I grew up using gas but every home we have lived in here in WA has electric. Seeing as how I cook with cast iron a LOT I would say NG, then electric coil . I wouldn't even consider an induction or glass top.
We went to the beach for a weekend last month. While we were gone my kid did some drunk cooking maybe. She managed to burn up a coil socket and coil and ruin the element in the oven. I look at induction but there was no way I was going to replace cookware I've been gathering for 30 years and I didn't want a glass top that was gonna look like shit in a year or 2.
I just sucked it up and fixed the thing. OH. That's the other thing. Look how much parts are for glass tops and induction. It's fucking crazy.
Not all glass-top ranges are induction.
My ex-wife has a glass-top that just heats up like a regular electric burner. I used to absolutely hate that crap thing. Super-fragile and a pain in the rear to clean, took FOREVER to heat up or adjust temps and would stay hot enough to burn you for 15-20 min after being shut off. The only "plus" was no crevices for gunk to build up in.
IMO unless its induction there is zero point to a glass-cooktop.
Woah how would that work? Like the actual element is under the glass and the glass itself gets hot? Wouldn't that constant expansion/contraction eventually shatter the glass? Especially if not the entire surface is getting hot at same rate.
what century are you living in? smoothtop has been around a long time. As in from 1970s. It's glass-ceramic.
Oh Canadians.......they are at least a century and a half behind us when it comes to kitchen technology. I think the last time Red Squirrel posted pics of his kitchen I saw a wood fired stove in the background.what century are you living in?smoothtop has been around a long time. As in from 1970s. It's glass-ceramic.
Oh Canadians.......they are at least a century and a half behind us when it comes to kitchen technology. I think the last time Red Squirrel posted pics of his kitchen I saw a wood fired stove in the background.
Haha no that's not true sorry Red it was actually just open pit with a fire going in it and if I remember right he was cooking some type of fish.
Heat pumps are the usual replacement. Ground or air source. They work for hot water too. It might be possible to make an oven that way, but I doubt it.I've lived all over North Jersey and in NYC once, plus in Cyprus, never not had gas.
For homes without a gas line in the kitchen what does your furnace use to heat with?
I'd use a strong base before reaching for the physical steel. Trisodium phosphate can cut grease away, which is what most food residue is.We've had two of the electric glass-top ranges. (No gas available in the last house, propane only available here) They work about as well as any other electric range...and as captante says, they can be a real PITA to clean....just the opposite of what you'd expect. True that there are no open "wells" where the element plugs in...which is better, but it's surprising how bad stuff "burns into" that glass top. Cleaning often requires careful application of a single-edge razor blade.
I can feel the burning radiation emanating and making the entire stove's top layer warmer than a cat's body temperature. Induction triggers than pan itself, isolating the rest of the area. .I always figured those were always induction. Did not figure they actually had resistive versions of those.
Ramen tastes different when cooked for the full 3 minutes in boiling water compared to heating the water up to boiling, pouring it into a bowl, and then dropping the noodles in to "soak". The former makes it rather "elastic" while the latter makes it taste like gritty flour, and sometimes I prefer the latter.Gas>Induction>Electric-coil>Electric-glass.
I've cooked instant ramen using everything from a campfire to a microwave oven and never noticed a bit of difference in flavor from the cooking method itself. (although stove does beat nuke for texture)
Think maybe it COULD be psychological?
Induction works very well with cast iron or so I've read.
i mean, if i could choose, i would have a wood fire. for however unpractical that is, you just cannot get the same results. Gas is obviously waaaay more convenient, cleaner, far easier to use. Wood fires, you gotta light them if you want to use them, so forget about cooking a quick snack.I'm prejudice because I was raised on gas. From the youngest age I had it. I made it a requirement when I bought my home.
For example, if you want to buy an oven that's hot enough to bake pizza in (at *least* 300C but ideally over 400C), you need to spend 3x the money, as they are specialized ovens. NOT professional ovens, none of that ginormous stuff you find in restaurants, no, regular house-kitchen size ovens. And yet, "ovens can go to 450C" is a factual statement, even though every house oven today goes to 230C.
i mean, if i could choose, i would have a wood fire. for however unpractical that is, you just cannot get the same results. Gas is obviously waaaay more convenient, cleaner, far easier to use. Wood fires, you gotta light them if you want to use them, so forget about cooking a quick snack.
So, between wood, gas and induction (plain ol' electric sucks balls and i wouldn't even rent a place that doesnt have gas) i would go gas if only 1 choice, gas + wood if 2 choices because millionaire. Induction would be a far third if somehow we find out i own Microsoft or some other magic-wand scenario like that.
PSA: if you are looking at a "how amazing is Induction" brochure, please keep in mind that what induction CAN do and what induction ACTUALLY DOES may not be the same thing.
For example, if you want to buy an oven that's hot enough to bake pizza in (at *least* 300C but ideally over 400C), you need to spend 3x the money, as they are specialized ovens. NOT professional ovens, none of that ginormous stuff you find in restaurants, no, regular house-kitchen size ovens. And yet, "ovens can go to 450C" is a factual statement, even though every house oven today goes to 230C.
I think he's talking about induction ovens that can actually bake a pizza well, not ovens that run on more conventional means of heating.I have no idea what you're talking about.
I got an amazon warehouse special toaster oven for $35-ish that can do a 12" pizza. I set it on toaster oven not bake mode and it gets plenty hot enough.
I DID take a sheet of aluminum and make (machine) a custom sized tray/sheet that slides into the toaster oven slot for pizza, but this is a luxury not a necessity.
If I'm multitasking well, then I'll have the custom sheet in the toaster oven to preheat while I'm making the pie, BUT this is only for small quantities, if making a full or bigger pizza then I just fire up the regular stove oven.
Anyway, I dismiss the idea that you need to spend a lot of money for this simple task. There's nothing special about my stove or toaster oven, I just set the timer for expected duration and check it.
Now having written this much, I do find that with a toaster oven the temperature setting could be rubbish, worthless, so I just use the full on 100% setting in timer mode, which works great.
Maybe I'm less picky but I am pretty picky about pizza...
Hmm, sounds like one needs an Italian wife to get a pizza made authentically. Also, gotta remind myself to master the knife and fork style of eating them.no, no no.
i'm really at a loss for words here. If you think a toaster oven can do pizza, i'm not sure i can pull you out of the hole you've dug yourself into.
made-from-fresh proper italian pizza requires a temp of about 800F to cook properly; if it's lower, you'll get biscuit crust. Obviously if you are starting with your typical thick, soggy dough, well, that ain't pizza.
Normally you would need a restaurant oven, which are big, expensive machines that take a lot of time and money to come to temperature and are not suitable for home use (both from the space, and the type & amount of electricity the use, the .. they . .are just NOT machines you can have at home).
To make proper pizza in a house oven, you need it to reach a temp of at least 650F. No normal, bought from Amazon oven does this. Yet, both electric and gas oven CAN reach this temperature, but they are not allowed to do so because the manufacturers are worried that people could hurt themselves / burn down their house.
There is for instance a hack, where self-cleaning ovens are forced to go into a protracted cleaning cycle, which is nothing more than firing at their actual max temp. This will make a 450F oven fire at 800F for a few minutes.
The same applies to induction. While it CAN be better than gas, in most cases it's not. Because induction heating makes your electricity counter spin like crazy, and that's bad for marketing. And, they all have built-in "safety" measures that target 130C (250F), and will reduce the temp once it goes above this. Frying oil for example goes to 350F.
I can almost guarantee you did not have an induction stove growing up.I had induction growing up and simply enjoyed how FUCKING EASY it is to clean vs. gas. That alone almost makes it worth it...
made-from-fresh proper italian pizza requires a temp of about 800F to cook properly; if it's lower, you'll get biscuit crust. Obviously if you are starting with your typical thick, soggy dough, well, that ain't pizza.
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