I don't really have a position on the issue one way or the other, but it is insane how quickly this somewhat small issue (compared to stuff that everyone has been talking about for decades, like abortion) became part of the culture war, I already see "come and take it" memes being made.
Induction stoves absolutely suck. They only work with certain pans. They're either on full or off, you can't simmer anything. Source: had to use one, got rid of it as soon as possible.
All of your points are incorrect. It's possible to modulate the power delivered by induction stoves. They work with all magnetizable materials. Aluminium, copper and glass - which are all very rare types of cooking pans, don't work obviously so you just sell them if you have them and use steel pans.
at best you get pwm, and that's not as common as it should be.
the magnetic materials is a bigger problem than you let on. plenty of recipes call for using glass on the stovetop and several whole-ass kinds of cooking can't be done with steel pans.
i'm in here defending gas stoves but I haven't the balls to apply gas to glass
I'm afraid to even put my non-borosilicate pyrex in the oven :deeper-sadness:
it works fine. plenty of ceramics were used directly with fire for millennia.
they make metal plates you can use on an induction burner so you can still use those types of cookware, but at that point youre dealing with all the problems of a coil stove.
I'm just afraid of the thermal properties of glass suddenly deciding to do something Fun because some hot spot formed or some area cooled too quickly
I very rarely use glass bakeware, pretty much just to make chicken alfredo because I'm afraid something wrong will happen and it will blow up
ive never had a casserole dish break. my aunt put one straight from a 450 degree oven onto a near freezing marble countertop and it split down the middle though.
if youre worried about the old pyrex shatter just stick to ceramic casserole dishes. they aren't as durable as pyrex and don't have the same cooking properties but they tend to break slowly and in real boring ways.
see that might have been the old pyrex, that's part of what worries me, knowing that old pyrex was pretty durable in terms of thermal shock but they cheaped out and transitioned to more kinetic resistant bakeware. There should be a law against changes like that I tell you hwut
Idk if there was a change, but several lab equipment companies have had to recall borosilicate glassware because of batch issues in the past and there are manufacturers whose shit breaks in different ways or has different refractive indices or whatever. So once you find one you trust stick with it I guess.
in 1998 pyrex stopped using borosilicate glass and used regular soda-lime glass (in amerika, in europe and other places pyrex is still borosilicate). modern amerikan pyrex is no more resistant to heating than any old glass bottle. of course, labs still get the real stuff
tyvm i never knew!
Stop lying. If you turned the stove onto "medium" it worked like a cheap microwave. It went "on 30 seconds, off 30 seconds", ensuring that the food either burned from overheating or didn't cook correctly.
Maybe you bought a really cheap or bad version. Mine has multiple power levels and I finely control my cooking temperature.