• SpaghettiYeti@lemmy.world
    link
    fedilink
    arrow-up
    7
    arrow-down
    4
    ·
    11 months ago

    Weirdly, I’m in the opposite boat. I have solar, I grew up with an electric oven/stovetop and my previous house had an induction stovetop. I hate, and I mean hate induction and electric for stovetops.

    My new house has gas and it is just the best. I love cooking on my wok, my pans heat up in no time, and I feel like I can gauge and control the heat better.

    Yes, air flow, exhaust, and air purifying is taken into account to use it safely too in my home.

    • intelisense@lemm.ee
      link
      fedilink
      arrow-up
      23
      ·
      edit-2
      11 months ago

      If your pans are taking time to heat up, you probably had resistive plates, not induction. Induction is FAST - fast to heat up, but also fast to cool down. It’s very similar to cooking on gas.

      • alvvayson@lemmy.world
        link
        fedilink
        arrow-up
        13
        ·
        11 months ago

        They probably had glass-ceramic. A lot of people confuse those for induction, since they basically look the same when it’s off: a black glass plate.

        When it’s on, the glass-ceramic lights up and becomes red or purple, while induction stays black.

        Induction is faster than gas. I have never met anyone who prefers gas to induction after using induction for a while.

        • SeducingCamel@lemm.ee
          link
          fedilink
          arrow-up
          3
          ·
          11 months ago

          Buying an induction cooker has made cooking in apartments with shitty coils so much better, I don’t even want gas in the future anymore. We’re considering getting a cover for the range and just buying 2 more induction tops

    • Slotos@feddit.nl
      link
      fedilink
      arrow-up
      7
      ·
      11 months ago

      Try curved induction plate. Wok doesn’t work with flat induction plates because the moment you start moving it, you’re not heating it anymore.

      Induction is objectively superior in heating speed and heat control. But if your cooking technique doesn’t work with it, the previous statement is meaningless.