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So, there ya go.
I still hugely prefer radiant electric over gas. I've found it to be much more powerful, hardly heats up the kitchen when in-use, and clicks with my brain just fine.
Would I like induction even better? Maybe. But aside from rapidly boiling water for pasta, which might only shave off five minutes anyway, the rest of its advantages just don't mean much to me.
Remember, I have tried it - and I still have the option to use it!
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I have a range (single device, oven and cooktop) and I really have grown to love double-oven ranges. For whatever reason, there are almost no double-oven electric ranges with induction cooktops available right now.
Plus, only about half of my cookware works with induction, and when buying new cookware induction-compatibility remains something you need to seek out here, even with high-end stuff. It's gotten a lot better, but it's still something of a limitation.
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Ok, with the gas stove thread, people won't stop asking why I'm not considering an induction cooktop. So here's another thread where I try to answer this.
Perhaps the bottom line is this: I'm a Midwesterner. It carries a lotta baggage.
To elucidate, first you should understand that I have tried induction! Not the best experiences of it, to be sure, but I've used two portable burners and found them both to be impressive (with a few caveats). But on the whole, not a game changer to me.
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It's impressive how quickly that will boil water, and I do appreciate the fact that the surface doesn't really get that hot. But, after a holistic assessment, that's just not that important to me.
Also! The fact that I have the portable burner already, and that it currently lives right next to the stove so I can use it with a kettle or whatever else, means that I'm not exactly making a choice which denies me of induction. I still have it!
But it's truly not that big of a change for me.
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I have found radiant electric to be Perfectly Fine™
My brain can handle the thermal rubber band thing just fine, and to be honest the whole "the stove is too hot to touch for a few minutes" has never felt all that problematic. I'm used to a thing which produces an open flame, after all!
And to add to this even further, there's the weird spot the US is in right now with market penetration:
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@thomasfuchs There is a behavior that my Whirlpool stove does that I'm not sure how long has been standard.
The controller isn't just adjusting the duty cycle - it's aware of what it was set to previously.
So, when you adjust it down, it keeps the element off for an extended time to get the burner to your new target as fast as possible. Same goes when you adjust up - it runs the element for a long pulse before starting to cycle again.
That has dramatically diminished the need to plan ahead.
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@thomasfuchs Right, but it's honestly just that those things which you value... I don't.
Reed is very good at staying off the counters. He doesn't ever dare get on them when I'm around, and after five minutes the cooktop has cooled down anyway.
And the immediate response no longer holds much water for me - I'm completely used to the fact that it's going to be a bit before it's where I want it. I'm sure that's not as easy to do with ADHD, though.
HOWEVER,
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