this post was submitted on 28 Oct 2024
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Along with the health benefits, induction cooktops as an alternative are objectively better at cooking stuff than gas: they’re faster, more easily and precisely controlled, heat is limited to the bottom of cookware so it’s safer and easier to handle your pots and pans while cooking, they’re easier to clean and keep clean (no nooks and crannies for shit to get stuck in, just a smooth glass surface to wipe down), oh and you don’t ever have an open flame in your kitchen, which takes one massive safety hazard completely off the table. I can’t really think of any downsides other than the short adjustment period of using anything that’s new. I’ve rented places that had electric coils, electric plates, gas, and induction cooktops—so I’ve tried all common types of ranges/hobs—and induction wins every time for me.
One downside is I can't use all this copper and aluminum cookware people are giving me.
Because it won't work on their new range.
God I wish people would stop trying to gift me cookware because they heard I liked to cook. They never have any idea what I need or what I would use and I never have enough room for all the junk.
I just had to throw out a bunch of pots and pans because they weren't compatible with my new range. Good fucking riddance! They were without exception cheap pieces that should have been tossed years ago, especially the non-stick varieties. I don't miss any of them and I'm glad of the excuse to recycle them.
Been shopping for a few replacement pans that are induction ready and several of them do have copper or aluminum cores to spread heat more evenly and quickly. All of them are wrapped in a layer of steel. Copper and aluminum shouldn't really be coming into direct contact with many foods anyway.