A loaded gun stored in the oven overheated letting out five rounds in Virginia, according to authorities.
  • doingthestuff@lemmy.worldEnglish
    44·
    2 months ago

    I don’t know any chefs who agree with you but I know four who disagree. And I disagree. But admittedly that’s a small sample size. I paid to have the gas line extended to reach my kitchen.

    • aesthelete@lemmy.worldEnglish
      21·
      2 months ago

      I’m not trying to flambe in my kitchen. I don’t need what gas provides.

      I have a gas stove right now. It sucks. It likely helped give my wife asthma, and the temperature control is for shit. I bought an induction plate to play around with and it lets you set the temperature in the pan in terms of degrees in 10 degree increments. It detects when the pan has been removed from the cook top for a while and automatically shuts off. It’s cool to the touch a minute or so after it shuts off.

      Induction is like cooking in the future, gas is like cooking in the Fred Flintstone past (using dinosaur farts).

      I have a gas grill, and it’s good for its use as well (yabba dabba do), but if I want control over the heating element it’s induction all the way.

      • danAEnglish
        3·
        2 months ago

        Which induction plate did you get? I’ve been meaning to try one out as well, after watching Technology Connections’ video about them.