I don’t think they are outright lying, but a similar third-party identity verification service was compromised recently. every ID scanned at a Hertz rental car counter was siphoned to the attacker’s system.
The company might not be storing your scans, but there’s always the chance someone else might be. I’d prefer to not risk it.
I find it significantly harder to cook with electric than gas, and the first hurdle these days is always that for some reason all modern stoves use awful touch interfaces instead of just plain knobs. I don't understand how we got there. It should be obvious to anyone that it's a terrible interface when you are trying to multitask several pots and might also have greasy hands
I haven't seen one in a kitchen in decades, other than extremely old ones. The touch control design is absolutely everywhere. At least here in Norway, where ~all stovetops are electric.
Agreed - maybe not lots - but I got myself a HIS8055U three years ago specifically because it had knobs. No regrets there. I wish it had one larger burner, but completely night and day with traditional electric.
Induction is the good one - it has instant response like gas.
Resistive electric stoves suck and deserve their reputation, but induction is the best of both worlds: high power, accurate control, and you don't waste half of the energy due to the flame's heat going around the pot.
But the touch-sensitive controls are infuriating indeed. Nothing about induction requires them, it's just a dumb design fad.
I have stainless steel and anti-stick pans from a high end brand, and with one of the cheapest induction stoves a liter of water boils in literally 2m, compared to 10m+ of gas.
Cast iron pots have additional challenges unless they're designed for induction (flat bottom surface), and even then, due to the high thermal capacity they are basically bad heat conductors, so if you put a large cast iron pot on a small induction coil, the center will heat rapidly, but it'll take a long time for the whole pan to heat up. Your only option is to make sure bottom-pot size and coil size are matching, and even then it'll take a while longer to heat compared to stainless steel or copper.
It depends on what you call bad. It's certainly not top of the line, thousands of pounds worth, but it's not a cheap one either. Honestly it's my first induction one, so who knows?
That appears to have poor feedback about the induction cooktop itself, and is inferior to, say, Bosch. Cycles on and off, poor pan detection, lower peak power, areas being affected smaller than the lines on the top etc.
Perhaps. Again, I'm kinda new to this, and that one had stellar reviews, was well within my budget and with a good discount when I bought it, and mainly - it fit the hole I needed to fill in my kitchen.
Do you know of a better one that doesn't completely break the bank but works well? I was looking at the ones that the whole cook surface is inductive and it adapts to exactly where the pots and pans are, but they seem to cost an arm and a leg, especially in that form factor.
My general impression of those big wide single-unit range things is that unless you're paying _silly_ money, you're getting a far worse product for the same money than normal separate cooktops and ovens. No idea _why_ this is, but it seems to be a universal.
(Part of the problem may be that BSH, which kinds of sets the standard in the industry, doesn't really make them, so the competition dynamic is different.)
Is there a way to fill the 100 cm hole in the worktop with a split solution? Otherwise I'd have to replace the cupboards and a massive chunk of granite, which would likely be even sillier money...
Thanks! I do! :D To be fair, it was designed a couple decades ago with a gas range cooker in mind.
I've been doing some research though, and it seems like all induction hobs (even built-in ones) pulse at low-to-medium power, which is what mine does. The hotspots are a problem with this model but other than that, it doesn't look like more expensive ones have very much of an advantage.
This! The only electric (induction or otherwise) stovetops are either bottom of the barrel portable or top of the line commercial models. Everything in between is capacitive touch garbage.
I bought a relatively inexpensive induction range from LG specifically because it has knobs - a lot of the more expensive ones from other brands were capacitive touch.
Yeah, so my (electric) stove has knobs, but my oven and microwave are both touch buttons and this has literally never been an issue.
Admittedly I have other complaints about the microwave controls (why is it so damn many button presses to vary the power output) but it's not because the buttons are hard to use.
I usually hate touch controls. But for the stove I actually like them. I always hated cleaning in and around the knobs. When cooking on the stove you almost always get some sort of splatter so it is nice to clean them every time (something I often put off with knobs. So for something that so regularly gets dirty a flat surface can be very welcome.
So it is definitely a tradeoff, but I am happy I picked a stove with touch controls. Although I did pay attention that they were good touch controls (touch anywhere on the arc to set that temperature directly for example). Although there is a small annoying delay after turning on before you can set the temperature. Almost perfect.
I hate it but I think the reason might be regulations? I have family who recently had to replace their stove setup, they used to have a combined oven + stovetop thing where dials on the front of the oven controlled the stovetop. They wanted the replacement to work the same way but there were no options, and when they asked, they were told it's no longer legal for the stovetop and the oven to be electrically connected in that way (or something along those lines).
No idea if it's true or if it was just an impressively creative salesperson.
But it sucks. I've accidentally burned cookware by having parts of the stovetop turn on intentionally. And sometimes, if my fingers are moist while cooking (imagine that!), the touch controls just go completely insane and I have to spend time drying my hands and the controls before I regain control over the stove.
IMO the new design with touch buttons is way more dangerous.
I’m skeptical about the reasoning being regulations. There are still a few Italian manufacturers who have a combined oven & stovetop models (“range” in US terms) including induction, but they’re really expensive and with questionable reliability / warranty support. I think all manufacturers just care about cutting costs and putting out a “sleak” design.
I agree Thimbleweed Park was a little rough, a bit like Maniac Mansion if you like. What gives me hope is that Monkey Island 5 was really really good, so I feel he's back in his grove.
Dog eat dog world these days, and the employers broke the contract first. I'm sure they've had to reneg, ghost, or cancel interviewees. That kind of system begets more betrayal.
It might not work in your scenario, but I too listen to radio a lot and found the signal issues annoying. My car is pretty old and doesn't have aux/bluetooth input so I can't plug in my phone and use the Sounds app, but I got a bluetooth to FM signal transmitter and now listen to my phone through my car radio, including a lot of streaming radio.
FM dongles for smartphones and tablets are a thing. You can stream your own playlist or podcasts over your tuner (and anyone else's within a small radius). The devices are cheap but effective.
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