When people think of electric stoves, they think of resistance not induction. If people had more experience with induction, I’m sure they’d be less resistant to the change.
When I accept digital payments for my professional work there is always a fee no less than 1% and sometimes as high as 3.75%. Is your experience different?
Point scored for Europe. I wish that was the case here. I use a service that will do ACH transactions (account to account) for about 1% but many people only want to pay with cards and that means 2.75% or more. Banks suck.
Yeah so over here you would lose more from clients not doing business with you because your prefer checks than what it would cost to pay the fees, but I thought you meant transaction fees for the person paying, not for the business. Debit is much less expensive than credit too so some businesses just don’t accept credit (but it’s getting rare).
Mostly I do accept the digital payments. Very few, particularly since the pandemic, pay with checks. But it hurts a bit when its accounting time to pay those big fees. Its just profiteering because they can do it as a group of monopolists.
Just picked new appliances for our house. I wanted to look at induction but the ones that were within budget had some questionable reliability in the reviews. However we made sure we have the beefy outlet so we can upgrade as the price comes down. I miss cooking with gas but new electric stoves and some good pans are not that bad. It’ll hold us over until upgrade time… I hope.
In my experience both have their upside and downside. I only ever use my resistance stove to braising or stewing, anything that require simmering for long hour, as it provide a consistent heat throughout the cooking process.
Are you saying induction doesn’t provide consistent heat for long periods? Because resistance is the one that doesn’t (at high temp anyway) with the element being turned on and off again and again…
Induction directly heat the cookware so the heat really only coming from the cookware itself, if the cookware isn’t thick enough it will conduct the heat away quickly, or if i turn it on high it will quickly burn the bottom of whatever i’m cooking. It still have to cycle on and off to control the heat though.
Electric stove on the other hand heat the metal coil/ceramic surface so the heat can conduct into the cookware. This way i can have a surface that is consistenly around that temperature, making it easier to control the heat if i want it low enough to simmer but not boil.
In my experience, it’s easier to get my food burn with induction because of the direct heating of the cookware. Maybe yours have those fancy-mancy setting to prevent that, but i don’t have that sort of setting unfortunately.
I think it’s more about experience with it, you can’t cook like you would with a resistance stove… We just made 10L of spaghetti sauce and it was on our induction stove for 6 hours without burning… You just have to get used to adjustments being pretty much instantaneous.
When people think of electric stoves, they think of resistance not induction. If people had more experience with induction, I’m sure they’d be less resistant to the change.
But this is America, they still use checks…
They’re so controlled by their corporations.
Give me a digital transaction without fees and I’ll give up checks. They cost less to accept.
Lulz, fees on digital transactions, is it the 90s again?
When I accept digital payments for my professional work there is always a fee no less than 1% and sometimes as high as 3.75%. Is your experience different?
I think they’re making fun of the US for still having fees.
Here in europe bank transfers are generally free.
Point scored for Europe. I wish that was the case here. I use a service that will do ACH transactions (account to account) for about 1% but many people only want to pay with cards and that means 2.75% or more. Banks suck.
Yeah so over here you would lose more from clients not doing business with you because your prefer checks than what it would cost to pay the fees, but I thought you meant transaction fees for the person paying, not for the business. Debit is much less expensive than credit too so some businesses just don’t accept credit (but it’s getting rare).
Mostly I do accept the digital payments. Very few, particularly since the pandemic, pay with checks. But it hurts a bit when its accounting time to pay those big fees. Its just profiteering because they can do it as a group of monopolists.
induction is nice, and the old school induction are fine if all you do is casual cooking. there’s no reason to give big gas more dependence
Old school resistance you mean
I tried induction using a plugin electric one burner mini appliance. Its not even the whole real thing and its a great experience.
Just picked new appliances for our house. I wanted to look at induction but the ones that were within budget had some questionable reliability in the reviews. However we made sure we have the beefy outlet so we can upgrade as the price comes down. I miss cooking with gas but new electric stoves and some good pans are not that bad. It’ll hold us over until upgrade time… I hope.
In my experience both have their upside and downside. I only ever use my resistance stove to braising or stewing, anything that require simmering for long hour, as it provide a consistent heat throughout the cooking process.
Are you saying induction doesn’t provide consistent heat for long periods? Because resistance is the one that doesn’t (at high temp anyway) with the element being turned on and off again and again…
Induction directly heat the cookware so the heat really only coming from the cookware itself, if the cookware isn’t thick enough it will conduct the heat away quickly, or if i turn it on high it will quickly burn the bottom of whatever i’m cooking. It still have to cycle on and off to control the heat though.
Electric stove on the other hand heat the metal coil/ceramic surface so the heat can conduct into the cookware. This way i can have a surface that is consistenly around that temperature, making it easier to control the heat if i want it low enough to simmer but not boil.
In my experience, it’s easier to get my food burn with induction because of the direct heating of the cookware. Maybe yours have those fancy-mancy setting to prevent that, but i don’t have that sort of setting unfortunately.
I think it’s more about experience with it, you can’t cook like you would with a resistance stove… We just made 10L of spaghetti sauce and it was on our induction stove for 6 hours without burning… You just have to get used to adjustments being pretty much instantaneous.
Honestly, maybe it’s my stove. Its a cheaper one as budget is tight. Ohh well, at least i found a balance with it.