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35 points

When people think of electric stoves, they think of resistance not induction. If people had more experience with induction, I’m sure they’d be less resistant to the change.

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12 points
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But this is America, they still use checks…
They’re so controlled by their corporations.

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6 points

Give me a digital transaction without fees and I’ll give up checks. They cost less to accept.

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8 points

Lulz, fees on digital transactions, is it the 90s again?

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2 points

I tried induction using a plugin electric one burner mini appliance. Its not even the whole real thing and its a great experience.

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2 points

induction is nice, and the old school induction are fine if all you do is casual cooking. there’s no reason to give big gas more dependence

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4 points

Old school resistance you mean

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2 points

Just picked new appliances for our house. I wanted to look at induction but the ones that were within budget had some questionable reliability in the reviews. However we made sure we have the beefy outlet so we can upgrade as the price comes down. I miss cooking with gas but new electric stoves and some good pans are not that bad. It’ll hold us over until upgrade time… I hope.

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1 point

In my experience both have their upside and downside. I only ever use my resistance stove to braising or stewing, anything that require simmering for long hour, as it provide a consistent heat throughout the cooking process.

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3 points

Are you saying induction doesn’t provide consistent heat for long periods? Because resistance is the one that doesn’t (at high temp anyway) with the element being turned on and off again and again…

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1 point

Induction directly heat the cookware so the heat really only coming from the cookware itself, if the cookware isn’t thick enough it will conduct the heat away quickly, or if i turn it on high it will quickly burn the bottom of whatever i’m cooking. It still have to cycle on and off to control the heat though.

Electric stove on the other hand heat the metal coil/ceramic surface so the heat can conduct into the cookware. This way i can have a surface that is consistenly around that temperature, making it easier to control the heat if i want it low enough to simmer but not boil.

In my experience, it’s easier to get my food burn with induction because of the direct heating of the cookware. Maybe yours have those fancy-mancy setting to prevent that, but i don’t have that sort of setting unfortunately.

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