Problems with gas stovetops weak, dirty and dangerous
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Now due to a decrease in national production + devaluing of the currency, gas is getting more expensive than the already increasingly expensive electricity (due to droughts, forcing us to switch to fossil fuels, which are more expensive than the usual hydro and wind, at least here, and a lot of people are buying electric cooktops and air fryers, those small countertop convection ovens. Though poorer people are unfortunately going for dirty and dangerous wood stoves, and a woman recently died because she tried to use ethanol to cook: / Induction has not really caught on exactly because it consumes a lot more electricity for a smaller output of heat, and requires you switch all non-magnetic pans
Date: 2021-10-04
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Comments and reviews: 9
Dainan
This was an awesome video. Very informative but if I could also mention that cooking from a campsite fire, you know with burning wood- you can boil rice, per say, or cook really anything to my knowledge and keep it out in the open air and it would stay eatable for about 2 or maybe even 3 days depending on the ambient temperature. The food also has a nice smoky taste to it- even when cooked in a pan. In a gas burner, the food decays quicker, I've noticed- probably around the 9hr mark would be pretty stale. Cooking like cavemen with pots are great lol. However your pots and pans WILL get black and it's hard to clean, probably impossible to clean as far as I've known. The smoke from wood also prevents mosquitoes aswell and is something that I do in my house- we just take a decent piece sized wood and throw it in a big pan to contain it and burn the wood until it smokes the room out- leave the windows and clear any fabric out such as mats and curtains- if you have permanent flooring mats that can't be removed, sprinkle baking soda and pine sol to remove the odor. I cannot recall ever getting bit by a mosquito at home since I was born. and the burnt bits at the end are charcoal which you can use to bbq at a grill.
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This was an awesome video. Very informative but if I could also mention that cooking from a campsite fire, you know with burning wood- you can boil rice, per say, or cook really anything to my knowledge and keep it out in the open air and it would stay eatable for about 2 or maybe even 3 days depending on the ambient temperature. The food also has a nice smoky taste to it- even when cooked in a pan. In a gas burner, the food decays quicker, I've noticed- probably around the 9hr mark would be pretty stale. Cooking like cavemen with pots are great lol. However your pots and pans WILL get black and it's hard to clean, probably impossible to clean as far as I've known. The smoke from wood also prevents mosquitoes aswell and is something that I do in my house- we just take a decent piece sized wood and throw it in a big pan to contain it and burn the wood until it smokes the room out- leave the windows and clear any fabric out such as mats and curtains- if you have permanent flooring mats that can't be removed, sprinkle baking soda and pine sol to remove the odor. I cannot recall ever getting bit by a mosquito at home since I was born. and the burnt bits at the end are charcoal which you can use to bbq at a grill.
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dannyboy1765
For what it's worth: my experience has been that electric heats up too quickly, I simply don't need that heat for what I'm cooking. My friend has a gas stove and whenever we use it together i find it perfect. It's good at melting and browning, yes inefficient when it comes to boiling pasta but that doesn't matter when it comes to a few extra minutes of forethought for dinner. I also find that the 'lost' heat around the sides of the pan allows me to hold or shake the pan just above the surface of the metal grate while still having heat applied, i cant do that that my induction at home. I can do things like stir fry and grilled cheese much easier, just because I have a literal flame to work with as opposed to magnetism. Also the benefits of an open flame in the kitchen allow for traditional cooking methods (eg dalgona) and flame-grilled recipes (flame grilled peppers, marshmallows.
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For what it's worth: my experience has been that electric heats up too quickly, I simply don't need that heat for what I'm cooking. My friend has a gas stove and whenever we use it together i find it perfect. It's good at melting and browning, yes inefficient when it comes to boiling pasta but that doesn't matter when it comes to a few extra minutes of forethought for dinner. I also find that the 'lost' heat around the sides of the pan allows me to hold or shake the pan just above the surface of the metal grate while still having heat applied, i cant do that that my induction at home. I can do things like stir fry and grilled cheese much easier, just because I have a literal flame to work with as opposed to magnetism. Also the benefits of an open flame in the kitchen allow for traditional cooking methods (eg dalgona) and flame-grilled recipes (flame grilled peppers, marshmallows.
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Rave
I had gas my whole life, and I just swapped to induction about a year ago. I absolutely hate it.
And the low settings just turn it on and off at different rates, irrespecitive of the actual temp. So on low settings it takes an age because it keeps turning on and off as if it had reached temp.
If I turn it up to max I then have to turn it down to low at the perfect time to get it to be the heat I want without it boiling over. It takes a good 3 mins to get from high heat to medium heat.
It has these buttons on it that you can't press if they get a little wet, or you have wet fingers, and you can't put anything on them without it beeping a warning until it switched off.
Maybe it's just a bad machine but I despise it.
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I had gas my whole life, and I just swapped to induction about a year ago. I absolutely hate it.
And the low settings just turn it on and off at different rates, irrespecitive of the actual temp. So on low settings it takes an age because it keeps turning on and off as if it had reached temp.
If I turn it up to max I then have to turn it down to low at the perfect time to get it to be the heat I want without it boiling over. It takes a good 3 mins to get from high heat to medium heat.
It has these buttons on it that you can't press if they get a little wet, or you have wet fingers, and you can't put anything on them without it beeping a warning until it switched off.
Maybe it's just a bad machine but I despise it.
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deef
My parents are stuck in their ways, have a 20+ year old gas stove that needs replacing, and REFUSE to get anything else. To them, its not as powerful, and they think electric always means restive. I REALLY dont want them to get a gas one because of many of the reasons listed above, but the largest are the heat from the burner, and the inability to clean well. Its just so obnoxious to have to deal with all that excess heat in the kitchen without AC. I am also a REALLY messy cook, so Its such a pain to clean up after I am done, as I have to wait an hour for everything to cool down before I can then go and actually clean up.
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My parents are stuck in their ways, have a 20+ year old gas stove that needs replacing, and REFUSE to get anything else. To them, its not as powerful, and they think electric always means restive. I REALLY dont want them to get a gas one because of many of the reasons listed above, but the largest are the heat from the burner, and the inability to clean well. Its just so obnoxious to have to deal with all that excess heat in the kitchen without AC. I am also a REALLY messy cook, so Its such a pain to clean up after I am done, as I have to wait an hour for everything to cool down before I can then go and actually clean up.
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Jakob
I have had the privilege of using every different variety of stove out there. Personally I have a non induction glass top, because it was cheaper than induction. They work really well if you ask me and they get warm and cold a LOT faster than traditional heat coil stoves. Induction is great, if it's a good one. First I HATE the finicky touch thingies, I want twisting knobs, and cheaper induction stoves tend to have only two modes: Defrost and THE FIRES OF MOUNT DOOM. Gas I don't really like for the exact reasons you have presented in your video, the finicky cleaning being the real killer for me since I'm a bit lazy.
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I have had the privilege of using every different variety of stove out there. Personally I have a non induction glass top, because it was cheaper than induction. They work really well if you ask me and they get warm and cold a LOT faster than traditional heat coil stoves. Induction is great, if it's a good one. First I HATE the finicky touch thingies, I want twisting knobs, and cheaper induction stoves tend to have only two modes: Defrost and THE FIRES OF MOUNT DOOM. Gas I don't really like for the exact reasons you have presented in your video, the finicky cleaning being the real killer for me since I'm a bit lazy.
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Radius
Definitely my biggest problem with gas stoves is cleaning. With a glass top you just wipe the grime away, a few swipes it's all gone. With a gas stove spilled over food melts and turns into ash and it sticks to the stove. Stuff like water boiled over or drips from lifting a lid also adds up really fast. Not to mention the bars get dirty and those are painful to clean.
In the future I will definitely go induction. Although I am afraid because my induction cooker has the worst lows ever. It's either a way too strong low or way too weak low. Hopefully that won't be the case with an actual induction stove.
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Definitely my biggest problem with gas stoves is cleaning. With a glass top you just wipe the grime away, a few swipes it's all gone. With a gas stove spilled over food melts and turns into ash and it sticks to the stove. Stuff like water boiled over or drips from lifting a lid also adds up really fast. Not to mention the bars get dirty and those are painful to clean.
In the future I will definitely go induction. Although I am afraid because my induction cooker has the worst lows ever. It's either a way too strong low or way too weak low. Hopefully that won't be the case with an actual induction stove.
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Arsey
My family has always had gas stoves, the first time i tried using an electric one I hated everything about the experience, from the annoying glass buttons to the vaguely numbered heat intensities. I burned a lot of food, cause like you said, I wasn t expecting it to be so hot so quick. Maybe it s just cause I m so used to gas, but I just don t think I can ever make that change from gas to electric without feeling at least a bit sad about it.
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My family has always had gas stoves, the first time i tried using an electric one I hated everything about the experience, from the annoying glass buttons to the vaguely numbered heat intensities. I burned a lot of food, cause like you said, I wasn t expecting it to be so hot so quick. Maybe it s just cause I m so used to gas, but I just don t think I can ever make that change from gas to electric without feeling at least a bit sad about it.
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Arif
I live in Bangladesh, where we have WAY too much natural gas than we know what to do with. Electric and induction stoves are intentionally under-advertised and understocked cos of gas lobbyists. We recently got those electronically monitored gas main systems here under government mandate and getting them uninstalled is too much of a hassle, so most people that know of the better alternatives just stick with gas.
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I live in Bangladesh, where we have WAY too much natural gas than we know what to do with. Electric and induction stoves are intentionally under-advertised and understocked cos of gas lobbyists. We recently got those electronically monitored gas main systems here under government mandate and getting them uninstalled is too much of a hassle, so most people that know of the better alternatives just stick with gas.
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carpo719
I dont like traditional stoves.
I rub my hand really fast on the bottom of the pan, it's really the safest way. trust me.
It's actually funny growing up I always thought of gas stove with the best, now I hear all these things about them. I've never had an issue with my electric stove, but I used to have the old-school coil burner and I would assume those are less efficient as well
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I dont like traditional stoves.
I rub my hand really fast on the bottom of the pan, it's really the safest way. trust me.
It's actually funny growing up I always thought of gas stove with the best, now I hear all these things about them. I've never had an issue with my electric stove, but I used to have the old-school coil burner and I would assume those are less efficient as well
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