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naraburns  nihil supernum  2yr ago (text post)   32104 thread views

Culture War Roundup for the week of January 16, 2023

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I think mine said something similar, but:

1: Who cares? It's a stove.

2: Glass is harder than steel, and certainly harder than cast iron -- I use old cast iron pots on my (cheapish) glass-top electric all the time (for around 15 years) and the top is not scratched.

Once the shitty electronics in my stove finally fail, I will probably get induction -- mostly because there is no gas at my house, and it's not worth getting a big propane tank just for the stove. But I think it will need to be close to the high-end of induction-stove prices, because the cheaper units probably do have issues that would make them net-worse than my current electric unit.

I do have a little plugin induction hotplate thing that I use sometimes for canning/simmering/outdoor burner -- the top on it is plastic and probably could be scratched in heavy use, but a) I don't care and b) I haven't noticed it being scratched either. I suspect that the low-end induction ranges are similar. The cast iron pans work very well in terms of cooking ability on this thing though -- I don't really have any straight aluminum cookware.

Thing is, my original stove was ~$600, low-end induction is more like $1600, and the unit I'd buy is around $3000 -- so 'better' doesn't really survive a cost-benefit analysis if we're being realistic.

I have wolf so the part is 600 if glass cracks. I got a few uses with a cast iron before it cracked. Now my coordination is a little sloppy but they will crack glass countertops.

Huh -- mine is like mid-low range Kenmore (so probably hecho en Mexico by Whirlpool or something); despite being in general kind of a piece of crap, the glass is fine.

Did yours crack in some specific incident? (like, dropping a pan on it or something)

I can't say that I'm super gentle, but I tend not to wave the pans around like a wok-chef. Not because the top is glass particularly, but I guess I could imagine cracking the top by banging it with a heavy skillet.

I'm currently using an electric range because, uh, someone was throwing it out (for being the wrong colour!) and you can't beat free. But piping propane from an outside tank for my previous range wasn't difficult, and imo the results were a lot better. Hauling propane tanks from the truck to the storage alcove was a bitch though.

Probably going to get a big propane burner for a semi-outdoor cooking area I'm setting up. Seems like the best option to avoid having to vent half the house air every time I do a steak or stir-fry, and obviously not ideal to set up an induction burner outdoors. Ideally will save the indoor stove for low-temp, low-splatter stuff.

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