2026-10-20 09:09 UTC
Replies (10)
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@Cris_Citrus@piefed.zip 2026-10-20 10:54
Induction can have the crown as soon as appliance designers stop giving them infuriating capacitive touch controls that are a fundamentally bad input method for a fucking stove. Give them knobs. The UI nerd in me is so angry at the slow death of competent design as its cannibalized by marketing and branding people, and the penny pinchers they serve.
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@Varesti@lemmy.zip 2026-10-20 10:40
Totally, you’ll never get this experience with any other style of range. Edit: “BuT tHaT’s CeRaMiC” … Oh ok, my bad, good thing induction doesn’t use a glass surface too. No, it isn’t as extreme, but I still wouldn’t cook on a cracked glass surface if it was induction or ceramic.
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@CompactFlax@discuss.tchncs.de 2026-10-20 12:25
I love the idea. I hate the shitty unreliable overly digital implementation. Induction came around after everything was already well on the way to enshittification. Components are sized to last through warranty, not to last 20 or 30 years. My gas stove, which has certainly many issues, hasn’t got a chip in it, and with occasional replacement of igniters will likely outlast me, unless we choose to replace it. This is a unique stove though, I will admit.
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@AlboTheGuy@feddit.nl 2026-10-20 12:26
I wanted capacitive but couldn’t, where I live that spike in electricity is simply not sustainable, power wise
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@heythatsprettygood@feddit.uk 2026-10-20 16:06
Fast heating, wipe clean, works off clean electricity, roasts me less in the summer, doesn’t care about the air coming from a window, starts the first time every time, what more could I ask for? I got this cheap plug in one and it dropkicks my installed gas stove in basically every metric.
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@sompreno@lemmy.zip 2026-10-21 05:22
I’ve had too many induction stove tops turn off too many times by moving a pan over the on button for this to be true
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@Allero@lemmy.today 2026-10-20 22:39
Induction has just gone from “cool, but for the rich folks” to simply an undisputed king of stovetops. Much like solar and other green technologies.
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@yakko@feddit.uk 2026-10-20 09:18
Make one the size of my 12" skillet so it doesn’t create a neat little zone of heat surrounded by sticky cold pan, and I’m all yours. Haven’t seen one yet.
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@Rachelhazideas@lemmy.world 2026-10-21 19:52
This is the part where Lemmy’s demographics leaves little room for others to speak without accused of an ecological terrorist. Induction stoves aren’t compatible with a lot of ethnic cuisines. Chinese and Mexican food require gas stoves for a lot of applications like woks and charring vegetables. Curved induction stoves are not widely and affordably available in the US, and landlords would never bother installing specialty stoves like this. Having to get a separate gas stove to put on already limited counter space and rendering regular stoves useless is frustrating. The oven broiler is nowhere as ergonomic and effective as a stove top broiler and it’s back breaking having to duck and constantly check because you cannot see what you are charring. This is just two of many other ethnic cuisines that are impacted by this. Please let people, especially female minorities who are disproportionately impacted by this, keep one of our last vestiges of cultural ties. If it comes to ecological impact, there are so many other aspects in life down to the very phone you are using and clothing on your back that can be improved upon. Lemmy, for better or for worse, is a very tech-bro environment. I know that this makes matters like cooking seemingly trivial and gas stoves to be in excess. But for many of us, the meals we cook are the last things we hold on to after our languages and national identity fade away. Meals made without an open flame are simply not the same because many techniques cannot be done without it.
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@EatMyPixelDust@lemmy.blahaj.zone 2026-10-22 08:10
Induction is fast, but actually cooking is a PITA because mine at least adjusts power output via PWMing the whole output with a very slow square wave: i.e. it alternates between full on and completely off. Yes that’s also what thermostats do on electric stoves with resistive elements, but those have extra thermal mass and thermal lag that smoothes out the overall heat output.