Gas stoves fill the air in your home with particulate matter (pm), which has been found to increase cancer risk in the long term.

So next time you buy a stove, consider choosing an induction stove.

Btw, gas stoves being better or faster than induction is a myth. They have certain specific advantages, but they are actually slower.

Obligatory Technology Connections video:
https://www.youtube.com/watch?v=eUywI8YGy0Y

    • gonzo-rand19
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      1518 days ago

      Did you know that the vast majority of electric stovetops aren’t induction stovetops and you can use any pan you like on them? Personally, I would rather not breathe in carbon monoxide.

    • qaz
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      818 days ago

      Ceramic stoves also work on other types of pans and emit a bright red glow when they’re hot. However, they are less efficient.

        • Boomer Humor Doomergod
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          117 days ago

          Of all the stoves I’ve cooked on, ceramic stoves are the worst. No temperature control and anything that spills is instantly burned into the stovetop unless you want to spend your weekend scrubbing it out.

    • @Kusimulkku@lemm.ee
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      418 days ago

      We like to see it - fire, heat.

      Exact reason why I built a fire in my kitchen. Gives that camping feeling

    • @Mouselemming@sh.itjust.works
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      18 days ago

      Regular old coil electric stoves will be fine with, for instance, your old rough-bottomed cast iron pan. And despite no flame, the coils glow red hot like a horseshoe at a blacksmith’s, to hit that emotional spot.

      There is a little learning curve: they heat up and cool down more slowly, which can be a plus if you work with it.

      Note: If you have spilled, especially grease, be sure to lift the whole stovetop to clean underneath, nobody taught me that at first.

      • Drusas
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        118 days ago

        Electric coil stoves are garbage. Induction is very good.

        • @Mouselemming@sh.itjust.works
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          18 days ago

          If you can afford them. And afford to replace old pots that don’t induct. For instance, cast iron is supposed to work, but my beloved old 16" cast iron murder weapon has a very uneven base so it barely connected and didn’t work at all.

          I will agree that new coil stoves are the low end of the line, so the oven will be more cheaply made as well.

    • @rockstarmode@lemmy.world
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      18 days ago

      I absolutely agree. I’m happy to switch to a new technology as long as it performs at least as well as my current implementation.

      I have a few cast iron and carbon steel pans, but most of my cooking vessels are thick copper (not copper inserts, full 3mm or more copper). Copper pans are superior to any other material (unless you prioritize cost) and are sadly incompatible with induction.

      Don’t even talk to me about electric element (non induction) stoves, they’re garbage for heat control.

      • @chunkystyles@sopuli.xyz
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        218 days ago

        They are garbage for heat control if you use them the same way you would a gas or induction stove. If you learn how to use one, resistive electric stoves cook just fine.

        • @rockstarmode@lemmy.world
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          117 days ago

          Hard disagree. Try making a sauce which requires high heat, then very low heat. Turning the electric burner down doesn’t immediately reduce heat, it cools off relatively slowly. I guess you could switch to another burner that was preheated to a low temp, assuming you have a free burner while cooking.

          I’ve worked for years in several professional kitchens and cook 3 meals a day, 7 days a week from scratch at home. I know how to use the tools in a kitchen, and non-induction electric burners are absolute garbage.

          • Drusas
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            115 days ago

            Induction is even better at quick temperature changes then gas is, which really surprised me.