Yes, I don’t see why they think stopping a magnetic field to stop heating a pan is different than stopping a fire to stop heating a pan, it’s not like it’s still happening after it’s stopped.
Don’t induction pans have these thick bottoms, which are simply more mass that needs to be heated up? That always took longer than gas with a thin pan for me.
there is no such thing as “induction pans”. either a pan is made out of induction compatible metal or it isn’t. thickness of the bottom doesn’t really enter into it.
I guess? If you’re talking theoretical? But i actually cook, then it doesn’t really matter that a pan would theoretically be faster if it was able to be produced thinner?
I’m not talking about a theoretically different pan, you said you’re using a different pan for the gas stove than the induction one. If you’re changing something between the two, then it’s obviously different.
That always took longer than gas with a thin pan for me
Yes but his point has some validity because you really need to use certain pans and pots with induction. When we got induction installed, we had to get rid of about half our pans, and only certain ones perform well.
The whole “instant responsiveness” with induction is true in theory but less noticeable in practice. If anything, I notice it most when turning a pan OFF. You do get a very fast end to the heat output. And there isn’t even any residual conduction after that moment because the top is glass. On a gas stove the iron gratings you rest the pan on will continue bleeding heat into your food for a while.
That doesn’t even make sense, why would a pan magically somehow not begin to heat up right away when it’s in a fluctuating magnetic field? That’s the whole reason it gets hot. With traditional electric, the coil takes time to heat up, which in turn takes time to heat up the pan. But with induction and gas, they’re both heating the pan right away as soon as they turn on, and stop heating the pan when they turn off.
Just read what he said more carefully. He’s got an impression that induction pans have to have thick bottoms and then even though changes to magnetic fields propagate at the speed of light you are always using a heavier pan and therefore you have a lot of pan to heat before the heat can then transfer to your food.
Honestly I think that impression is very dated at this point. The first induction stoves in the 80s and 90s were wacky prototypes that literally came with their own perfectly matched cookery because that’s what it took to make them work. But those days are behind us.
However it is still true that when we had to get rid of half our pans because they didn’t work with our new induction stove, generally speaking yes, we did throw out a lot of the cheap, thin pans that are aluminum based, and yes, we do mostly rely on cast iron, sturdy stainless steel sautee pans, and other heavier cookery now. So everybody has a piece of the truth here.
Anyway. If you don’t cook on induction every day, all you may know is the bit about how changes to magnetic fields propagate at the speed of light and yes yes that’s all true for a pure thought experiment. However in practice there is more than the physics ideal at play.
Any idea that the gas is heating it up faster is just placebo from seeing the fire and feeling the hot air it spews all over the room. None of this changes the fact they said a different pan on two different stove tops, obviously you cannot account for the difference in one variable (type of stove) when you change a different one (the specific pan). It’s like saying gas boils water faster because you always use a smaller volume of water when you use a gas stove.
Yes, I don’t see why they think stopping a magnetic field to stop heating a pan is different than stopping a fire to stop heating a pan, it’s not like it’s still happening after it’s stopped.
Don’t induction pans have these thick bottoms, which are simply more mass that needs to be heated up? That always took longer than gas with a thin pan for me.
there is no such thing as “induction pans”. either a pan is made out of induction compatible metal or it isn’t. thickness of the bottom doesn’t really enter into it.
If you’re using a different pan, that’s an unrelated variable that skews the results.
I guess? If you’re talking theoretical? But i actually cook, then it doesn’t really matter that a pan would theoretically be faster if it was able to be produced thinner?
I’m not talking about a theoretically different pan, you said you’re using a different pan for the gas stove than the induction one. If you’re changing something between the two, then it’s obviously different.
Oh, no, it takes more careful reading than that to understand what I said
I think 90% of the people swooning about induction here don’t actually have it in their homes.
I mean, I don’t have it in my home either, that’s why I’m curious if my experiences from a decade ago are outdated.
But I DO have gas and people here saying it’s the slowest way with such confidence makes me think they are AI bots.
Yes but his point has some validity because you really need to use certain pans and pots with induction. When we got induction installed, we had to get rid of about half our pans, and only certain ones perform well.
The whole “instant responsiveness” with induction is true in theory but less noticeable in practice. If anything, I notice it most when turning a pan OFF. You do get a very fast end to the heat output. And there isn’t even any residual conduction after that moment because the top is glass. On a gas stove the iron gratings you rest the pan on will continue bleeding heat into your food for a while.
That doesn’t even make sense, why would a pan magically somehow not begin to heat up right away when it’s in a fluctuating magnetic field? That’s the whole reason it gets hot. With traditional electric, the coil takes time to heat up, which in turn takes time to heat up the pan. But with induction and gas, they’re both heating the pan right away as soon as they turn on, and stop heating the pan when they turn off.
Just read what he said more carefully. He’s got an impression that induction pans have to have thick bottoms and then even though changes to magnetic fields propagate at the speed of light you are always using a heavier pan and therefore you have a lot of pan to heat before the heat can then transfer to your food.
Honestly I think that impression is very dated at this point. The first induction stoves in the 80s and 90s were wacky prototypes that literally came with their own perfectly matched cookery because that’s what it took to make them work. But those days are behind us.
However it is still true that when we had to get rid of half our pans because they didn’t work with our new induction stove, generally speaking yes, we did throw out a lot of the cheap, thin pans that are aluminum based, and yes, we do mostly rely on cast iron, sturdy stainless steel sautee pans, and other heavier cookery now. So everybody has a piece of the truth here.
Anyway. If you don’t cook on induction every day, all you may know is the bit about how changes to magnetic fields propagate at the speed of light and yes yes that’s all true for a pure thought experiment. However in practice there is more than the physics ideal at play.
Any idea that the gas is heating it up faster is just placebo from seeing the fire and feeling the hot air it spews all over the room. None of this changes the fact they said a different pan on two different stove tops, obviously you cannot account for the difference in one variable (type of stove) when you change a different one (the specific pan). It’s like saying gas boils water faster because you always use a smaller volume of water when you use a gas stove.