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.
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
The pan doesn’t instantly get cold when you pick it up for two seconds to shake your stir fry around. And if it’s really such a problem then leave the pan on the stove top and stir with a wooden spoon or something.
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