Thread: Cooking
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Dave Smith[_39_] Dave Smith[_39_] is offline
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On Tue, 15 Jun 2021 11:16:47 -0700 (PDT), dsi1
> wrote:

>On Tuesday, June 15, 2021 at 5:25:38 AM UTC-10, Michael Trew wrote:
>> On 6/15/2021 3:11 AM, dsi1 wrote:
>> > On Monday, June 14, 2021 at 6:40:50 PM UTC-10, Michael Trew wrote:
>> >> On 6/14/2021 3:45 PM, cshenk wrote:
>> >>> Michael Trew wrote:
>> >>>
>> >>>> On 6/13/2021 1:26 PM, John Kuthe wrote:
>> >>>>> On Saturday, June 12, 2021 at 11:29:00 PM UTC-5, Michael Trew wrote:
>> >>>>>> I'm not sure what recently compelled me to make a double recipe
>> >>>>>> of toll house cookies, but it somehow came out to be about 9
>> >>>>>> dozen cookies. In a house without A/C on a near 90 degree day,
>> >>>>>> that wasn't my smartest idea.
>> >>>>>>
>> >>>>>> I decided to turn off the the pilot lights on my stove to save on
>> >>>>>> heat in the kitchen, and supper was just a cold chipped chopped
>> >>>>>> ham and provolone sandwich. The humidity has my fridge
>> >>>>>> desperately needing defrosted as well. I suppose it's all better
>> >>>>>> than snow, however.
>> >>>>>
>> >>>>> I turn of my stove's pilot light permanently! I went all ELECTRIC!
>> >>>>> And I have my gas company come and pull their gas meter from my
>> >>>>> house!
>> >>>>>
>> >>>>> John Kuthe, RN, BSN...
>> >>>>
>> >>>> Natural gas is dirt cheap around here, I'll keep my stove. I don't
>> >>>> care about the oven, other than the cost, but I hate cooking on an
>> >>>> electric stove top.
>> >>>
>> >>> Same here but it's all in what you are used to. Gas is far more
>> >>> flexible than electric or induction.
>> >> I'd never want induction. If my cast iron pans don't work, it's a
>> >> useless stove to me.
>> >
>> > Cast iron works great with induction. My guess is that an induction range works faster than gas because you're not heating the pan by conduction. The pan actually acts as a heating element. These days there's no need to use cast iron. Carbon steel pans are lighter and bear a cooking surface uncannily similar to cast iron.

>> I like my cast iron pans.
>>
>> I head that they did not work with induction, but to be fair, I can't
>> say that I've ever tested it. There was a pan that did not work with
>> induction stoves at all. Was it aluminum? Maybe just my old enamel
>> pots (which I do still use)?
>>
>> Cast iron and any glass top stove are not a good combination. I
>> wouldn't want a glass top stove; far too easy to scratch with any pan or
>> while cleaning.

>
>Cast iron works well with an induction range. The problem, as you say, is you shouldn't use it on a glass top. Some people will disagree with me but that's just my particular feeling on the matter. It just ain't right. I didn't have any problem with carbon steel pans on the glass top. As it goes, if a pan is not magnetic, it won't work at all. Some pans will work better on an induction range than others. I have a pan that won't get hot enough on the range. That's too bad because it's a beautiful pan. I was seduced by its good looks in the store, but mostly, it was a dud. I think it has something to do with a pan's intrinsic property i.e., its magnetic permeability.

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--
Bruce