Moderators: richierich, ua900, PanAm_DC10, hOMSaR
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!
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!
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
StarAC17 wrote:It is.I would think that gas would still be the most efficient way to heat a house.
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.
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
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.
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.
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
jetwet1 wrote:
How do those cruise ships cook for some many people without gas then ?
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?
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.
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.
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?
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?
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?
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.
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.
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.
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.
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?
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.
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
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?
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.
CowAnon wrote:You don't need a gas stove and connection to cook with flames.
https://whatscookingamerica.net/flambe.htm