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Gas Stove Makers Quietly Delete Air Pollution Warnings as They Fight Mandatory Health Labels (news.slashdot.org)
submitted 11 months ago by to c/science@lemmy.world
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The home appliance industry would like you to believe that gas-burning stoves are not a risk to your health -- and several companies that make the devices are scrambling to erase their prior acknowledgements that they are.

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[–] 8 points 11 months ago (6 children)

Every glass top I've ever used heated unevenly... so I agree with you, any decent heat source works, but modern stoves are not decent.

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  • [–] 16 points 11 months ago (2 children)

    Induction stoves are the new hotness (literally and figuratively). Is that what you've used, or did you have the older (and much worse) type with glowing heating coils?

    I thought electric stoves were all bullshit until I learned that "induction stove" was not just another term for what I was used to. But I've never seen one outside of fairly recent, relatively expensive renovations.

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  • [–] 10 points 11 months ago* (2 children)

    Yeah induction is a totally different and in my opinion superior technology. Unfortunately, some electric stoves can look quite similar but perform very differently, which leads to confusion.

    My parents are snooty foodies who badmouthed electric stoves for decades even when I explained that gas was bad for the environment. But once I showed them my induction stove they were sold and never looked back.

    The only downside is they can be a bit expensive, might require electrical work, and you may need to change out some pots and pans. But for me I found it very worth it. Cooking with gas annoys me now whenever I’m forced to.

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  • [–] 3 points 11 months ago (2 children)

    Price is coming down a lot. A cheap induction one is well within the price range of a regular one. Sometimes even cheaper.

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  • [–] 1 point 11 months ago

    You definitely want to look at the reviews though. When I started looking a couple years ago, the few less expensive models had really bad reviews from too small coils cooking slowly and unevenly

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  • [–] 1 point 11 months ago (1 child)

    My parents are snooty foodies who badmouthed electric stoves for decades even when I explained that gas was bad for the environment. But once I showed them my induction stove they were sold and never looked back.

    This is/was me, and you've given me hope I will beable to adapt to induction, whenever that day comes.

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  • [–] 2 points 11 months ago

    I’m just trying to learn now from a recent conversion and I’m amazed at how quickly pans heat up compared to gas. I have this one pasta meal down to a science, knowing exactly what I could do while waiting for the water to boil and the skillet to heat up, but now my process is out of wack because it was so quick.

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  • [–] 5 points 11 months ago (2 children)

    Induction stoves are really common in the UK I first got one ~10 years ago, a quick Google shows a 4 zone induction hob in B&Q (Home Depot in the US) can be had for £89, single zone portable worktop ones are around £30. The current one in my kitchen cost £479 recon (normally ~£720) super fancy

    It's different to gas, I prefer it now. Having used the other terrible types of electric hobs/stoves and gas

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  • [–] 3 points 11 months ago (1 child)

    Use a better search like Bing or duckduckgo next time. googol sucks and was never any good. Quit using ignorant garbage.

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  • [–] 2 points 11 months ago

    Induction is objectively better than every other option for anyone connected to the grid looking to buy a new kitchen stove.

    Unfortunately it's one of these things that takes five minutes to explain because everyone has tried the Slumlord Special resistive stove and the general public can't tell the difference. Those five minutes are why induction uptake is pathetically low compared to how superior it is in literally every way.

    Same deal with people who would still buy incandescent lightbulbs if they could just because they don't understand that technology has moved on from CFLs and to them it's all "newfangled economic bulbs that can't light for shit".

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  • [–] 8 points 11 months ago (1 child)

    Non-induction yes. Induction no.

    Non-induction ones don't count as modern stoves, they are last century's tech.

    But if you know what you are doing, the uneven heating can even be an advantage. You basically get different heat zones for free, so you can use part of the pan to brown stuff and the other side to keep things warm without burning them.

    But yeah, get induction. It's the perfect technology.

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  • [–] 1 point 11 months ago (1 child)

    Except it doesn’t work with every pan. I love induction but some pans I love don’t work with it.

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  • [–] 1 point 11 months ago (2 children)

    True, but there's a simple fix: replace that one or two ancient pans that you still have hanging around.

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  • [–] 1 point 11 months ago* (2 children)

    I'm curious how cast iron pans work with induction. I feel like I'd be constantly afraid of scratching/breaking the glass on top.

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  • [–] 2 points 10 months ago

    Cooks great. I just started so don’t have scratches yet but I’m sure they’re coming.

    Someone online recommended parchment paper Nader the pan to keep it from scratching, but that seems like a pain

    But now I’m worried just as much about my few remaining non-stick pans I just tried one for the first time on my new induction stove and it wouldn’t stay 8n place. Between the lightweight aluminum and the smooth glass stove top, every time I tried to flip an egg the pan moved

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  • [–] 2 points 11 months ago

    It's not really an issue if you are somewhat careful. Don't slam the pan onto the glass, don't scratch it across and don't instant-heat the pan on full power (it can damage the pan).

    If you want to be extra careful you can even put a thin piece of heat-proof fabric between the induction stove and the pan. Since induction heats the pan and not the stove top, that won't hurt the heat transmission.

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  • [–] 4 points 11 months ago (1 child)

    The fact that you call it glass top without specifying what you’re actually using tells me that you don’t know the difference between traditional electric and induction.

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  • [–] 3 points 11 months ago

    The fact that literally everyone else in society refers to an electric glass top as "glass top" and induction as "induction" tells me you're being needlessly pedantic in order to feel superior to others.

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  • [–] 1 point 11 months ago

    Get a good cast iron pan! I've used multiple glass tools and never had an issue :)

    I use the Lodge pans, but you can pick up a used cast iron pan from a secondhand store and skip the breaking in process.

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