If it was literally "impossible" then you probably have some impairment that prevents you from caring for yourself. But "Impossible" here doesn't mean its literal definition, right? It roughly translates to something like "too different from my old routine for me to put forth any energy toward adapting in the name of public health and the environment."
This has to he the most bogus and first-world complaint for people to throw a fit over having to cook with electricity.
EDIT: fireplace->stove
Either way, OP’s remarks are common sentiment. I’ve heard from plenty of home chefs that a gas stove is drastically easier to work on. I can sympathize with them wanting options in their life.
However it is more difficult to cook well on electric hobs than gas hobs as you can't directly adjust the heat as needed. Given the choice (I don't have it) I would take gas everytime.
Also, water boils so fast now! You'd be amazed.
I'm very happy with my electric ranges.
I've never seen an induction hob ever. Almost everyone I know has gas or electric and electric has always been more difficult to cook on.
I find it MUCH easier to simmer at a low temperature with electric, and I prefer the dial a temp, over dial a volume of natural gas. You don't have to tinker nearly so often. Want a nice slow boil, just set the temp, watch it run at 100% till it reaches the temp, then throttle back as the temp is reached.
Similarly when cooking any kind of reduction you don't have to keep tinkering as larger fractions of the water cooks off.
No one compared it to that or anything like that.
I didn't say that so please don't put words in my mouth. Natural gas is the most reasonable and common way to cook with fire year round. Additionally, new wood burning equipment is already outlawed in many places.
I also did not say it was impossible to cook at all with electric. I said it is impossible to cook properly with electric. If you know anything about cooking you know that is a fact.
Some people cook as a passion and care deeply about the tools they use to make the food they eat. Maybe we should outlaw whatever hobby you have! How would you like that?
I do and I do not know that as a fact. Can you cite it please?
Heat is an important aspect of cooking, but the source of the heat (outside of hotspots) isn't maybe as important as cookware heat-storage-capacity/heat transfer speed.
The only thing I can immediately point to gas doing that electric/induction cannot is a traditional round-bottom wok. But I'd be lying if I said a wok was a major part of my cooking.
Commercial kitchens have been switching to induction because the new units can maintain precise temperature, it also allows for much cooler kitchens, it’s easier to clean, and it gives them flexibility for staffing options, because the precise maintainable temperature control some cooking methods become almost foolproof.
Really, no. Walmart's "own brand" stainless steel pans that start at under $10 work fine. The pans it doesn't work with are actually rare/expensive (pure aluminum/pure copper, and certain high-end stainless steel that are now largely discontinued).
People repeat this special pan thing often (multiple times in this thread) but I don't know where this idea came from. The most common/popular pans for the last fifty years work with induction, and cheap ones are MORE likely to work.
Pans are the same price as regular cookware, you just need to make sure it's compatible.
Simply put, they shouldn't. But they have more money and thus more political sway to get carve-outs.
Plus even for the stove, it has an attached gas oven, which doesn't really bring me any benefit except maybe a marginally faster pre-heat time that I can live without. It's even a net negative to me because now if I want to do any kind of slow cook in the oven I need to worry about ventilation and it's hard for it to hold a steady low temperature. Heck even for the stove, I wish it had half electric burners and half gas, if I'm doing some slower process like making a stock or chili or something I'd rather use electric to again avoid the fumes.
So despite the fact that I love being able to saute over a flame now, I'd definitely support a tax that makes using gas much more expensive. A full-on ban would be extreme, I'd agree with you that's overly aggressive control, especially until electric burners get better. But ideally I could choose and in places where I actually get a lot of value from it I could pay the higher price to offset my environmental impact, but in all the other uses it would make more economical sense to avoid it so appliance makers, construction companies, etc would be incentivized to drastically reduce the use of gas.
NG v. Solar is a non-obvious environmental question to ask. If you are posting from CA (the reflexive support for an additional tax suggests Pacific coast at least), you have the sort of folks who can answer that in your own backyard, LLBL. Lawrence Berkeley Labs. Check their website and publications.
Obviously there are some cooking techniques that require flames, but heat is ultimately fungible when it comes to pans etc.
https://www.fastcompany.com/90313508/why-top-restaurants-are...
Also, the gas stove will continue to work when the power is out. All I have to do is light it with a match, but the induction cooktop will be out of commission as long as the power is out. We regularly have electric outages, but I don't remember ever having a gas outage.
Yeah, sure but certainly not from a gas flame.
Induction cooktops largely fix this, though.
Here we are talking about achieving a more even Malliard reaction on flapjacks. Cooking may not be significant enough to worry about first either, I don't know, but it is a form of control (free choice of more evenly browned flapjacks for no choice of of someone else facing faster timeframe to be flooded out of their nation or city).