IWantToFuckSpez comments on Fossil methane

Fossil methane (lemmy.world)

submitted 3 years ago by Fried_out_Kombi@lemmy.world to c/climatememes@lemmy.world

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Yes, I know it's not technically just methane, but methane is its primary constituent.

"Fossil gas" is also probably a suitable term, but I like "fossil methane" because it gets that spooky chemical name benefit.

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[–] IWantToFuckSpez@kbin.social 9 points 3 years ago (17 children)

People also still believe that gas is better for cooking food. Because it gets hot “faster”. These dumbasses have never heard of an induction stove. They think every electric stove is an electric coil stove.

I can’t believe the dumb gas propaganda like that rap song https://youtu.be/FJRQo5aawho actually worked.

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[–] Fried_out_Kombi@lemmy.world [S] 15 points 3 years ago

I've cooked with electric coil, gas, and induction. Each for at least a few months' time, so it's not just that I never had the time to learn with each. I can honestly say I hate gas stoves. They heat up the surroundings so much. Those old, plain electric coils suck, but in a slightly different way. Modern electric coils under that glass/ceramic smooth surface are pretty decent. Induction is god-tier, though. When I have own my own home, I'm 100% getting an induction stove.

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[–] Trudge@lemmygrad.ml 6 points 3 years ago (1 child)

I wasn't convinced before I used them, but induction stoves perform almost on par with gas stoves while not burning my house down. It's a different game from electric stoves.

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[–] silverdk@lemm.ee 5 points 3 years ago

Om my experience they heat faster than gas for stuff like boiling water. The only thing has is better at is cooking with a wok because you want the sides to get as well and lighting alcohol on fire to burn it off but I do that maybe once every 2 years so..

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[–] jscummy@sh.itjust.works 2 points 3 years ago (2 children)

I've got an induction stove in my new place and my biggest complaint is that it gets too hot. I sear steaks with it barely halfway.

First time I tried to cook with it all the way up my apartment was filled with smoke.

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[–] spankinspinach@sh.itjust.works 1 point 3 years ago

Could it be a calibration issue? My experience with modern stoves (for me, the oven) is that it was badly calibrated, so they oven never got properly hot

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[–] too_high_for_this@sh.itjust.works 0 points 3 years ago

Do you have the right pans? They're probably not thick enough.

Also, you don't have to let them heat up much at all. It basically uses magic to just make the pan hot, like, instantly.

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[–] Uranium3006@kbin.social 1 point 3 years ago (3 children)

To be fair and induction stove costs roughly double want an old school electric does but if you're concerned about good cooking and you're not just a bachelor boiling water for survival food it's probably going to be worth the extra cash, and they both plug into the same Outlet behind the oven range combo so it's an easy and painless switch if you want to have the best experience

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[–] alvvayson@lemmy.world 2 points 3 years ago (2 children)

That's only because the USA is behind on cooking tech.

The cheapest range in the US on the IKEA US site is a $699 gas range (excluding tax). Ceramic is $749 and induction is $1399.

Meanwhile, onI the Dutch ikea site a cooktop (excluding oven, since we decided to get rid of the whole range concept in Europe), the cheapest gas stove is €119 while induction is €269. We don't do ceramic anymore. Prices including tax.

So yes, induction is still expensive in the US. but ceramic is not and spending $50 to not inhale gas fumes and having an easy to clean surface is worth it. I used one for a year, it's great.

But if you do have the money, I'd go for induction. And when the US catches up in technology, "double" won't really matter when it's just €150 more.

And if you really want to be cheap, those Tillreda single units cost $80.

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[–] Uranium3006@kbin.social 3 points 3 years ago (1 child)

here in the USA combo oven-range units reign supreme, although some fancier kitchens in new houses have stuff like induction burners built into the countertops and stuff like that. so you kinda gotta buy them as a package. my apartment has the coil electric kind but it's an older unit. the building owns it so we'd have to ask the for permission to replace it. that's one issue here, perhaps half of Americans don't get any say in green building upgrades. we gotta combine carrots like subsidies and tax breaks with sticks like mandates to get landlords to upgrade stuff

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[–] alvvayson@lemmy.world 1 point 3 years ago

Lol, landlords suck everywhere.

Ranges also reigned supreme in Europe 15 years ago.

It just takes time, but eventually induction will replace everything. In the meantime, cooking on gas isn't that bad.

In terms of government action, I think the best would be to just regulate rents. In most schemes, slightly higher rents are allowed for modernized rentals. But rents are just too high at the moment.

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[–] someguy3@lemmy.ca 1 point 3 years ago (6 children)

It takes whopping 5 seconds for electric to heat up.

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[–] too_high_for_this@sh.itjust.works 2 points 3 years ago (5 children)

It's not about how long it takes, what matters is constant, even heat. Electric coil stoves turn on and off to regulate heat so you get crazy fluctuations.

Gas doesn't have that problem. Good induction stoves don't, either, but they're still hella expensive. And you need the right pots and pans or you will have a bad time.

There's a reason basically every restaurant in the world uses gas cooktops.

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[–] someguy3@lemmy.ca -1 points 3 years ago* (4 children)

so you get crazy fluctuations

Having used nothing but electric (except 2 years), no you don't lol. That's a ridiculous claim. It's almost like they can change the timing so that it makes no difference!

Restaurants want to flambe and all that nonsense.

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[–] too_high_for_this@sh.itjust.works 2 points 3 years ago (3 children)

Yeah, they can, but they don't. Every electric stove I've ever used has had long pauses between cycles. My current (heh) electric stove can barely boil water and getting constant heat for like a custard or hollandaise is literally impossible. And it's not an old POS, it's a newish Samsung glass top.

I literally boil water in a 120v kettle faster than my stove. A gas stove boils faster than both.

But obviously induction wins. Something like 95% efficiency plus temp control. I just wish they didn't whine like a CRT TV.

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[–] someguy3@lemmy.ca 0 points 3 years ago (2 children)

Yeah they can and they do lol. I just fried some liver on a glass top, can't tell it turns on and off. The liver fried steady. Back when I had coil I didn't even know that it turned on and off. That how little it makes a difference: I can't even tell without being informed about it academically.

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[–] too_high_for_this@sh.itjust.works 1 point 3 years ago (1 child)

Oh yeah, you're probably right. If you couldn't tell, it's definitely because they're the same. I'll go back to the dozens of kitchens I've worked in and tell them they should switch to electric.

I'm a professional chef, bud. I've cooked more meals than you will ever eat. I have tens of thousands of hours behind all manner of cooking appliances.

Induction > Gas >>>> Coil

There's no question. And since my electricity is generated mostly by fossil fuels anyway, there's literally no reason to spend $$$ for induction range+pans.

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[–] someguy3@lemmy.ca 0 points 3 years ago*

Commercial kitchens want to flambe and all that stuff that normal people don't do. This was about "wild fluctuations" that you claim. There are no "wild fluctuations". They are so minor that I have to be informed academically that they even exist.

Ah you're emotionally invested in this, that explains it. Cheers.

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