this post was submitted on 07 Dec 2023
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Discussion of climate, how it is changing, activism around that, the politics, and the energy systems change we need in order to stabilize things.

As a starting point, the burning of fossil fuels, and to a lesser extent deforestation and release of methane are responsible for the warming in recent decades: Graph of temperature as observed with significant warming, and simulated without added greenhouse gases and other anthropogentic changes, which shows no significant warming

How much each change to the atmosphere has warmed the world: IPCC AR6 Figure 2 - Thee bar charts: first chart: how much each gas has warmed the world. About 1C of total warming. Second chart: about 1.5C of total warming from well-mixed greenhouse gases, offset by 0.4C of cooling from aerosols and negligible influence from changes to solar output, volcanoes, and internal variability. Third chart: about 1.25C of warming from CO2, 0.5C from methane, and a bunch more in small quantities from other gases. About 0.5C of cooling with large error bars from SO2.

Recommended actions to cut greenhouse gas emissions in the near future:

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Most Americans want to electrify their homes — if they can keep their gas stoves (grist.org)
submitted 1 year ago by [email protected] to c/[email protected]
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[–] [email protected] 1 points 1 year ago (1 children)

In my experience both have their upside and downside. I only ever use my resistance stove to braising or stewing, anything that require simmering for long hour, as it provide a consistent heat throughout the cooking process.

[–] [email protected] 3 points 1 year ago (1 children)

Are you saying induction doesn't provide consistent heat for long periods? Because resistance is the one that doesn't (at high temp anyway) with the element being turned on and off again and again...

[–] [email protected] 1 points 1 year ago (1 children)

Induction directly heat the cookware so the heat really only coming from the cookware itself, if the cookware isn't thick enough it will conduct the heat away quickly, or if i turn it on high it will quickly burn the bottom of whatever i'm cooking. It still have to cycle on and off to control the heat though.

Electric stove on the other hand heat the metal coil/ceramic surface so the heat can conduct into the cookware. This way i can have a surface that is consistenly around that temperature, making it easier to control the heat if i want it low enough to simmer but not boil.

In my experience, it's easier to get my food burn with induction because of the direct heating of the cookware. Maybe yours have those fancy-mancy setting to prevent that, but i don't have that sort of setting unfortunately.

[–] [email protected] 4 points 1 year ago* (last edited 1 year ago) (1 children)

I think it's more about experience with it, you can't cook like you would with a resistance stove... We just made 10L of spaghetti sauce and it was on our induction stove for 6 hours without burning... You just have to get used to adjustments being pretty much instantaneous.

[–] [email protected] 2 points 1 year ago

Honestly, maybe it's my stove. Its a cheaper one as budget is tight. Ohh well, at least i found a balance with it.