Upgrading cooktop/rangetop...(going high end)

[Anonymous]

Anonymous wrote:LOLing at all the rich people who are just super into stir frying, okay?

Are you always racist?

[Anonymous]

Anonymous wrote:

Anonymous wrote:LOLing at all the rich people who are just super into stir frying, okay?

Are you always racist?

It’s not racist. It’s mostly white people. They are grasping at straws to justify their overpowered, commercial ranges and all they can think of is stir frying.

[Anonymous]

It’s not as if people all over Asia have 6 burner Thermadors in their homes.

[Anonymous]

Anonymous wrote:It’s not as if people all over Asia have 6 burner Thermadors in their homes.

This is true -- but they do have 2 hob super high power gas burners.
In the US, you cannot get high power burners without going high end.

[Anonymous]

Anonymous wrote:

Anonymous wrote:IME there are a lot of people who think any smooth-top electric cooktop is induction. So they think they've cooked on an induction stove but actually haven't. (Not saying that's true of anyone here, but just another indication that the American public in general is pretty ignorant about induction cooking and how it compares to gas.)

Typical DCUM. “If you have a different opinion than I do, you’re obviously stupid and misinformed.”

Nice try. The crappy induction cook top I used was a very expensive European induction cooktop. I did actually own an electric glass-topped non-induction cooktop years ago, and it worked better than the induction cooktop I used.

My view is that people who claim to love their induction cooktops just don’t want to admit that they paid extra for a sub-par appliance.

See? Two can play this game.

Bless your heart. I don't actually have an induction stove myself (I have gas), so I'm just stating an observation. Induction cooktops are actually not that common in the US, so many people here have never used one. (Like you, I've used one in Europe.)

You seem a little defensive.

[Anonymous]

As of 2019, only 1 percent of stoves in the US had an induction cooktop. It is correct to say that the vast majority of Americans have never seen one, never mind cooked on one.

[Anonymous]

I have loved cooking on gas (after years of electric cooking) but I am probably getting an induction. I have a friend who has had one for years and she loves hers.

My only concern is that I am terrible at cleaning off a smooth surface and I feel like I’m going to get that cooked-on mess soon.

[Anonymous]

Anonymous wrote:

Anonymous wrote:IME there are a lot of people who think any smooth-top electric cooktop is induction. So they think they've cooked on an induction stove but actually haven't. (Not saying that's true of anyone here, but just another indication that the American public in general is pretty ignorant about induction cooking and how it compares to gas.)

Typical DCUM. “If you have a different opinion than I do, you’re obviously stupid and misinformed.”

Nice try. The crappy induction cook top I used was a very expensive European induction cooktop. I did actually own an electric glass-topped non-induction cooktop years ago, and it worked better than the induction cooktop I used.

My view is that people who claim to love their induction cooktops just don’t want to admit that they paid extra for a sub-par appliance.

See? Two can play this game.

+1 or that they had to get all new cookware…

[Anonymous]

I can't decide if I should get electric or induction. All I know for sure is I want actual knobs to turn

[Anonymous]

Anonymous wrote:I have loved cooking on gas (after years of electric cooking) but I am probably getting an induction. I have a friend who has had one for years and she loves hers.

My only concern is that I am terrible at cleaning off a smooth surface and I feel like I’m going to get that cooked-on mess soon.

Unlike a smooth-top electric stove, there's no cooked-on mess with induction because the surface doesn't get hot. In fact, you can make clean up super easy by cooking on top of a paper towel.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:IME there are a lot of people who think any smooth-top electric cooktop is induction. So they think they've cooked on an induction stove but actually haven't. (Not saying that's true of anyone here, but just another indication that the American public in general is pretty ignorant about induction cooking and how it compares to gas.)

Typical DCUM. “If you have a different opinion than I do, you’re obviously stupid and misinformed.”

Nice try. The crappy induction cook top I used was a very expensive European induction cooktop. I did actually own an electric glass-topped non-induction cooktop years ago, and it worked better than the induction cooktop I used.

My view is that people who claim to love their induction cooktops just don’t want to admit that they paid extra for a sub-par appliance.

See? Two can play this game.

Bless your heart. I don't actually have an induction stove myself (I have gas), so I'm just stating an observation. Induction cooktops are actually not that common in the US, so many people here have never used one. (Like you, I've used one in Europe.)

You seem a little defensive.

I am just amused by people who think the fact that they’ve just discovered something means that it’s “new.” Induction stoves were invented around 1900 and have been marketed since the 70’s. There is a reason they’ve only captured a tiny portion of the market, and it’s not because people don’t know better. You used the ignorance of my acquaintances to extrapolate to “the American public in general is pretty ignorant….” My friends all know what an induction cook top is. Your friends may be unsophisticated, but mine are not.

Also, you suggest that people who don’t like induction are just too dumb to realize that they aren’t really using an induction appliance, and when you get set straight, you say “Why so defensive?”

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:LOLing at all the rich people who are just super into stir frying, okay?

Are you always racist?

It’s not racist. It’s mostly white people. They are grasping at straws to justify their overpowered, commercial ranges and all they can think of is stir frying.

And you know this, how? Just admit that your assumption is that anyone rich enough to buy an expensive stove must be white.

[Anonymous]

I do find it amusing that people on here who are super concerned about the emissions from a gas cooktop and who never in a million years would live underneath an electric transmission line, are completely unconcerned about the high levels of electro-magnetic fields put out by induction cooktops.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I have loved cooking on gas (after years of electric cooking) but I am probably getting an induction. I have a friend who has had one for years and she loves hers.

My only concern is that I am terrible at cleaning off a smooth surface and I feel like I’m going to get that cooked-on mess soon.

Unlike a smooth-top electric stove, there's no cooked-on mess with induction because the surface doesn't get hot. In fact, you can make clean up super easy by cooking on top of a paper towel.

I thought I read that it can cook on in the area just under the pan (like boiled potatoes boiling over, for example)? And seriously you can put a paper towel between? What the what??! Our gas range is on its way out so this information is super helpful. (Sorry to thread jack, OP!)

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:LOLing at all the rich people who are just super into stir frying, okay?

Are you always racist?

It’s not racist. It’s mostly white people. They are grasping at straws to justify their overpowered, commercial ranges and all they can think of is stir frying.

And you know this, how? Just admit that your assumption is that anyone rich enough to buy an expensive stove must be white.

Most people rich enough to buy a fancy stove in the DC area are white. That’s just demographics.