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>would you run a BBQ in your house?

Having lived in relatively poor areas, this is surprisingly common. If you ever drive by the projects, take a look at some of the window screens; often they will be covered in soot because people use them to bbq.

Why am I bringing that up? Because a lot of the discussion is occurring in a bubble. (I mean...you link to to Robb report for goodness sake). I agree that induction is a good choice if you have the luxury of choosing your range design (to include installing adequate ventilation) and the money to do so (to include probably replacing all your cookware with those compatible with induction.) That isn't an option open to most people. Those same Michelin-starred chefs admit induction is fragile and "blow fuses like its a design feature." The majority of chefs still use gas and induction is more for those who have the luxury to change, like experimenting, and have the money to do so. I think it's an error to think there can be an immediate switch; these are the types of thought processes that turn policies into debacles.




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