Posted on 02/17/2022 2:25:26 PM PST by mylife
awe had neither gas or electric after Hurricane Michael.
What model would you go with?
I am a bit leary about the touch controls. Seem nice, but.
I bought a second house last year with a very nice kitchen. Cooktop has a HUGE center burner. 36” 5-burner cooktop. Have a 250# propane tank buried outside.
I bought a serious Korean wok to use on it, it’s great for stir-frying!
It’s a Whirlpool, but discontinued.
Actually gas appliances are very efficient.
Some furnaces are 95% plus efficient.
The goal of climate clowns is to get rid of carbon based fuels no matter how efficient they are.
I’ve had a heat pump house so I know those are a bad deal in a cold climate.
Thank you! I despise and abhore my electric range. Hubby promised to have a gas cooktop installed if I agreed to buy this god-forsaken Slough Of Despond house. Six years; no gas cooktop.
Besides the fact that gas has better, more precise, and more even heat for cooking, I have to hear 12 beeps just to boil water.
Beep 1 - unlock
Beep 2 - power
Beep 3 - turn on element
Beeps 4-9 - increments to get it to highest heat.
That pic at the top of the four red eyes isn’t induction.
I run induction at home, gas when I can’t bring a generator camping. Induction is faster, doesn’t heat the room, and is actually better in terms of inside airpollution.
None of that matters to me but the speed and raw power. Induction is just better, and it is awesome with cast iron.
I’d run a generator on natural gas to power my induction stove.
You can get very powerful induction tops, not sure what you mean here... Granted very high power induction currently costs more than a simple gas burner.
But for example, there are single eye wok induction units that can outstrip gas power and the speed of heating is faster.
The wok used to be a turn off for many for induction.
Induction is great, if you are wanting to control the heat perfectly.
I decarbonize the woodstove regularly: it’s called chimney cleaning.
My gas furnace could take my home from 55 in the AM to 70 in minutes. In my current place with a heat pump, the fan would run for several hours cycling back and forth. The gas furnace, would pop on once in a while, and warm the entire house quickly. Hot water? You could shower almost indefinitely.
Induction Hobs don’t glow. That’s a ceramic radiant hob. A lot of the really high end restaurants use commercial grade induction 6 to 8 burner models. Why because they run with down to the single degree precision as they can infinitely adjust from 100 watts to well over 20,000 per burner. The pan heats instantly and more importantly cools down just as fast no gas stove can touch an induction hob for fine temperature control with a properly trained chef. The really REALLY high end French restaurants use a French top those run 25,000 for a single burner 24” across. Nearly every one of those super high end French tops is electric again for the same reason down to the degree temperature control critical to delicate French sauces. Having personally worked in NYC during summers between university at a few haute cuisine restaurants there is no substitute for induction it is superior to gas in every way a trained chef needs it to be. Just because Cletus and Velveeta don’t know how to use it doesn’t take away from the fact its the choice for high end chef’s.
A lot of the really high end restaurants use commercial grade induction 6 to 8 burner models.
BS
Cleetus knows how to use it, even knows how it works.
Are you insane? Induction is 98+% efficient at putting heat into the pan with commercial burners 100,000 btu single burners can be had. Thats equal to a outdoor propane jet burner no inside gas burner comes close to that typical commercial grade gas burners are 30,000 btu. 100,000 btu will take a wok from cold to orange glowing hot in under a minute and red hot in 30 seconds or less. This is the only use for that much heat most chef’s will only need 20,000 btu to heat a 12” carbon steel fry pan to well over 500 degrees to sear with, all other cooking is done at lower temps. The added benefit of induction is ultra fine low level control of temps for those delicate sauces or emulsions. Commercial ranges have very fine simmer control the heat is instant on and also more importantly instant off.
Le Bernardin in NYC does has since the 1990s along with electric French tops.
Make nice with the staff they might give you a quick tour of a real brigade French kitchen. Pay attention to all the black ceramic tops on the ranges and look for the big round 24” diameter cast iron ringed ones those are the French tops.
1 ahole place.
WTF is a French top?
I been to France...
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