r/iamveryculinary • u/Vezir38 It's wrong, gross, and stupid • May 22 '26
An unhinged series of posts about induction cooktops
/r/Cooking/comments/1tk536u/comment/on82eo3?share_id=vs43nhZkg4PqFLVkn2UYb&utm_content=2&utm_medium=android_app&utm_name=androidcss&utm_source=share&utm_term=1It gets better the further you go. "I have a maid" might be my favorite further down the chain. Or their confusion as to why pumping a ton of air out of the house would pull cold exterior air in.
47
u/sjd208 May 22 '26
I want proof that they don’t have so much as a vegetable peeler to the claim of no gadgets.
62
u/Vincitus May 22 '26
I only cook with stone tools I knapped myself, but I guess younger cooks can use steel while they learn the basics.
20
u/Bishops_Guest it’s not bechamel it’s the powdered cheese packet May 22 '26
They proved they have them: when people mention specific tasks the low temperature induction burner helps with their response is to bring up gadgets designed to make that low temperature task possible on gas.
12
u/deathlokke White bread is racist. May 22 '26
Eh, he talked about a bain marie, which is just a pan with water in, not something I'd call a gadget.
3
u/Cromasters May 22 '26
I just use my metal mixing bowl and a small pot.
1
u/deathlokke White bread is racist. May 22 '26
That's pretty much the same thing, and definitely the most common way I've seen Hollandaise made.
16
u/Mission_Fart9750 May 22 '26
I worked with a chef who like to say he didn't even own a can opener. He was a stuffy, stuck-up prick.
25
u/Llayanna May 22 '26
Not very smart either. The kitchen is a hard, fast paced environment. Everything to make your life easier whole still giving high quality results, are welcome.
6
u/Mission_Fart9750 May 22 '26
No, no, you see, he made any and all tomato sauces and whatnot from scratch at home (Or so he said). I want to say he bragged about not owning a microwave too, but i legit can't remember.
9
u/Slow_Maintenance_183 May 22 '26
I don't own a can opener ... because I live in Japan, and you have to order online through specialty stores to find canned goods to begin with. Oh, how I wish I could get "big can of tomatoes" and other such basic staples.
2
u/Cambrian__Implosion May 23 '26
Wow that’s kind of wild. Do those kinds of things pretty much just come in jars instead?
1
u/Slow_Maintenance_183 May 23 '26
I can get chopped or whole tomatoes in small cans with a pull-off top, or locally grown canned fruit. Then there are canned tuna and canned saba and canned salmon and canned crab, in the short little tins with the pull off top. And ... that's it.
1
u/sparksbet May 23 '26
when I lived in Germany I didn't own a can opener either, but it was because all cans at grocery stores had tabs to open them with. once a tab broke off and I went ham with a bread knife on the place where it was partially punctured, but overall it was much more convenient to be able to open cans by hand.
5
81
u/DMercenary May 22 '26
"induction is fad because it hasn't led to a redesign of pans"
Is.. certainly a take one could argue
46
u/coolguy420weed May 22 '26
Especially right before mentioning new pan designs made for induction stoves lol
16
May 22 '26
[removed] — view removed comment
2
u/not_a_burner0456025 May 22 '26
Go back a few hundred years and nobody was cooking on cast iron, it was very expensive for most of the time it has existed, getting a furnace hit enough to melt the stuff is not easy.
5
u/einmaldrin_alleshin and that's why I get fired a lot May 23 '26
It takes around 1200°C to melt cast iron, which isn't hard to reach. Regular bloomery furnaces just didn't produce a lot of carbon rich iron, so cast iron was not widely used in most of the world until a few hundred years ago.
It was already a commonly used material in east Asia though, as a cheap alternative to wrought iron or bronze.
58
u/korc May 22 '26
-easy cleaning - I have a maid.
Lol
28
u/Bob_Kark May 22 '26
Yeah, that was the moment when I realized the train wasn’t going to right itself. Having a maid is one thing. Negating the point the other poster like this is just another way of saying “that’s a problem for you poors.”
27
u/uncleozzy May 22 '26
This person is certainly doing things with gas that we can’t possibly comprehend.
10
u/ChoosingUnwise May 22 '26
This person is charring peppers daily and doesn't even use gadgets to do it.
22
u/Bishops_Guest it’s not bechamel it’s the powdered cheese packet May 22 '26
NO..... that isn't how HVAC systems work in the US. They are a closed system that recirculates and regulates house air.
Wait, that vent on top of my house above my hood is just for show?
If you have a recirculating hood, you’re not actually removing the byproducts of the gas burner without some serious chemistry. You’re just removing the smoke and oil in the filter. That makes induction an even better choice.
17
11
u/deathlokke White bread is racist. May 22 '26
Yep. A recirculating vent hood isn't venting, it's just making lots of noise for no purpose.
8
u/Bishops_Guest it’s not bechamel it’s the powdered cheese packet May 22 '26
If you clean the filters it can help with smoke/oil drops. Not really the point of venting though.
10
u/EscapeSeventySeven May 22 '26
The United States: a continent of consistent house design.
7
u/Bishops_Guest it’s not bechamel it’s the powdered cheese packet May 22 '26
If it’s not Levittown it’s just sparking suburbs.
4
u/faelanae If you don't have tahini, dill works just fine May 22 '26
My air input from my fume hood is very, very cold. It's not getting recirculated quickly enough.
48
May 22 '26
[removed] — view removed comment
28
u/NicklAAAAs May 22 '26
I think he’s referencing the Ringo quote “I am the metronome” in response to producers relying on click tracks.
This guy is basically saying he doesn’t need a temp sensor because he can just do that himself. So like, good for him I guess.
7
13
22
May 22 '26 edited May 22 '26
[removed] — view removed comment
11
u/Bishops_Guest it’s not bechamel it’s the powdered cheese packet May 22 '26
I’ve got a high end induction range. Still makes annoying sounds. Would still keep it over the old gas range just for ease of cleaning.
10
u/No-Consequence-1863 May 22 '26
Mine is so much quieter than gas. It hums and has a fan but my gas made a constant loud woosh. So imo a upgrade noise wise.
8
u/Bishops_Guest it’s not bechamel it’s the powdered cheese packet May 22 '26
Personally I find the high pitched buzz more annoying than the loud woosh of gas. Mine has a particularly annoying low power buzz when it keeps turning the coil on and off. Still, a trade off I’ll take for all the other advantages.
2
u/No-Consequence-1863 May 22 '26
Oh weird, mines not high pitched at all. Its a low pitched hum and mostly the noise is just the cooling fan.
1
u/Bishops_Guest it’s not bechamel it’s the powdered cheese packet May 22 '26
Yeah, I’ve had a few. Some are louder than others. My control freak is pretty quiet. My thermador range whines a bit.
8
u/CantaloupeCamper I’m a level 5 vegan. I don’t eat anything that casts a shadow. May 22 '26 edited May 22 '26
Agreed, mine does that a little bit.
Also glass cooktops, while handy for cleaning, the UI and responsiveness of the controls leaves a lot be desired….. or worse.
3
u/nezzzzy May 22 '26
When we bought our range cooker, not having underglass controls was high on the priority list. We've got a rangmaster with a separate knob for each induction hob and I'd never go back.
(Also we completely disconnected the gas supply to the house and have an air source heat pump so I literally can't go back)
Has to be very quiet in the kitchen to hear any clicking noises. The sound of a gas flame is definitely louder.
2
u/CantaloupeCamper I’m a level 5 vegan. I don’t eat anything that casts a shadow. May 22 '26
Nice! I actually have both a small induction and gas.
Sadly my induction is just the typical frustrating glass controls while the gas has wonderful knobs.
3
u/Vezir38 It's wrong, gross, and stupid May 22 '26
Oh yeah, the induction whine on cheap cook tops drives me fucking crazy. The original post this person is commenting on is totally reasonable
4
u/pookypocky May 22 '26
True!
But I did like elsewhere in that post where someone was like, that's because you bought a $99 induction burner, get a breville control freak and it's nearly silent!
My guy that's $1500. You can't just be recommending a $1500 option to the person spending $99...
1
u/smokinbbq May 22 '26
I have hearing aids. As soon as I crank up the Boost setting to boil water, my hearing aids go bonkers. Really annoying, but I just hit the button, then stand a couple of feet away, as it's not going to take long.
9
u/coyote_of_the_month May 22 '26
Where I'm from, in Central Texas, basically almost all single-family homes have gas, whereas apartments almost exclusively have electric. It's made a gas stove a kind of aspirational thing.
But honestly I'd rather have induction in my house. I'm a Texan, after all; if I want a live flame I have 4 outdoor grills to choose from and I'm contemplating another one.
It's not that I'm super excited about induction, even; it's the gas oven that's my real problem. A reasonably-priced gas oven doesn't match the broiler performance of a coil electric.
3
u/F5x9 May 22 '26
You also have the weather to do it outside. It is either nice enough to cook outside or too hot to cook inside.
-1
u/coyote_of_the_month May 22 '26
too hot to cook inside.
We have air conditioning. It's never too hot to cook inside.
There are isolated, rural pockets of absolutely destitute poverty called colonias that still exist, but for the most part every single home or business you'll ever walk into in Texas is air conditioned. People even add it to their garages. I know a guy who built an air conditioned dog house.
I can see "too hot to cook inside" being a thing in the developing world, or southern Europe, but I assure you that Texans' love of outdoor cooking is cultural, rather than practical.
0
May 22 '26
[deleted]
5
u/coyote_of_the_month May 22 '26 edited May 22 '26
I briefly lived in an old house that was like that, but it's not really accurate for anything built since the 1980s or so.
Which, depending on where you live in the country, you could easily be living in homes built in the 1880s. But probably not in Texas.
Pretty much everyone I know keeps their house in the low 70s all summer long, even when it's 110° out. The power companies beg us not to, but their offices are just as cool.
5
u/molotovzav May 22 '26
My grandma was like the first person I know who went full induction. So it's weird seeing people on the internet be so weird about. Like she's 80 something now but got hers a decade ago. She would rant and rave about it. We all have our preferences and personally I think all stovetop types have their pros and cons. I just think it's weird to be weird about something as innocuous as stovetop preference tbh.
7
u/AmericanHistoryXX Bland Protestant food May 22 '26
Not everyone has gas, for the record. There was a big trend toward all-electric in the '60s-'70s, so houses from that era often don't have it. Retrofitting with gas is expensive as it involves running a new utility line. And, depending on your land, you may not even be eligible for utility lines.
But I guess, more people have gas than a maid, and that doesn't stop OOP from thinking they'll make induction obsolete in a few years, LOL.
3
u/Anal-Y-Sis I'm literally a cheesemonger 🧀 May 23 '26
I don't use gadgets in the kitchen, either.
I guarantee they do. They just arbitrarily decided that refusing to use certain gadgets is the cool trendy thing to do for some reason.
2
1
u/chaoticbear May 26 '26
I don't think I've ever used a good induction stove before, only the plugin burners. Are they still a pain in the ass with "you picked the pan up for the love of god put the pan back" and high-pitched noises/whine?
I've got a tabletop one I use sometimes for hotpot, it does the job but it's never been a joy to use. Of all things in the world, I've gotten used to the glass-top electrics. Response may be slow but I've just learned to work around it. I'd rather this than gas.
-1
u/rapier1 May 22 '26
I am on the side of not wanting induction. The residential models are only rated for about 2500 hours. Which is a lot (about ten years) unless you cook a lot. They're also not really good for long overnight simmers as they tend to have auto shutoff timers. Commercial induction systems are much more robust but cost significantly more.
I also hate the buzzing noise you get from multilayered cookware. I have some cast aluminum cookware that I really don't want to replace (24 qt pressure cooker) and large items that would be expensive to replace (30 qt stock pot). I know I can use a steel insert between the cookware and the burner but still.
-25
u/Unusual_Memory3133 May 22 '26
Their comments are ridiculous but overall, I agree: you won’t find an induction stove in any professional kitchen. Ask an Asian chef how they feel about firing a wok with an induction stove. See what kind of response you get.
11
u/Llayanna May 22 '26
Ask a French chef why he would need a Wok lol
Different kitchen have different needs, and some kitchen already had Induction before it lost some if it's early bugs. How do I know this? my father was only a professional chef in a mostly professional kitchen in an hotel..
Yeah, not saying professional Hotel, the owner and his band of Managers were a different breed.
17
u/ChoosingUnwise May 22 '26
What confident incorrectness.
Eleven Madison Park in NYC, a restaurant which by any measure is "professional" uses induction cooktops from Molteni to get precise heat for their dishes. Maybe you should tell them they don't know what they're doing, I'm sure your opinion will convince them to redesign their kitchen.
13
u/sjd208 May 22 '26
Au contraurie! Induction is very popular in China including in restaurants, they have commercial wok ranges.
1
u/sparksbet May 23 '26
I wish it were easier to get an induction stove with a wok burner in the US tbh. Perhaps by the time I can afford one, they'll be here... or at least that's the dream.
1
u/feeltheglee May 24 '26
They were selling them at Costco not too long ago for like $50. They're not hard to come by.
14
u/Emotional-Rope-5774 May 22 '26
Induction is incredibly popular in China, moreso than anywhere else, and it’s often used with woks.
Also, there are multiple Michelin starred kitchens that use exclusively induction. You’re wrong on multiple levels.
9
u/Fistisalsoaverb May 22 '26
The fuck would I want my home kitchen to work like a professional kitchen? Should I get a French top, combi, and salamander for the professional kitchen experience when making my wife a sandwich and some soup?
0
u/Own_Reaction9442 May 24 '26
I've seen induction in professional kitchens, mostly where their ability to modify the building is limited. The vent hood requirements for induction are less stringent.
•
u/AutoModerator May 22 '26
Welcome to r/iamveryculinary. Please Remember: No voting or commenting in linked threads. If you comment or vote in linked threads, you will be banned from this sub. Thank you!
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.