• admiralteal@kbin.social
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    1 year ago

    Really, the only thing you can’t do on an electric range that you can do on a typical gas cooker is, for example, directly fire a pepper.

    And you really don’t need to do that. You can just do it under the broiler, for example. I also don’t even insist on induction. A mid-range radiant top is STILL better than gas, in my opinion, though the induction is worth it if you can afford it.

    People will bring up woks a lot, but a gas range also can’t draw out the real advantages of a wok and you’re better off with an outdoor chimney cooker or a dedicated wok burner (induction with a small torch or gas bottle) if that’s what you really care about.

    Plus, I must again point out how fucking AWFUL it is to clean a gas cooktop compared to how trivially easy it is to clean a glass-top electric cooker. The time saved cleaning more than makes up for the advantages people list with gas even if we grant those advantages exist. Which I clearly don’t.

    • Swedneck@discuss.tchncs.de
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      1 year ago

      many people just have a lil’ torch for when they need flame, presumably vastly more efficient than turning on an entire burner just to scorch a chili