Within two weeks my gas stove and oven are getting chucked out the door. Replaced with an induction stove top and a convection/steam oven/air fryer.
Let us end the stovetop war with the real chanp
Submitted 13 hours ago by Wizard_Pope@lemmy.world to [deleted]
https://lemmy.world/pictrs/image/e6b25ba3-b57a-4108-8b94-047262b37f6c.png
Comments
Gammelfisch@lemmy.world 1 hour ago
rowansprig@leminal.space 1 hour ago
Sometimes I have to go back to cooking on a ceramic or gas at someone else’s house and it always annoys me how long boiling water takes.
Cris_Citrus@piefed.zip 11 hours ago
Induction can have the crown as soon as appliance designers stop giving them infuriating capacitive touch controls that are a fundamentally bad input method for a fucking stove.
Give them knobs. The UI nerd in me is so angry at the slow death of competent design as its cannibalized by marketing and branding people, and the penny pinchers they serve.
Allero@lemmy.today 14 minutes ago
I hunted specifically for an induction stove with knobs, and couldn’t be happier. It’s how all induction stoves should be.
Btw, it’s a secondhand Gorenje stove, and it only costed me $50. An absolute bargain.
silver@das-eck.haus 44 minutes ago
One of my friends just bought an obscenely expensive stove bc it was the only one they could find that was induction with knobs
eco_game@discuss.tchncs.de 1 hour ago
There are induction stove tops with normal knobs, thankfully. Neff also makes ones with a magnetic puck, which I also find very intuitive and easy to use.
ebc@lemmy.ca 1 hour ago
My Samsung range has exactly that. And yeah, it’s very nice.
herrvogel@lemmy.world 11 hours ago
The problem is not with the controls fundamentally, it’s with the low quality controls. A glass touch surface has merit: it’s extremely easy to clean and keep clean, you’re never gonna get boiling pasta juice in there and corrode the contacts or whatever. It’s just that the manufacturers use the worst, most pathetic sensors that stop working as soon as the surface gets slightly moist. My own induction stovetop is pretty bad in that regard, but my parents’ significantly more expensive one is perfectly fine. The control part of the glass surface never gets very hot either.
Point is, it’s pretty good when done right. But they often don’t do it right.
ColeSloth@discuss.tchncs.de 9 hours ago
The problem is give me a damned knob.
The highest quality touchscreen on earth that works perfectly not matter what is on my hands and never makes a mistake would still be shittier than a simple fucking knob.
schnokobaer@feddit.org 10 hours ago
Knobs belong on the front of the stove, under the ledge of the range/counter where you can’t spill anything on anyway.
Induction already wins cleanliness by a mile through not burning in whatever lands on the cooktop. No need to make knobs worse to make them easier to clean, when they don’t get dirty in the first place.
panda_abyss@lemmy.ca 6 hours ago
But I never want to try and find the right place to touch a flat surface when I’m in the middle of basting meat and my pot is boiling over.
Analog style dials (they’re digital now) are easy to reach without looking, which keeps your focus on the task. Muscle memory is super important for flow.
lone_faerie@lemmy.blahaj.zone 6 hours ago
Knobs are definitely better for a stove. Even the best capacitive touch sensor won’t work if you’ve got an oven mitt on, or you need to make a quick adjustment without taking your eyes off the food
Valmond@lemmy.dbzer0.com 10 hours ago
No, touch screens are always shit compared to knobs. You might have even worse touch screens but that’s just like even worse!
ivan@piefed.social 10 hours ago
I’ve seen really rough “analogue” control designs. Like, an oven with knobs and touch buttons, so you can set temperature more easily with a knob, but some more specific settings are set through touch input. Overall idea sounds good, until you try do something with it - then it quickly becomes a convoluted mess, because rather than separately choosing which directions to heat, manufacturers decided to make a list of all possible combinations to scroll through. 🌝
olafurp@lemmy.world 6 hours ago
Easy to wipe true, but what if instead of a capacitor button we can have a magnetic control board with magnetic push keys?
It would be fully removable, attachment magnet snaps it into place and then it’s essentially a button with a magnet physically travelling up and down.
The I really hate the capacitor buttons since if you get pasta that boils over it fucks with the buttons pretty fast and the “off button” is just not good for quickly turning it off when flooded. It’s same for pan cooking sauce that splashes a bit, wiping the surface moist rag can have mixed results, paper towels become a requirement. There’s just a lot to not like.
A standard knob, as long as it’s not designed by an idiot, can be very simple by having a piece of heat resistant non corrosive material stuck out of the stove top and the button having a 1cm gap under it. Just make the pin chonky and you can drop a pan on it without anything happening. Lift the button off and it becomes still very easy to clean.
fonix232@fedia.io 6 hours ago
Some newer stoves now put the control panel separate, and you can e.g. build it into the edge of the countertop.
HeyThisIsntTheYMCA@lemmy.world 6 hours ago
Defectus@lemmy.world 2 hours ago
Check out impulse labs. I think you’re gonna like those knobs
BussyCat@lemmy.world 5 hours ago
Rented a place with the capacitive touch style and my cat kept turning on the stove… luckily with it being induction it meant it didn’t get hot as long as a pan wasn’t on there but holy shit could that be really dangerous
BorgDrone@feddit.nl 9 hours ago
Mine has knobs. It’s fucking great. It’s Bora professional 3.0
HeyThisIsntTheYMCA@lemmy.world 6 hours ago
that’s showing up as an extractor fan on my computer
Wizard_Pope@lemmy.world 11 hours ago
Yeah that would be nice ngl
Track_Shovel@slrpnk.net 7 hours ago
got your knob right here bb.
Seriously though, I’m with you. I have an induction, and it’s fantastic, but any stupid moisture gets on it, and the controls don’t work until you wipe it off, and the things spazzes out at you, beeping incessantly.
toynbee@lemmy.world 6 hours ago
My wife once dropped a metal bottle cap on the capacitive controls for our oven.
I don’t know anything about oven software, but so far as I could tell, it caused the entire thing to basically reboot.
HeyThisIsntTheYMCA@lemmy.world 6 hours ago
🎵a good induction stove has a knob on one side🎵 just doesn’t scan right tho
AA5B@lemmy.world 5 hours ago
They exist
0x0@lemmy.zip 6 hours ago
Give them knobs.
But knobless means the shareholders get an extra 0.00001¤ per unit!
Won’t someone think of the shareholders!inclementimmigrant@lemmy.world 9 hours ago
I made the switch from gas to induction this year and had no issue finding models that had physical knobs.
spicehoarder@lemmy.zip 10 hours ago
But didn’t you know that all old design is bad design, and you’re supposed to laugh at people with knobs on their stove?
heythatsprettygood@feddit.uk 6 hours ago
Fast heating, wipe clean, works off clean electricity, roasts me less in the summer, doesn’t care about the air coming from a window, starts the first time every time, what more could I ask for? I got this cheap plug in one and it dropkicks my installed gas stove in basically every metric.
Techlos@lemmy.dbzer0.com 2 minutes ago
if i could afford an induction cooker with a bowl shaped coil to fit a wok, i’d be fully satisfied.
CapuccinoCoretto@lemmy.world 54 minutes ago
what more could I ask for?
Longevity. My first induction lasted 10 years. My second 3 years, my 3rd six months, my fourth weeks. I use a conventional glasstop electric now.
Allero@lemmy.today 21 minutes ago
Interesting. Is everything alright with your wiring/electric source? Because them dying in progressively shorter time tells this way.
Still, conventional electric is not bad.
Wizard_Pope@lemmy.world 6 hours ago
Yeah fast and easy to clean. What more can you want?
Glitterkoe@lemmy.world 2 hours ago
Physical knobs to turn instead of the tests of the limits of my patience that are capacitive buttons on a cooking device.
Please and thank you.
WraithGear@lemmy.world 3 hours ago
i guess able to cook my food and keep me warm when the power goes out.
HeyThisIsntTheYMCA@lemmy.world 6 hours ago
I got this cheap plug in one and it dropkicks my installed gas stove in basically every metric.
like a hot plate?
~which~ ~one~ ~my~ ~hot~ ~plate~ ~is~ ~too~ shitty ~to~ ~use~ ~my~ ~moka~ ~pot~ ~on~ ~but~ ~i~ ~have~ zero ~problems~ ~using~ ~the~ ~moka~ ~pot~ ~over~ ~gas~
Crozekiel@lemmy.zip 5 hours ago
Probably because your moka pot is aluminum (or otherwise non-magnetic) so induction can’t heat it.
buzz86us@lemmy.world 6 hours ago
Deyre goin to take muh gas stowve
AA5B@lemmy.world 5 hours ago
Imagine having less asthma in kids and the elderly! Imagine having your inside air be less ubhealthy
shalafi@lemmy.world 4 hours ago
Call me a dumbass, but until a couple of years ago I had no clue anything was unhealthy about gas.
CH4 + O2 + fire -> CO2 + H2O
I suspect most of Gen X and earlier still believe gas stoves to be harmless.
Wizard_Pope@lemmy.world 6 hours ago
They better. It’s already affecting your spelling part of the brain
buzz86us@lemmy.world 2 hours ago
That was just parody.
stumu415@lemmy.zip 4 hours ago
You won’t be able to make any proper Asian stir fry on this shit. You need huge heat for a short period of time that only a gas stove can do. My parents in law have a gas stove that looks and works like a jet fighter afterburner, including the sound. No induction here mate.
Reality@feddit.org 58 minutes ago
Induction has more energy and transmits more energy to pots. Also there are induction woks youtu.be/CzJKxUCKOBg
chris@l.roofo.cc 4 hours ago
I am sorry but you are somewhat wrong. My induction stove can heat my steel wok to smoking hit in 5 seconds and glowing red in 20. Induction can deliver the energy much quicker and more efficient than gas.
You still need a good induction stove top with enough power though. In Europe that is easy with 400V outlets. In North America you usually need one with a built in capacitor to get a similar result.
TranscendentalEmpire@lemmy.today 3 hours ago
Eh, yes and no. You are getting the areas that are in contact with the cooking surface red hot, which with a flat bottom wok is a really small area. Since most woks are made out of thin metal, you aren’t getting much heat transfer to the majority of the pan like you would with gas.
Tbh the best option imo for stirfry is just to have an outdoor wok burner hooked up to a propane tank. Unless you have an industrial stove, you aren’t getting the pan hot enough on gass either.
froh42@lemmy.world 4 hours ago
I do have induction in my kitchen, the most powerful plate is 2.7kW. IIRC I could get gas up to 11kW on one burner.
Maybe there’s more powerful ones, the electrics are 3 phases of 220V with 16A - so theoretically I could push up to 10.5kW of electrical power into the stove.
It would need to communicate with the oven in that case, as the oven currently uses the 3 phase.
mlg@lemmy.world 4 hours ago
They make curved induction stovestops to rest your wok like a traditional wok burner, but a strong induction stovetop will be able to do the same, you just won’t be able to set it down on anything lol.
Its not as common in consumer because gas is still very common in Asia, but there are several models available as well as full sized restaurant induction wok stoves that can fit proper big woks with ease and hit the very high heat needed for the first use seasoning stage.
The heat response time is slightly better than gas, you just lose out on the visual queue of your flame.
Wizard_Pope@lemmy.world 4 hours ago
papalonian@lemmy.world 10 hours ago
Cannot roast marshmallows OR light a joint, literally what is this used for???
SCmSTR@lemmy.blahaj.zone 2 hours ago
Induction is anti smoking propaganda. They want to take away our freedoms!
Wizard_Pope@lemmy.world 10 hours ago
Who the hell roasts marshmallows inside???
Also buy yourself a lighter
papalonian@lemmy.world 10 hours ago
People with proper stoves.
And I’ve got a lighter, it weighs 200lb, has four burner heads and gets my hair for me at the same time.
threeonefour@piefed.ca 5 hours ago
Now I’m picturing someone putting a marshmallow on a spoon and holding a lighter under it to roast it.
TrackenDaKracken@lemmy.world 5 hours ago
Upvote for funny.
Man, so many people have zero sense of humor.
panda_abyss@lemmy.ca 6 hours ago
Justice for jiffy pop!
SCmSTR@lemmy.blahaj.zone 2 hours ago
I bet if you made the induction coils stronger, it could work on aluminum
CompactFlax@discuss.tchncs.de 10 hours ago
I love the idea. I hate the shitty unreliable overly digital implementation. Induction came around after everything was already well on the way to enshittification. Components are sized to last through warranty, not to last 20 or 30 years.
My gas stove, which has certainly many issues, hasn’t got a chip in it, and with occasional replacement of igniters will likely outlast me and my kids, unless we choose to replace it.
Bytemeister@lemmy.world 9 hours ago
Your gas stove will outlast you. Partly because it is a very simple appliance, but also because gas stoves are fucking terrible for your health.
empireOfLove2@lemmy.dbzer0.com 5 hours ago
I do love the induction stove at my gf’s house, but the issue with induction is you basically have to throw out 75% of your cookware and go get the special heavy-bottomed pans and pots for the heating to be effective and even. Most everything I have that’s decades old and salvaged from yard sales and the like does NOT work on induction like, at all.
yakko@feddit.uk 13 hours ago
Make one the size of my 12" skillet so it doesn’t create a neat little zone of heat surrounded by sticky cold pan, and I’m all yours. Haven’t seen one yet.
MacaqueAndCheese@lemmy.ca 11 hours ago
My neighbor’s daughter bought an induction stove for her best friend who happens to be a trans dwarf porn star. She goes by Munchkin Cock Jenny and let me tell you she can cook a hell of a good meal on that thing. She hosted us all for Thanksgiving breakfast last year and made Vienna sausages with coconut rice and strawberry rhubarb pie, all mixed together on the stovetop. None of it for hot because she just placed it all on the surface but at least she tried. She died of meningitis about 4 hours after we left which is unfortunate because whoever had to deal with her estate had to clean the stovetop.
Varesti@lemmy.zip 12 hours ago
TrackenDaKracken@lemmy.world 5 hours ago
Can’t justify it. I run one burner on my gas stove for about seven minutes a day. That’s it. It’s paid for and gas is dirt cheap here. Seven minutes a day gas fume exposure is not what will end up killing me.
Sure, if you cook all day, reducing big pots of stock for hours at a time, etc., then it makes sense. But, it’s not for everyone.
tutter@lemmy.blahaj.zone 11 hours ago
Is there a ‘gib hot’ supremacy gang? Ive litteraly made eggs in a hot stone just give me some temperature ill figure out the rest.
theneverfox@pawb.social 12 hours ago
Sounds pretty convectional to me
AlboTheGuy@feddit.nl 10 hours ago
I wanted capacitive but couldn’t, where I live that spike in electricity is simply not sustainable, power wise
Allero@lemmy.today 11 minutes ago
Induction has just gone from “cool, but for the rich folks” to simply an undisputed king of stovetops.
Much like solar and other green technologies.
mirshafie@europe.pub 30 seconds ago
Induction rules but the touch controls that almost always come with them can fuck right off.