me a classic for liberals and Democrats.

You do realize the vast majority of folks here in Californian don’t have private jets or even a crummy old 150, right? With that said, many many of us are still open to studying what may be a better system.

How do you explain the hypocrisy for us coastal elites who don’t have our own jets or even cars for that matter?

Aesma wrote:

Here in France gas heating is already banned. It doesn't mean "they" come for your gas furnace, but it means a new house or building can't be built with gas heating (if you don't have gas heating, you usually don't have gas cooking either). Oil was banned earlier.

An old house can still get a replacement gas furnace, as long as it's a very efficient condensing one.

Gas cooking is pretty unpopular despite food quality being something important here... In Italy I know gas cooking is much more common, because electricity has been historically much more expensive than in France.

What is primarily used, electric or water radiators? .
Perhaps its the difference in climate in France as opposed to Canada, much milder. I would think that gas would still be the most efficient way to heat a house.

Well, this must be a huge blow to the fraidy-cats of the right. Looks like Biden isn’t too into banning gas.

https://www.cnn.com/2023/01/11/politics ... index.html

StarAC17 wrote:

I would think that gas would still be the most efficient way to heat a house.

It is.

NIKV69 wrote:

ThePointblank wrote:

There are induction commercial ranges meant for restaurants, and they are increasingly popular with top chefs because they are faster, more responsive, efficient, and provide for a more comfortable and safer working environment.

I have an induction burner and love it but it's not the same as gas. Restuarants needs speed. Which is why the pushback was so great from them.

Induction burners are on average, 20-40% faster to heat up water than the best gas stoves, and can provide very fine levels of control for cooks using them.

https://www.consumerreports.org/electri ... 203454874/

SL1200MK2 wrote:

Well, this must be a huge blow to the fraidy-cats of the right. Looks like Biden isn’t too into banning gas.

https://www.cnn.com/2023/01/11/politics ... index.html

We're talking about a group of people who see 40k gun deaths and think "yah this is great".

Huffing NO2 and CO while their kids get asthma doesn't even register.

MaverickM11 wrote:

SL1200MK2 wrote:

Well, this must be a huge blow to the fraidy-cats of the right. Looks like Biden isn’t too into banning gas.

https://www.cnn.com/2023/01/11/politics ... index.html

We're talking about a group of people who see 40k gun deaths and think "yah this is great".

Huffing NO2 and CO while their kids get asthma doesn't even register.

Don't forget how quick they are to ban women's health issues and voting but even talk about the possibility of cutting natural gas and, suddenly, it is big bad gub'mint beating down everyone's door in the middle of the night to confiscate stoves...

NIKV69 wrote:

ThePointblank wrote:

There are induction commercial ranges meant for restaurants, and they are increasingly popular with top chefs because they are faster, more responsive, efficient, and provide for a more comfortable and safer working environment.

I have an induction burner and love it but it's not the same as gas. Restuarants needs speed. Which is why the pushback was so great from them.

How do those cruise ships cook for some many people without gas then ?

It has nothing to do with speed,induction is quicker than gas btw, its the old story.....$$$$$$$

Restuarant grade equipment is not cheap,replacing the gas tops for induction would be a burden for sure. For a good 6 top induction top you are looking in the $20k range, for gas its $3-$4k

jetwet1 wrote:

NIKV69 wrote:

ThePointblank wrote:

There are induction commercial ranges meant for restaurants, and they are increasingly popular with top chefs because they are faster, more responsive, efficient, and provide for a more comfortable and safer working environment.

I have an induction burner and love it but it's not the same as gas. Restuarants needs speed. Which is why the pushback was so great from them.

How do those cruise ships cook for some many people without gas then ?

It has nothing to do with speed,induction is quicker than gas btw, its the old story.....$$$$$$$

Restuarant grade equipment is not cheap,replacing the gas tops for induction would be a burden for sure. For a good 6 top induction top you are looking in the $20k range, for gas its $3-$4k

I know for sure that submarine can’t have open flames and I wouldn’t be surprised if this extends to most ships.

jetwet1 wrote:

How do those cruise ships cook for some many people without gas then ?

Millions of £/$ worth of heavy duty industrial kitchen equipment across several galleys and oh yeah, their own power generation plants.

NIKV69 wrote:

I have an induction burner and love it but it's not the same as gas. Restuarants needs speed. Which is why the pushback was so great from them.

What about your restuarants?

As I said the law isn't about cooking appliances. As for gas providing speed, I don't know about that, not my experience, but maybe with tons of burners it's possible ? Or forced air like they use for cooking with woks, these sound like turboreactors.

StarAC17 wrote:

What is primarily used, electric or water radiators? .
Perhaps its the difference in climate in France as opposed to Canada, much milder. I would think that gas would still be the most efficient way to heat a house.

Apartments and homes built since the 70's are mostly electric, because since then we have had tons of always on nuclear electricity, for a time it was basically too much, and reducing oil and gas imports was a major goal. Now CO2 reduction is the goal, the means is basically the same, with a push for heat pumps.

Water radiators with an oil or gas furnace (or even electric, and now heat pump) are still pretty common though. Electricity is cheap enough that using basic resistance heaters was cheap and the investment and maintenance was much less than a furnace, a water network etc.

Aesma wrote:

Here in France gas heating is already banned. It doesn't mean "they" come for your gas furnace, but it means a new house or building can't be built with gas heating (if you don't have gas heating, you usually don't have gas cooking either). Oil was banned earlier.

An old house can still get a replacement gas furnace, as long as it's a very efficient condensing one.

Gas cooking is pretty unpopular despite food quality being something important here... In Italy I know gas cooking is much more common, because electricity has been historically much more expensive than in France.

What about what people described as the qi of wok in Chinese cooking that is apparently said to require a lighted up fire in the process of cooking to produce?

NIKV69 wrote:

ThePointblank wrote:

There are induction commercial ranges meant for restaurants, and they are increasingly popular with top chefs because they are faster, more responsive, efficient, and provide for a more comfortable and safer working environment.

I have an induction burner and love it but it's not the same as gas. Restuarants needs speed. Which is why the pushback was so great from them.

Aesma wrote:

Here in France gas heating is already banned. It doesn't mean "they" come for your gas furnace, but it means a new house or building can't be built with gas heating (if you don't have gas heating, you usually don't have gas cooking either). Oil was banned earlier.

An old house can still get a replacement gas furnace, as long as it's a very efficient condensing one.

Gas cooking is pretty unpopular despite food quality being something important here... In Italy I know gas cooking is much more common, because electricity has been historically much more expensive than in France.

What about your restuarants?

.... Aren't Induction stoves actually faster?

c933103 wrote:

NIKV69 wrote:

ThePointblank wrote:

There are induction commercial ranges meant for restaurants, and they are increasingly popular with top chefs because they are faster, more responsive, efficient, and provide for a more comfortable and safer working environment.

I have an induction burner and love it but it's not the same as gas. Restuarants needs speed. Which is why the pushback was so great from them.

Aesma wrote:

Here in France gas heating is already banned. It doesn't mean "they" come for your gas furnace, but it means a new house or building can't be built with gas heating (if you don't have gas heating, you usually don't have gas cooking either). Oil was banned earlier.

An old house can still get a replacement gas furnace, as long as it's a very efficient condensing one.

Gas cooking is pretty unpopular despite food quality being something important here... In Italy I know gas cooking is much more common, because electricity has been historically much more expensive than in France.

What about your restuarants?

.... Aren't Induction stoves actually faster?

Any test I have seen showed Gas to be the slowest way to bring a bot of water to a boil from room temp, even slower than a sticking it in a microwave oven.
Personally I would never want gas in my kitchen for safety reasons and because do not need another bill every month (not to mention Spire apparently are scum bags nfrom the stories I hear)

c933103 wrote:

NIKV69 wrote:

ThePointblank wrote:

There are induction commercial ranges meant for restaurants, and they are increasingly popular with top chefs because they are faster, more responsive, efficient, and provide for a more comfortable and safer working environment.

I have an induction burner and love it but it's not the same as gas. Restuarants needs speed. Which is why the pushback was so great from them.

Aesma wrote:

Here in France gas heating is already banned. It doesn't mean "they" come for your gas furnace, but it means a new house or building can't be built with gas heating (if you don't have gas heating, you usually don't have gas cooking either). Oil was banned earlier.

An old house can still get a replacement gas furnace, as long as it's a very efficient condensing one.

Gas cooking is pretty unpopular despite food quality being something important here... In Italy I know gas cooking is much more common, because electricity has been historically much more expensive than in France.

What about your restuarants?

.... Aren't Induction stoves actually faster?

I've heard the professional induction units are significantly faster and cheaper to run than gas. Unfortunately, most people are used to old induction cook tops, coil burners in apartments, etc., so don't put much stake in the technology. If you use a 3-4 year old, entry-market induction top, you probably won't be happy with the results, but the professional kitchen models apparently rock. I have a buddy in Denver that bought one of the very high-end ones when they were doing a remodel, and he loves it.

Wonder what this means for backpacking stoves. I use a butane mini-stove while cooking but I kind of assume that in the wholly ventilated outdoors there's far less risk than anything you might burn inside.

SumChristianus wrote:

Wonder what this means for backpacking stoves. I use a butane mini-stove while cooking but I kind of assume that in the wholly ventilated outdoors there's far less risk than anything you might burn inside.

This isn't a "ban" as in they'll be confiscating gas stoves, just that they'd change strategies to enforce change via building codes. The NY Post can't externalize and sell clicks on a story where the title is "Dark Brandon unveils plan to slowly shift away from natural gas stoves over the next 40 years." That's boring, it has to sound like a ban, even though it's targeted at reducing gas usage in new developments.

Butane and cooking implements like that aren't going to be banned. That would actually affect people.
Good policy gets implemented and nobody even notices - I would put this in my good policy bucket. The only people who will notice are property developers, and "Big Gas Stove."

bluecrew wrote:

c933103 wrote:

NIKV69 wrote:

I've heard the professional induction units are significantly faster and cheaper to run than gas. Unfortunately, most people are used to old induction cook tops, coil burners in apartments, etc., so don't put much stake in the technology. If you use a 3-4 year old, entry-market induction top, you probably won't be happy with the results, but the professional kitchen models apparently rock. I have a buddy in Denver that bought one of the very high-end ones when they were doing a remodel, and he loves it.

I don't know what the latest ones are like, but my ceramic induction cooktop (5 hobs) from around 2016 I think it was is still excellent. It wasn't that expensive to be honest. It doesn't generate as much heat in the kitchen as the old electric stove did and the elements don't get red hot so it's much safer. It also heats things up really really fast, but at first you do have to change some of your pots and pans. For grilling I have a grilling plate which I got from Peters of Kensington in Sydney - it works brilliantly.

bluecrew wrote:

c933103 wrote:

NIKV69 wrote:

I have an induction burner and love it but it's not the same as gas. Restuarants needs speed. Which is why the pushback was so great from them.



What about your restuarants?

.... Aren't Induction stoves actually faster?

I've heard the professional induction units are significantly faster and cheaper to run than gas. Unfortunately, most people are used to old induction cook tops, coil burners in apartments, etc., so don't put much stake in the technology. If you use a 3-4 year old, entry-market induction top, you probably won't be happy with the results, but the professional kitchen models apparently rock. I have a buddy in Denver that bought one of the very high-end ones when they were doing a remodel, and he loves it.

Look up the Breville Polyscience the Control Freak portable induction unit:

https://www.breville.com/us/en/products ... mc850.html

cpd wrote:

bluecrew wrote:

c933103 wrote:

I don't know what the latest ones are like, but my ceramic induction cooktop (5 hobs) from around 2016 I think it was is still excellent. It wasn't that expensive to be honest. It doesn't generate as much heat in the kitchen as the old electric stove did and the elements don't get red hot so it's much safer. It also heats things up really really fast, but at first you do have to change some of your pots and pans. For grilling I have a grilling plate which I got from Peters of Kensington in Sydney - it works brilliantly.

I heard that ceramic induction is actually a whole other technology different from regular induction stoves?

c933103 wrote:

cpd wrote:

bluecrew wrote:

I don't know what the latest ones are like, but my ceramic induction cooktop (5 hobs) from around 2016 I think it was is still excellent. It wasn't that expensive to be honest. It doesn't generate as much heat in the kitchen as the old electric stove did and the elements don't get red hot so it's much safer. It also heats things up really really fast, but at first you do have to change some of your pots and pans. For grilling I have a grilling plate which I got from Peters of Kensington in Sydney - it works brilliantly.

I heard that ceramic induction is actually a whole other technology different from regular induction stoves?

They use magnetism to do the heating.

They feature powerful, high-frequency electromagnets instead of heated coils. These magnets generate a magnetic field that heats the pan and not the cooktop’s surface.

It’s a huge leap from the old heated coils that would glow red hot for ages after cooking. You’ll never go back.


Ikea also had a portable induction cooktop that works great. I bought one for $50 IIRC when the pandemic started amd to it to work along with some pots so I could cook pasta for lunch because all the lunch places had closed. We had enough that it could serve 3-4 people so we all saved plenty of money.

cpd wrote:

c933103 wrote:

cpd wrote:

I don't know what the latest ones are like, but my ceramic induction cooktop (5 hobs) from around 2016 I think it was is still excellent. It wasn't that expensive to be honest. It doesn't generate as much heat in the kitchen as the old electric stove did and the elements don't get red hot so it's much safer. It also heats things up really really fast, but at first you do have to change some of your pots and pans. For grilling I have a grilling plate which I got from Peters of Kensington in Sydney - it works brilliantly.

I heard that ceramic induction is actually a whole other technology different from regular induction stoves?

They use magnetism to do the heating.

They feature powerful, high-frequency electromagnets instead of heated coils. These magnets generate a magnetic field that heats the pan and not the cooktop’s surface.

It’s a huge leap from the old heated coils that would glow red hot for ages after cooking. You’ll never go back.


Ikea also had a portable induction cooktop that works great. I bought one for $50 IIRC when the pandemic started amd to it to work along with some pots so I could cook pasta for lunch because all the lunch places had closed. We had enough that it could serve 3-4 people so we all saved plenty of money.

Wait, I thought it's the heating coils that are called ceramic, while induction are just heat by induction that send electromagnetic force directly into cookware thus have limited cookware compatibility and faster heating speed?

jetwet1 wrote:

NIKV69 wrote:

ThePointblank wrote:

There are induction commercial ranges meant for restaurants, and they are increasingly popular with top chefs because they are faster, more responsive, efficient, and provide for a more comfortable and safer working environment.

I have an induction burner and love it but it's not the same as gas. Restuarants needs speed. Which is why the pushback was so great from them.

How do those cruise ships cook for some many people without gas then ?

It has nothing to do with speed,induction is quicker than gas btw, its the old story.....$$$$$$$

Restuarant grade equipment is not cheap,replacing the gas tops for induction would be a burden for sure. For a good 6 top induction top you are looking in the $20k range, for gas its $3-$4k

Cruise ships haven’t used gas cook tops for many years, fire safety on board ended the use of gas. Very few commercial ships will have open flame cook tops in their galleys.

When the vessel cost hundreds of millions to built a few hundred grand additional for induction over gas is almost a rounding error on the balance sheet.

Offshore from my house is one of Europes largest gas plants, we don’t have gas for heating or cooking despite Norway being one of the largest r producers of gas.

c933103 wrote:

cpd wrote:

c933103 wrote:

I heard that ceramic induction is actually a whole other technology different from regular induction stoves?

They use magnetism to do the heating.

They feature powerful, high-frequency electromagnets instead of heated coils. These magnets generate a magnetic field that heats the pan and not the cooktop’s surface.

It’s a huge leap from the old heated coils that would glow red hot for ages after cooking. You’ll never go back.


Ikea also had a portable induction cooktop that works great. I bought one for $50 IIRC when the pandemic started amd to it to work along with some pots so I could cook pasta for lunch because all the lunch places had closed. We had enough that it could serve 3-4 people so we all saved plenty of money.

Wait, I thought it's the heating coils that are called ceramic, while induction are just heat by induction that send electromagnetic force directly into cookware thus have limited cookware compatibility and faster heating speed?

Most cookware sold today is compatible with induction cooktops.

Kiwirob wrote:

c933103 wrote:

cpd wrote:

They use magnetism to do the heating.

They feature powerful, high-frequency electromagnets instead of heated coils. These magnets generate a magnetic field that heats the pan and not the cooktop’s surface.

It’s a huge leap from the old heated coils that would glow red hot for ages after cooking. You’ll never go back.


Ikea also had a portable induction cooktop that works great. I bought one for $50 IIRC when the pandemic started amd to it to work along with some pots so I could cook pasta for lunch because all the lunch places had closed. We had enough that it could serve 3-4 people so we all saved plenty of money.

Wait, I thought it's the heating coils that are called ceramic, while induction are just heat by induction that send electromagnetic force directly into cookware thus have limited cookware compatibility and faster heating speed?

Most cookware sold today is compatible with induction cooktops.

I'm talking about the mechanism, which I am not sure whether I identified them correctly

You don't need a gas stove and connection to cook with flames.

https://whatscookingamerica.net/flambe.htm

CowAnon wrote:

You don't need a gas stove and connection to cook with flames.

https://whatscookingamerica.net/flambe.htm

low temperature fire produced by alcohol cannot induce the necessary heating effect.