I’ll be staying for 6 months or so with a relative, and especially because she is gluten intolerant, I thought I might concentrate on cuisines that are naturally tending that way–esp. Thai/Viet, some Chines, Indian, Mexican.
The downside is that she lack a gas stove and has one of the flat, glassy topped things. I don’t see that working optimally. So I wonder: anyone have experience with those indoor single-burner things that YouTube chefs routinely use? I think they’re propane based.
About glass top vs. induction: I don’t like the inertial heat of the electric flattop range. Heat output and quick adjustability are the key considerations for me–that why I favor gas so far. Also, I gather that induction heaters don’t have scorching problems.
I have an induction stove. I would highly recommend getting one of them. The response to changes in the dial is instantaneous. I was boiling eggs last night, and after 30 seconds turned them down to the barest simmer. There is no lag time.
Also, it would be an easy item to bring home, since they are small and portable!
I have a smooth-top electric in our current home. I greatly miss the gas cooker in my previous home. I’d rather cook on the two-burner on our boat than the smoothtop.
I cook in a lot of different kitchens (galleys actually) for work. I’m seriously unimpressed with induction. The best thing going for it is that isn’t as bad as resistive electric.
There seems to be some confusion between propane and butane. In practical terms there isn’t any. Both are liquefied petroleum gas (LPG). The chemistry is a tiny bit different. The heat output is the same. If you’re cooking above the Arctic Circle there can be some issues with getting butane to out gas. Note that what we buy as propane is a mix of propane and butane, mostly propane and what we buy as butane is a mix of propane and butane, mostly butane. The expensive bit for the portable burners is the gas cartridge, not the gas. You can get adapters for some burners to run off a conventional 10# or 20# propane bottle. No jet changes or anything else.
Wok cooking has come up a few times in your thread. Flat bottom woks don’t work well for cooking and are even worse on induction than on resistive electric. A real wok works fine on a portable gas burner.
Respectfully @Auspicious, butane is only a gas above 30.2 F. Propane is a gas above -44F, thus I can’t imagine many people living above the Arctic Circle opting for butane. Obviously at standard atmospheric pressure. I have, as you may or may not remember, worked above the Arctic Circle.
As have I. The issue arises as British yachties who get LPG that is mostly butane who sail to Scandanavia and end up having to wait for some passive solar heating to get out gassing. This is particularly a problem for those who require coffee to get started in the morning.
I topped up LPG in the Azores on my own boat one Atlantic crossing. Mostly butane. That became a problem the following winter in Annapolis. This is why I now have two 6 kg tanks and two 20# tanks.
I spent five or six winters in the Barents Sea as part of treaty verification. I don’t recommend it.
Gotcha, and thank you. Funny I just had a convo with my dad about different JetA, and other fuels in extreme temps. Aviation buff here.
Agree about northern seas, a difficult fate, not to my taste at all. There’s a very good reason I don’t live or work in Alaska. As I write this however, we are about the same temp as both Anchorage and Fairbanks. We’re at a whopping 63 degrees. I’ve heard of something called summer…happy and safe 4th to you!
Thanks, Auspicious. I might look into burners that can connect to propane tanks as well as butane. I don’t know what butane canister costs add up to. I can cook outdoors (in fact have a 30-60K BTU propane wok burner at home on the deck), but my family I’m traveling to lives in WA, USA, and it rains a lot there, so I’m thinking indoors. But flexibility would be nice.
I’m still researching on gas vs. induction countertop items. I wonder: can you explain how a typical, genuine-but-flat-bottomed caebon-steel wok would work worse on induction than on an electric glass-top range? Maybe you’re thinking of less radiant heat for the elevated sides?