Gas with cast iron and stainless is top tier. I do my best to stay healthy but sometimes I make choices for quality of life over quantity. Gas stoves is one I’ll make when given the chance I love them. I’ve admittedly only tried induction a couple times. For electric they’re awesome but it doesn’t seem like you can maneuver the pans as well especially for something like a wok it doesn’t compete. Plus aside from anything practical playing with fire is just more fun, it’s satisfying
I’ve got a wok that I use with my induction burner. It’s pretty thin, so heats up pretty quickly, and that heat will travel up the sides. The induction burner will beep at me sometimes if I stir by moving the wok rather than with a wooden paddle, but it’s no big deal, stops complaining when the wok is close enough again. Would be nice if it had a silent mode.
I get that cooking on a gas stove is viscerally rewarding, and a link back to one of the first technologies ever invented: controlling fire.
I like sitting around a camp fire or bonfire too. It makes me happy. But i know the smoke is bad for me. There’s no reason for me to say it is “junk science” to be concerned about the smoke.
I’m still going to sit around the campfire but I’ll be respecting it and trying to minimize harm.
Agreed. My balance is to put a little more effort into inside air that I have to breathe constantly. Induction is a nice cooking improvement and investment into cleaner inside air, and I cook outside when I want a flame
Gas with cast iron and stainless is top tier. I do my best to stay healthy but sometimes I make choices for quality of life over quantity. Gas stoves is one I’ll make when given the chance I love them. I’ve admittedly only tried induction a couple times. For electric they’re awesome but it doesn’t seem like you can maneuver the pans as well especially for something like a wok it doesn’t compete. Plus aside from anything practical playing with fire is just more fun, it’s satisfying
I think woks are an issue in general but one reason is rounded bottoms which don’t give enough surface to heat
I don’t do much wok cooking so never have reason to maneuver the pans
I find induction much better than gas, in addition to not polluting my inside air
I’ve got a wok that I use with my induction burner. It’s pretty thin, so heats up pretty quickly, and that heat will travel up the sides. The induction burner will beep at me sometimes if I stir by moving the wok rather than with a wooden paddle, but it’s no big deal, stops complaining when the wok is close enough again. Would be nice if it had a silent mode.
FYI you are choosing to be exposed to benzene then which is the equivalent of a smoker at your kitchen table from a carcinogen perspective.
I get that cooking on a gas stove is viscerally rewarding, and a link back to one of the first technologies ever invented: controlling fire.
I like sitting around a camp fire or bonfire too. It makes me happy. But i know the smoke is bad for me. There’s no reason for me to say it is “junk science” to be concerned about the smoke.
I’m still going to sit around the campfire but I’ll be respecting it and trying to minimize harm.
Agreed. My balance is to put a little more effort into inside air that I have to breathe constantly. Induction is a nice cooking improvement and investment into cleaner inside air, and I cook outside when I want a flame
This is me 100%. Risk reward assessment.