Trump promised to cut consumers’ energy costs within his first year in office but gas price is up 4% on average
Americans using gas stoves to cook during the holidays, or any other meal in the near future, are set for persistently higher bills, with the price of gas expected to keep rising into next year.
US households will pay 4% more for gas power this year, on average, compared with 2024, with the industrial and power plant sectors experiencing a much higher price rise, a recent analysis from the US Energy Information Administration (EIA) has found.
The cost of gas piped into people’s homes rose by 11.7% in September, compared with a year previously, a higher rate of inflation than in any other area measured by the federal government, such as food, medical care and clothing.
“Under my administration, we will be slashing energy and electricity prices by half within 12 months, at a maximum 18 months” “Prices will come down. You just watch: They’ll come down, and they’ll come down fast, not only with insurance, with everything.”
Donald Trump, PBS NewsHour, Trump Rally in North Carolina, 8/14/24
Strange that they focus on gas stoves, they cost almost nothing to use. Gas heat on the other hand…
My steam boiler (nat gas) costs significantly less to heat my house than my heat pumps. I wish it wasn’t true, although I do much prefer radiators to the air regardless.
That’s strange. Do you live in a very cold climate?
It’s cold today, for New Jersey. It just works out that electric costs way more than the radiators, and they just work really well. I’ll use the mini splits if it’s maybe 50 out, and I’m just looking for a burst of heat, but for continued use, which we have been lately in Jersey, the radiators have been the way to go for my bills.
Right? Our cooking in summer months is like $3 of gas per month, plus all the fixed fees. The gas furnace in the winter months is like $150-200, each month, depending on how cold it is. And we cook at home a lot. The stove/oven usage is a rounding error.
Gas stoves are the Trojan horse for gas heating. Other than that *shrug
Induction is so much better anyways. And I don’t mean that induction plate that costs a few bucks and you plug into an outlet. I mean a real stove. My pans are hot in seconds. My wok starts glowing in 10 to 15 seconds. So much faster and better than using an open flame. And safer with all the fire and VOCs and such.
How does it work with the wok? Wouldn’t it just be the bottom getting the heat?
TLDW: You can get a flat bottom wok, or there are neat rounded induction heaters that cradle a normal wok.
Though you should watch, technology connections vids are always delightful.
technology connections vids are always delightful.
They were better until he started using AI to write his scripts.
Got a source for that?
You need a special flat bottom wok that probably costs a fortune.
Not at all. My wok is a simple steel wok. Cost about 20 bucks. No coating no bells no whistles. But perfect for induction. It loses heat quickly but thats what you want for real stir fry. You have imidiate control over the heat on the wok.
For reference it looks pretty much like this:
They’re pretty much the same price as round bottom ones actually, under $100 easily.
And as soon as they’re cheaper than a shitty coil-top, people who rent will actually see them in apartments
Coil tops are the absolute worst to cook with. I hate mine. They take forever to get hot and then stay hot well after you’re done cooking
Oh they can absolutely be worse than that. Introducing: sensi-temp burners! No longer will your burners stay hot, or be capable of even a stable water boil.
Gas gives you much better heat control.
I own an induction stove now and would agree with this. The induction makes hot spots which are inconsistent across my larger cast iron pan, requiring me to rotate the pan or move food in the pan around to get everything evenly. My families gas stove does not have that issue at all with similar pans. I wonder why the down votes? Ive had to change the way I think about even heating with the induction stove.
But it sure is fast and I used to leave my old stove on accidentally too often. The induction turns itself off pretty quickly when the pan is removed.
I wonder why the down votes?
I don’t know (they weren’t from me) but let’s remember that heat control is not the same as heat distribution. Some induction ranges don’t offer any good low-heat modes, so people quickly discover that their gas stoves are better for delicate work than the induction model they tried, and assume the technology is responsible. In reality, the problem is not induction, but stove models that implement it poorly. So people may be downvoting the misconception.
It could be the stove model. It’s the cheaper option from Frigidaire bought in the U.S., but I haven’t used anything else that is induction so idk.
The induction makes hot spots which are inconsistent across my larger cast iron pan, requiring me to rotate the pan or move food in the pan around to get everything evenly.
I can’t say I’ve experienced this with my cast iron pan and induction range. Can I ask how big of a pan you’re using?
It’s a 12"/30cm pan on a 9"/23cm induction pad. It’s a Frigidaire FCFI3083AS, bought in the U.S. at home depot (https://www.homedepot.com/p/Frigidaire-30-in-5-3-cu-ft-4-Burner-Element-Slide-In-Front-Control-Self-Cleaning-Induction-Range-w-Convection-in-Stainless-Steel-FCFI3083AS/323867171)
So I don’t expect the entire pan to heat perfectly, but the center area 23cm heats up in a crescent shape, like you can see the coil and the top half heats way hotter than the bottom half of that area. So I rotate it, but then get uneven heating as the other half cools down and the new top gets the hot part of the pad. I really like the stove, but that drives me nuts.
Is that size pan just not going to work well? What size do you use? I’m guessing you don’t see the crescent shape heat spot on yours?
You got me curious. I also have a Frigidaire, but its circa 2012 I think. I took my largest cast iron skillet (12" Brizoll) and put it on the range dry with nothing in it. I turned on the range and here’s what it looks like under a thermal camera after 50 seconds:
I see crescent you’re talking about, but the thermal difference between the hottest and coldest part of the pan is less than 1.2 degrees C. This was only on for less than a minute. The next time I’m cooking something I’ll perform this test again. Additionally, my range has 2 induction elements to cook on on the right hand side, and the left hand elements are electric thermal, so I can perform a non-inductive test too.
That’s really interesting, thanks for the numbers and thermal view! I did not try that and am surprised there is not more of a difference shown here. Mine was purchased last year. I do see some reviews of my model with people complaining about the same thing but it’s drowned out by positive reviews.
I wonder if there is more inconsistent behavior with mine, or the pan somehow? I have an unmarked 12" pan that is thicker cast iron with higher sides, and another 12" from Lodge that is thinner with shorter sides. I do notice it more with my unmarked pan, like it can’t keep up somehow.
Keep me posted! Curious what yours shows next time you are cooking!
I can’t agree. I can keep my pots ripping hot or barely simmering. And without delay apart from the heat retention of the pan. If I set to 2-3 I can let stuff simmer for hours with little risk of burning. I think most people have just not used a proper induction stove top. And mine wasn’t even very expensive.
Sounds like fake news. Dear Leader Trump personally told me prices were down 8000%. He said everyone knows it. All the best people are saying it.
What’s infuriating is over the summer they ran out of storage and were charging negative rates. https://eastdaley.com/daley-note/is-matterhorn-running-full-negative-gas-prices-haunt-permian-producers-this-spring
Electricity costs are even crazier soooooo…
helium
Noble gas.
methane is expensive in so many ways
