Yeah induction is superior to gas in all cooking applications except for stir frying, and developments are catching up to improve in that area too.
Frankly, as someone who’s had resistive electric heating cooktops for more than the last decade, even that’s fine for most cooking. A little slow to get going, but if you’re cooking a stew or a pasta sauce or frying up some sausage and bacon, the lead-time is the only difference, and it’s a miniscule amount of the total cooking time anyway.
Zagorath you’re like my favourite enviro person on Aus Lemmy but the meat Zag, the MEAT. Meat is responsible for 20% of the planet’s GHG emissions Zag, THE MEAT
Yeah induction is superior to gas in all cooking applications except for stir frying, and developments are catching up to improve in that area too.
Frankly, as someone who’s had resistive electric heating cooktops for more than the last decade, even that’s fine for most cooking. A little slow to get going, but if you’re cooking a stew or a pasta sauce or frying up some sausage and bacon, the lead-time is the only difference, and it’s a miniscule amount of the total cooking time anyway.
Zagorath you’re like my favourite enviro person on Aus Lemmy but the meat Zag, the MEAT. Meat is responsible for 20% of the planet’s GHG emissions Zag, THE MEAT
As someone who has only ever used an electric stovetop in his entire 35 year life (SE USA), y’all will live. Trust me. My stir fry is fine.