Yes, I know it’s not technically just methane, but methane is its primary constituent.
“Fossil gas” is also probably a suitable term, but I like “fossil methane” because it gets that spooky chemical name benefit.
Yes, I know it’s not technically just methane, but methane is its primary constituent.
“Fossil gas” is also probably a suitable term, but I like “fossil methane” because it gets that spooky chemical name benefit.
Oh yeah, you’re probably right. If you couldn’t tell, it’s definitely because they’re the same. I’ll go back to the dozens of kitchens I’ve worked in and tell them they should switch to electric.
I’m a professional chef, bud. I’ve cooked more meals than you will ever eat. I have tens of thousands of hours behind all manner of cooking appliances.
Induction > Gas >>>> Coil
There’s no question. And since my electricity is generated mostly by fossil fuels anyway, there’s literally no reason to spend $$$ for induction range+pans.
Commercial kitchens want to flambe and all that stuff that normal people don’t do. This was about “wild fluctuations” that you claim. There are no “wild fluctuations”. They are so minor that I have to be informed academically that they even exist.
Ah you’re emotionally invested in this, that explains it. Cheers.