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- This topic has 28 replies, 11 voices, and was last updated 5 years, 3 months ago by
njtosd.
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January 7, 2019 at 2:50 PM #811528January 8, 2019 at 9:47 AM #811537
svelteParticipant[quote=ucodegen]
- Viking has burners rated from 18,500 BTU all the way up and beyond 30,000 BTU. Converting that to electrical power comes up with 18,500 BTU -> 5421.79 Watts, or about 22 Amps at 240 Volts. Most breakers on stoves are around 40 amps, some more. Note also, I only considered the 18,500 BTU burner. You can run all burners simultaneously on a gas stove without ‘blowing breakers’.(something that was useful when preparing food for our family Christmas dinner).
[/quote]Glad you mentioned this. We bought the Viking so many years ago that I had forgotten that a driving reason was the Viking BTUs: they are way over what the average brand name cooktop can handle. My wife loved that!
And it had more burners for roughly the same counter space. Which does come in handy a handful of times per year.
[quote=ucodegen]
- The induction is more efficient in transferring heat energy to the pot, but his numbers 60% on gas stove are a bit misleading.
[/quote]Now that you mention it, I do recall we had noticed that induction required special pots/pans to get the quick heating which was yet another reason we steered clear of induction.
[quote=ucodegen]
- Induction cooktops have to be glass. It is high strength tempered glass, but it still has many problems of glass – including breaking and scratching. This is partially why it is not used in restaurants – where pots/pans etc may come down a little hard in the surface and there is a high potential for wear. In short order, the glass may not look so nice.
[/quote]I don’t think we took this into consideration, but it is another good differentiator.
Nothing is perfect and everything has pros and cons, but for us gas is the clear winner. Your mileage may vary.
January 8, 2019 at 11:10 AM #811538FlyerInHi
Guest[quote=spdrun]
With induction, you need special (read: expensive) pots and pans. [/quote]Ikea pots that I have work just fine on induction. Can’t go much cheaper.
Gas is more “chef like” you can move the pan or wok to toss your food.
I cook very simply. I am no chef but my food is still healthy and delicious.BTW, barkeepers’ friend is a great product to keep your stove looking like new.
January 8, 2019 at 2:01 PM #811539Myriad
ParticipantThere’s always this brand, lol.
“Notably, no two Molteni stoves will be alike, as each is built to suit the cooking style of its chef. Built to last a lifetime, or longer, the Molteni Range Cooker comes with as many options including different sizes, materials and colors. For instance, buyer have the option to choose an electric solid top, a gas solid top, hot cupboard, fryer, fry top, hot surface, induction, gas burner, and gas or electric static oven. ”
Looks like most models come with a cast-iron gas cooktop. Must be really efficient when cooking for long periods of time.
From what I hear, electric solid tops are pretty efficient. You just can’t do any stir fry on electric. You have to get one of those chinese gas burners – I think they are between 50k-200k BTUs.
In terms of cost though in SD, I think gas is cheaper.
Gas 1therm = 99976.1 BTU
Elec 1 kwh = 3412 BTU.
SDG&E rates (typical home)
Gas ~$1.36/term
Elec ~$0.242/kwh
For equivalent energy (29.3kWh = $7.09)January 8, 2019 at 3:30 PM #811540
barnaby33ParticipantAny cook? Hmmm I like induction too. Cleaner, faster to heat, though sadly still expensive. I bought a 70 dollar portable induction top for my kitchen bar so friends could prep/cook. It throws off little to no waste heat. It’s only real drawback is that you have to induction ready pots, so no Calphalon.
January 9, 2019 at 1:48 AM #811541Guest[quote=Myriad]There’s always this brand, lol.
“Notably, no two Molteni stoves will be alike, as each is built to suit the cooking style of its chef. Built to last a lifetime, or longer, the Molteni Range Cooker comes with as many options including different sizes, materials and colors. For instance, buyer have the option to choose an electric solid top, a gas solid top, hot cupboard, fryer, fry top, hot surface, induction, gas burner, and gas or electric static oven. ”
[/quote]Looks expensive and overkill for a house, unless it’s a kitchen for staff in a mansion.
for condos and small houses, I like 24 inch euro appliances. Standard US appliances are 30 inch and 36 inch for refrigerators. Too big. The smaller appliances should cost less; but due to low demand in the US market, they cost a lot more.
February 2, 2019 at 1:45 PM #811696GuestFYI, air pollution indoors can get much higher than outdoors due to gas stoves, candles, fireplaces…
why I introduce air pollution into your private space?This is a German documentary on diesel and pollution. There is a short segment on gas cooking. Gas cooking produces 30 times NO2 legal limit for outdoors.
https://youtu.be/gguwJRrzzF8Better run range hoods with outside venting when cooking with gas.
February 5, 2019 at 5:05 PM #811701(former)FormerSanDiegan
ParticipantThe saying goes:
“Now you’re cooking with gas”
for a reason.February 7, 2019 at 12:55 PM #811715gzz
ParticipantLarge fridges use barely more electricity than small ones.
February 8, 2019 at 12:52 PM #811716Guest[quote=gzz]Large fridges use barely more electricity than small ones.[/quote]
So true. Bigger is better so you can easily throw grocery inside the fridge.
I wish we had more tall skinny refrigerator options for small spaces, and for esthetics also. I love German kitchen designs. German products make kraftmaid cabinets look obsolete.May 1, 2019 at 1:16 PM #812446GuestYour Gas Stove Is Bad for You and the Planet
To help solve the climate crisis, we need to electrify everything.A change to induction cooking would make sense even if the climate were not a concern, because gas stoves are polluting our homes. Over the past decade, a growing body of scientific evidence has shown that gas stoves throw off pollutants like nitrogen dioxide and carbon monoxide. When you are cooking, those invisible pollutants can easily reach levels that would be illegal outdoors, but the Clean Air Act does not reach inside the home.
Scientists link gas stoves to asthma attacks and hospitalizations. In 2008, Johns Hopkins scientists urged doctors to advise parents of asthmatic children to get rid of their gas stoves or at least install powerful exhaust hoods. Asthma is a rampant, discriminatory disease, hitting children and communities of color the hardest.
May 1, 2019 at 2:40 PM #812447spdrun
ParticipantThe solution is hydrogen or propane tanks, not craptastic electric stoves. Especially not until the grid is close to 100% renewable, nuclear, and hydroelectric. Electric minus generation, transmission, and heat losses isn’t even close to as efficient as burning a fuel at point of use.
August 9, 2019 at 1:12 AM #813170GuestWolfgang Puck put all induction in his new restaurant. Kudos to a 70yo for adopting new tech.
The sight of your grill reminds me about a budding movement to switch kitchens from gas to electric appliances as city power grids increasingly draw on greener sources of energy, such as wind and solar. Do you think it will be easy for restaurants to switch? Chefs love their gas stoves.
It’s because you can see gas. I think that’s an important part, but induction cooking is so much easier. The gas has no power, compared to induction. If you boil water, it takes so much less time. When we built our kitchen in New York, the guy who built the stove, he said don’t put in induction ranges because the electricity is not very stabilized. I still think we should have put in half induction burners. Induction is definitely much cleaner. Faster.
August 10, 2019 at 4:53 PM #813177njtosd
Participant[quote=svelte]
And gas cooktops aren’t hard to clean. We can have our entire Viking gas cooktop clean in 2-3 minutes. Of course we aren’t incredibly messy when we cook. No overflowing pots, abundance of splattering, etc. Just a minor film every once in a while.[/quote]
Probably because Viking stuff never works – hard to make a mess when you can’t cook. I hate Viking.
- Viking has burners rated from 18,500 BTU all the way up and beyond 30,000 BTU. Converting that to electrical power comes up with 18,500 BTU -> 5421.79 Watts, or about 22 Amps at 240 Volts. Most breakers on stoves are around 40 amps, some more. Note also, I only considered the 18,500 BTU burner. You can run all burners simultaneously on a gas stove without ‘blowing breakers’.(something that was useful when preparing food for our family Christmas dinner).
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