Comment by dfxm12
17 hours ago
The study doesn't appear to be blind (not sure how you can do a blind cooking test). Also, The panellists were satisfied with cooking when they could control the heat as desired suggests inexperience with electric is a part of preference (as a personal anecdote, it took me a few months to get used to an electric stove in a new house after a lifetime of cooking on gas). This is also over a decade old. There have been some advancements in electric cookery since.
If you aren't using induction, it's also slow, slow to heat, slow to cool.
Yes you can get used to turning the heat up 5 minutes before you want hot. A down 5 minutes before your food is done. But it's a pain.
Induction is the trick. It's nearly as fast as gas.
Sure, but it imposes its own limitations as the previous poster pointed out. There is no 1:1 swap-out for cooking that doesn't require either changing out your cookware or settling for a frustrating and slow cooking experience.
Also (this is a US perspective - perhaps Japan's labor costs are different?), running new heavy duty (240v, high-amperage) power cabling from the main breaker box to your kitchen is another huge cost barrier to electrification - this could easily cost many thousands of dollars. Which is why even places like California, which are happy to add costly burdens to homeowners in the name of "green," are only trying to push electrification in new builds.
It's true though that in a new build, if you have a roof chock full of solar panels and a big battery, getting a heat pump furnace, induction cooking, and all the rest of the electric appliances is super economical and awesome.
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Induction is faster than gas.
I had an issue when I first got induction where I'd warp my pans because I turned the stove up to max and the metal would get so hot so fast the bottom of the pan would bend.
Oops. Lesson learned.
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