Dozens of public housing apartments will get plug-in induction ranges as part of the initiative, which aims to eventually shift 10,000 NYCHA homes off the use of polluting fossil fuel appliances.
Induction burners are of limited utility in some scenarios like restaurants or with certain cuisines (someone else mentioned woks) but 99.9% of residential needs are readily met with an induction burner. In fact, were I live electric coil stoves are the norm in homes anyway and induction is generally considered an improvement over those.
There is a slight limitation on what kind of cookware you can use on them. The pots and pans have to be ferromagnetic. Aluminium cookware doesn’t work and it looks like stainless can be hit or miss depending on how it’s made. It’s not a big issue unless most of your cookware doesn’t work on it.
I mean, when all the gas burners would in use, I would use our portable induction burner for other things like boiling pasta or whatever but for things requiring precise temperature control I started avoiding the gas stoves.
Even if you have a gas stove, most people aren’t going to have one that puts out the amount of BTUs to really make traditional wok cooking work anyway, so it’s a bit of a non-issue on at least that front. If I was going to bust out a wok and start trying to nail Chinese food, I’d skip right past my rapid-boil burner and go to one of the portable propane stoves they sell in Asian supermarkets. In the US, at least, I wouldn’t expect to see a stove that can deliver that sort of heat output (aside from something custom made) anymore than I would expect an off the shelf oven to be able to replicate the temps in the pizza oven at a pizzeria.
Induction burners are of limited utility in some scenarios like restaurants or with certain cuisines (someone else mentioned woks) but 99.9% of residential needs are readily met with an induction burner. In fact, were I live electric coil stoves are the norm in homes anyway and induction is generally considered an improvement over those.
Their utility isn’t limited. Restaurant chefs love them.
We just don’t have the infra. Buildings and backbone would need retrofits.
There is a slight limitation on what kind of cookware you can use on them. The pots and pans have to be ferromagnetic. Aluminium cookware doesn’t work and it looks like stainless can be hit or miss depending on how it’s made. It’s not a big issue unless most of your cookware doesn’t work on it.
Do restaurants use a lot of cheap aluminum crap, or prefer shit that will last?
Also: retrofits for existing ones if the former, but new restaurants would prefer induction if infra allowed
With the exception of the non-reactive pans which are rare, it’s all aluminum
I only used induction burners for heating cream to make custard. For careful control of temperature they are great. Wouldn’t use them to saute though
Oh! I’ve heard different reports and noticed I need to make very few accommodations, mostly cutting my lazy bullshit. I’m kind of interested in this.
I mean, when all the gas burners would in use, I would use our portable induction burner for other things like boiling pasta or whatever but for things requiring precise temperature control I started avoiding the gas stoves.
I can tell you’re a genuine line cook, wanna give this one an edit pass later?
what does that mean?
And that would obviously be too much of burden for the betterment of things. Small changes but unfortunately dismissed as not a silver bullet.
Again, like I said, practically all residential needs would be met by their use.
Even if you have a gas stove, most people aren’t going to have one that puts out the amount of BTUs to really make traditional wok cooking work anyway, so it’s a bit of a non-issue on at least that front. If I was going to bust out a wok and start trying to nail Chinese food, I’d skip right past my rapid-boil burner and go to one of the portable propane stoves they sell in Asian supermarkets. In the US, at least, I wouldn’t expect to see a stove that can deliver that sort of heat output (aside from something custom made) anymore than I would expect an off the shelf oven to be able to replicate the temps in the pizza oven at a pizzeria.
I’ve never seen a home gas stove put out anywhere close to the BTUs of even a commercial gas stove.
I have a 100000 BTU burner used for frying turkeys. That gets me almost the same kind of flame I see in restaurants, but I do need to do it outside!