Induction and microwaves are the closest things to magic pyrokinesis a regular consumer can buy. Way cooler than caveman style cooking with fire.
As an Icelander (abundance of green electricity) it blew my mind when I went to Belgium and saw gas stoves and just gas everything everywhere. I always pictured gas stoves as something old fashioned or for camping.
Yes I was keen on gas a few years back with all the power outages we’ve had in my country, but then I discovered induction cooking and realised it gave all the benefits (instant heating and cooling, regulated temperature, lower power consumption, better efficiency), as well as cleaner air indoors (no particulate matter and methane fumes given off indoors). Having a solar system at home meant that the induction cooking was a no-brainer for me, as power consumption is also much lighter than for coiled plates.
But what can be confusing for many is ceramic top hobs, as they look “like” induction hobs (both glass tops), but ceramic tops usually mean heating coils are still used for the plates.
The only disadvantage I can think of is traditional cookware that were made for being surrounded by flames from all sides, like woks
Woks are one of my favorite types of pans to use and I never thought about how much it relies on a gas flame.
Induction stoves will directly heat the metal. I imagine that will do pretty well too.
Unfortunately not. Used induction for years, now back at gas, it’s literally a whole different world. Food tastes a lot better when prepared on gas, I assume it’s because it uses constant heat from the flame as opposed to the “heat”, “no heat”, “heat”, “no heat” way in which electric stovetops work.
Not quite the same when it comes to the thermodynamics of induction vs. open flame.
Mad love for Climate Town, his videos are always top tier and humorous. Takes a little bit of the bite out of the depression.
more like it’s time first worlders start using induction cooking
