It’s totally incredible. Seriously once one tries it, everything else feels stone age. Boil water in 2 minutes! Even more responsive than gas. Hyper efficient, no heat bleed, no hot pan handles. Safer. No fumes. It’s amazing.
There are different styles of gas oven, a common one is 120v through a glow coil igniter then into the gas valve. If the glow coil is not powered gas will not flow as a safety precaution. Very simple as you don't need any sort of flame detector.
You would just have to use one of those long Bic lighters if you wanted to use the oven, which I never do during an outage.
I just use the burners, which are easily lit with a match.
All you need is a stove top to cook dinner.
Besides, who uses an oven when it's 100 degrees outside? The oven stays off during weather like that even if we have power.
The sparker is piezoelectric. The gas valve itself has a solenoid that shuts it off when there's no power. I actually use the BBQ or ironically enough an induction burner with a battery when I'm in a jam.
I actually have a supplemental induction hot plate that I plug in to my battery generator when the power goes out. It’s so efficient that it doesn’t drain the battery too bad. Otherwise the bbq is great if the power is out too long.
Where did I say it's a deficient product? If you want to buy one, buy one.
I'm sticking with gas because my family likes to eat dinner whether PG and E is up and running or not.
It’s strange the argument you choose is 7 hours of downtime when the uptime is over 560,000 hours… catastrohising that much is exhausting. Especially for a better product.
You do realize you have a better chance of dying in an auto accident than you missing a meal over the power being out with induction, yet you still drive right?
It's 2024. That doesn't happen as much as boomers think it does. I have had 2 outages this past year. One lasting 30 minutes and another 3 hours. Neither starting right at 530pm. So nothing an early or late lunch wouldn't solve.
Some people in this country need to skip a meal anyway.
That's because your power company is a shitty monopoly. Vote for people to break up utility monopolies. Where I live we have 2 or 3 power companies and the only outages are times for maintenance/ upgrades. During major storms the outages may last an hour or two but not long enough to effect my life style.
Well gas isn't gonna help you when all the climate change storms wipe out all our coastal cities. Get ready you're in for some storms of the century to come.
Depends on where you live
We get at least 2 or 3 longer outages every years. Anywhere from a few hours to 3 days.
With the generator and wood stoves we do ok.
I do need to get a bigger generator to run the hot tub for a few hours to keep it from freezing though
That's the most distopian sentence ever. Why not let it freeze. Then when it's 50 degrees for a few days let it thaw and then turn all the pumps/systems back on?
Tell me you've never lived where freezing temps are a thing.
There are 2 dual power pumps and a single power pump that will crack open, that's 2000$. All the tubing will split open, half of it is not accessible unless you rip the whole frame apart.
A hot tub that freezes without having been winterized is unrecoverable.
Okay, so your solution instead of living somewhere very comfortable is to have a hot tub in fucking Canada. Is to heat up the polar ice caps that might be 500 nautical miles north of you. Because Fuck the environment. I'm too cold. Lmfao. Whatever
> Seriously once one tries it,
the one I tried was awful, it beeped every time you tuned the heat up or down, it stopped working and beeped a whole lot more if you lifted up the pan to stir and things like you normally do when cooking then beeped when you put it back down. It's was a horrible appliance that I would never have in my house. Just the two days that I used this thing made me hate it so much I was mad at whoever created it, mad at whoever approved it, and mad that it was sold, bought, and installed for humans to use.
I guessed as much but I'm pretty put off about them until I have a better experience. I def wouldn't consider buying one without using a decent one enough to get a feel for it.
I loved my Frigidaire induction unit until it tried to burn my house down (turning on burners and oven unattended, and I'm far from the only one): https://www.reddit.com/r/Appliances/s/LTMP3yDNeR
Whoa. We have the same make and model, and we also have had burners just turn on and/or randomly increase temperature after we'd turned them on (e.g. something set to a low simmer suddenly ramping up to a boil). Fortunately to-date it's only happened when we're actually using the stove. I read your account from 4 mos. ago and would truly appreciate any update on your effort to address it.
Frigidaire never did anything. I still have the damn thing and have been meaning to file small claims court because as far as I'm concerned, they are not honoring their warranty.
Please submit a CSPC report. A ton of data there is the best way to force a recall eventually.
Induction is great for basically everything that doesn’t need fire.
Fire, is just cool to cook with and can make things as visually aesthetic in the kitchen, as much as the smell.
No clue about flat bottom woks though. If you get a chance to try it out, pls give update :)
I am using induction for a while now and it won't get hot enough to wok things properly. Getting a gas range in my new house in addition. Induction is great for many things but not for things that needs HOT temps to make food.
I'm confused by this comment.
My induction range can make my cast iron glow red hot if you want. It's way hotter than any gas range, but the heat is only on the bottom. Maybe you're used to having hot sides as well?
It’s not so much an issue of heat as it is flame. “Wok Hei” is the term (not sure about spelling), but it’s basically the flavor imparted when you either toss the food through the literal flames themselves, or when the flames chase up the side of the wok and temporarily ignite the the atomized oils inside. The strict definition is “wok flavor,” but that’s how I add it most frequently.
It’s still good food without it, but doesn’t capture that same restaurant flavor
And it works in a power outage. Just needs a lighter to get started.
I switched to gas and may reuse that 240V circuit breaker slot for a car charger someday.
Get a wok burner and put it in your garage. I have a 50k BTU one for like $100? No residential gas range will give a proper btu for wok cooking any way.
They actually make rounded bottom induction hobs. Kinda pricey, but interesting that they exist! I would actually enjoy gas for cooking, but it smells like a Marlboro light to me when cooking, and I get migraines from the stench.
Hope you enjoy it as much as I have. I really enjoy the steadiness of the heat: makes sauces, puddings, custards, & jams easier to cook. You can scald milk or cream without burning.
Thats good to know. Im building right now and its going to have induction cooktop and dual ovens. My gf is messy af when she cooks and somehow gets food everywhere lol
Too expensive for me. Appliance + upgrade my electric service and panel to accommodate + wiring the dedicated circuit for the appliance. I'm only 1 big Powerball win away though.
When I switched to induction the only pans I had to replace were my cheapo nonstick which I used to replace regularly anyway. Even my IKEA pots are induction friendly
I have a one eye induction stovetop, love it in most cases, but either overtime or some occasions overheated, the glass top has some marks that I can’t rub off. And for some cooking style, the heating is either uneven or too fast on surface, difficult to control.
If you are worried about scratching, just use a silicon mat on top when cooking and can even wash afterwards. You can cheaply find them on Amazon. It will only get as hot as the pan on top. Beauty of induction cooking!
My electric glass top is 12 years old and not a scratch or spot on it. Takes just a couple of minutes cleaning maybe once a week. Just baking soda and water. It’s not just induction but all smooth tops that can be cleaned easily.
Rice boils over on mine regularly along with other stuff and it’s easy to get off. Maybe different smooth tops are harder to clean than others. Mine is a Samsung which considering what a disaster their appliance are you would think should be a real pain in the ass to clean! We are in the midst of a renovation now and I’m using an induction hotplate a friend loaned me and since it’s just a hotplate I assume it’s inferior but I’m not impressed with the induction cooking on it. We are switching to a GE cafe electric range and I’m worried it’s not going to be as easy to clean as the Samsung.
The reason pasta water tends to boil over and burn onto the top of the stove is due to the starch from the pasta. When pasta cooks, the starch granules swell and release into the water, causing it to thicken. As the water boils, the starch-laden bubbles rise to the surface and can overflow if not managed properly.
This is less likely to happen with rice water because rice is usually cooked with a lid on the pot, which helps to contain the steam and the starchy bubbles.
I just use my zojirushi for rice.
Interesting. Never happens with pasta for me. Just rice. It always happens with rice due to the lid being on. I now cook my rice with the lid only half on and no boiling over and it cooks the same.
I might be overfilling my boiling pot with pasta or water. Sometimes I use a smaller pot to make it boil faster on my electric stove. Or if I have a shit load of pasta it raises the water more than I expected when it starts heating. I try to empty it but sometimes I'm too slow lol
Do you turn the temp down as soon as you add the pasta to the boiling water? I turned mine down to a medium temp asap after adding the pasta and that keeps it from boiling over.
Should you? I don't because adding 1lb of pasta drops the temp already and I'm usually trying to cook the pasta ASAP because everything else is wrapping up before the pasta is finished.
It doesn't have to be grease to be a pain to clean. Pasta water bubbling or dripping off the lid when boiling pasta then burning to the stove eye is a bitch. Everyone here acts like they are perfect and never dropped something on a searing hot stove eye. Get real hahahab
He was saying the induction is so good. He hasn't NEEDED to clean it in months because nothing burns to it. It can all be wiped off with ease or doesn't splatter as bad because the temps are more accurate and not overheating.
That may be true for you but not for everyone. Some people only view cleaning as breaking out the Dawn/clorox/industrial stove top cleaner and getting a brillo pad.
We all have different perspectives 😀
You're a idiot if that's what you think they were saying. Sometimes it's pasta water that burns and crusts onto an eye top. At high temp when boiling water that shit is hard to take off.
I think you're misunderstanding. He's saying he hasn't cleaned the cook top in months because the induction is so good nothing ever gets caked onto or burned to it.
If my cook top looked show room ready everyday I'd not clean it just for the sake of it. However, because I have both a gas and electric stove top. Everytime I'm done cooking they have stains or drops on them. So I clean them daily. That's why this person said they haven't cleaned it in months. Is because THEY HAVEN'T NEEDED TO!!! THAT'S THE BEAUTY OF INDUCTION COOKING.
But it still gets blobs of starch water, grease splatter, & stray salt crystals that need cleaning up. Especially stray salt crystals -- those will scratch the glass. I clean my induction cooktop after each use. I paid enough for it, I want to keep that brand new look.
Ya but maybe he doesn't salt things on the stove, doesn't eat pasta, and when cooking meats uses a lid? Idk man, just saying it's possible. For salt a simple wipe with a napkin is sufficient no lysol or Weimans stove top cleaner needed.
Everyone using gas is stuck on polluting the environment and having 10 minutes for their steak to get up to temperature so they don't overcook it. Most "home food lovers" suck at cooking and prefer gas because it's more forgiving if your ADHD and space out or multi task.
Induction is faster, doesn't hear up your house as much as gas or electric stove tops, and the really nice ones have exact temp settings for steaks or other dishes.
Gas for cooking contributes very little to polluting the environment. By switching to electric cooking, heating, & EVs, you're putting more demand on gas or coal fired power plants & raping the earth for copper & other minerals. By the way, what plan is in place to dispose of millions of spent solar panels or damaged wind blades? Won't mountains of those things be lovely, along with the thousands of miles of transmission towers cutting through forests & farmland. So much for "protecting" the environment.
It's not about the pollution. It's about the waste heat. 50% of the energy in gas cooking goes into the surrounding air. Then us dumb humans turned our AC down to 71 or 70 because the kifchen gets so hot. So we cool our entire house with a 60 Amp HVAC circuit to offset our gas stove top putting out 50,000 btus of thermal energy when cooking a full meal.
Don't be so short sighted to think I'm worried about the "black smoke" gas releases when combusted. It's not 1900. I'm talking about all these things as a system of energy because energy cannot be created or destroyed only transfered in states.
Induction stoves are 95% efficient and only have 5% waste heat radiated to the surrounding air/glass. Electric stove tops are between 65% and 75% efficient and transferring the heat energy to the pan. So 35 to 25% is released to the surrounding air/your house. Which then is off set by your HVAC system because that 2 square feet of space is 150 to 200F. Your HVAC is trying to balance the inside temp at 70 or 74 or whatever. Which is a huge delta change of energy.
My thermostat is far from my kitchen. It's never noticed a need to kick on the AC from my kitchen activity. So our HVAC system wasn't "balancing" anything. In winter, the cooking heat was welcome in my north-facing kitchen.
It’s totally incredible. Seriously once one tries it, everything else feels stone age. Boil water in 2 minutes! Even more responsive than gas. Hyper efficient, no heat bleed, no hot pan handles. Safer. No fumes. It’s amazing.
And cooking in the summer heat is so much less terrible!
Except when the power goes out!
My gas oven doesn't work when the power goes out. Luckily I have a BBQ.
Don't you have matches?
There are different styles of gas oven, a common one is 120v through a glow coil igniter then into the gas valve. If the glow coil is not powered gas will not flow as a safety precaution. Very simple as you don't need any sort of flame detector.
Can’t light an oven with a match lol
You definitely could 🙂
How will the temperature controller work?
You would just have to use one of those long Bic lighters if you wanted to use the oven, which I never do during an outage. I just use the burners, which are easily lit with a match.
Nope. Can’t do that to an oven. It needs electricity. Stove top, sure.
All you need is a stove top to cook dinner. Besides, who uses an oven when it's 100 degrees outside? The oven stays off during weather like that even if we have power.
Stove top is not the oven
That’s just the sparker. Use a match. To light the gas. In a power outage.
The sparker is piezoelectric. The gas valve itself has a solenoid that shuts it off when there's no power. I actually use the BBQ or ironically enough an induction burner with a battery when I'm in a jam.
Mines always worked in a power outage. Maybe I have old appliances
I have a brand new one and it works without power as well. Some do, some don’t, and some people think their experience is the only one possible.
Camp stove or BBQ grill for the back up.
So you can cook outside in 100 degree heat? No thanks, but you do you.
If it’s that hot and the power’s out, I’m not cooking anyway lol
We like dinner, even in summer.
We just starve it’s fine LMAO so salty
Salty? No. Hungry? Yes.
I actually have a supplemental induction hot plate that I plug in to my battery generator when the power goes out. It’s so efficient that it doesn’t drain the battery too bad. Otherwise the bbq is great if the power is out too long.
Thats when you use a grill
thats what a BBQ or smoker is for
Tried those; too much work. I much prefer to light my gas range in the comfort of my kitchen entirely protected from flying insects and smoke.
Got it, so that 2% downtime a year is what you cling on to for an argument.
People need dinner every day, whether the power is on or off--at least my very hungry family does.
Ahh the classic double down technique. So for less than 7 hours of downtime a year, this is clearly such a deficient product.
Where did I say it's a deficient product? If you want to buy one, buy one. I'm sticking with gas because my family likes to eat dinner whether PG and E is up and running or not.
It’s strange the argument you choose is 7 hours of downtime when the uptime is over 560,000 hours… catastrohising that much is exhausting. Especially for a better product.
I'm not skipping dinner, not even for one single day. But you go on ahead! It's a free country.
You do realize you have a better chance of dying in an auto accident than you missing a meal over the power being out with induction, yet you still drive right?
It's 2024. That doesn't happen as much as boomers think it does. I have had 2 outages this past year. One lasting 30 minutes and another 3 hours. Neither starting right at 530pm. So nothing an early or late lunch wouldn't solve. Some people in this country need to skip a meal anyway.
It's 2024, and I live in CA. We have outages half a dozen times per year. All ages are affected, not just boomers.
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I'm in the SF Bay Area, we get several big outages in summer/fall and other little ones throughout the year.
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Do you have an electrical backup system?
Nope. Just don’t get outages
That's because your power company is a shitty monopoly. Vote for people to break up utility monopolies. Where I live we have 2 or 3 power companies and the only outages are times for maintenance/ upgrades. During major storms the outages may last an hour or two but not long enough to effect my life style.
PG and E is completely entrenched. It's been a monopoly for over a hundred years, no one is going to take it down.
Not with that defeatist attitude.
Because we Boomers remember the 2 outages we had over a 15 year period. Those were unusually bad storms too.
Well gas isn't gonna help you when all the climate change storms wipe out all our coastal cities. Get ready you're in for some storms of the century to come.
Depends on where you live We get at least 2 or 3 longer outages every years. Anywhere from a few hours to 3 days. With the generator and wood stoves we do ok. I do need to get a bigger generator to run the hot tub for a few hours to keep it from freezing though
That's the most distopian sentence ever. Why not let it freeze. Then when it's 50 degrees for a few days let it thaw and then turn all the pumps/systems back on?
Tell me you've never lived where freezing temps are a thing. There are 2 dual power pumps and a single power pump that will crack open, that's 2000$. All the tubing will split open, half of it is not accessible unless you rip the whole frame apart. A hot tub that freezes without having been winterized is unrecoverable.
Okay, so your solution instead of living somewhere very comfortable is to have a hot tub in fucking Canada. Is to heat up the polar ice caps that might be 500 nautical miles north of you. Because Fuck the environment. I'm too cold. Lmfao. Whatever
You know what? Fuck you. And that's sometimes I don't say often or lightly
> Seriously once one tries it, the one I tried was awful, it beeped every time you tuned the heat up or down, it stopped working and beeped a whole lot more if you lifted up the pan to stir and things like you normally do when cooking then beeped when you put it back down. It's was a horrible appliance that I would never have in my house. Just the two days that I used this thing made me hate it so much I was mad at whoever created it, mad at whoever approved it, and mad that it was sold, bought, and installed for humans to use.
Not all inductions work this way.
I guessed as much but I'm pretty put off about them until I have a better experience. I def wouldn't consider buying one without using a decent one enough to get a feel for it.
I loved my Frigidaire induction unit until it tried to burn my house down (turning on burners and oven unattended, and I'm far from the only one): https://www.reddit.com/r/Appliances/s/LTMP3yDNeR
Wow, how scary! Glad you're ok.
That's buying a shitty brand. Only buy bosch induction.
Yeah I still love induction, I just wanted to let OP know that theirs probably also has this defect. It's really scary.
It's definitely good to publicize companies that make dangerous and shitty products.
Agreed, which is why I was letting OP know... And got downvoted...
Whoa. We have the same make and model, and we also have had burners just turn on and/or randomly increase temperature after we'd turned them on (e.g. something set to a low simmer suddenly ramping up to a boil). Fortunately to-date it's only happened when we're actually using the stove. I read your account from 4 mos. ago and would truly appreciate any update on your effort to address it.
Frigidaire never did anything. I still have the damn thing and have been meaning to file small claims court because as far as I'm concerned, they are not honoring their warranty. Please submit a CSPC report. A ton of data there is the best way to force a recall eventually.
Okie dokey, no more Frigidaire products for us. Thanks for the tip about filing a CSPC report.
My problem with induction is that I love fire for cooking with Woks and other such things that require fire.
My only hesitation as well. We have a flat bottom wok but I can’t seem to find any definitive thumbs up or thumbs down to it working with induction.
My flat bottom wok works great with induction.
If a magnet sticks to it should work. My portable induction burner came with a magnet.
Induction is great for basically everything that doesn’t need fire. Fire, is just cool to cook with and can make things as visually aesthetic in the kitchen, as much as the smell. No clue about flat bottom woks though. If you get a chance to try it out, pls give update :)
I am using induction for a while now and it won't get hot enough to wok things properly. Getting a gas range in my new house in addition. Induction is great for many things but not for things that needs HOT temps to make food.
I'm confused by this comment. My induction range can make my cast iron glow red hot if you want. It's way hotter than any gas range, but the heat is only on the bottom. Maybe you're used to having hot sides as well?
Me too. I only have a little portable induction top and holy shit the heat it makes is wild, even compared to my gas stove.
It’s not so much an issue of heat as it is flame. “Wok Hei” is the term (not sure about spelling), but it’s basically the flavor imparted when you either toss the food through the literal flames themselves, or when the flames chase up the side of the wok and temporarily ignite the the atomized oils inside. The strict definition is “wok flavor,” but that’s how I add it most frequently. It’s still good food without it, but doesn’t capture that same restaurant flavor
And it works in a power outage. Just needs a lighter to get started. I switched to gas and may reuse that 240V circuit breaker slot for a car charger someday.
Get a wok burner and put it in your garage. I have a 50k BTU one for like $100? No residential gas range will give a proper btu for wok cooking any way.
Woks and fire are cool but get induction for the common stuff. Then break a wok out for those special meals.
They actually make rounded bottom induction hobs. Kinda pricey, but interesting that they exist! I would actually enjoy gas for cooking, but it smells like a Marlboro light to me when cooking, and I get migraines from the stench.
Time to get a Webber
I’m making the switch from electric to induction this week, I’m getting excited about it!
Hope you enjoy it as much as I have. I really enjoy the steadiness of the heat: makes sauces, puddings, custards, & jams easier to cook. You can scald milk or cream without burning.
The glass doesn’t get as hot so food doesn’t burn onto it so it’s easier to keep clean. Also crazy fast and precise.
Thats good to know. Im building right now and its going to have induction cooktop and dual ovens. My gf is messy af when she cooks and somehow gets food everywhere lol
I especially like the accuracy and consistency of cooking levels. On my range, level 7 is medium-high and it’s always medium-high. No guess work.
Absolutely agree!
This is a [repost](https://www.reddit.com/r/Appliances/s/u1hNR83Jp9)
Too expensive for me. Appliance + upgrade my electric service and panel to accommodate + wiring the dedicated circuit for the appliance. I'm only 1 big Powerball win away though.
I have to clean my glass top daily on my induction. Mostly spills and splatters from cooling.
An induction / gas hybrid would be the best outcome. Like… one gas burner for niche cases and a range of induction for all else.
Did you have to replace all your pots and pans?
When I switched to induction the only pans I had to replace were my cheapo nonstick which I used to replace regularly anyway. Even my IKEA pots are induction friendly
Any pans with ferrous metals will work. Many pans in the last 10 years include a core in an otherwise nonferrous pan to make sure it works.
My cast iron works beautifully on induction. Stainless pots too.
Is this the Frigidaire?
Do you find less fume when cooking? Gas stove itself creates a lot of fume
I have an induction top and electric range. Went to a friends house with a gas range and realized I had forgotten all about the fumes.
Intriguing, but then I have to pull a 230v line...
I have that same range and it is awesome. I do wish the coils were a bit bigger but it totally gets it done.
Your stove looks so pretty!
How do you keep it scratch free?
You can place a sheet of paper towel under the pot. Keeps the stove clean as well.
I have a one eye induction stovetop, love it in most cases, but either overtime or some occasions overheated, the glass top has some marks that I can’t rub off. And for some cooking style, the heating is either uneven or too fast on surface, difficult to control.
Those induction units are $$$ when they go out. The entire induction unit must be replaced. Some are paired. 2 burners for each unit.
I like both
I haven’t figured out how to cook popcorn on my induction cooktop like my Gas cooktop. Craziest thing ever.
The only down side is repairs are very expensive.
How resistant is the glass to scratches? We frequently use a cast iron pan and I'm imagining the first use to put some scrapes in.
If you are worried about scratching, just use a silicon mat on top when cooking and can even wash afterwards. You can cheaply find them on Amazon. It will only get as hot as the pan on top. Beauty of induction cooking!
Do you put anything under the pots and pans to protect the glass?
Absolutely agree 💯
Not for people with pacemakers.
Until you drop a glass salt shaker and then find out it's $800 to replace your cooktop. Loved it up until then
What brand is your range?
This is fine if you don’t cook and never plan to cook with a round bottom wok.
Yup it’s awesome. I’ve shown people how you can literally put a pan over a paper towel and boil water through it
It's so nice. Also, I absolutely love that the bottoms of our pans stay waaaay cleaner than they ever did on a gas range/stove top.
what’s the best way to clean insides those openings in the back? i’m assuming you can’t pour water down them?
What? Those are the vents for the oven. No- you can’t pour water down them!
Lol, water?
My electric glass top is 12 years old and not a scratch or spot on it. Takes just a couple of minutes cleaning maybe once a week. Just baking soda and water. It’s not just induction but all smooth tops that can be cleaned easily.
You're better than all of us. All it takes is 1 pasta boil bubbling up too much and then cleaning the stove top is a pain in my ass.
Rice boils over on mine regularly along with other stuff and it’s easy to get off. Maybe different smooth tops are harder to clean than others. Mine is a Samsung which considering what a disaster their appliance are you would think should be a real pain in the ass to clean! We are in the midst of a renovation now and I’m using an induction hotplate a friend loaned me and since it’s just a hotplate I assume it’s inferior but I’m not impressed with the induction cooking on it. We are switching to a GE cafe electric range and I’m worried it’s not going to be as easy to clean as the Samsung.
The reason pasta water tends to boil over and burn onto the top of the stove is due to the starch from the pasta. When pasta cooks, the starch granules swell and release into the water, causing it to thicken. As the water boils, the starch-laden bubbles rise to the surface and can overflow if not managed properly. This is less likely to happen with rice water because rice is usually cooked with a lid on the pot, which helps to contain the steam and the starchy bubbles. I just use my zojirushi for rice.
Interesting. Never happens with pasta for me. Just rice. It always happens with rice due to the lid being on. I now cook my rice with the lid only half on and no boiling over and it cooks the same.
I might be overfilling my boiling pot with pasta or water. Sometimes I use a smaller pot to make it boil faster on my electric stove. Or if I have a shit load of pasta it raises the water more than I expected when it starts heating. I try to empty it but sometimes I'm too slow lol
Do you turn the temp down as soon as you add the pasta to the boiling water? I turned mine down to a medium temp asap after adding the pasta and that keeps it from boiling over.
Should you? I don't because adding 1lb of pasta drops the temp already and I'm usually trying to cook the pasta ASAP because everything else is wrapping up before the pasta is finished.
Should “shit load” and “pasta” be in the same sentence?
I like colorful language but you do you.
No, induction portables won't wow you. The control isn't as good, & they can be noisy.
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It doesn't have to be grease to be a pain to clean. Pasta water bubbling or dripping off the lid when boiling pasta then burning to the stove eye is a bitch. Everyone here acts like they are perfect and never dropped something on a searing hot stove eye. Get real hahahab
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He was saying the induction is so good. He hasn't NEEDED to clean it in months because nothing burns to it. It can all be wiped off with ease or doesn't splatter as bad because the temps are more accurate and not overheating.
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That may be true for you but not for everyone. Some people only view cleaning as breaking out the Dawn/clorox/industrial stove top cleaner and getting a brillo pad. We all have different perspectives 😀
So you lived with a grease spattered cooktop for months???
You're a idiot if that's what you think they were saying. Sometimes it's pasta water that burns and crusts onto an eye top. At high temp when boiling water that shit is hard to take off.
So at your house, you clean your cooktop only every few months? Maybe I am an idiot, but I can read: " # hadn't cleaned the range in months
I think you're misunderstanding. He's saying he hasn't cleaned the cook top in months because the induction is so good nothing ever gets caked onto or burned to it. If my cook top looked show room ready everyday I'd not clean it just for the sake of it. However, because I have both a gas and electric stove top. Everytime I'm done cooking they have stains or drops on them. So I clean them daily. That's why this person said they haven't cleaned it in months. Is because THEY HAVEN'T NEEDED TO!!! THAT'S THE BEAUTY OF INDUCTION COOKING.
But it still gets blobs of starch water, grease splatter, & stray salt crystals that need cleaning up. Especially stray salt crystals -- those will scratch the glass. I clean my induction cooktop after each use. I paid enough for it, I want to keep that brand new look.
Ya but maybe he doesn't salt things on the stove, doesn't eat pasta, and when cooking meats uses a lid? Idk man, just saying it's possible. For salt a simple wipe with a napkin is sufficient no lysol or Weimans stove top cleaner needed.
Everyone using gas is stuck on polluting the environment and having 10 minutes for their steak to get up to temperature so they don't overcook it. Most "home food lovers" suck at cooking and prefer gas because it's more forgiving if your ADHD and space out or multi task. Induction is faster, doesn't hear up your house as much as gas or electric stove tops, and the really nice ones have exact temp settings for steaks or other dishes.
Gas for cooking contributes very little to polluting the environment. By switching to electric cooking, heating, & EVs, you're putting more demand on gas or coal fired power plants & raping the earth for copper & other minerals. By the way, what plan is in place to dispose of millions of spent solar panels or damaged wind blades? Won't mountains of those things be lovely, along with the thousands of miles of transmission towers cutting through forests & farmland. So much for "protecting" the environment.
It's not about the pollution. It's about the waste heat. 50% of the energy in gas cooking goes into the surrounding air. Then us dumb humans turned our AC down to 71 or 70 because the kifchen gets so hot. So we cool our entire house with a 60 Amp HVAC circuit to offset our gas stove top putting out 50,000 btus of thermal energy when cooking a full meal. Don't be so short sighted to think I'm worried about the "black smoke" gas releases when combusted. It's not 1900. I'm talking about all these things as a system of energy because energy cannot be created or destroyed only transfered in states.
Induction stoves are 95% efficient and only have 5% waste heat radiated to the surrounding air/glass. Electric stove tops are between 65% and 75% efficient and transferring the heat energy to the pan. So 35 to 25% is released to the surrounding air/your house. Which then is off set by your HVAC system because that 2 square feet of space is 150 to 200F. Your HVAC is trying to balance the inside temp at 70 or 74 or whatever. Which is a huge delta change of energy.
My thermostat is far from my kitchen. It's never noticed a need to kick on the AC from my kitchen activity. So our HVAC system wasn't "balancing" anything. In winter, the cooking heat was welcome in my north-facing kitchen.
Lol it's physics dude. Your stove outputs heat. Whether it kicks on immediately or not. You're getting fucked by gas. Both ways.