I am not convinced an electric stovetop is any more efficient at transferring heat to the pan than gas is, unless you are using induction which the majority of electric hobs will not be.
I encourage you to find some thermal camera videos, and get some specs to do a bit of math for your own situation. Gas stoves typically create a BUNCH more heat, going up and around the sides of the pan/pot, while electric (of all types) is much more focused on the bottom surface. It’s also why electric is so bad for cooking in a wok.
Electric heating is 100% efficient in general, as in 100% of the energy used is converted to thermal energy. No other heating method can claim this period (except geothermal and other heat pumps which can be several thousand percent effective but are impractical for spot heating.)
So the real difference is induction versus resistive coil efficiency at transferring that energy to the food…
Luckily a ridiculous amount of research has been done to show:
Gas is about 40% efficient
Electric coil is about 74% efficient.
Induction is 80-90% efficient.
So not only are you using more efficient methods of creating heat than combustion, you are getting more heat transferred to your food per unit of energy used. By double.
Gas stoves are great for two things, and only two things:
Jet-Gas stoves for Woks.
And Charring vegetables when you’re too lazy to start a grill.
Electric heating is 100% efficient in general, as in 100% of the energy used is converted to thermal energy.
Yeah, I was careful to specify transferring heat to the pan.
Luckily a ridiculous amount of research has been done to show:
Ok I am convinced now 😆. I’m easy to convince if you have data. I am surprised though, I have used all three and induction is by far the quickest to heat. I can boil a giant pot of water in a few minutes, so I am a bit surprised that the difference between electric and induction is not that big.
I guess gas is fast to heat because it stores a ridiculous amount of energy so it can waste plenty and still be quick.
Electric is the max temp of you power system so for 120v it’s like 500°c and gas burns at like 1300°C you just need a lot more power in gas than in electricity
I mean tin can be melted over a candle if it’s made from beeswachs
But yeah 240 volts is absolutely enough to melt iron and copper that’s one reason why you have a breaker with an amperage corresponding to the wire in your wall
Clean the bottom of your pan and the coil, you nasty bugger. The only thing that stops heat from getting to the pan is insulation, aka all that stuck on grease and muck you constantly fail to actually get off the pan when you fail to actually get it clean. Did you know there’s no reason your pans can’t be shiny for decades after you get them, except your own lazy habits?
I am not convinced an electric stovetop is any more efficient at transferring heat to the pan than gas is, unless you are using induction which the majority of electric hobs will not be.
Edit: I have been convinced now, see below
Technical connections has a video on this if you are more interested
I encourage you to find some thermal camera videos, and get some specs to do a bit of math for your own situation. Gas stoves typically create a BUNCH more heat, going up and around the sides of the pan/pot, while electric (of all types) is much more focused on the bottom surface. It’s also why electric is so bad for cooking in a wok.
Haha wow, this guy on reddit: https://old.reddit.com/r/Thermal/comments/1qffa4e/infrared_video_of_my_gas_stove/
Electric heating is 100% efficient in general, as in 100% of the energy used is converted to thermal energy. No other heating method can claim this period (except geothermal and other heat pumps which can be several thousand percent effective but are impractical for spot heating.)
So the real difference is induction versus resistive coil efficiency at transferring that energy to the food…
Luckily a ridiculous amount of research has been done to show:
Gas is about 40% efficient
Electric coil is about 74% efficient.
Induction is 80-90% efficient.
So not only are you using more efficient methods of creating heat than combustion, you are getting more heat transferred to your food per unit of energy used. By double.
Gas stoves are great for two things, and only two things:
Jet-Gas stoves for Woks.
And Charring vegetables when you’re too lazy to start a grill.
Yeah, I was careful to specify transferring heat to the pan.
Ok I am convinced now 😆. I’m easy to convince if you have data. I am surprised though, I have used all three and induction is by far the quickest to heat. I can boil a giant pot of water in a few minutes, so I am a bit surprised that the difference between electric and induction is not that big.
I guess gas is fast to heat because it stores a ridiculous amount of energy so it can waste plenty and still be quick.
Electric is the max temp of you power system so for 120v it’s like 500°c and gas burns at like 1300°C you just need a lot more power in gas than in electricity
Damn, I have a 240v induction stove, can I melt metal? 😆
I tried searching this question but apparently there are safety features to prevent me doing cool stuff.
I mean tin can be melted over a candle if it’s made from beeswachs
But yeah 240 volts is absolutely enough to melt iron and copper that’s one reason why you have a breaker with an amperage corresponding to the wire in your wall
Perfectly efficient at turning electrical energy into heat that goes everywhere but the bloody pan, sure.
Clean the bottom of your pan and the coil, you nasty bugger. The only thing that stops heat from getting to the pan is insulation, aka all that stuck on grease and muck you constantly fail to actually get off the pan when you fail to actually get it clean. Did you know there’s no reason your pans can’t be shiny for decades after you get them, except your own lazy habits?
Why did you delete your other comments, not brave enough to let your mistake stand for the amusement of others?
I note you still gave me one last downvote before trying to hide your shame though.