Trump promised to cut consumers’ energy costs within his first year in office but gas price is up 4% on average
Americans using gas stoves to cook during the holidays, or any other meal in the near future, are set for persistently higher bills, with the price of gas expected to keep rising into next year.
US households will pay 4% more for gas power this year, on average, compared with 2024, with the industrial and power plant sectors experiencing a much higher price rise, a recent analysis from the US Energy Information Administration (EIA) has found.
The cost of gas piped into people’s homes rose by 11.7% in September, compared with a year previously, a higher rate of inflation than in any other area measured by the federal government, such as food, medical care and clothing.
Induction is so much better anyways. And I don’t mean that induction plate that costs a few bucks and you plug into an outlet. I mean a real stove. My pans are hot in seconds. My wok starts glowing in 10 to 15 seconds. So much faster and better than using an open flame. And safer with all the fire and VOCs and such.
How does it work with the wok? Wouldn’t it just be the bottom getting the heat?
https://www.youtube.com/watch?v=CzJKxUCKOBg
TLDW: You can get a flat bottom wok, or there are neat rounded induction heaters that cradle a normal wok.
Though you should watch, technology connections vids are always delightful.
They were better until he started using AI to write his scripts.
Got a source for that?
You need a special flat bottom wok that probably costs a fortune.
Not at all. My wok is a simple steel wok. Cost about 20 bucks. No coating no bells no whistles. But perfect for induction. It loses heat quickly but thats what you want for real stir fry. You have imidiate control over the heat on the wok.
For reference it looks pretty much like this:
They’re pretty much the same price as round bottom ones actually, under $100 easily.
And as soon as they’re cheaper than a shitty coil-top, people who rent will actually see them in apartments
Coil tops are the absolute worst to cook with. I hate mine. They take forever to get hot and then stay hot well after you’re done cooking
Oh they can absolutely be worse than that. Introducing: sensi-temp burners! No longer will your burners stay hot, or be capable of even a stable water boil.
And assuming green energy, no emissions
Even without that it it’s better. For one gas plants have a high efficiency. On the other hand even if you have efficiency gains you still have no VOCs, much faster heating and no open flame. Gas loses a lot of heat by it just flowing up the sides of the pot. Induction literally heats up the bottom of your pot with magnets. Yes there are transmission losses. But it’s really amazingly fast. I can make my steel wok glow red in about 10-15 seconds seconds if I use the boost program on my stove. And it is not even a fancy stove.
Yep, no objections there.
Yeah, unfortunately in my area gas range is actually more efficient than induction because the electricity is mainly by natural gas anyways.
Efficient in what way?
A combined cycle natural gas power plant can get about 60% efficiency, and induction is usually above 90% efficiency. Even with some transmission efficiency reduction, you should still get over 50%+ total efficiency.
A gas stove on the other hand is only about 30-40% efficient.
Per unit of gas, it’s more efficient to use induction in that case.
Maybe on a really old stove top? High efficiency burners with the right pan can be 85-95% efficient.
Source for that?
You aren’t talking about that $2000 dollar pan with the heat fins on the bottom are you?
I forgot about that, it’s a little pricey but not that expensive! https://effium.com/collections/all
Gas gives you much better heat control.
I can’t agree. I can keep my pots ripping hot or barely simmering. And without delay apart from the heat retention of the pan. If I set to 2-3 I can let stuff simmer for hours with little risk of burning. I think most people have just not used a proper induction stove top. And mine wasn’t even very expensive.
I own an induction stove now and would agree with this. The induction makes hot spots which are inconsistent across my larger cast iron pan, requiring me to rotate the pan or move food in the pan around to get everything evenly. My families gas stove does not have that issue at all with similar pans. I wonder why the down votes? Ive had to change the way I think about even heating with the induction stove.
But it sure is fast and I used to leave my old stove on accidentally too often. The induction turns itself off pretty quickly when the pan is removed.
I can’t say I’ve experienced this with my cast iron pan and induction range. Can I ask how big of a pan you’re using?
I don’t know (they weren’t from me) but let’s remember that heat control is not the same as heat distribution. Some induction ranges don’t offer any good low-heat modes, so people quickly discover that their gas stoves are better for delicate work than the induction model they tried, and assume the technology is responsible. In reality, the problem is not induction, but stove models that implement it poorly. So people may be downvoting the misconception.