40 bags in 40(ish) days declutter challenge. Who's with me!?
7 years ago
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- 7 years agolast modified: 7 years ago
- 7 years ago
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Challenge: anyone w/ induction exp who'd go back to gas?
Comments (117)The perspective of a pro chef, for what it�s worth (long post): Induction vs. Gas SPEED: Advantage to INDUCTION: It heats up faster and doesn�t waste time on conduction to grates. RESPONSIVENESS: Slight advantage to INDUCTION. For mcst cooking, the two are basically a push. Both can be adjusted with near-instant responsiveness. However, induction burners can be set at lower settings, where gas flames would just die out. For example you can melt chocolate on induction without a bain marie. Also, gas cooking transfers heat to the grates, so there is a definite lag in responsiveness especially when lowering the heat (one reason why cooking "off the burner" is sometimes necessary). CONTROL: Basically a push. With gas, you can see the flame. With induction, you see the number. After learning the levels on induction, there�s no difference in this category. VERSATILITY: Advantage to GAS. Gas can be used for wok cooking, roasting peppers, flamb�ing. The induction equivalent requires a flat-bottomed wok, and a butane torch from the hardware store (not the dinky ones at kitchen stores). CLEANUP: Huge advantage to INDUCTION. Cleanup on induction is a breeze. Since the cooktop itself isn�t hot, there�s no cool-down time before wiping, and no caked on/burnt food & liquids. Or just cook on top of newspaper and throw it out afterwards. Cleanup for pots & pans is easier too - No more scorched exteriors to scrub. COOKWARE: Huge advantage to GAS. Gas being low-tech, you can use pots/pans of any material and size. With induction, you need ferrous pots/pans (cast iron or stainless). MAINTENANCE: Advantage to GAS. Gas stoves are generally low-tech, meaning fewer repairs and lower expected cost per repair. I would expect a quality gas range to outlast a quality induction cooktop. Also glass cooktops are at risk of cracking under abuse� There�s not really anything you can "break" with gas. PRICE: Advantage to GAS (assuming an existing gas line). Mid-range induction cooktops run about 50% more than their gas counterparts. ENERGY COST: Slight advantage to Induction. While induction in 90% efficient vs. 50% for gas (plus ambient cooling), natural gas is so cheap in North America right now that you won�t see a noticeable difference in your bills, if at all. Of course that could change down the road� And with the ambient cooling costs incurred with gas, induction still has a slight advantage in this category. SAFETY: Advantage to Induction. No risks associated with open flames, hot grates, or combustion fumes. SELECTION: Advantage to Gas. There�s just a huge selection of gas cooktops out there, in all sizes and ventilation options. There is no downdraft induction cooktop (not that downdraft is really effective anyway). There is currently no 36" induction range/oven combo (Viking makes a 30"). RESALE VALUE: Advantage to Gas. Most people in American are just not informed about induction. They will walk in and assume you have radiant electric, which could be a deal breaker. And even if induction is explained to them, they may still be wary. This forum is a prime example of the mentality out there. Some people are just staunch advocates of gas, and no amount of information can change that view. OVERVIEW: How you weigh these pros and cons will depend on the individual. For me, the clean-up with induction was a major factor, as I'm fed up with scrubbing caked on crud and grease from hot grates every day. Regarding the argument of what pros use... Yes, restaurants use gas. They are cheap, sturdy, easy to repair, and take a lot of abuse (banging & clanging). You can use crap pans, and no staff training is necessary. Most people (including my fellow chefs) have never cooked on induction, and feel no reason to explore it. There is NO TRUE PERFORMANCE ADVANTAGE to gas. Decide what features are important to you and don't listen to all the nutjobs out there!...See MoreWeight gain over age 40
Comments (85)Very thought-provoking podcast awm, thanks! I was wondering about interval training. Has anyone tried Body for Life's 12-week program? It sounds very efficient. Cardio Warm up the first 2 minutes at Intensity Level 5 Minutes 2-3 move from Intensity Level 5 to 6 Minutes 4-5, 6-10 and 11-14 work your way from Intensity Level 6 to Level 9, maintain for one minute. Minutes 15-19 work your way from Intensity Level 6 to Level 10 (High Point at Level 10), maintain for one minute. Minute 20 cool down to Intensity Level 5 for one minute. Alternate weight-training and cardio workouts for six consecutive days and rest on the seventh day. Weight Training * Weight train intensely, three times per week on alternating days with aerobic * Workout exercise three times per week. Make sure to hit your "high points" during your workout. * Alternate training the major muscles of the upper and lower body. * Perform two exercises for each major muscle group of the upper body. * Select one exercise and conduct five sets with it, starting with a set of 12 reps, then increasing the weight and doing 10 reps, adding more weight and doing 8 reps, adding more weight for 6 reps. Then reduce the weight and do 12 reps. Immediately perform another set of 12 reps for that muscle group using the second selected exercise. * For each muscle group, rest for one minute between the first four sets. Then complete the final two sets with no rest in between, wait two minutes before moving on to your next muscle group, complete this pattern five times for the upper body training experience and four times for the lower body training experience. -Lena...See MoreAnyone interested in a decluttering challenge?
Comments (66)Moving update ... after spending the summer getting the new house re-plastered it's back to packing and decluttering. So let's get this challenge under way again. The criteria is "Do I want to pay to move and store this?" If the answer is no, it goes. 13 boxes (Trader Joes wine boxes are wonderful for this) to the local charity book sale, 2 boxes of bookends to the same source. One antique, lovely, but rickety cupboard to a local charity boutique for display furniture. Chair to them too. Clothing purged (again) with more donations. One bathroom purged of outdated stuff and drawers and cabinets cleaned. I'm marking them with a tag of blue painter's tape as a signal that it's DONE and that I shouldn't use it. Kitchen blind cabinets emptied and unused appliances and cookware from them to charity. Quick pass through garage for a couple of tools we don't need. Still to go ... yet more books to purge/donate and pack....See MoreDecluttering has turned me into a Scrooge:)
Comments (36)In my ILs' family, we spend Christmas together, so-gifts. But we don't always know one another really well. We try to be personalized, but it's not always something that work. Then one year I opened a gift that was corn holders! I'd apparently said at Thanksgiving that I was nearly out, bcs they break, and I wanted GOOD ones. So one of the cousins ran out and got them for me. It was a HOOT! I felt very loved. I think sometimes people get hung up on the idea that something should be a gift-type gift, and that they have to cost a lot of money. But the gifts I most strongly remember receiving were those corn holders; a package of Pearson's salted nut rolls (can't get them in NY); and a pizza cutter w/ a plastic cover (I'd admired my friend's). Re: cookies-- One year I gave a cousin a loaf of my pumpkin bread. Because he raved about it so much at Thanksgiving. He was the only one who got one, too. It was very definitely a gift I gave to him alone. It may have been edible, but it was about him. However, I agree that if someone is giving cookies to everyone, it really isn't that personal. And mommabird, I do like the idea of "save me the stress!" gifts. I could totally imagine buying you an entire year's supply of toilet paper. (Now that you have room in the garage to put it, right?) Partly bcs then you don't have to remember to buy ig, and partly bcs it would just be funny. (annual cost for a family of 4: $140 http://ths.gardenweb.com/forums/load/organ/msg101959151401.html?31 ) Here is a link that might be useful: how much toilet paper one guy used in a year--42rolls...See MoreRelated Professionals
Appleton Interior Designers & Decorators · Carlsbad Furniture & Accessories · Huntersville Furniture & Accessories · Surprise Furniture & Accessories · Adelanto Furniture & Accessories · Mahwah Furniture & Accessories · Holliston Furniture & Accessories · Kingsburg Furniture & Accessories · Bethlehem Custom Artists · Salem Custom Artists · Diamond Bar Lighting · Saint Petersburg Lighting · San Francisco Lighting · Santa Barbara Lighting · Salt Lake City Window Treatments- 7 years ago
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