The problem here is that “electric stoves” actually refer to two technologies, one of which is terrible and the other of which is far better than anything else. A quick 🧵:
RT @AmandaBecker@twitter.com
Here’s the thing: electric stoves can barely boil water much less bake a decent loaf of bread.
🐦🔗: https://twitter.com/AmandaBecker/status/1613030579590537217
First, the terrible version. These work by running electricity through a heating element, which gets really hot (and glows orange). You place your pot on the heating element and verrrrrrry slowly it heats up. This is terrible tech that no one should have to use.
@andrewdessler Note that your photo shows what I last saw my grandmother use in France! My parents had also this kind of resistor but they were encased in some ceramic to maximise the surface of contact with the pan. The main problem was not so much being slow to heat but on the contrary that the heat could not be stopped fast, because of the heat capacity of the ceramic casing. So for precision cooking, one had to use two slots, one on high and one on medium heat for example, and swap the pan between them. Annoying! But that kind of stove got displaced decades ago by vitroceramics, which itself got displaced by induction whose heat can be stopped nearly instantly.
