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.

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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] 3 points 1 year ago (1 children)

The induction woks are separate from the cooktop, so if cutting the power were too slow, you can instantly lift the wok off just as you would with gas. Though I don’t imagine that cutting the power would be any slower than cutting the gas.

[–] [email protected] 2 points 1 year ago (1 children)

Yes indeed, but the wok stays hot and continues cooking after you lift it. With thin woks that's not an issue, they have barely any thermal inertia. With thick ones though that's not the same story, food is going to continue cooking for 15 to 30 seconds after you turn off the heat. With my style of cooking that's not desirable.

But maybe my 1mm thick wok would work on induction? Everywhere I read it works better with thick pans, but does this means it doesn't work at all with a thin one, or it's just a bit less efficient?

[–] [email protected] 2 points 1 year ago* (last edited 1 year ago)

I don’t have the answer to that. I don’t recall how thick the induction woks were at the cafeteria but I recall how clean they were (not seasoned), which implies they were perhaps stainless steel. I have a thin curved stainless steel wok that I use on a flame. It’s non-magnetic but would still theoretically work on an induction surface. I chose stainless so that I could put it in the dishwasher, but IIUC what I give up is that stainless steel does not get as screaming hot as a carbon steel wok. I cannot boil water in it unless I cover it. Not sure if that info helps you but I don’t have direct experience with induction so no idea if a thin carbon steel wok would have issues on induction as a consequence of less material.