[Greenbuilding] Induction cooking

[Benjamin Pratt]

If one is set up for a typical "stove" with a cooktop and oven, and
wants induction, is one forced to go with an electric oven--not gas?
Ben

On Wed, Sep 28, 2011 at 11:20 AM, Matt Dirksen <dirksengreen at gmail.com> wrote:
> As far as pots and pans, there are tons of good choices out there for
> induction. There are high end choices and very affordable choices. Frankly,
> we have been quite happy with the pots we got from Ikea (Ikea 360 series).
> And for the "exceptions", we have a flat metal plate which we place in
> between the burner and a non ferrous pot. We put away the electric tea
> kettle because it takes two minutes to boil our coffee water in the morning
> on the range when the electric tea kettle took six to seven. I figure that
> particular daily routine adds up considerably over a year.
> What is truly cool is to pick up a cast iron pan with boiling water in it,
> and the handle hasn't even warmed up yet.. on those rare occasions that we
> need to do some deep cleaning.
>
> Matt
>
> On Wed, Sep 28, 2011 at 7:57 AM, Clarke Olsen <colsen at fairpoint.net> wrote:
>>
>> Yes, kind of like congress's rejection of the metric system in 1852, on
>> the grounds that it would be too expensive to re-tool!
>> Clarke Olsen
>>
>>
>>
>> On Sep 28, 2011, at 2:57 AM, Leslie Moyer wrote:
>>
>> > ....If we wanted to make the switch (as a country), it wouldn't be
>> > difficult.  And thinking about this very small consumer change as a hurdle
>> > is one example of the ridiculous excuses we use not to make easy changes.
>> > Some environmental changes take behavior changes--this one only takes minor
>> > purchasing changes. Even Calphalon, for example--I know they would and could
>> > make changes to accommodate this consumer choice (induction) if there was a
>> > market for it.
>> >
>> > --Leslie
>> >
>> >>
>> >>
>> >
>> >
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>>
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>
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-- 


b e n j a m i n p r a t t

professor art+design
the university of wisconsin stout