Why do you hate induction cooking?
I'm not opposed to it.
BBQ is the best. 😁
Discussion
the complexity of the technology versus the efficiency gain is not worth it
i'm pretty sure catalytic electrolysis of water to hydrogen is more efficient, and easier and simpler and more reliably distributed
i have a 12" diameter pan
the induction heating only covers a ring around 8" of the pan
how am supposed to account for this in my cooking technique so i don't get undercooked food?
yes! ridiculous, only cook in 9" pan
now, go to your kitchen and look if you have a 9" pan
after that, go inspect your bbq and see if it can cope with a 12" steak
A very even 8" of heating is better than most gas rings. Set it low and give your pan time to heat evenly.
I cook pretty much exclusively on cast iron (or enameled steel) and I can cook whatever, wherever, however I want.
Hydrolysis is very energy intensive. I don't like trying to store hydrogen, so you'd need an hho generator big enough to get enough flow to provide a flame that's enough to cook with. I can't think that would be easy or especially efficient electrically, as an induction cook top might legitimately more electrically efficient.
I've seen larger "professional" induction cookers that could easily handle a big pan.
my biggest problem with all of it is when the power goes out i'm not able to cook
cylinders of propane are more resilient (i'm not a fan of gas pipes everywhere either)
tbh, i prefer wood cooking, better for flavour of the food and not subject to any technological nonsense outage problems or supply
You could use an induction cooker for emergencies.
Propane is very resilient, but also very dependent on the whole petroleum refining infrastructure. It's not wise to be too dependent on that, IMO, especially since propane is on the Hit list for elemination. Prices will keep going up, and it's already more expensive than electricity in stone places
my preference overall is charcoal grilling
if it isn't cooked on charcoal i don't want to eat it, it's fine cold or room temperature
my personal ideal for food is precisely balkans style:
- charcoal grill
- fermented preserves stored in the basement, sauerkraut, turshiya salata
- some fresh, in season veg grown in my backyard, the majority ends up as winter salad preserves
- some of the meat is pasteurised in jars for winter when the fresh meat is thin or generally for maintaining a 1+ year surplus of food
i want to be already feeding how i will feed when there is no power and no internet and no international freight transport or refrigeration
i don't think we are going to get uninterrupted service over the next 20 years