Science Advances report also finds people of color and low-income residents in US disproportionately affected
  • halcyoncmdr@lemmy.worldEnglish
    7511·
    7 months ago

    It’s because so many electric stoves fucking suck. A cheap gas stove is infinitely better to cook on than a cheap coil electric stove.

    While people will talk about electric stoves and reference newer glass top ranges, and induction cooktop that heat the pan directly, that’s not what 90% of people have. They have the shitty coil burners from the cheap piece of shit model the apartment complex installed.

    The price difference to get to a good electric means many apartment complexes and landlords won’t buy them, or it’s just cost prohibitive for current homeowners with the current economy when the current stove unexpectedly breaks.

    • AlexWIWAEnglish
      194·
      7 months ago

      I’ve also found gas is better for frying or using a wok

    • onion@feddit.de
      82·
      7 months ago

      A cheap gas stove is infinitely better to cook on than a cheap coil electric stove.

      Yes but it’s not 1920. You can get an single range induction stove from Ikea for 50€.

      Here’s a gas stove for 300€: https://geizhals.de/amica-shgg-11559-w-gasherd-a1124476.html?hloc=at&hloc=de

      Here’s an induction stove for 300€: https://geizhals.de/gorenje-gec5a21wg-elektroherd-mit-glaskeramik-kochfeld-740524-a2838490.html?hloc=at&hloc=de

    • captainlezbian@lemmy.world
      31·
      7 months ago

      Honestly disagree. When I think of a stove I think of my landlord special electric and it’s fine. I really don’t get why people hate them. And yes I’ve used gas. And glass. Never induction though.

    • SchmidtGenetics@lemmy.world
      87·
      7 months ago

      Okay, other than the coil taking longer to heat up and a bit of a struggle to clean if you don’t use the right stuff to prevent it becoming a nightmare. What’s the issue with them?

      Of course something cheaper isn’t going to be as good, so what it takes a few extra minutes to warm up.

      • halcyoncmdr@lemmy.worldEnglish
        136·
        7 months ago

        Exposed coil burners take a long time to heat up and don’t change temperatures quickly. That’s fine if you’re cooking something simple that you’re just throwing in a pan for a few minutes and don’t really need to adjust at all like a box of hamburger helper, but for actual cooking those are limitations that just don’t need to exist. There is a reason restaurants don’t use coil burners.

        Lowes currently has a GE gas range with 4 burners, a griddle, convection oven and even includes a range hood for $179.00 after a $20 discount. That’s pretty dang cheap for a much better cooking experience than a similarly priced electric.

        • SchmidtGenetics@lemmy.world
          1115·
          7 months ago

          There is a reason restaurants don’t use coil burners.

          I didn’t know people’s kitchens were restaurants… Yeah of course they have their limitations, they are cheap for that reason. I don’t expect to be able to cook every conceivable meal in my house, that’s quite the silly notion.

          Every unit has electricity, you know how much it costs to plumb gas to every unit…?

          Edit, I looked up the combo, it has a charcoal filter, that’s the entire problem with using gas Indoor’s……. it needs to be vented out. Thats why that’s unit is so cheap…

          You need to vent it outdoors, so not only is the gas plumbing more, now you need a better hood fan and to plumb it outside. So…. Which is cheaper and more affordable when you account for the necessary extras?

          Using your restaurant example, there’s a reason why restaurants vent outside.

          • Zekas@lemmy.world
            42·
            7 months ago

            Lmao they’re too addicted to that sweet sweet carbon monoxide to care

      • halcyoncmdr@lemmy.worldEnglish
        1710·
        7 months ago

        Ah yes exactly what everyone wants to do when their gas range with 4-5 burners and an oven needs to be replaced… getting a tabletop induction burner. Perfect replacement.

        Lowes currently has a gas range with 4 burners, a built in griddle, and a convection oven from GE for $179.00 right now, and it even comes with a range hood, usually sold separate.

        Meanwhile the cheapest random Chinese “brand” single induction burner I can quickly find on Amazon is $89. For 1 burner, that’s a tabletop using up counter space instead, and will likely fail within a year because it’s not from a real brand. The company probably won’t even exist in a year so they don’t have to handle warranty claims.

        If all you ever need is 1 small burner then awesome. I don’t know about everyone else, but I don’t usually cook entire meals using a single pan small enough to fit on a small portable burner however. So I’d probably need a larger burner, which is more expensive, and probably multiple burners to actually cook a full meal without having to do one thing at a time. Where I’m right back at the cost of just getting a range and hood that fits where the existing spot in the house already is.

        • SchmidtGenetics@lemmy.world
          103·
          7 months ago

          You aren’t talking about this Combo are you…?

          Because that has a charcoal filter and is the entire issue with gas ranges, they need to be vented outdoors… yeesh…. Way to completely miss the point.

          It’ll cost a grand or so to install a properly vented one FYI. So that gas range just became far pricier than very good electric ones.

          Every unit has electricity, gas requires not only for gas to be plumbed to every unit, but now every unit also needs a different hood vent that goes outside. With electric you can get away with a charcoal filter, although ideally it gets vented outside as well.

          You’re suggesting every unit be about 3-5k more just so it can used a cheap gas unit…? What…

          • Duranie@literature.cafe
            4·
            7 months ago

            You and I both know that they should be vented outside, but I’m guessing how often it isn’t would be quite frustrating.

            My shitty starter house (1995) didn’t have a vent, but there was a window in the kitchen, so did that count? My boyfriend’s house is in a higher cost of living area with absurdly expensive houses, and he was told (after purchasing the house when he was getting some things updated) that his vented into the attic. He doesn’t use it because he doesn’t want to blow aerosolized oils all over whatever’s up there.

            • SchmidtGenetics@lemmy.world
              5·
              7 months ago

              I was shocked that it wasn’t code in some places, it’s been code here since before the 90s. I never even heard of a recirculating one for forever. Any kitchen needs an outside vented range hood, so simple.

              And the funny thing is, they preach not to use bbqs inside, yet somehow a gas stove is fine? What? Propane is actually the safer gas.

          • halcyoncmdr@lemmy.worldEnglish
            67·
            7 months ago

            Because that has a charcoal filter and is the entire issue with gas ranges, they need to be vented outdoors…

            Not sure what you’re saying here… The combo literally comes with a vented hood. It does vent outside, and comes with the vent for it.

            You’re suggesting every unit be about 3-5k more just so it can used a cheap gas unit…? What…

            I didn’t say every unit, or anything of the sort. I was just saying that a cheap gas stove is better to cook with than a cheap electric. I wasn’t talking about anything else, and made no other claims.

            But since you want to go into other shit unrelated to what I was talking about about… Electricity costs more than natural gas in a lot of places. Here in AZ for instance the electricity to run an electric range costs a shit ton more than the equivalent gas (especially in the summer with higher grid load from A/C usage). If a house is already plumbed for it, switching to electric is just going to cost more for a worse experience. No one was ever talking about retrofitting a place without gas for it.

        • Annoyed_🦀 @monyet.cc
          64·
          7 months ago

          Firstly, I doubt majority of people cook with 2 or more stove every single day, i certainly only very rarely does that and i cook daily, so i think your issue is widely exaggerated.

          Secondly, a quick search in homedepot yield me a $50 single cooktop, the one with double induction cost around $125, way cheaper than your $90 single induction.

          Thirdly, i only suggest you a portable cooktop when you complain about the terrible(it’s not, unless it’s broken) coil heater the apartment provided.

          Fourthly, electric stove is far safer than gas stove are, and this article is talking about how poor people are more exposed to nitrogen dioxide. Of course the electronic variant with electronic components inside is more expensive, but to argue against it because you can’t get the same price compared to the gas variant is sort of disingenuous, almost as if you’re making up problem to argue against changing for better and safer option. Sure, some compromise must be made to swap into electric, but for general purpose cooking, double cooktop works just as fine as gas range with multiple stove and oven and those stuff you probably only use once per year.

          • halcyoncmdr@lemmy.worldEnglish
            63·
            7 months ago

            Deglazing isn’t exactly uncommon when actually cooking. Sear a protein, deglaze the pan and make a simple sauce to go with it using all that otherwise wasted flavor.

            Not everyone just makes simple shit from a box like hamburger helper.

            • Annoyed_🦀 @monyet.cc
              51·
              7 months ago

              Thanks for explaining how deglazing can be done with induction cooker.

              Also not everyone is doing western dishes everyday. The world is kinda big if you haven’t realise and there’s shit tons of cuisine that doesn’t do deglazing.

              • halcyoncmdr@lemmy.worldEnglish
                33·
                7 months ago

                Also not everyone is doing western dishes everyday. The world is kinda big if you haven’t realise and there’s shit tons of cuisine that doesn’t do deglazing.

                You’re right. Cooking with a wok is famous for working best on electric and induction cooktops.

                • Annoyed_🦀 @monyet.cc
                  51·
                  7 months ago

                  You’re in luck! As a chinese my cuisine works well with induction cooktop too, thanks to the invention of wok pan

                • chemicalprophet@lemm.ee
                  2·
                  7 months ago

                  Y’all are kind of strawmanning me because we were specifically speaking of a portable induction burner. To do any of the things we’ve been speaking about you need a good exhaust fan which are paired with ranges which are not portable induction cooktops. In order to do any real cooking from any culture you’ll need the full range setup. That is what I was arguing with my snarky comment.

    • BarqsHasBite@lemmy.caEnglish
      16·
      7 months ago

      See this right here. It’s easy. It really is. So very easy. Can’t express how easy it is.