Surveys showed that most people had no preference for gas water heaters and furnaces over electric ones. So the gas companies found a different appliance to focus on. For decades, sleek industry campaigns have portrayed gas stoves […] as a coveted symbol of class and sophistication
[…]
The sales pitches worked. The prevalence of gas stoves in new single-family American homes climbed from less than 30 percent during the 1970s to about 50 percent in 2019.
[…]
Beginning in the 1990s, the industry faced a new challenge: mounting evidence that burning gas indoors can contribute to serious health problems. […]
Cooking is the No. 1 way you’re polluting your home.
You have more control over temperature on an induction cooktop than you have with a gas cooktop, but there is a learning curve. Samsung induction cooktops show a blue “virtual flame”, which can help a new user visualize the amount of heat going to the pan.
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it’s not all propaganda, though a lot of it is. they have spent billions over the years to convince people that the existing way of doing things is far superior to an alternative technology they have limited experience with.
but yes, your affection for the gas range is not entirely propaganda. some of it is years and years of gas fumes.
The main difference between gas and induction for me were that you can’t stir over heat (doing the shaking thing over flames, I don’t know what the word is) because the pan needs to have direct contact with the induction stove and all the induction stoves I’ve used have been way worse when it comes to adjusting heat. Also pans develop curves with use, or at least in my experience they do. As soon as they curve they suck on induction
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Thank you for explaining to me how my stovetop works, I really hadn’t considered leaving it on the top and stirring it with a spoon so this is really eyeopening for me. Likewise I appreciate you explaining how heat functions as I really did not consider the fact that pots stay hot, so once again thank you.
10000% but these nerds want to cooksplain to me like I don’t know what I’m doing
Thank you, the other comment replying to me explains how heat works and that I can just stir with a wooden spoon 🙄
I made pasta last night and mixed some pesto gravy into some pasta sauce and tossed it together and I literally counted like 15-20 times where, if it were induction, it would have stopped heating it due to me lifting and shaking the pan
“It doesn’t cool down immediately” BUT IT DOES. IT STOPS HEATING. it starts cooling down at that moment! I don’t want the temperature to start dropping every time i move a damn pan
The nerdiest debate broiest response i could imagine
What the fuck is “better” here? Literally what does that mean? Because unless you’re making a direct comparison between like energy efficiency or whatever it literally is down to preference. Is induction more energy efficient and “faster” heat? Sure, but like other people have said, it requires the pan to make direct contact. It stops heating as soon as it’s lifted. It is less responsive and I have greater fine control over how I am applying heat with gas. To me that’s “better,” ahh but woops, that’s NoT sCiEnTiFiC. I also prefer a stove that works when the power is out (ffucking nerds in the comments acting like that neeeever happens, or “just buy a portable stove” (you gonna fucking buy one for me? no? huh)) because I like to eat and not starve
Yknow it’s weird but every professional kitchen I’ve ever been in is all gas everything, huh
tbf your opener kinda provoked such a response lol walked in like
oi fight me!
It’s partially because I’m pretty sure this entire thread is a callout response to comments I made yesterday (i was complaining that every house I see has electric or induction, even if it has gas already)
Sorry I seem to be not online enough. I’ll be better.
NEver log off
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Seriously on the one hand we have arguments like “skill issue”, “just overthrow your government and make your electric grid immune to weather” and “white people can’t cook so their opinion doesn’t matter”
And then on the other we have every single commercial kitchen everywhere in the entire world.
Guess who I’m gonna side with between “every professional cook on earth” and “edgy internet contrarians”