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xtal posted:Of course. Dunno about theirs but mine goes to nearly 500 degrees on max setting. I'm not huge on that motion, so probably it's fine. Thanks for the advice everyone!
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Nov 28, 2020 17:15
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Induction stoves boil water in like two minutes. I prefer a gas range but they seem plenty powerful.
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Nov 28, 2020 17:25
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But how am I supposed to toast a single marshmallow on fork over an induction stove??? J/K my friends have an induction rangetop and I love cooking on it. Get one.
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Nov 28, 2020 18:21
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The fact that it boils water nearly instantly is neat but the fact that those cooktops require specific kinds of pans and require direct contact to work consistently seems like a major downside to the point of not making it worth it.
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Nov 28, 2020 18:32
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If you can’t have gas they seem nice.
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Nov 28, 2020 18:56
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Nobody should be doing new natural gas installs, natural gas is a fossil fuel.
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Nov 28, 2020 19:05
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Sextro posted:Nobody should be doing new natural gas installs, natural gas is a fossil fuel. Before I had NG, my furnace was powered by a six-month oil tank contract. Pretty sure burning straight oil is worse than NG.
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Nov 28, 2020 19:28
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Sextro posted:Nobody should be doing new natural gas installs, natural gas is a fossil fuel. As I said earlier, if power in your area is provided by coal you're almost definitely generating more emissions with an electric range vs. a gas one. If you have emission-free energy this is definitely relevant though. Even with that being said though, your range is only about 4% of the energy consumption in your house, so it wouldn't be the first place I'd start optimizing if I wanted to be as green as possible.
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Nov 28, 2020 19:31
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Almost anything newly built has a thin magnetic layer on the bottom, even most non sticks, for induction compatability. That should only be a factor if you're still using old stainless that may not me magnetized or something like a copper set.
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Nov 28, 2020 19:54
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If we ever remodel to induction, the only thing I'll miss is our carbon steel wok. I guess that's a reason to get an outdoor wok burner 
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Nov 28, 2020 20:05
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What? Steel should work fine on an induction hob. The pans themselves don’t need to be magnetic. I use all our old enamelled cast iron Le Creuset on our induction hob, it works great.
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Nov 28, 2020 20:11
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Can you use cast iron on induction? How does an induction stove top react to the shaking motion required for popping corn? Does the burner stay on so long as the pot is just sliding back and forth and doesn't lift up?
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Nov 28, 2020 20:13
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You can absolutely use cast iron and copper on induction hobs. Replacing pans is a non issue really, since almost universally the ones that don’t work on induction are cheap non stick ones you won’t miss anyway.
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Nov 28, 2020 20:28
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Scientastic posted:What? Steel should work fine on an induction hob. The pans themselves don’t need to be magnetic.
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Nov 28, 2020 20:36
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Scientastic posted:What? Steel should work fine on an induction hob. The pans themselves don’t need to be magnetic.
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Nov 28, 2020 20:36
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BrianBoitano posted:I was under the impression that woks are bad since their flat bottom is small and the thinness doesn't allow big eddy currents. I could be wrong.  ...which is probably better (in terms of dumping heat into the food) than any (US residential) gas hob. They also make them for built-in cooktops, although good luck finding one in the US.
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Nov 28, 2020 21:31
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Sextro posted:Nobody should be doing new natural gas installs, natural gas is a fossil fuel. Used my new 48” eight burner range for the first time on Wednesday night. Was glorious.
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Nov 28, 2020 21:48
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The hell is a hob god dammit. Just say fire circle like a normal human.
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Nov 28, 2020 21:53
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We want to mail out a variety of cookies to friends and family for Christmas but we have to reconcile form and function. I want to avoid the cookies turning into stale cardboard, but my wife wants to also make sure it presents well. This apparently takes the thunder out of using vacuum sealer. My suggestion of drawing a smiley face on the bags to make them "cute" didn't cut it either. We're down to red/green plastic wrap further enclosed in plastic bags. Then we still have to pack them so they can take some blows in shipping because tis' the season to dropkick packages in and out of trucks. For the packaging, I'm just wondering if anybody found anything particularly cool for protecting stuff like that in the past the worked out.
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Nov 28, 2020 23:05
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poo poo POST MALONE posted:The fact that it boils water nearly instantly is neat but the fact that those cooktops require specific kinds of pans and require direct contact to work consistently seems like a major downside to the point of not making it worth it. Virtually everything works with induction, I don't own anything that doesn't (glass and aluminum?)
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Nov 29, 2020 00:55
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Rocko Bonaparte posted:We want to mail out a variety of cookies to friends and family for Christmas but we have to reconcile form and function. I want to avoid the cookies turning into stale cardboard, but my wife wants to also make sure it presents well. This apparently takes the thunder out of using vacuum sealer. My suggestion of drawing a smiley face on the bags to make them "cute" didn't cut it either. We're down to red/green plastic wrap further enclosed in plastic bags. Then we still have to pack them so they can take some blows in shipping because tis' the season to dropkick packages in and out of trucks. For the packaging, I'm just wondering if anybody found anything particularly cool for protecting stuff like that in the past the worked out.
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Nov 29, 2020 01:02
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How long will you keep your stove, and how long do you think it will be "OK" to be burning any amount of fossil fuels? Deciding to purchase something that you use as long as you use any appliance dependent entirely on a fossil fuel in the year 2020 is, while incredibly normal, is entirely stupid. Especially considering that viable price comparable alternatives exist.
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Nov 29, 2020 01:13
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Natural gas is the #1 heat source in the nation. If we're all going to shift away from that in the next 10-15 years, those costs will be so huge that a $1k stove isn't even a noticeable drop in the bucket.
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Nov 29, 2020 01:59
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i like nice words
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SubG posted:Put them in a cardboard box, decoratively wrap the cardboard box, vac seal the wrapped cardboard box, put vac sealed wrapped cardboard box in mailing envelope/shipping box/whatever. Would the inner-sealed cardboard box have some effect on everything?
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Nov 29, 2020 02:15
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Induction is great. I love mine. I’d say the majority of high level restaurants I’ve visited in the past 5 years are now using them too.
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Nov 29, 2020 04:49
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Has there been an improvement in the load bearing for induction cooktops? The main reason I haven't switched to one is I will do 5-gallon stuff with pressure canning and stock making. I wasn't confident between the pot and the contents that I would stay below the rated weight limit for the cooktop--when they actually even note it. I did get some portable, commercial induction cooktop in the past two years that had something like an 80 pound weight limit, and that thing rocks hard.
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Nov 29, 2020 07:30
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Rocko Bonaparte posted:Would the inner-sealed cardboard box have some effect on everything? And if it is, you don't need the vac sealer.
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Nov 29, 2020 13:02
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This is a slightly weird question and I have been forgetting to ask it for months. This happened slightly pre-pandemic. I have a second drip coffee machine on top of my "main" one. Neither is particularly expensive, they are the same model Hamilton Beach. It's useful because I can (or could, pre-covid) have both a pot of decaf and a pot of regular when entertaining. As you can imagine, the second one gets used much less frequently than the first, and not at all since covid. Anyway, several months back, while I am normally diligent about cleaning the coffeemaker shortly after use, I apparently thought I had cleaned out the pot and filter basket on the secondary coffee maker, but had not. The carafe and filter basket both had mold in them. I washed them out extremely thoroughly -- I think I used the dishwasher on both, don't remember, it's been months -- and I looked up the vinegar cleaning/descaling process and did what it suggested, running the vinegar solution through the machine and then running several full pots of water through. I have not used the coffee maker since. I'm satisfied that the carafe and filter basket were both cleaned adequately. Do I need to be concerned about mold colonizing the coffee maker itself? I am aware that auto-drip machines get pretty gunky during the course of normal use. I'm not worried about that, just whether the mold could have transitioned from the basket and carafe back into the internals. I would not like to poison myself or any future guests. I can always just chuck the machine and replace it (~$40) or not, I just hate to throw out a good machine.
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Nov 29, 2020 14:59
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It sounds like you did a pretty thorough job. If it's been a while since you last used it and there's no evidence of mold on anything you can see (there's not that much to a drip machine that isn't visible), I think you're probably fine.
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Nov 29, 2020 16:19
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SubG posted:Flat bottom on induction isn't great, but you can get one of these: Glad to know that I can wok onto electric avenue
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Nov 29, 2020 19:08
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Wow, I need one of those. But doesn't it seem like you'd need a certain shape of pan to fit properly?
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Nov 29, 2020 19:31
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Yeah... a wok. It has a round bottom like a bowl with no ridge or lip to steady it. That's why woks often sit inside of stabilizer rings.
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Nov 29, 2020 19:47
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I understand how woks work, that burner just isn't how they work
xtal fucked around with this message at 20:26 on Nov 29, 2020 |
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Nov 29, 2020 19:56
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Leal posted:Glad to know that I can wok onto electric avenue Let mein take you higher
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Nov 29, 2020 20:30
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poo poo POST MALONE posted:Yeah... a wok. It has a round bottom like a bowl with no ridge or lip to steady it. That's why woks often sit inside of stabilizer rings. I guess it's more of how well do you have to match the radius of curvature for it to work properly. I'm not sure how standard wok curvature is anyway.
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Nov 30, 2020 05:00
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Has anyone seen a video lately of someone spatchcocking (and then further flattening) a whole chicken so that it can be cooked in a pan? The end result is insanely crispy and the chef even drags a fork across it to prove it. I have no idea where I saw it because it isn't in my youtube history. I wanted to watch it again to try to get the temperature right for some bone-in thighs I want to cook the same way. I stopped pan-cooking chicken a long time ago because the texture of broiled stuff is so much better but I wanted to try her method out.
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Nov 30, 2020 23:52
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GF and I are holing up in a suite for our birthday weekend, but w/ covid and all, restaurants are not gonna be a thing. The room has a small fridge and a microwave, gimme ideas for foods for 2 days.
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Dec 1, 2020 03:13
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Corla Plankun posted:Has anyone seen a video lately of someone spatchcocking (and then further flattening) a whole chicken so that it can be cooked in a pan? The end result is insanely crispy and the chef even drags a fork across it to prove it. I have no idea where I saw it because it isn't in my youtube history. Carla (formerly?) from BA did it earlier this year https://www.youtube.com/watch?v=YJuEJH-99q4
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Dec 1, 2020 03:47
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Corla Plankun posted:Has anyone seen a video lately of someone spatchcocking (and then further flattening) a whole chicken so that it can be cooked in a pan? The end result is insanely crispy and the chef even drags a fork across it to prove it. I have no idea where I saw it because it isn't in my youtube history. There are dozens of Foodtube personalities doing this recently. Spatchcocking is weirdly trendy right now it seems.
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Dec 1, 2020 04:52
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Corla Plankun posted:Has anyone seen a video lately of someone spatchcocking (and then further flattening) a whole chicken so that it can be cooked in a pan? The end result is insanely crispy and the chef even drags a fork across it to prove it. I have no idea where I saw it because it isn't in my youtube history.
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Dec 1, 2020 08:09
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