Hey, so really I just want this to serve as food for thought. On that note, _only 38%_ of US households have gas stoves. The majority are using conventional electric *right now* and somehow life goes on! Still, you may very well have reasons to prefer gas cooking - and until quite recently, I did, too! But after a more honest assessment where I added up all the quality-of-life disadvantages from cooking with gas, I'm over it. Oh and, fun fact, right after I finished editing this I used my big 12 inch skillet on that big burner to fry up some vegetables and it went *so much faster* than it ever has with the gas stove! It definitely _feels_ like it's taking a while to heat up but that's mostly in our heads. In fact, using an IR thermometer, that pan got to 280°F (137°C) surface temperature in 60 seconds on a stone-cold burner. Doesn't seem slow to me!

@RhizometricReality

Жыл бұрын

Electric kettle at home is so much faster than the gas stove Kettle that I never use my gas stove kettle anymore, even tho its twice as big, I can heat up all the electric one so quickly that's pointless to worry about the bigger one

@derkillerigel7059

Жыл бұрын

i don't even have a gas stove except on the grill

@nebulous962

Жыл бұрын

what do you think about wood-burning stoves? i have seen some people say that they might be carbon neutral. do you think this is true?

@KoroWerks

Жыл бұрын

My big thing about the whole "gas is better" argument is that it's never been backed up by studies, it's been backed up by commercials from the natural gas and oil companies! Thank you for consistently showing us with measurements how things work and are, I loved your heat pump and regular space heater videos as well, very evidence based approach. Thank you!

@Jon-hx7pe

Жыл бұрын

@@KoroWerks if the electricity comes from burning fossil fuel in power plants, it is better just to burn the fuel in your own kitchen. power plants are inefficient, often 30% and below.

Yes! An hour of watching water boil, exactly what I was hoping for!

@sleeptyper

Жыл бұрын

Username checks out, lol!

@santisven

Жыл бұрын

@@sleeptyper feels like reddit now. I watched this entire thing at 1.5 speed while cooking, eating and doing the dishes. Have a gas stove. No ventilation. Was waiting to drop dead any second. Luckily survived.

@goku64100

Жыл бұрын

@@santisven if that was your take away from this video you might of been a little loopy from the lack of oxygen

@randomjunk1977

Жыл бұрын

On this channel, it's par for the course. And yes I'm definitely sunscribed

@clemire83

Жыл бұрын

Better than watching paint dry.

Ok, I finally built up the resolve to watch an hour long video about gas vs electric stoves. It went by a lot faster than I expected! I am genuinely surprised by the results, as I too thought that old-school electric was (much) slower. However I've also had a gas stove in every house we've rented or owned for the last 15 years, so it's been a while since I used electric. We recently removed an old (but good quality) gas stove and replaced it with induction, and there is no way I would ever want to go back to gas. Induction is so much better in every way, especially with respect to the cookware not being too hot to touch! I can't believe what a difference it makes! We also have some spatulas and other various plastic kitchen accessories that have burn marks or have partially melted because someone left them too close to the gas stovetop. That never happens anymore! Plus, of course, the indoor air quality. It's very clear to see that induction is the future. It really is the best in every category. There's just one thing I hate: capacitive buttons. Is it too much to ask for a hob with physical knobs (like a gas or traditional electric) instead of capacitive buttons?! I hate it when I accidentally spill some water over the button area and the whole thing freaks out until it's dry. I tried to find a decent induction stovetop with physical buttons but they're all either very low end models, or very very high end models, and none were in stock anywhere anyhow. So yeah, sorry for the long rant, but long live induction ... just give us physical knobs and buttons.

@shawnmllr86

Жыл бұрын

… this is such a bad misuse of state-actor political, economic, and strategic capital. This is such a misguided adventure. Please please please course-correct.

@danielbum912

Жыл бұрын

Interesting to read you here Jason and absolutely agree about the touch controls. There's one more disadvantage with (a lot of) induction hobs from my experience: especially with the larger burners, very often the coils underneath don't cover the full area, but rather consist of one of the same coils from the smaller burners aided by an additional ring around it to cover the outermost diameter. This wouldn't be so much of an issue for traditional ceramic glass cooktops because the radiation spreads the energy quite well and it's slow anyway, but with the direct and responsive nature of induction it actually creates hotter and colder areas on a pan if you are heating it up fast. It's not only annoying for cooking, it can warp your cookware. Temps obviously even out over time but for that you're relying on the internal conductivity of your cookware, partly defeating the point of having a highly responsive hob in the first place. Sounds easy to avoid once you're aware of it, but annoyingly most manufacturers are very secretive about how the coils under each burner are shaped, so you'll only find out once it's installed, you boil some water and wonder why the bubbles at the bottom form rings. Ask me how I know.

@JE-zl6uy

Жыл бұрын

Having used gas and electric, I'll give you some general real feelings (yes objective). Grilling on a Gas stove? To me, seems faster... However... Baking in a Gas stove? Absolute crap shoot. First off: I've had the oven NOT IGNITE and I only noticed because I didn't hear the *FWOOSH* If I was less paranoid about Gas, I'd have missed it... This was on a Whirlpool Gold series from 2017. It's not ancient tech, is what I'm trying to say. So, the baking? Amazingly inconsistent. Give me an electric convection oven any day. All day. Hell if I can use my air fryer (fancy talk for small convection oven) I use that. The gas oven has hot spots, depending, and broiling in the gas stove? OMG it's terrible compared to broiling in electric. So those are my... *Sunglasses* hot takes.

@pablopicaro7649

Жыл бұрын

FLAWED TEST: There are both different wattages of electric coils 1500 watt (5118 Btu/h) and 2100 watt (7165 Btu/h) are common. And Btu value of Burners 2000 Btu/h (586 watt) to 18000 Btu/h (5275 watt) are common. SO TO HAVE A LEGITAMATE COMPARISON you need to use a Electric Burner and Gas Burner with same energy output. Then also used different Pans that might make a difference in heat performance.

@AndyGraceMedia

Жыл бұрын

​@@pablopicaro7649 Correct! Induction hobs are even higher power, usually around 3.5kW and could require three phase depending on the supply. Of course it all depends on how the energy is transmitted, converted from one form to another and the cumulative losses in the system . It's very difficult to say which is "better" from a green perspective as it depends on how the electricity is generated in the first place, whether it's stored in a battery or capacitor array or generated in real time with transmission line losses. From a thermodynamics perspective the specific heat capacity of methane is high and the enthalpy of combustion for methane means it's very exothermic. I won't get into the partial differential equations but the theoretical value for pure methane is 891 kJ of energy out per mole of gas combusted into H2O and CO2. That's incredibly good, but nobody's kitchen burners are ideal thermodynamic systems nor even close ... especially when the vast majority of the energy expended went straight up through the water and out the top of the uncovered pot.

I'm a professional chef. I have worked at just about every type of restaurant when I was moving up - from sports bar's to high cuisine. I've worked all over the West Coast from San Diego to Portland and Seattle where I now live, and even us pro's are going to induction. They're faster because the magnetic fields heat the pan directly, not the cooktop. It's also safe because it's harder to burn yourself on them and they keep the kitchen *_way_* cooler, which is fantastic in a busy restaurant kitchen, you're also not stuck breathing in filth for a whole shift, and when opening a new place, those shifts can easily last 12 or more hours. If you need an open flame for a particular technique, just use a butane burner, you can get a good one for around 20 bucks.

16:54 Alec: "You can still read that, right? 1205." Alec's Cat: "Yeah."

@TheL85

15 күн бұрын

looool

As you know, in Europe, for some reason, induction stoves have become the norm. To me, the best advantages of induction over hot-electric and gas is that it's ridiculously easy to clean: because the surface never gets hotter than the pot, food does not stick and burn when spilled. Plus, it's quite fast and immediate-reacting to input.

@WouterWeggelaar

Жыл бұрын

Add to that rapid cool-down so the cooktop is safer to touch earlier

@RoamingAdhocrat

Жыл бұрын

my landlord replaced a broken, cheap electric cooktop with a new, cheap electric cooktop… six months later the hobs are rusted to heck and some of the markings on the knobs are 100% obliterated by light contact and cleaning :/ I want to just get a 1- or 2-place freestanding induction hob

@MauroTamm

Жыл бұрын

I often just take a damp paper and clean it while it's on if I spill anything. And then continue cooking.

@boerde6202

Жыл бұрын

It strongly depends in witch country and what kind of ground you live. Gaspipes is something you just don't see in the mountians(rock). and it depends how you're country makes electric power.

@canteatpi

Жыл бұрын

well and the surface is just a flat glass panel, which makes it easy to clean

When we remodeled our kitchen, we were dead set on gas but decided last minute to go with induction. Love that the induction cooktop doesn't heat up the entire kitchen and it's also a lot safer with kids.

@jmdavison62

Жыл бұрын

For what it's worth, I don't know anyone who has expressed regret for having switched from gas to an induction cooktop.

@tomr6955

Жыл бұрын

​@@jmdavison62I do. Lots of drawbacks to induction.

@jmdavison62

Жыл бұрын

@@tomr6955 Go on, please.

@SeekingTheLoveThatGodMeans7648

Жыл бұрын

@@jmdavison62 One cooking channel expressed disappointment that the induction heated area was smaller than the pan bottom, so a skillet full of things being browned do not brown evenly.

@OLBastholm

10 ай бұрын

​@@SeekingTheLoveThatGodMeans7648 They should've gotten a bigger one, then. That's not a drawback of an induction stove, it's just one specific stove.

Hello from the Czech Republic. For those of you in the USA, who have little experience with induction cookers, I have two tips for using them: 1) If you place an ordinary paper kitchen towel or any piece of cloth on the induction cooker, and then the pot on top of it, it stops shaking and creating that characteristic hum. The distance between the cooker and the pot can be as little as a few millimeters (1/4 inch), and the induction will work as if the pot were directly on the hob. After all, that plate is made of glass, and it's also not dimensionless 😀 However, if you use high energy, egt. for pan frying, on such a paper towel, it will gradually burn to brown. But it won't ignite. It will just look ugly 😀 2) For the use of pots or other things that are not magnetic, a mat is made for using pots or other things that are not magnetic. Its made of several layers, just like stainless steel induction cookware. The middle layer is plain iron, that's why it works. I have one, and I use it, for example, to heat a terracotta pot. Of course, it will reduce the efficiency a little, but only a little. During the approximately 15 years that I have been using induction, I have naturally replaced the other dishes with ones that suit me. Paradoxically, the best cookware for induction turned out to be "grandmother's" enameled cookware from ordinary "black" deep-drawn sheet metal. It is still produced in the Czech Republic, but I don't want to put a link here so you don't have problems with "advertising". You will certainly find references, and I have no doubt that similar dishes are also produced in the USA. Also ordinary cast iron, also "grandmother's", is very good for induction, but enameled tinware is best. In closing, I will allow myself to wonder about one thing you said. According to you, a single-burner induction cooker costs $3,000 in the US. It costs around 3000 CZK (our currency), in Czechia. But that would mean that when the current exchange rate is CZK to USD, your cooker costs 22.3 times more! 😁

@dearyvettetn4489

9 ай бұрын

I think that the cost for full range/stove in the US is $3k, not for the single burner portable induction cooktop. That was $60-70 US. I just purchases one at IKEA to use in our RV and I’m really liking it. Thank you for the tip.

@knekker1

8 ай бұрын

Doesn't induction work like a microwave oven? You don't want that radiation shooting out between the stove and the pan, out into the room or in your face. A normal electrick stove is the way to go.

@HamburgRocker

8 ай бұрын

​@@knekker1 The technology of a microwave oven and an induction cooker doesn't have much in common. A microwave oven is radiating....well... microwaves that are harmful to living organic material. Whereas an induction cooker creates only a magnetic field that heats up certain metals such as iron in the bottom of your cookware. In principle it works like a wireless charger but at a different frequency and on much higher power. An induction cooker is not dangerous to organic material.

@jamesrussell2936

8 ай бұрын

@@knekker1 There's no radiation like you would of like with Chernobyl or nukes. It's just a strong magnetic field that flips the north and south poles, over and over, really fast.

@knekker1

8 ай бұрын

@@jamesrussell2936Thanks for clarifying this. Cheers

the knob on a gas stove is not really a temperature control but a flow control knob. in reference to what you pointed out at 15:28, if you make the flame about half the diameter of the pot you might bet better efficiency. i think the burners are also different sizes as well for this reason. love your channel, wish you the best :)

@ivanpetrov5255

Жыл бұрын

If the flame is licking the sides of the pot/kettle, you're losing massive amount of energy. In his first test, the lack of steam, in my opinion, indicates he was using too small of a pot.

I'm surprised that you were able to bring anything up to a boil at all considering you had a camera trained on the pot the entire time!

@zombie-process7025

Жыл бұрын

LOL Underrated comment. XD

@Grandwigg

Жыл бұрын

Maybe a soul, or at least awareness is needed for watching to prevent boiling.

@edgarallenhoe3518

Жыл бұрын

And no lids!

I just did your test on my induction stove. At the highest setting (which is time limited), the largest burner boiled 4 quarts of water in 6 minutes and 15 seconds. This is a very cheap model, but it's still vastly superior to every gas and radiant electric stove I've used in my life.

@LuigiMordelAlaume

6 ай бұрын

This is consistent with my experience on a 1987 Kenmore induction cooktop. It I make pasta or stew (with about a gallon of water to boil) I set my alarm for 5 minutes and it's usually done a minute or two after I go back to the kitchen. Edit: major caveat in my results: water probably isn't Chicago cold to start with, and I have high quality pots that convert almost all the magnetically induced electricity into heat.

@ovidius2000

6 ай бұрын

AndTheyAreMadeToHaveLowEficiency.SoToDrawALotOfAmps.

@Xnoob545

6 ай бұрын

​@@ovidius2000 1. Please, type normally. 2. Any proof?

@ovidius2000

6 ай бұрын

@@Xnoob545 ForProof,YouShouldstudyThem

@MigattenoBlakae

6 ай бұрын

@@ovidius2000 but YOU made the claim. So YOU should prove it.

So much for the saying, “a watched pot never boils.”

Well, he's done it. We're literally watching water boil. And yet, as always, he manages to make the mundane entertaining and informative. Just how does he do it? :)

@ianstobie

Жыл бұрын

Coming next: paint drying! A whole series.

@HermanVonPetri

Жыл бұрын

@@ianstobie And in the spring, grass growing!

@dschaedler

Жыл бұрын

I am all hooked for the new season of 'watching water form canyons in realtime'!!

@waynestefinashen239

Жыл бұрын

Green Energy nonsense will be the downfall of civilisation as we know it i see populations around the world decreasing because of it combined with death from starvation as all the nations try to get more control over the existing populations!

@PEPSIMaxMusic

11 ай бұрын

He's like the James May of techy stuff

My electric stove goes from 0 to 9 in power level, but if I press the "+"button again, it goes to a "P" setting, which disables the limit that causes it to turn off. It is not a safety risk and is the indicated usage for boiling water. From what I understand, most electric stoves have a similar setting, so I would suggest looking up what yours has to offer in that regard. Thank you for the great content, love your channel. Bye.

@patpat586

Жыл бұрын

Is that's what it's for? My dumb ass always thought it standed for pan. Like that it registers there's a pan on the cook top lol 😆

@NoIPHU

3 ай бұрын

@@patpat586P stands for Power mode.

This really confirmed what I already thought. I had a gas stove in my first house and the only benefit I could see was the fact that off was truly off. I remember thinking it took forever for water to boil on my gas stove. Since then, I've had 2 different glass tops, one being brand new, and my current one being at least 10 years old and I much prefer the glass tops.

@abc-wv4in

Жыл бұрын

I've always preferred electric stoves, too, as did my mother. I agree the only benefit I see to gas is that off is instantly off, but that can be used to advantage with an electric stove. I turn mine off before my food is finished cooking, and the residual heat is enough to finish cooking it. So that advantage of gas might not really be an advantage.

@alexlindekugel8727

Жыл бұрын

really? i hate my eletriv stove been around them my whole life and always loved using gas.

@snowthearcticfox1

8 ай бұрын

​@alexlindekugel8727 why though? It's objectively worse.

@mrbanana6464

8 ай бұрын

@@abc-wv4in Also with an electric stove you can just move whatever you're cooking to another burner. That won't work if you're cooking four things simultaneously but really how often are you doing that? And if you are, why do you need to keep it on the burner after its done cooking?

I really enjoy your videos and appreciate the time and effort you put into research and presentation. There are so many topics you have covered that I had very little prior knowledge of, and the way you break things down and present them breaks through my thick skull so that I can understand. I've been hanging on to a gas stove (that was bought used in '83) for all of these years "just in case" we lose power and need to heat with it. Which happens much less frequently in recent decades. If I can manage to run an electric line to the wall the oven is on, it may be time to switch over.

We have induction cooktops since ages and I cannot stop raving about them to friends and everybody on the internet :) they don't have the inertia issue, they're much better and safer than ceramic ones. Moving to induction was the same experience for me as putting SSD in my computer the first time.

@gabrielulibarri9950

Жыл бұрын

That's actually a really great comparison! my boot time dropped to about 10 sec on my laptop when I upgraded to a sata SSD. I can boil a quart of water in about 2 min on our induction stove too.

@Connie_cpu

Жыл бұрын

I ordered an induction range last week to replace my ancient resistive coil range, I'm so excited to get it for the responsiveness. I have an "electric compatible" wok and it's alright on my old coils but the lack of responsiveness is the main problem for the kind of food you normally make in a wok

@tehs3raph1m

Жыл бұрын

I had 2 Induction rings installed when i was working in a commercial kitchen, i used it for a la carte sauces because it was as flexible as gas in terms of turning it down but as fast as electric in terms of getting things hot from cold and also i didnt burn cream to the gas ring.

@4rkain3

Жыл бұрын

The only issue is that you *need* to spend a lot on them if you want them to work well. You get what you pay for.

@FishFind3000

Жыл бұрын

Just remember that when ssds first came around they were much smaller in capacity and much higher in cost. Now there much more reasonably priced and have large capacity’s. Will time comes refinement and cost reduction.

Alec, I really enjoy your videos. A tight house makes it difficult for ventilation fans to pull air out as very little out door air will be able to replace it. I recommend looking into an HRV or ERV. They connect to the HVAC system and turn on at regular intervals. It pulls air from outside in and pushes the inside air out maintaining a static pressure. The air passes by an heat exchanger to minimize any thermal losses(80%efficient depending on model). It would also make a great future video topic as well.

@jw8292

Жыл бұрын

Thank you for saving me the trouble of typing almost exactly this Lol. But you are entirely correct, fans will have minimal effect in a tight structure. I have been to restaurants where there was inadequate make up air to the point where the kitchen exhaust fans were pulling a vacuum on the building....you could hear air whistling around the doors when they were closed and the pressure difference would take them right out of your hand when you tried to open them.

@Micha-xl5yc

Жыл бұрын

​@@jw8292 Yes! I've been to restaurants where the vacuum created by kitchen exhaust fans was so strong that many people had a pretty hard time actually opening the door to get in. They were all in old, historic buildings where installing proper ventilation can be quite difficult. As an electrical designer I deal with design work for new restaurants from time to time and in new construction commercial kitchens in my area tend to have balanced ventilation systems with HRV, including independent HRV units for kitchen hoods. Those commercial hoods can be pretty interesting, with a system of nozzles and vents that simultaneously supply and exhaust air in and out of the building, creating a sort of draft over the range. Around here new houses usually have an ERV/HRV ventilation as well, due to energy consumption requirements for new and renovated construction. On top of that they tend to be very airtight, therefore ventilation units usually have a "hood" mode for when you cook, which turns off the exhaust fan and leaves supply fan for the entire house to make up for what a typical hood extracts.

Instant Cream of Wheat was my favourite breakfast before heading out to school, especially on cold mornings! My favourite flavour was cinnamon apple. Thanks for the memories!

To give it a fairer test against kettles perhaps it would be better to: cover the pot while boiling water, use a little larger pot for the gas burner, and perhaps use a pot without the base for induction (I'm not sure if it insulates a lot, but it is a mediocore pot for the test). Fascinating video as always.

@elephantsarenuts5161

7 ай бұрын

If not using a cover then use same diameter pot so there is no difference in surface area heat loss.

Some induction cooktops also have a "power boost" feature that you can use to get food heated up even faster.

@brianfunt2619

Жыл бұрын

My new electric ceramic hob also has that or a similar feature. If you turn it on medium, it will actually turn on high (100%) for a minute or two and then go to medium, so it heats up quite quickly

@whdfshawn

Жыл бұрын

We had 2 versions of electric radiant and my in-laws have gas. We now have induction and it completely beats any other type of cooktop on heating speed.

@dannyo3317

Жыл бұрын

Induction sucks. It is just for boiling stuff and can destroy (warp) Carbon Steel and Cast Iron Pans. Induction, electric and similar non-gas burners are much less responsive than gas heat.

@davidloveless8748

Жыл бұрын

I have an induction stoptop with boost. I just had to test it out, and got 8:50 for 4Qt to full boil. I don't think I can go back.

@NemesisFromResidentEvil

Жыл бұрын

People who still use gas stoves are weird

For ventilation you should look into an HRV or ERV, otherwise known as "fresh air systems." They bring in filtered outdoor air and Recover (the R in those acronyms) heat or energy, greatly improving indoor air quality, while exhausting bad air.

@TechnologyConnextras

Жыл бұрын

I'm actually considering it already - need to do a little more research on what's out there as I have very limited possibilities for where it could go.

@animes2k

Жыл бұрын

@@TechnologyConnextras Check out Matt Risinger's BUILD channel -- he's put out a lot of content around them, including a long form video just a few days ago. 👍

@jeesjees2

Жыл бұрын

If you have a forced air heating system already, there are some that can be integrated/replaced with such systems. There used to be a little forced air heating spree here in Finland in 1970's and 80's. It was copied from the americas, but eventually replaced by "Vallox kotilämpö" or "Enervent kotilämpö" which use heat pumps and/or ERV instead. If you don't want to use the forced air system, you need to do new ducting with Vallox Bluesky or something similar.

@shinybaldy

Жыл бұрын

@@animes2k Risinger is a salesman who’ll pitch whomever is paying him or giving him freebies.

@KevinJDildonik

Жыл бұрын

@@shinybaldy I used to pay Risinger for ads. He'll say anything for a free meal and a plane ticket. But - you can find some cool ideas on his channel too. Heat/air recovery systems are absolutely amazing.

Interesting video. The results were surprising. I've used both gas and electric. As a renter, I just adapt to what is available. I would like to point out there are heat vents on both gas and electric ovens. The vent pipe is generally under one of the back burners.

This was the most avant-garde piece of video I have ever seen! Watching an image on the side of a cooking pot. How cool and unique is that?! More avant-garde, please!

A side note on the extraction fan. Any air out needs replaced by air in. If your house is that tight, the fan can't vent.

@OvertravelX

Жыл бұрын

Usually there is an air exchanger in tight houses to provide make up air.

@fr8trainUS

Жыл бұрын

@@OvertravelX if it's that tight there should be. I'm curious how well his vent fan would work with the door open

@falconJB

Жыл бұрын

@@OvertravelX There should be an air exchanger, but it my experience it is far from usual to actually have one.

@hangedfox9286

Жыл бұрын

Even cracking a window could turn that from a glorified co2 circulator back into an exhaust hood

@Egilhelmson

Жыл бұрын

No one’s house is that well sealed, not even in a Panic Room. Otherwise, holding a party could kill your guests

I'd recommend better matching your pots to the burner size. The intent is for the burner on an electric stove (and probably gas one too) to heat the base of the pot, not the sides. It wouldn't significantly change the findings, but undersized pots waste energy and end up heating the handles - not ideal from a safety perspective.

@NicMediaDesign

Жыл бұрын

Yeah, quiet puzzled he didn't use one of the upper (smaller) fields

@martinweizenacker7129

Жыл бұрын

It also makes the burner get too hot (and thus shut off) because the pot is unable to absorb enough of the generated heat due to it being too small.

@martinweizenacker7129

Жыл бұрын

@@NicMediaDesign He mentions the upper fields are to keep stuff warm only, though I'm not familiar with this concept of having burners that can't do full power.

@MAGGOT_VOMIT

Жыл бұрын

I call bs on this vid. Our old house had a newer gas stove and our new house had a brand new electric stove. It didn't take a week for us to notice how much longer cooking took, from cold start to finish with an electric stove. So we bought a gas stove. From a cold start, water and soups took 3min to start boiling with Gas, 4.5min with electric. Bacon would start sizzling in 35sec with Gas, 60sec with electric. This vid 👎

@sidneycowznofski

Жыл бұрын

WHOA! WHOA! this vid perpetuates a mistake which apparently the vast majority of gas users make..if you let virtually all the heat escape around the SIDES of the pot, you are, obviously, WASTIING that energy AND in the process, creating much more CO2 and NOx than is needed to do your useful heating. i disagree with Thermal Ions inasmuch as to say, i think using either the right size pot (much wider & shallower) or the right size burner would vastly increase fuel utilization efficiency (but only the wider pot would make your sample boil faster). this mismatch of pot size and burner size is the kind of misunderstanding about energy transfer that gives gas an undeservedly bad name.

This might be said already in another comment.... I think a big problem with your "experiment" is the heat loss around the vessel, I would be interested to see if the numbers change on the gas burners if they are turned down so the flames are not spewing out the side. The gas flame is a single ring (for most, I do have a twin flame burner) where it electric has the element stepped under the vessel. As for the air flow, if you have only exhaust fans and no inlets you really are not circulating air effectively.

In the UK there used to be kettles designed for gas stoves. The bottom was similar to a heat sink in a computer, greatly increasing the surface area of bottom of the kettle to improve the heat exchange of the hot gases to the water. The only example I can find today is a small 1.2 litre camping kettle which ha a base too small for a domestic cooker but just right for a small camping burner. This will save on the amount of gas bottles that need to be carried whilst trecking.

I was never able to find a satisfactory answer for why steam never showed while the burner was on! This has always been a mystery to me. Thank you for clearing that up.

For your test, all that matters is consistency. For everyone else- it’ll take probably half the time to boil that much water if you put a lid on it

@cellgrrl

Жыл бұрын

Exactly, I always put a lid on the pot if I want a fast bring to boil. Also do not add salt to water. I don't think I have ever had a medium pot of water take more than 5-6 minutes to heat to a boil when cooking on my electric.

@Agentum13

Жыл бұрын

Came here to complain about the lid. @@cellgrrl Be aware that salt reduces the boiling point. So basically you should wait for the water to boil to add salt.

@2ndfloorsongs

Жыл бұрын

@@Agentum13 Salt increases the boiling point of water. But not by much, a teaspoon in a quart/liter probably makes a few hundredths of a degree (choose any temperature standard you want) difference.

@2ndfloorsongs

Жыл бұрын

Yes, I came here to complain about the lid as well. I learned to do this at an early age because I didn't want my mom glaring at me and telling me to put a lid on it. While it depends on the shape of the pot, the level of the water, and a few other things; I find that it takes about 20% longer to boil water if you don't use a lid.

@cellgrrl

Жыл бұрын

@@Agentum13 I am aware. It is why I said one should not add salt to water that you want to bring to a boil.

Man every time I watch one of your videos I learn a lot while being entertained what kind of sorcery is this❤

Thank you so much. Really, you have no idea how much i love your channel and getting even nerdier stuff is beyond great. i have always been "the weird kid" with interests nobody wants to hear about and the internet has finally given me (and people like me) a voice and the opportunity to share our geeky interests. i hope you will continue to be successful with your channel and that you will continue to find enjoyment in making these videos

For gas cooking, you should dial the gas flame down to a smaller diameter than the pot or pan you're cooking on.

@FU-Utube

Жыл бұрын

You'd he would have at least tested that, but his bias shows.

@cjs46and2

Жыл бұрын

I instantly noticed the flame was to high and I would use one of the smaller burners also.

@filipb100

Жыл бұрын

Wouldn’t that make it even slower?

@xredhead7135x

Жыл бұрын

@@filipb100 actually no. The pot has only so much surface area and as mentioned in the video, if you don't want to burn the handle and blast hot air at your hand while stirring, the flame diameter needs to be adjusted same as an electric burner with different diameter sizes. So by sizing it, you get same if not similar results and a more pleasant cooking experience than what Alec described. I know I used to do the same thing as him thinking if I blasted more heat, thing would get hot faster, but the inefficiency plus getting burned is not worth it.

@Leo-ct9pm

Жыл бұрын

He waste a lot of gas because of this and probably made all the issues with gas stove worse.

Fun complication on the "storage drawer vs. second oven" thing is that in some ranges the drawer is for storing pans and in some of them it's a keep-warm drawer for your baked goods and it sounds like the main way to know which you've got is to burn something in the drawer.

@stamfordly6463

Жыл бұрын

I must admit as a ghastly Euro I'd never heard of that... I always thought "hob, grill/oven combined, big oven" was fairly standard.

@tparadox88

Жыл бұрын

Also I think some might put the broiler in that drawer, but it's usually the top of the oven. I suspect gas ranges are more likely to put the broiler below the oven because it simplifies the gas plumbing.

@TheLawrenceWade

Жыл бұрын

I kept my home server in the drawer - it had its own dedicated 15A circuit on the rangetop, and I figured it would help it survive a fire if one ever happened. My boyfriend turned the oven to 450F for something he was making us for dinner. He thought I played a joke on him and put a hair dryer in the drawer. It was the CPU fan. LOL. So don't put your server in the drawer under the oven. My background is Electrical Engineering, I did not know it was a keep-warm drawer.

@quinnco9

Жыл бұрын

I had a gas oven with the broiler down there after a lifetime of storage drawers, which definitely came as a surprise.

@rainbowevil

Жыл бұрын

@@TheLawrenceWade surely it would be fairly obvious not to put something like a server so close to a massive heating device whether or not the drawer is intended to directly heat something?…

Here in The Netherlands its also really common to have a ''range'' or stove. And yes, in expensive or more luxurious kitchens the oven is a separate device. It's sometimes installed at eye height or below the separate cooktop.

In the ‘Kettle, gas stove’ section of the video, I was initially surprised to see the CO2 readings go down, but then it occurred to me that the convection of the burning gas around the kettle sending it upwards would draw in ‘cleaner’ air from the surrounding volume of air in the kitchen towards the burner (right past the CO2 meter), and the CO2 meter would effectively be sampling the cleanest possible air. It’s visually great to see the CO2 meter in real time, but I suspect that placing it in the center of the room might provide a more valid result.

A suggestion for your testing process is to purchase one, maybe two, probe thermometers and you can put them in when you start the test to see the temps at start, as they change, and also when you reach the target. Team that with a timer and you can actually see exactly how long it took to reach the target temp. This will also allow you to have a more exact timing of "boiling" since you are using a somewhat arbitrary visual queue instead of an actual static and repeatable data point.

@jbucata

Жыл бұрын

A new spin on The Magic of Buying Two of Them™

@jimb032

Жыл бұрын

@@jbucata bet he would not be saying that with that stove though!

@commenter4799

Жыл бұрын

It would be more accurate, but the differences are two and five minutes. Not exactly a photo finish.

@answeris4217

Жыл бұрын

You hit boiling temperature and stays there for a while before it turns to an actual boil. It takes a lot of energy going from water to steam even at the needed temperature. Same goes for freezing. The water in a lake might be at the freezing mark but it's still liquid under the ice. Where I live it will hit -30c tonight but the lake I live on might get an inch of ice forming.

@mookinbabysealfurmittens

Жыл бұрын

@@answeris4217 Yeah, just ask Alec [on screen] about "our friend, latent heat!" He's a fan. (See the "hot ice" video, which is about those reusable gel hand-warmer things... and how [spoiler] the key is latent heat. He mentions it in other videos too.)

Do a video on the electric coil stoves vs electric glass radiant stoves. They are looped in together as a category but they’re still quite different.

@richardwernst

Жыл бұрын

Yes

@everythinghomerepair1747

Жыл бұрын

The coil stove will be faster. That’s because the element makes direct contact with the pot or pan.

@krisswolf2011

Жыл бұрын

@@everythinghomerepair1747 but how is the response time? I’d imagine radiant has faster response time. But coil doesnt seem to throttle as much.

@ska042

Жыл бұрын

@@krisswolf2011 Having used both the "old school" electric stoves and more modern glass top electric stoves - the old ones I've used put out a ton of heat once they're going, but take aaaaaages to heat up. I think it's just because they have a lot of thermal mass. When comparing boiling water, I'm not sure how they'd compare, but if what you're doing is heating up a pan, frying something for a few minutes and then turn it off, you definitely want the modern ones.

@LeahLuciB

Жыл бұрын

Those old cpil stove.can crank out MASSIVE heat. Only hotter stove I've worked with was a commercial gas stove

I've never had a gas stove, has always been electric, I've had both the coil type and the ceramic top type. Have been wanting an induction one for some time now, which is probably what we'll be getting when our current ceramic top gets replaced. We also do have and use a gas stove (propane) outside for certain types of dishes that get cooked.

I was listening to this while I was cooking, so I may miss it. But what I most like about electric oven is the self cleaning pyrolitic thingy. For me the oven is pretty impossible to clean, it use to take me like an hour of work, just to get it to OK state, but now 2 hour automatic cleaning and it looks fantastic (not perfect, there are still some parts requiring manual intervention, but the difference is huge). It surprises me that ranges are still prevalent in the US. I would never go back to having a cooktop and oven in one unit. Separated ovens look much nicer and are easier to use since they are elevated. And honestly here in central europe just the cheapest options are in form of range (athough it look kind of different so maybe it is not the same thing).

Moved to a house that had an induction stove already installed, it's life changing. Literally boil a pot of water in seconds, and the amount of temperature control you have once you get used to it makes cooking so much easier.

@Sagittarius-A-Star

Жыл бұрын

The industrial revolution finally reached America 😅 No offence ...

@dianabriggs1032

Жыл бұрын

I LOVE my induction cooktop. We took a leap of faith when renovating our kitchen but I'm converted. It's faster, safer, and easier to clean. Kids and pets can't turn it on accidentally, and the surface it cools down almost immediately. Even if I had a lot of expensive pans, the cost of a few new skillets is weighed against the time and energy I save not scrubbing the stove, and how awesome it is to literally make a pasta dinner in 15 minutes start to finish. I read a lot of downsides, but they haven't materialized in three years. Our energy bill didn't shoot up, and I find the cooking experience is great, and I cook a lot. I'll never voluntarily go back to gas or electric.

@anelpasic5232

Жыл бұрын

Have fun using glassware with it.

@markstocker9522

11 ай бұрын

@@anelpasic5232 Cooking food here, not meth.

@ChrisCaramia

11 ай бұрын

@@markstocker9522 I can't speak for anelpasic5232 here, but there are a select few (me) who have older Pyrex rated for stovetop use.

After your video about induction, I bought a standalone single-spot induction cooking device thingy with temperature control and timer for 120€. I splurged a little because I wanted all the features. And I can tell you, THIS THING IS F*CKING AMAZING. I often burned food, because I forgot to turn the (electric) stove off, but thanks to the timer, that's a thing of the past. Also, thanks to the temperature control I can now throw all incredients into the pot at once, set temp and time and leave. Even if I forget everything, nothing bad will happen and I'll come back to a hot meal. Frying is also a delight. Instead of waiting an eternity for the oil to boil, it takes like 5s and I can start throwing in the incredients. I once fried frozen fries in 10min. And when I say 10 min, I mean I opened the freezer at 0s and had a meal ready at the 10min mark. You only get that with a blow torch (and a probably broken pan).

@alex_ob1

Жыл бұрын

Which induction model did you get?

@Zyphera

Жыл бұрын

Ye what model? I am curios now.

@OperationDarkside

Жыл бұрын

@@alex_ob1 Rommelsbacher CTS 200/IN

@OperationDarkside

Жыл бұрын

@@Zyphera Rommelsbacher CTS 200/IN

8:45 i find caveats like this so fascinating for some reason. it really gives a glimpse of how deep the rabbit hole can go on even everyday topics like a gas burner

I CONTINUE to LOVE the deep dives! 😁

I'd love to see readings from older gas ranges, that had pilot lights There was gas (minimal) burning constantly

@alexandrawhitelock6195

Жыл бұрын

I have one of those…thinking of replacing it.

@DanielinLaTuna

Жыл бұрын

My 1950’s vintage range pilot lights run pretty hot. Nice in winter, not so much in summer. I love it

@phuturephunk

Жыл бұрын

@@DanielinLaTuna This is why even though I have a gas range as my primary stove, I don't bake during the Summer and I tend to use induction as my cooking method during the warm months. Not having all that waste heat in the kitchen is a godsend.

@smh9902

Жыл бұрын

Remember, gas stoves even with a pilot light, are 100% efficient in winter.

@davel4030

Жыл бұрын

They don't use pilots anymore? I've never owned a gas stove.

European here - To be honest, I would go for induction even if that was many times more expensive. It is AWESOME (mainly no inertia = instant response) compared to standard radiant type (had both, even for some time I had combined induction+radiant in the same cooktop). Mine can go to 3.3kW per burner in boost mode. I doubt you will get the same power with plug-in burner you showed.

@ChrisUrbinsky

Жыл бұрын

Yeah that big pot of water would be boiling in...5 minutes. Max. Kind of crazy what the power boost boil modes can do.

@thetowndrunk988

Жыл бұрын

@@ChrisUrbinsky and they’re more efficient. Almost 100% of the energy goes into the pan.

@Pip2andahalf

Жыл бұрын

Induction is the way

@Pip2andahalf

Жыл бұрын

@@ChrisUrbinsky yeah my parents Miele blows my mind *every time* in every way

@ndupontnet

Жыл бұрын

Same here, for around 300€ mine still works perfectly after 11 years of daily use, especially the big boosted one

This explains my impulse to turn the heat down when it starts sizzling pre-boil! I did switch to induction a few years ago if you want someone to re-run the experiment. Though I will say my kettle when full boils within about 5 minutes.

"You can just pick it up" is going to be my new electric stove catch phrase lol! Great video as usual!

That's a really amazing observation about the gas exhaust and the condensing steam. I've always lived with electric stoves (aside from one year when I lived in NYC but never had time to cook anyway) so I'd not experienced that phenomenon myself, and I probably wouldn't have noticed it if it hadn't been pointed out. When I redid my kitchen I was looking for a dual-oven induction stove for the same reasons as you did, but for me the induction cooktop was the more important thing than the second oven, so that took priority. The oven on mine is fast enough with the convection fan that it felt like an okay tradeoff, and if I need a faster compact oven there's always toaster ovens (although that's a whole other product category-based rant for me right now).

@JamesSkemp

Жыл бұрын

15:11 for anyone who wanted to rewatch this. (I was hoping someone had already commented on this observation so I could give it a thumbs up.)

@TDOBrandano

Жыл бұрын

Yeah, you can actually get more from using a smaller hob with a higher flame or a same sized hob with a lower flame. the size of the flame should be matched to the size of the pot, or in some cases you should use a flame spreader.

@greghowell9986

Жыл бұрын

My Breville toaster oven was expensive, but I use it more than my full-sized oven and traditional toaster *combined*, using far less power and generating far less waste heat. It’s not a “smart” appliance, but it is intelligent and consistent. If doing multiple batches of toast or bagels, the second batch will have a shorter cook time, because the oven is still warm from the first batch.

@evennot

Жыл бұрын

I literally just finished cooking on gas and I saw the steam the same way with gas on/off. And the handles of a the pot with boiling buckwheat weren't too hot. Also he mentioned that the exhaust gas flow is so big, that it prevents smelling the food. Something strange is going on

As someone who has only lived on my own with an electric cook top and am quite culinarily adventurous I tend to use the whole stove to overcome this. If I have something very temp sensitive or something that boils over easily like rice I will turn on one burner on high to raise the temp and when I see it’s getting close I’ll turn on a second burner to the temp I want and as soon as it boils transfer the pot to the preheated low temp stove.

@JChang0114

Жыл бұрын

How would you deal multiple foods that are cooking?

@gobblox38

Жыл бұрын

@@JChang0114 buy a second range. (Joke, obviously)

@TDownit_Strider

Жыл бұрын

I was thinking about this(haven’t lived with a gas stove since before I was old enough to cook), but I assumed since no one mentioned it, it wasn’t good to do that for one reason or another(higher electricity usage, thermal shock, some other reason).

@Craxin01

Жыл бұрын

Can't speak for OP, but I for one never use more than two burners simultaneously.

@craazyy22

Жыл бұрын

That is actually genius. I used to just turn down the heat way before optimal temperature.

I would love more options for hybrid options for ranges. I'd love to buy an affordable option that has 2-3 induction/electric burners and a 1-2 gas burners. You could have a standard electric oven, with a possible high heat gas broiler option. The biggest issue I've had with electric stove is the cheaper electric eye burners. Like he said toward the end, they are hard to clean, and it can be difficult to have proper contact to your pots and pans to efficiency heat transfer.

@pedropereira5043

Жыл бұрын

I'd love if one of the 4 induction tops on my stove was standard electric. I'd have an option for non magnetic cookware.

@Jonathon_H

11 ай бұрын

Interestingly, I’ve cooked on the cheap coil electric eyes, radiant electric like the video, induction (on the portable burner, not a full range) and gas (several gas ranges, including a quite nice Viking range that was like $15k. My overall favorite is the cheap electric coil burners. The radiant ones are harder to clean, there’s special care needed, and the temperature is less reactive as he stain in the video. Gas is great when when turn it off, but i feel temperature control is worse. Whenever i needed a long simmer time (hours), I’d stack multiple other burner grates on top of each other to raise the pot up several inches higher to keep the food from burning when i want a long simmer, even on it’s lowest setting. The gas oven temp wasn’t as reliable either. If i want instant off heat, I’d go with induction. But the main reason I like the coils is if I feel they’re warping and not contacting the pots as well…I just go buy a new coil for like $20 and replace it. The come out super easy. Even the oven coils are easy to replace. A basic electric range with no fancy electronics is easy and cheap to use and maintain for many many years. And I have a really big cutting board that I can place across the stove when I’m not using it for extra work space, so also a non issue for me,

This is a long (but hopefully worthwhile) one: I’ve always loved your videos and your analysis, and this video is no exception. However, as someone who grew up with gas stoves and uses them for various types of cooking, I feel the need to bring up some major points. The main issue I find with your execution was the gas power level being used for the size of cookware. It looked like the flame extended to the very edge of the cookware, which is not the optimal way to heat using gas. Ideally, the flame would extend to only a bit before the edge, say 3/4” to 1” radially inward. This is because very little heat is generated from the “root” of the flame as it travels laterally due to the pressure of the gas, so the center of the pot is not being heated until you get closer to where the flame bends upward (it may appear to be heating from the center since the pot’s base distributes the heat to an extent). If you instead drop the power so the flame ends well before the edge, not only is the hottest part of the flame more central radially around the pot so the base can distribute heat more evenly, you also recover the exhaust heat as it cools and continues to move out from under the pot’s base (which is more effective than attempting to recover this waste heat along the vertical sides of the pot, which only burns your hands). To me, the concept is similar to that of an auxiliary low-pressure steam generator to recover the remaining thermal (and potential) energy from a primary high-pressure boiler’s output. For a stove, the result is a much more efficient process, and many of the other drawbacks you mentioned--burning hands and handle, high gaseous velocities so you can’t smell your food, super hot exhaust resulting in no apparent steam--are greatly minimized if not eliminated. Now, clearly there’s an optimum flame size and it takes some experience given your cookware and stove, but at least time isn’t the factor here like calibrating your brain for the thermal inertia factor of electric stoves (more on that later!). And this effect is reduced even further if you use an open burner (I don’t since they’re rare) which has flames spread evenly throughout the base, thus requiring even lower power settings and thus more efficient cooking. The biggest issue with closed burner gas stoves is that the only heating happens at the “fire ring” and further outward; open burners essentially overcome this by heating the base more evenly, closer to that of an almost-perfectly uniform electric stove. The other large factor you mentioned was CO2 output. Your range hood may not be great, but it’s even worse when you have a well-sealed house with very little inlet air available. I was taught from a very young age to turn on the fan and also crack a window to allow air to enter the room to ensure good circulation. This was in a moderately-sealed relatively large house, but now I live in an EPA-dream sealed apartment and you can really notice when a window is open vs not. This isn’t something that should be done just for gas cooking (although gas necessitates it); any cooking releases particulate matter that will make your home smelly and greasy over time without proper ventilation. Of course, power control is the best way to prevent oil splatter and smoke, but that’s another personal issue. Some other issues you mentioned: thermal inertia. It’s not hard to train yourself to recognize the signs of about-to-boil liquid. But many types of cooking--not even just ethnic foods--require precise modulation of temperature. For example, when browning or searing meats (especially delicate ones like thin cuts or fish), the only indication you have of doneness is the color, and that can come down to the seconds. Training yourself to know how close-to-done you are for a variety of the things you cook sounds like a tremendous waste of food at best and an impossible endeavor at worst. Another interesting consideration: power loss. When we moved across the county when I was young, we had a power outage nearly once per month despite the location still being relatively suburban. So while the washer and dryer and electric oven quit and the computer’s UPS beeped relentlessly, Mom was always able to get some food on the table for dinner with our gas stove. Some newer “smart” (dumb) gas stoves may not work without power, and lighting a gas stove with a match maybe isn’t the safest thing in the world (for some more than others), but at least if you did use a generator, the load would be marginal, and you could definitely get away with a portable generator. Compare this to an electric stove where even whole-home generators would suffer a greatly reduced capacity by powering an electric stove, if the capacity allows it to power the stove at all. Another small issue: using the cooktop to put things. Yeah, the grating on the gas stove isn’t ideal, but I do it all the time anyways even though I probably shouldn’t. Plus, it’s probably not the best idea to put things on the cooktop in the first place since somebody could mistakenly turn it on. The last issue is cleaning: ok you got me on this one, cleaning a gas stove sucks and a glass cooktop would be the dream. However, electric coil stoves are arguably even worse that gas stoves (especially since food is more likely to make a mess due to the whole thermal inertia issue). And if you cook complex dishes or multiple at a time, you don’t want to be bothered with wiping a hot glass cooktop between using different pots if something spilled a little from one (or risk a more painful cleanup later). And just for icing on the cake, I appreciate the opportunity to discuss and analyze the technical and practical considerations of the gas vs electric conundrum. The main issue is when politicians tell you what you can or cannot do based on their ill-informed interpretation and personal agendas. I could get into why NYC’s ban on gas appliances starting next year is ludicrous considering all the other pollutants I breathe in this city, or why the indoor air quality isn’t even as big of an issue with our older buildings, air gaps in window A/C installations, and open windows during winter months due to heat *we can’t control* (talk about inefficiency!). Or how banning gas heating would then require more expensive heat pump or electric furnace/boiler installations, thus driving up the rent price for more expensive tech or utility bills in a city already experiencing a housing cost crisis (and which rung of the economic ladder do you think would be most affected?). Ultimately, if you own the house or building, the decision should be left up to you on what’s best. Overall, I think your methodology was sound, the execution could have been better. I hope you are able to respond to my points because I think the gas vs electric debate is worth discussing, but I still can’t wait for your next video.

The main disadvantage of the induction stove as they are sold here in Belgium is the lack of physical buttons. When the water of the pastas boil over, they go over the touch button that becomes unusable, and thus the cooking is locked in the position it was (usually the maximum position) and I have to remove the pot, clean all the (very hot) water, then I can continue with normal cooking. Note to Bosh and Siemens : I love physical buttons!

@krille9033

Жыл бұрын

I agree, touch button are stupid. I've boiled water and other stuff over many times and it's very frustrating when the water gets on the buttons.

@thegiq

Жыл бұрын

Imagine sealing the physical button from boiling hot water. Or oil. And the mess around cleaning all the nooks and crevasses afterwards. With flat, glass touch buttons, you just keep a paper towel nearby (you might already have one over there, it's the kitchen after all) and wipe whatever spills on the surface. Or use a bigger pot for your pasta :)

Жыл бұрын

@@thegiq if the buttons are on the front of the stove instead of the top, there is no problem. I would even take touch button on the front. Now I googled and found some induction stoves that have front physical buttons at good prices. This is good news. This video and the comments have enlarged my views on the subject, thanks a lot!

@cubasfidelcastro

Жыл бұрын

Reminds me a bit of this sleekness over usability pest of newer cars stuffing tons of dials, controls and features into a cumbersome and convoluted touchscreen one constantly needs to look at to control, as opposed to some knobs and buttons one can control basically blind.

@Jaker788

Жыл бұрын

It's significantly easier to clean a smooth glass top with touch controls. Buttons or dials are a pain to clean around. Maybe don't boil over water so much?

I love this...! It's the kind of testing I do on different things but not telling the world because people would think I'm weird... 😂

@Jablicek

Жыл бұрын

Sure, but other weird people would watch them. What sorts of things do you like to test, or are you more a generalist?

@nallebrean

Жыл бұрын

@@Jablicek think that comes to my mind... How much E85 (etanol /gasoline) can my old car handle, how mush less power does my computer use on energy mode, can I got lower over heat temperature indoor if I decrease temperature during night (heat included in rent) and so on. What is the optimal charging power to not enable heater in my tesla depending on outdoor temperature... 😂

@Jablicek

Жыл бұрын

@@nallebrean That actually sounds interesting and you should absolutely contribute to the sum of human knowledge if you can get around to it - it does sound like it would be a grind.

@annakatebertolet2703

5 ай бұрын

I love this channel because it feels like a safe spot for asking questions when most people would think I'm crazy.

In New Zealand - the older coil style stove ranges are very common still, and can be purchased new to this day. One of the great benefits of these types of ovens is the ease of replacing the coils if after many many years your favourite spot burns out. Ideally you don't need to replace parts in your stovetop but when you can keep them going for 20 or 30 years - you can't really argue with that. A lot of people consider them old fashioned or bad, but really they're very very good at heating things - and are incredibly durable and simple. If you'd like me to run any tests on boiling water I would be happy to do so if you're curious.

@davidsprocket5141

6 ай бұрын

I would think that the old coil elements would be the fastest and most efficient of the electric stove tops.

The big issue I have with electric stoves is that they require electricity. Living in the middle of nowhere, we lose power at least once per year, and sometimes it lasts a day or two! Gas stoves still work just fine for cooking during a power outage. And we don't need to dig out an old camping stove. Also, it's really nice not having to deal with the "remove from heat" add-on to instructions meant for electric stoves that always have residual heat after you turn it off. Especially useful when cooking multiple things for a big family meal. You do make some good points for electric stoves and against gas stoves, but for us the gas is preferred.

Regarding power outages: I'm in South Africa and we have load shedding quite often for 2 hours at a time. I have a radiant stove and a single plate plug-in induction cooker, which is what I normally use. When I need it I have a camping gas bottle. Your previous video on CO2 indoors convinced me to not get a gas stove. In our hot climate it's so much better to just use electric appliances just for the raw thermal output into the house.

@unconventionalideas5683

Жыл бұрын

My condolences regarding the government's dysfunction there, one of the manifestations of which is the power cuts. It is sad to see how dysfunctional the government has been for the past decade and a half.

@truckerdave8465

Жыл бұрын

I live where there are often hurricanes. The single burner induction is helpful when on the generator, and we have a little camp stove too. Lived with the camp stove backup for 40 years, have had to use it up to days, even a week or more at a time. It’s not a big deal. It’s also hot here, gas is the worst. Didn’t realize that until visiting a friend. Omg. So bad. Even with central ac.

@Beuwen_The_Dragon

Жыл бұрын

Indoor cooking is fine if you ventilate your kitchen. Dinae take much, a regular vent over your stove is usually more than enough.

@shawnmllr86

Жыл бұрын

Yeah I’ve seen a variation of this comment on several other videos extolling the virtues of gas-stove alternatives. Just be honest with people. Every cooking adjacent YT channel is pushing this now. Don’t burn out your trust budget on unimportant things. Please. Seriously.

@ThisRandomUsername

Жыл бұрын

@@shawnmllr86 The numbers show that gas stove is the alternative, not the other way around. Basically there's a bunch of money behind advertising gas stoves and they're still at 30% market adoption. I was being honest. It's exactly what happened to me when I bought my place 6 months ago.

I love seeing a 1 hour video from technology connections in my feed. Keep em' coming👍

@bob0507

Жыл бұрын

Happy he's doing longer videos, but personally I like the 20-30 minute ones better.

@billpostscratcher2025

Жыл бұрын

And he proved that, in fact, a watched pot does boil!

A huge advantage to a gas cooktop is that you do not have to look at either your dial or your flame when adjusting heat. You can do it quite accurately by ear. That’s right. You can judge your flame height by sound. Another advantage is that if you turn it off, it’s off. With electric the element takes time to cool. If you are cooking more than one item it is extremely difficult to move pots around to take them off the heat. Finally, my wok is my go-to pot. No electric cooktop I’ve used can get hot enough. My double wall ovens are electric. Only my cooktop is gas.

We recently replaced our gas range with an Induction range (Beko) prior to installing it my gas range took 6:43 to boil 1 quart of cold tap water, same kettle same 1 quart of tap water the Induction range took 1:56 to full boil.

My family had a gas stove growing up, and I started using a electric when I went to college. I started cooking things different, and now cook things lower for a longer time. I like the results I get from that, especially with eggs, but that's very hard to pull off with a gas stove. The flames can only go so low.

@jon07crz

Жыл бұрын

This is the thing other side was saying. Choice, that is all. I’ve cooked with both and prefer gas with cast iron over a vent hood. The hood takes care of pollutants, which blows my mind that no one covers this aspect. On top of that I’m Mexican and prefer cooking my tortillas over a flame and this video just covers boiling speed as the only metric to cooking. Washington just has a disproportionate amount of a certain demographic who can’t cook for sh*t (I promise you AOC microwaves her tortillas) and pass rules based on their lack of culture. Here’s an easier way to understand the point of a gas stove. Walk in the kitchen to any good restaurant and tell me where the induction/glass stoves are at. Cooking goes way beyond boiling eggs in water 🙄

@bassbusterx

Жыл бұрын

​@@jon07crzexactly, electric often cook by turning on and off, which ruins certains foods due to the inconstant temperatures.

@maxsmith8196

Жыл бұрын

@@jon07crz as a professional chef, I will say that high end(very expensive) induction stoves are making their way into professional kitchens. However, i have never seen a traditional electric stove in any kitchen i’ve ever worked in, except one where the sole purpose was to keep sauce warm for service.

@tomr6955

Жыл бұрын

I love gas cooking, it's so much better

@MattCoversTech

7 ай бұрын

I've literally never had this issue on our current gas stove, and I grew up using an electric.

I have a hob with 3 induction and 1 gas burner. I use Induction for almost everything for both speed and controlability. The gas is there for either non flat bottomed pans (wok) or for certain non induction cookware I have (usually some traditional South Asian stuff). The induction beats gas in all other uses, as its faster, and as controllable. My Particular induction hob has some other tricks, like temp set, to allow you to slow cook at 80C, as well as set a temp cutoff so that when the temperature rises above 100C (when the water runs out) it will stop, which is great for cooking rice, or steaming

@alandaters8547

Жыл бұрын

That sounds like a great setup!

In an area that has frequent power outages with a gas range you can still cook. Plus, when they outages have happened during the Winter the ovens on the range could provide some heat for me and my pets. However, don't leave the oven on supplying heat for more than a couple of hours at a time. A friend of mine has an electric range and he is always having to replace elements, he even has extra elements in his house. When you were boiling the water on the gas range, you had the burner cranked up to full flame. You were probably losing 40 to 50 percent of the heat up the side of the pot. On my new GAS range, I have 2 high power burners in the front and a lower power in the back left and an even smaller burner on the back right. When I first got the range, I timed the front burner at full blast then time the front burner turned down to where the flame was not going up the side of the pot and the burner turned down boiled the water faster. You said it was easy for you to convert from gas to electric. In a lot of houses and my house the cost to convert is several thousands of dollars. This is to upgrade the electric box, service run the line to the plug and bring in a plumber to cap the gas line. Then you have to have permits and inspection by the local government. The cost and convenience of getting a pot to boil a little faster is not worth it to me and to a lot of people. Which I suspect is one of the reasons why people are against it. If I want to make a cut of tea or coffee I boil the water in the micro wave and I almost never use the oven. But I do miss the rotisserie I had on the old range. You said you put the range on a 50 amp circuit and the range was only getting abut 14 1/2 Kw sounds like something is wrong with the breaker or the hookup. You should be getting more current than you are. I'm not sure if I misheard you or you misspoke. To switch from gas to electric is a learning curve. We learned how to use Microwaves, that is not the big problem if people read the instructions. The reason why 58 % of the households have electric is because of cost difference between the installation of gas and electricity. Gas is more expensive to install. The house with gas and a house with electric cost the same for you and me to purchase but, the electric house cost less to build. So, the builder makes more money. My stove burners work without power. I turn the knob to the on position and use a match. How ever the oven will not work. Now the reason your portable induction cooktop is slower is because they are limited to 1500 watts. With all I have said here, If I were to move or by another house I would not have a problem with having an electric range. But I don't think I will be moving anytime soon. I have lived here to long to move, 62 years.

Ever since I moved to Texas, I've missed having a gas stove. There is just nothing like cooking on a gas stove. I'd never use a gas oven, but there you go. A huge gulf is fixed between cooking and baking. I have an induction cook top. I love it, and it, too, will shut down when too hot or two or more burners are being used. The glass cooktop is easy to us, however, on our model, the marking of the burner rings is not really clear as the markers are the same color as the glass. I have a convection wall oven and love it.

I always kinda wondered if it was faster to boil water with gas if you DIDN'T turn it to the highest setting and instead adjusted the flame shape to be more directly and evenly under your pot/kettle/pan that you're using. Often the highest setting will billow out around the edge of the vessel unless it's a huge pan or griddle and that to me is wasted energy that you could adjust down to a more appropriate ring size for said vessel. This definitely makes me want one of those over unders like you got, that's pretty rad 🤘🏻

@chrisgill7824

Жыл бұрын

Generally that is how it's supposed to work. I have a gas stove and use the medium high setting to boil water and it's half the time of what was in the video. The heat is going around the pot, and not into the bottom of the pot directly. Normally cooking is between medium and the low settings for 99% of all cooking. High is usually only for lighting the stove.

@marley7145

Жыл бұрын

I came here to point this out. The flame is too high. You do want the flame directed at the bottom of the pot. If the flame is larger than that, all you're doing is wasting heat. (And increasing the products of combustion in the air, since you'll be cooking for longer.) It would be nice to see this test run again with a lower flame. Too bad the gas stove is gone.

@Craxin01

Жыл бұрын

Anecdotally, I sometimes boil with a small pot on the precision burner on my gas stove and it boils faster than using the standard burner. The flame never goes beyond the bottom, but I'm sure there are gasses and heat coming around the sides.

@TechnologyConnextras

Жыл бұрын

In my experience, not enough to matter. The time to boil with a slightly wider pot was virtually identical in my testing. And I've never experienced a faster time to boil by reducing the flame size. Doing that reduces output! You can't just wish that fact away. Maybe there's a sweet-spot but it's gonna be a small difference. For comparison's sake, remember I collected a fair bit of data. 8 cups in a somewhat smaller pot over the "normal" 9k BTU burner took 19 minutes to boil. 4 quarts is twice that amount - and over the 17k BTU burner, we boiled in 16:47. Assuming those BTU figures are correct, then despite the flames going around the sides of the pot, we still boiled a bit faster than expected. The slight difference can probably be explained by energy lost over time since neither one had a lid.

@marley7145

Жыл бұрын

@@TechnologyConnextras in my experience it's a critical difference. The small amount of reduced output is inconsequential compared to concentrating the flame where it will actually warm the pot. If you don't believe me, get a match and light it, and hold it so the flame is next to your hand. Then hold it directly underneath your hand with the flame touching your palm. (Disclaimer to anyone else reading: DO NOT DO THIS.) I'd never even dream of contradicting you on electrical videos, or heat pumps. But in this case I've got decades of experience in my kitchen, in professional kitchens, and as a wildland firefighter. I've cut fireline for hours next to grass fires and barely broke a sweat. But the one time I actually burned over in one (a technical term which in this case is slightly inaccurate--the low grass fire burned under me) was absolutely horrific and resulted in multiple burns. The difference between conduction, and convection and radiation, is huge.

Yeah, if you really need to quickly change heat on a pan, pick it up and move it off the burner, stir it, etc. "Remove from heat." This is what I saw some professional chefs do (on professional gas stoves) and recommend over the years, so I tried it, and it works well for me (with all kinds of stoves) though I often use cast iron cookware so there's plenty of "thermal inertia" just in that.

@superslammer

Жыл бұрын

I push mine to the back burner that is still ice cold :) That pretty much stops whatever is going on in the pan or pot. :) Just push it off the hot element and it's fine. Hearing that people have all kind of trouble adjusting to cooking on electric is so weird to me. I've use both and I never noticed any differences in how I used them. Maybe in my brain it just came natural to watch over what I'm doing carefully.

@JohnR31415

Жыл бұрын

Old electric stoves had so much thermal inertia themselves that their response was slow. People then got a) used to gas and b) conditioned that gas was “better”.

@silkwesir1444

Жыл бұрын

@@superslammer Not a bright idea. For safety reasons one should always use the plates in the back first and only if those are not sufficient go for those in the front.

@Theo_Caro

Жыл бұрын

@@silkwesir1444 What safety reasons exactly? Are you referring to the vent efficiency?

@nitePhyyre

Жыл бұрын

@@Theo_Caro You are less likely to knock over your pot and spill it all over yourself. Personally, I just make sure to always turn the handles inwards. But using the back burners is, for sure, an added later of security. Ive seen people use the front burners with the handles pointing straight out. Fucking. Idiots. And I've seen the consequences. My little cousin recieved extensive burns on his face, neck, and torso because his parents were idiots and when he was 2 he reached up and grabbed the handle of a boiling out of water. I can't even count the number of reconstructive surgeries that poor child had to go through. Stay safe. ☺️

I took some cooking classes in high-school and we used gas because it gave you more granular temperature control. I haven't used an induction stove but I've heard that they solve this as well. You don't need a whole range to get an induction stove though. Hotplates are relatively cheap and what chefs use at competitions

When I was little, we got a safety feature on our gas stove to shut off the gas so my baby brother couldn’t blow up the house accidentally. Fun fact: that shutoff feature also triggers during power outages, and can only be unlocked when power returns. Basically we paid extra to eliminate the main advantage to gas stoves.

grew up with an electric stove top and as an adult moved into a house with a gas stove and I definitely prefer electric especially just from an ease of cleaning standpoint. it's so easy for food to get into little crevices and if there's ever a spill it's a huge mess. we had a glass electric stovetop and it was so much easier to clean

@curtisbme

Жыл бұрын

CLEANING!!!! Dear god I hate our gas stove for this reason above all others. So much effort to clean all the surfaces. It is usually pretty filthy as I have to build up to dealing with cleaning it.

@Sanquinity

Жыл бұрын

Electric definitely has a lot of advantages. Just...not if you use a lot of pans with small or no flat bottoms. (think a wok for instance) Also if your pans' bottoms aren't properly flat you'll lose quite a bit of efficiency as the heat can't transfer properly. I'm thinking of maybe switching to electric when my current gas stove gives out. But I really like my wok pans... Their shape is just...better for stirring or tossing stuff around imo. The only times I use pans with completely flat bottoms is when I'm making soup or large batches of sauces.

50:30 or so: Simmer isn't an issue, but one thing that is an issue on my (actually) traditional style electric stove top (the one with big ol' lumps of good ol' IRON on it), is that there are 6 settings for power, 3 doesn't fry stuff properly and 4 eventually gets too hot, so I have to bounce between them. Especially noticeable when making something like pancakes etc.

@humanistwriting5477

Жыл бұрын

that moment actually reminded me of those old stoves. I haven't seen one without infinitely adjustable dials that was younger then I; And *my* kids are about to the age where I'll be getting a grandbaby soon. But then, I don't make a habit of wandering in other peoples homes

@metalsprengkopf

Жыл бұрын

Had one of those; had the exact same problem ;)

@LiraeNoir

Жыл бұрын

Oh gosh, you're giving me PTSD. I had forgotten about this.

@Rei-ts8dm

Жыл бұрын

It sounds like your problem is you have a particularly shitty stove. They usually have an analog control with far more settings than that. I have had a similar style stove in my last several places I've lived and I have fine control over temperature and things like pancakes are no problem.

@manitoba-op4jx

Жыл бұрын

@@Rei-ts8dm is his shitty or is yours very expensive? i've not seen any electric stoves with an "analog" dial, let alone a cheap one. and yes, i've shopped recently

I would like to know if you get a faster time with four quarts if you turn the element down just far enough where it doesn't cycle on and off. I also wonder if the big burner would have turned down a bit so the flames weren't so close to the edge of the pot what kind of difference it would have made. I have the electric stove with the exposed burners instead of a nice flat-top stove. I replaced the main burner with a higher power one. My concern about the electric stovetop is the contact surface with the pots or pans; I feel like if the bottom is not perfectly flat and making contact it will lose a lot of efficiency but I've no way to prove it.

Something additional for pet owners to consider: Since CO2 is heavier than air, the concentrations near the floor are probably even higher.

Switch over a year ago to induction and it's amazing how good it is at cooking and not heating up the kitchen. So much time now saved with boiling water and not burning myself. As for power outage issue. Just keep a small propane camping stove around and bam you can cook. Gas ovens the to dry out food as compared to electric.

@4rkain3

Жыл бұрын

Or a grill in the backyard.

@AMacProOwner

Жыл бұрын

And the superpower of being able to wipe clean right away when things boil over saves so much scrubbing. The surface is "cool" enough despite boiling water and pasta mere seconds before.

@letsgoOs1002

Жыл бұрын

@@4rkain3 exactly

@letsgoOs1002

Жыл бұрын

@@AMacProOwner the one we have can measure the pot or pan and automate cooking. It's the best you choose from 1-5, which the manual explains , and it keeps the pan at a perfect temp. So good for fish and eggs!

@mariapaulagl

Жыл бұрын

I had the same issue. Should i Just keep the gas stove? Mu husband literally Just Said: If Power IS out we should eat out.

I have a very old gas stove with no working vent fan above the stove. Plan to replace with an electric version this year. This video was perfect for showing me I won’t be missing much after the switch. Thank you.

One suggestion: Use a pot that more nearly matches the size of the cooktop "burner." That makes a difference and the electric cooktop would have performed better than it did. Also flat bottoms help too, although yours might have that, and some materials heat faster than others, so the type of pot matters. Using a lid helps, too, but unless it's a glass lid you wouldn't be able to see when boiling starts. Btw, for cleaning a glass-ceram cooktop, I've found the Weiman Glass Cooktop Cleaner (the opaque white kind, NOT the clear spray) is awesome! Another difference is that electric cooktops cycle on and off to more closely maintain a temperature of the setting chosen. Gas cooktops are just on or off. My outdoor Blackstone propane griddle is like that, too, which has made me become more aware of that factor. Thank you for the work you do to produce these videos. I love them!

@Utrilus

Жыл бұрын

I saw a video of a guy who thought there is this magic water heat point where it suddenly explodes into boiling bubbles for a moment and then stills. Thinking it was a property of water.... While I'm certain it was just the cooktop cycling on and off at that heat level to maintain it. When it turns on it bubbles, when it's off it doesn't. Or maybe I misunderstood him.

Decades ago, I switched to electric stove. I hated gas pilot lights that constantly blew out or had to be adjusted to light the burner. After fanning the burner trying get it to light; still, the burner wouldn't ignite, I had to turn the burner off to let the leaked gas dissipate before trying again. Don't even get me started on gas stoves with electronic ignition starters!!! Then, I moved into an all-electric apartment that introduced me to electric cooking. I loved how incredibly easy to was to turn on AND temper a perfect cooking temp! Through the years, I've gone from coiled to ceramic cooktop. Now, induction cooktop is the absolute best!!!!

I got one of the Frigidaire Induction ranges and it absolutely rules. Apart from some quirks it’s the best range I’ve ever used after a life time of gas and a brief time with coil tops.

@veganguy74

Жыл бұрын

Coil tops and gas burner tops both are such a pain to keep clean, as well. I love my smooth induction cooktop!

@Neojhun

Жыл бұрын

@@veganguy74 Solid State wins again.

@400TDI

Жыл бұрын

Same here. Best Range I've ever owned

@MarceldeJong

Жыл бұрын

My ikea induction cooktop is amazing too

@moi01887

Жыл бұрын

We had one of the first-generation(?) Frigidaire ones in our last house and absolutely loved it. When we moved late last year and had to get a new stove, we also got a Frigidaire induction model - one of the next-generation ones with touchpads instead of knobs. And frankly we hate it - the touchpad doesn't work well, the oven doesn't have a true "bake" mode (I suspect it has no bottom heating element - on "bake" it just cycles the convection fan on and off). The "auto-sizing" burners don't work right... I could go on and on. We're very disappointed.

Looking forward to your review/comparison of induction ranges. We have a Samsung induction stove. It took me a few months to finally learn that you must not walk away when you put something on to boil. Whether it's a little pot with just enough water to cover a couple of eggs or a big pot with several cups of liquid, if you don't stand there and watch, it will boil over and make a mess. It's not instantaneous, but it's a lot faster than anything else I've used. It does go from 'almost boiling' to 'boiling furiously' almost instantaneously. Fortunately, if you do make a mess, you can just move the pot and wipe it up right away because it's the pot that gets hot, not the stove top (although it can be warm enough to burn bare skin just from contact with the pot). Now that we're used to it we love using it. Ours has glowing indicators in the stove top that show which elements are on, what they're set at, and which ones have just been on and might still be warm. Also, each "burner" has a ring of blue LEDs under the surface that look like flames to indicate when they're on. It's the range of the future! (As long as you've got suitable cookware.)

The really nasty part of a gas stove is carbon monoxide not CO2. I used a CO meter on my well adjusted gas stove and was shocked at the levels emitted for the first few minutes of heating a pot of water on a single burner. The same was true for lighting the oven. 50-200 ppm measured 2-3 feet from the stove (surface burner) or with the oven door cracked after start.

@randybobandy9828

11 ай бұрын

It's literally a non issue 😂

@twojstary1839

11 ай бұрын

@@randybobandy9828 in what world is carbon monoxide a non issue,, it literally kills you

@jackmarshall2496

8 ай бұрын

High levels of co2 can cause nausea and headaches as well as other health issues co is way more dangerous but anything over 1000 ppm co2 will have adverse health effects, same for tvoc levels (which I think include co2 from memory, though includes other gases and particulates)

@lefi75

7 ай бұрын

​@@jackmarshall2496 CO2 at 5000ppm over an 8 hour work day is Osha approved. I've worked at these levels with no ill effects. Sensitive people will start to notice at 15,000 ppm.

@jackmarshall2496

7 ай бұрын

@lefi75 I was going by studies in the home. I know in the UK council houses have to be built with ventilation, where their aim is to below 1000 ppm for indoor air quality.

Just ran a test on my induction with 4 cups of water at 65.2 deg. It began to boil at 1:55 and full rolling boil at 2:15. Love my induction and will never go back to gas. Safety is also greatly improved as oil boil over is very difficult to ignite on induction.Also it reacts as quick as gas to temp changes. Boiling water stops within 2 sec when shut off.

So, what this teaches us, is that it's more important to use a lid when you want to boil faster than invest in new equipment. Lid trumps everything.

@vertigoz

Жыл бұрын

You can put the lid on both ;)

@jeesjees2

Жыл бұрын

@@vertigoz The one weak spot this theory had, and you had to bring it right to light!

@vertigoz

Жыл бұрын

@@jeesjees2 hehehe I love lids! But I go always a step beyond, I also use a kettle just in case! xD

@travcollier

Жыл бұрын

Well, electric kettles are better, but for a cooktop...

@vertigoz

Жыл бұрын

@@travcollier most of the time in kitchen all you need is to boil water, why boil it in anything but the faster and more effective way possible?

The burner cycling on and off like that may be a safety thing to prevent the burner from overheating. May be some combination of the stainless pots reflecting IR back in to the burner, and maybe the pot not being large enough to fully cover (and absorb) all the heat that is being produced. Would be curious to see if that behavior continued with something that fully covered the burner, and was less reflective to IR, something like a large seasoned (not enameled) cast iron pan.

@falconJB

Жыл бұрын

My understanding is that in order to let a large modern electric burner heat up as fast as possible they build them to output so much heat that if it just stayed on it could damage itself and would wear out much faster so they power cycle it so that it can heat up quickly but stays below a safe temperature for its components.

@TarianJEDTech

Жыл бұрын

Just warning for anyone. Don't put your cast iron pan on a burner turned to high from cold. Even when full of food it can cause the pan to crack from the thermal stress.

Nice work. Our Induction top got our kettle (with 1 liter of H2O) whistling at 4:24

Last summer after reading about passivehaus and air quality, I decided to sell the new gas range i bought (I was going to go from electric to gas, because I had gas in my last house and I've been living with an electric coil stove in my current house that is landlord quality, so I thought gas would be better) and stick with electric instead. It has been 5 years since I've had a gas range and you reminded me of all things I completely forgot about and DO NOT experience anymore with my landlord coil stove! The hot spoon, the hot pan, the lack of steam! I did end up going induction, with a separate oven, a la european style. The induction rabbit hole is a giant rabbit hole in and of itself just because the US induction market basically sucks and some magnets are the size as the indicated burner and yada yada. Anyway, my kitchen reno still isn't done so my Miele induction is still in the box, but aside from the air quality issue, which is a huge problem regardless of what the culture wars state *eye roll*, this video confirmed all the other reasons I completely forgot about what it's like to cook with gas and I did make the right decision. Great content, per usual.

One issue I saw when doing the gas test was that you had the flame WAY too high. Most of the heat was blowing right past the pot. You could have turned the gas down by half with a negligible increase in time to boil; and possibly could have decreased the time. (With the appropriate reduction in emissions.) The flame you had is more appropriate for heating a 12" skillet.

It's fantastic how many people can watch an hour-long video in just 2 minutes and immediately comment on it after having watched it fully! I would like to learn this speed-viewing technique, are there any tutorials on it?

@rherydrevins

Жыл бұрын

Patreon. They get early access.

@GGoAwayy

Жыл бұрын

Haha. Snark aborted.

@perpetualcollapse

Жыл бұрын

🤓

@vctrsigma

Жыл бұрын

I always watch YT at 30x speed.

@Petch85

Жыл бұрын

My tactic is to start the video at 1.75 speed. (shift+. x3) 2 times speed is ok if the person speaking has a clear pronunciation, but in most cases 1.75 or 1.5 is my go to. then you just start op another browser tab, go to 50% of the video using the number keys, and do the same thing. (you can pane the sound to left and right ear if this is easier for you). Then it only takes abut 20 min to watch a 1 hour video... If you need it faster just open another browser tab. If there is an ad in the middle of the video you just press l (small L) about 6-12 times until the ad is over. And remember practice makes perfect.🤣 Good luck

The drawer on the range isn't a "storage" drawer, it's a proving drawer. Though most don't know that, so they get used for storage a lot.

I have been one of the those who cant get the electric heat swing down. I burn pancakes. An induction range might just be the answer. However, we got some storms that hit Louisiana and power loss is a threat. Once the food in the fridge is gone, we can still cook the pantry. If we do get a house generator running the natural gas in our area, then I will swap out. I HATE cooking during the summer and my AC is doing double duty. My hood sucks all the air outside and is strong enough to pull from every crack in the house to let humid air in. I love the electric kettle and dont know why most here will not use them. I even cheat by adding kettle water to my stove cooking to speed things up. Awesome video! Great discussion and look at these comments! Please keep doing what you do. EDIT: Leaving the gas on!! Ahhhhhh!!!

It's been my personal experience that induction can rival gas for responsiveness. My preference is definitely for induction over other electrics, over gas. I am speaking as an Australian living in Queensland if electricity/gas supply or particulars of different models make much difference.

@Unsensitive

Жыл бұрын

It definitely can, but you need to be careful that the element is big enough for your pans, and that your pan has a large enough sensitive area to induction. Improperly sized either way can cause very uneven heating patterns in the pan, which is horrible for cooking. Cheaper induction stoves often have smaller burners, which limits you to smaller pans for many applications.

induction gang here, i would be really annoyed to go back to regular electric now because of the slow response time, however i got one of these cooktops with only square zones and they can be a little be a little bit uneven compared to a round zone, but that's my only complaint really, and its not _that_ bad.. we also have a plugin induction cooktop but it's way less powerful (1000W vs 4000W) but also really loud in terms of fan noise, the big cooktop is basically silent.. consistency

So what I do in addition to planning for what I want the radiant burner to do, when I need it to drop from 100 to 25% for example, I will drop the temperature but then I will also slide the pot or the pan partially off the burner, proportional to how much I wanted to drop and then I'll slowly work its way back on as the burner starts to cool but obviously this only works if you are stirring fairly continuously. I'm sure many people already kind of do this. And obviously go to zero just by pulling it off of the burner but I think it's kind of a cool way to work around the limitations of an electric stove.

Great video as always focusing on the tech, but its worth noting in some places (like here in the UK) if you have access to a gas supply you would be nuts not to use it, and its because of the price of gas versus the cost of electricity. Right now, my gas supply is 7p per unit and the electricity is 28p per unit (approximately). Boiling the kettle on gas is indeed a little slower but it is A LOT cheaper. and as someone that cooks a lot, a gas hob is just nicer to use honestly but thats a very secondary consideration.

One thing you didn't mention was HEAT DIFFUSERS! But I like that you mentioned burner sizes/types and power outages. My mom and sister live up north and sometimes have a lot of power outages during the winter. One time they lost power for a week straight. My sister only has an electric stove and my mom has gas, so she was able to do cooking during that time, which was awesome. My mom is 80 and she can't go running around getting hot meals outside the home, but was able to do a lot of cooking and baking (which provided nice warm food and warmed the house a bit more than just the fireplace). A lot of people don't even notice the fact that many gas stoves have varying size burners for different purposes, and pot size matters. I had to nag my girlfriend a few times about her plopping a small kettle on the larger burner and cranking it on the highest setting. She would get frustrated about it boiling slowly and she melted the handle because the flames were all outside the base of the kettle! If the flames are going around it, move it to a smaller burner, turn it down, or use a heat diffuser!

@superslammer

Жыл бұрын

Yes. It bugs me when people don't put a pot or pan that is the proper size on the proper sized "burner". When i put my skillet on the large burner, it fits the burner perfectly and there is no heat loss around it.

@KevinJDildonik

Жыл бұрын

Yes, people in freezing areas should have the OPTION of gas stoves. Hot food during a few days without power is a big deal. Personally, some day I'm going to have induction and then for an emergency I'll have propane, either a grill or an outdoor wok burner, whatever. If things get really hairy, then I could also use the propane with an indoor space heater. When it's -20F outside, there comes a time when CO risk isn't your biggest concern.

@TheWaynester101

Жыл бұрын

my sister melted the handle off my mocha pot and almost set my apartment on fire while she was doing a tik tok dance due to putting my tiny single serve mocha pot in the biggest burner at the highest setting. the flames were halfway up the mocha pot

@linuxman7777

Жыл бұрын

I have a heat diffuser for my induction for incompatible cookware.

@SolarScion

Жыл бұрын

Nah, there's no reason to normalize and continue poisoning the groundwater for mainstream cooking on something that can melt the handle on your cookware and poison the air in your home, directly, year-round, when a backup cook top can be used only in emergencies.

Me: has technology at my fingertips that I could not have imagined when I was a kid. Also me: uses it to watch a guy talk about boiling water.

@wesdoobner7521

Жыл бұрын

to be fair, there have been many advancements in the science of boiling water in the last few centuries.

Plus one day I was cleaning the gas stove controls and I must have bumped one. I think the stove top was on for about 30 minutes. So glad a spark didn't fly in the kitchen.

I have used all types of stoves over the years, and gas was really slow, i liked it still for the control. Now i got induction and it works by far the best.

The induction cooktops don't have the 'burn in oil' thing very much. Maybe a little, but not a whole lot. And they have instant power change, so that makes things really nice.

@jonardon8581

Жыл бұрын

Induction cooking is perfection to me

@blubbspinat9363

Жыл бұрын

@@jonardon8581 It really is, changing over from halogen takes a bit of getting used to. The instant reaction and the much quicker boiling forces you to quit some habits like chopping veggies while waiting for water to boil. But man, having to cook on a regular stove in between feels like time traveling back to the stone age.

@richlaue

Жыл бұрын

Induction cooktops only jest the section of the pot that is above the coil

Power is still out in rural Texas after nearly a week of blackout due to a winter storm. Same thing happened 2 years ago too. The only saving grace is having a gas fireplace, gas stoves, and gas water heaters. Ideally Texas would winterize its electrically grid. But at this point, even in the most ideal situations, I don't want to become entirely reliant on just electricity.

@chronicway

Жыл бұрын

right Im from Texas too and gas has its place

Your videos are both intertaning and educational

the cycling is actually temperature control and the reason the high powered one cycled so much was because it needs a perfect size cookware to fit it also heavy bottom pans work wonders because they act like a buffer for the cycling. Also some glass tops have thermal inertia, not quite, but similar to gas and those old thick metal disk ones have the biggest.