I’ve been looking into a Wok-Pan for my glass top stove or my induction heater. I wonder how well those work.

Only if you have the proper high btu burner

You can actually get induction wok thingys.

The induction magnet is bowl shaped, so that when placed in it, the wok is heated all over.

They work, but apparently the really good ones are priced for business kitchens.

Nothing stopping you from using diluted lye / oven cleaner and wiping it off, just be very sure you take the necessary precautions. Do not breathe that shit in or let it get on your skin.

Bartender’s Friend or Pink Stuff should take it right off.

I’ve used a razor for really stuck on bits on our glass top stove, but this cleaner also seems to do quite well: https://weiman.com/glass-cooktop-cleaner-polish

For the razor, keep it at a shallow angle (I tend to go around 20 or 30 degrees above the stovetop), and keep a small amount of water on the surface. I usually have a damp rag that I wipe the razor and stovetop with occasionally during the scraping process, to remove the small pieces that come off.

Also, if you are nervous about damaging the stovetop itself, maybe try something only lightly abrasive and warm water, and let the water work it’s magic. (I see you have already tried this, so maybe that isn’t helpful :/ ) From a chemistry perspective, salt water shouldn’t exactly leave behind an insoluble residue, but IDK what else was cooking in the water.

I mean… paying for shit you damaged during your stay is kind of the point of a security deposit.

BarTenders friend is really the best for everything in the kitchen, but leaving some CLR on it overnight should break it down enough to clean up with a warm sponge. Calcium is probably the white stuff.

I legit used car polish once to clean my electric glass stovetop

Works fine as long as you work it by hand and wipe the residue off with a wet rag

Magic eraser might be worth a shot. Melamine foam is the generic name for it and you can get a ton of it cheap. It destroys stains easily. Even if it doesn’t handle the burner stains I highly recommend it for cleaning around the house anyway.

One thing I like about gas stoves is the ones with sealed burners are a hell of a lot easier to get clean-looking than the glass tops of electric stoves. They get nasty so quick I prefer the old-style coil ones.

For your problem I’d try soaking a paper towel in CLR cleaner. It’s probably lime from the water and not salt.

as long as you’re careful, it will be fine. been using a razorblade on them my whole life

One cause of cancer like this probably won’t be visible on a national scale, too many other factors come into play that will muddy the data

However, it’s not “idk”, the current science on gas stoves being bad for your health is quite clear. Not just cancer, but also for other lung-related issues like asthma: https://www.cancercenter.com/community/blog/2024/09/are-gas-stoves-bad-for-your-health

Not OP, but combustion byproducts/impurities mostly. Get a air quality sensor and watch it go mad when you start cooking.

The one real downside to induction is actually its speed. You can really easily burn your food very quickly if your not careful. IKEA sell an induction hot plate for $40AUD, well worth giving it a try.

We like to see it - fire, heat.

We like using pans that may not be induction friendly.

a non-zero* chance

C02 isnt the only dangerous chemical.

And most peoples electricity generates huge amounts of GHGs

In my third world country the real issue is about costs. At this very moment cooking with gas is cheaper than cooking with electric.

The gas provider company mandates an inspection on every home gas apppliance and the installation every 5 years to check for good connections and correct ventilation (if a home does not pass the checks the service is suspended), so I guess at least it diminishes the risks to some degree.

But still since gas is going to be a lot expensive in the following weeks, maybe the tables will turn. But then you’ll need to get an electric stove.

I haven’t met an electric stove I like cooking on as much as gas. I’m willing to give induction a try, but I’m not dropping three grand on a stove and another grand to get a 240V line run to my kitchen just to find out the damn thing burns my marinara like every other electric stove and the induction hot plate I have with pulse-widths measured in seconds.

My ideal stove would be induction, but it would be on one end of a long, thick sheet of stainless steel. There’d be a thermometer embedded in it, and if I wanted a proper low heat I could just move the pot the cooler part of the stovetop.

Yes, the entire thing would be blisteringly hot, but I could get a nice, even heat and use any pot I wanted.

Or I want an induction stove with remote temperature sensors and magnetic stirrers like in lab equipment so it knows how hot the pot is and can adjust accordingly, instead of just turning on and off at five second intervals.

I absolutely hate that I have a gas stove and water heater mainly for reason 2. It fills me with pure anxiety.

I know there’s a relatively small chance, but whenever we’re turning the corner and I see the house is still there it’s a huge relief. In the next year or two we should be able to put out the money to put in outlets and get rid of gas.

I do almost everything in my house but the 2 things I won’t touch are electric and gas.

yeah blah blah blah but honestly… we are humans, we do crazy shit daily like driving 200 kph in a metal can while blasting rave or metal music. If something goes out in flames just say that new years eve came in early - if you are still alive. Life isn’t for the faint of heart for sure

Many people don’t turn the hood on until food itself is creating a lot of vapor because they are usually so noisy. Meaning the hood often helps very little in practice, although in theory you are right.

Since this article is specifically about pm 2.5, I’m going to chime in and say I have a gas range with no extractor, and the only time my pm2.5 sensor picks anything up is when frying generates smoke and oil aerosols. That’s more a function of cooking temperature than fuel, and my induction hotplate will generate just as much.

CO2? Definitely more with gas. Trace chemicals? Probably more with gas, but all the studies I’ve seen are just about running the cooktop, with no food, in a sealed room. Run the extraction hood or open a window when you cook - it’s not just heat source.

Induction is best in theory, however in practice it’s unfortunately often paired with these shitty buttonless capacitive controls that are harder to decipher that hieroglyphics as well as “”“smart”“” features

They do still sell induction stoves with classic dumb buttons but they are either hard to come buy or aimed at professional chefs, which instantly adds two zeros to their price

It’s the best, got one not too long ago, and same, I’ll never go back. Immediate temperature control.

I cannot wait to finish uni and move to a place without a gas stove. The thing is they renoveated the kitchen just before I moved in but they decided to put in a gas stove for whatever reason.

Overhead microwaves are terrible at venting. Lots of places don’t allow over the range microwaves over gas stoves in their building code. If you can afford to do so, consider getting a proper hood fan installed

Yeah, I prefer my gas stovetop than any crappy induction.

Have they reinvented buttons yet or do you spend your time long-clicking and watching out not to short the touch-screen-top with 1 drop of water?

Jesting aside, induction is probably good but the bullshit that gas stoves causes cancer is just an unfounded lie. It’s like being scared of the microwave owen or “3G mobile”.

It depends. A really good induction stove is fine. The cheap ones they put in rentals are all really annoying though. Bad UI is my main gripe with them honestly.

I used to be 100% for gas ranges. Except for a couple of specific usecases, my 200v induction stove is great. I have a separate cannister gas stove if I want to really go to town on a wok or something. I’ve been converted.

we have a decent quality induction range and electric stove and we’d never bother considering to go back to gas

I remember reading a study on this where all the scientists replaced their home ranges because the results were so bad.

As other people have said, induction is alright. Way better than traditional electric anyway.

There are two kinds of electric. Induction, and coil. Are you talking about induction or coil?

Cooking in electric is fine, just different. I had an exposed coil stove for a while which was passable, but my glass top coil range is rather good. I grew up on gas and honestly my only complaint about electric is a bit slower heating time and it doesn’t react as fast as I’d like, but it’s not nearly as bad as people like to claim.

Even charcoal grills inside are fine with proper ventilation. So you’re right, but your also not saying very much.

Very few residences have proper ventilation. In the US, a microwave above the stove is common. Microwave often do have a fan function, but the vast majority don’t vent outdoors. I doubt that running air through a very thin filter will do much good.

With proper ventilation you can do everything, you can work with hazardous gases and nuclear materials, if the ventilation is sufficient.